Yong Tau Foo Meat Paste, Stock and Method


Singaporean healthy dish, Yong Tau Foo. The wonderful thing about this recipe is you can experiment with stuffing any vegetables that you like. I choose brinjal and red chillies.

Recipe for Yong Tau Foo 釀豆腐
Ingredients for Yong Tau Foo:
  • 4 large green chillies (seeds and core removed)
  • 1 bittergourd (ends removed, seeds and core removed, cut into rings)
  • 4 small pieces tau kwa (firm soya beancurd)
  • 4 pieces tau pok (fried beancurd puffs)
  • 4 shitake mushrooms (stems removed)
  • 4 stalks if xiao bai cai
  • Fried shallots and coriander for garnishing 
For Meat Paste:
  • 50g cod fish fillet (blended)
  • 350g minced boneless chicken thigh - skin removed (twice blended)
  • 5 water chestnuts (chopped)
  • 1 egg
  • 1 pinch of sugar
  • 1-2 tbsp cornflour
  • 1-2 tbsp light soya sauce
For Stock:
  • 2 pieces of chicken breast (skin removed)
  • 400g of boneless chicken thigh (or chicken feet)
  • 5 dried Japanese scallops (medium sized)
  • 125g soya beans (pre-soaked in water for at least 3 hours)
  • 10 seeds of wolfberries
  • 2 red dates
  • 5 big bowls of water
How to make Yong Tau Foo:
  1. Scald chicken breast and 400g of chicken thigh with boiling water to remove blood traces excess oil for clear stock.
  2. Place chicken breast and chicken thigh together with all other stock ingredients into a pot. Bring to boil and simmer for at least 4 hours.
  3. Mix all ingredients for meat paste.
  4. Make a horizontal slit for green chillies, tau kwa and tau pok. Stuff vegetables with meat paste.
  5. Bring stock to boil and add stuffed bittergourd and shitake mushrooms into the soup. Simmer for 15 minutes.
  6. Bring stock to boil once more and add stuffed chillies, tau kwa, tau pok and xiao ba cai into the soup. Simmer for 10-15 minutes.
  7. Serve garnished with coriander and fried shallots.
*Another version of Yong Tau Foo - Anchovies stock

Recipe submitted by Lawrence Lim 
Original recipe - Hedy Khoo, The New Paper (Eats) 29th July 2012
Image credit - Beaten and Baked
Buy and order books cheap online, novels, recipes, used books - Singapore Food Recipes
Yong Tau Foo Meat Paste, Stock and Method Yong Tau Foo Meat Paste, Stock and Method Reviewed by Admin on July 30, 2012 Rating: 5

4 comments:

  1. Oh wow… alot of effort went in for this yong tau foo! I’m really amazed at your amazing culinary skills! Your girl sure is lucky!

    ReplyDelete
  2. dear blogger, thanks for this recipe. going to try this out! it looks refreshing. i'm a cook myself and i can see that this recipe is somehow accurate. keep it up. :)

    ReplyDelete
    Replies
    1. Hope you like it. Most recipes are versatile. You are wellcome for feedbacks. You can always make the dish better to suite your own taste.

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