Yong Tau FooFrom quaypocooks 5 years ago
- ½ kg fish paste shopping list
- ½ cup corn starch shopping list
- 1 ts salt shopping list
- ½ cube chicken stock (mashed - without msg) shopping list
- ½ ts white pepper shopping list
- ½ yellow capsicum shopping list
- ½ red capsicum shopping list
- ½ orange capsicum shopping list
- 10 tofu pok shopping list
- 1 medium egg plant shopping list
- 5 green chilly shopping list
- salt and pepper to taste shopping list
- ½ cup corn flour shopping list
- 1 small bowl of salt water (used to smoothen the fish paste filling) shopping list
- 1 tb chopped garlic shopping list
- 2 heap tb toucheo (yellow bean sauce) shopping list
- 2 ts sugar shopping list
How to make it
- Method for fish paste:
- Cut up the fish into ½ inch cubes. Mix above ingredients except salt and chopped for about 2 to 3 minutes. Form the paste into a ball land toss it on the chopping board till you feel the paste is thick and elastic. The finished paste should be smooth with no solid pieces of fish. Put the ball of paste in a bowl and chill in the fridge for about and hour.
- Method to prepare the tau foo poks, chillies , capsicums and egg plants:
- Clean all the above. For the egg plant, sliced into about ½ inch thick and slit in the middle (for stuffing). For the chillies, discard the seeds and slit in the middle and pat dry with paper towels. For the tau foo poks, poke an opening at the top surface with your finger (for stuffing). For the capsicums, quarter them and discard the seed. Set aside.
- Method of stuffing and cooking:
- Stuff the fish paste into the green chillies, tau foo poks, capsicums and sliced egg plants using a butter knife. Dip butter knife into the bowl of salt water and then smoothen the fish paste. Pan-fried the yong tau foo lightly with some cooking oil and set aside. Heat up some oil in a wok and stir-fry the chopped garlic until light brown or fragrant. Add the taucheo (yellow bean sauce) and sugar and stir a little. Add water and bring to boil. When the sauce thickens, add the yong tau foo into the wok and stir well. Serve hot.
The Cookquaypocooks Petaling Jaya, Malaysia
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