I used home prepared fish stock (Red Snapper or Garoupa fish bones) to prepare the clear consommé soup for my Yong Tau Foo dish.
There are countless variety of food items to be used for the Yong Tau Foo servings such as fish balls, pre-soaked cuttlefish, different types of seafood including items such as bitter gourd, red and green chillies filled with fish paste. The list goes on.
Different types of food sliced into bite sizes cooked in boiling broth and served. Normally accompanied with red sauce and chilli sauce.
This is a healthy, pick and mixed meal.
In a large pot, reheat the amount of fish stock required over medium heat, add all the ingredients and bring to a boil.
Include some Chinese cooking wine (Hua Tiao Chiew) to enhance the stock flavour, pinch of sea salt and a little superior light soy sauce.
Taste the soup base and adjust the seasoning to your taste bud.
Before serving, garnished with chopped scallions.
With the added combination of different types of ingredients, the fish broth has become more flavourful and yummilicious.
Just look at the concentrated fish stock after cooking.
How do you prepared you fish stock?
Check out here for the details.
Interested to prepare your own Hakka Style Yong Tau Foo. check out here for the details.
200g minced pork
300g Mackerel/Batang fresh fish paste
5 pieces fresh water chestnut (chopped)
Dash of salt to taste
Dash of white grounded pepper
Corn starch to seal meat to base
Cut the bean curd skin into 4 x6 inches pieces
Place stuffing in the middle on one side and roll.
Lay the rolled bean curd on the exposed edge so that it will not open up.
Bitter Gourd (seed removed but retain white fluffy pith)
Slice into rounds. Remove the inside flesh. Replace it with the paste stuffing.
Fat fresh red/green chillies (deseeded)
Slit the chilli in the centre. Use a spoon to dig out the seeds and stem.
Brinjal/Aubergine/Egg Plant (cut diagonally into 1 inch thick pieces)
Slit the centre to create a pocket.
Spoon in the stuffing.
and the list of ingredients goes on ………
3 tablespoons of Premium Oyster Sauce
1 small cup water
2 teaspoon sugar
2 teaspoon Superior Light Soy Sauce
1 teaspoon corn starch
Heat up water in a small pot.
Add all the ingredients.
Mix the corns tarch in a cup of water and slowly add into the pot while whisking the sauce.
Boil the sauce till it has the right consistency.
Adjust taste if necessary
Mix all the ingredients into a paste.
Carefully stuff paste to all the selected ingredients.
Pat some corn starch onto meat paste and surrounding base of all ingredients.
Heat non stick pan with very hot oil about half inch deep and fry stuffed ingredients in batches till the exterior is slightly charred and crisped. About a minute on each side per piece.
Drain oil by placing on paper hand towel.
Garnish with chopped scallions.
I used home made fish broth to go along with the pan fried Yong Tau Foo.
Fish bones there were used to prepare fish broth.
Yong Tau Foo with Kung Pao Sauce
Ingredients for Sauce:
(approximately half cup of sauce)
2 tablespoons of minced garlic
3 tablespoons of home made chicken broth
2 tablespoons of black vinegar
1 tablespoon of Chinese cooking wine Hao Tiew Chiew
1 tablespoon of Hoisin sauce
1 tablespoon of Superior dark soy sauce
1 teaspoon of 100% Pure White Sesame Oil
1 tablespoon of Garlic Chilli Sauce
Half teaspoon of Sichuan pepper (grounded)
1 teaspoon of coarse sugar
10 strips of dry chilli (soaked with warm water)
Pan fry the Yong Tau Foo ingredients on both sides and place them on a plate.
Add oil to a pot and fry minced garlic till fragrant.
Add the dry chilli and mix well with the garlic.
Followed by all the ingredients for the sauce.
If you find the sauce is a bit watery, add some corn flour mixed with water for a thicker texture.
Pour the Kung Pao sauce over the Yong Tau Foo.
Garnish with chopped spring onions and serve.
For Soup Base:
Heat up 5 bowls of home made chicken broth to a boil in a medium size pot.
Add the Yong Tau Foo ingredients and cover the pot.
Allow it to simmer for 5 minutes.
Add a teaspoon of Chinese cooking wine to the soup together with a pinch of sea salt for better flavour.