Thursday, 2 February 2012

Yong Tau Foo

Pasar malam favourites
This is one of the Malaysian favourites that is often sold in pasar malam, or night markets. It’s premise is pretty simple- it’s a collection of tofu, fish and vegetables based ingredients, boiled or blanched and served with a lightly spicy sauce.  

I’ve not attempted to make my own fish balls or fish paste stuffed okras and chillies this time around, but here’s how you can fix yourself a bowl of yong tau foo at home.


Chicken stock cube  
2 stalks of spring onions, chopped  
A selection of fish balls (and/ or shrimp, crab, cuttlefish balls, or fishcakes), 4-5 pieces/person  
Pak choi, 1 head/person  
Chee cheung fun (if available), 2 rolls/person  
Porous fried tofu, 3 small pieces/ person  
Inari tofu, 1 piece/person  
Sesame seeds, 1 teaspoon/serving  

5 tablespoons hoisin sauce  
2 tablespoons chilli sauce  
2 garlic cloves, minced  
1 teaspoon sesame oil  
3 tablespoon water  

Fry the minced garlic in a tablespoon of oil until fragrant. Pour in the rest of the sauce ingredients and stir. Remove from heat when the sauce is simmering.  
Boil 1.5 litres of water in a sauce pan. Drop a chicken stock cube and some chopped spring onions into the boiling water. Boil the tofu and fish balls for three minutes before cutting them up into bite size pieces. It is best to use tongs and kitchen scissors for this. Pak choi and chee chueng fung only need to be blanched for a minute or so before they are cut up too.  
Pour the sauce over the dished up bowlfuls and sprinkle the sesame seeds on to garnish. 

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