Monday, January 30, 2012


Yong Tau Foo, this is a famous Chinese dish either soupy or with sauce. Here's some info on Yong Tau Foo from Wikipedia :-

Yong tau foo ( also spelled yong tao fooyong tau fu, or yong tau hu yong tofu) is a Chinese soup dish with Hakka origins commonly found in China,SingaporeThailand and Malaysia. There are also Teochew and Hokkien variations. "Yong Tau Foo," literally means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.

Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish ballscrab sticksbittergourdscuttlefish,lettuceladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). 
Another variation of this dish is to serve it with sauce, water spinach hor fan. I love to make soup with the Yong tau foo. Normally I get the store bought yong foo. It is much easier and you can pick varieties of items.
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Yong Tau Foo Soup

    3 stuff tofu
    3 stuff bitter gourd
    3 stuff egg plants
    5 stuff green chilies
    5 crab fingers
    5 fish balls
    5 stuff wanton
    3 dried tofu
For the Soup Base
3 litres water
150g anchovies (ikan bilis), washed well and drained
2cm piece old ginger, lightly bruised
5 cloves garlic, peeled and lightly bruised
1 chicken stock cube
l tsp salt or to taste
1 tsp sugar or to taste
2 fresh tomato thinly slices
2 strig green onions chopped
1/2 cup fried shallots


    Bring water to a boil. Add anchovies and the rest of the ingredients and simmer over medium to low heat for one hour. Strain the stock and use as soup base.
Add all the Yong Tau Foo ingredients and fresh tomatoes.  Simmer until done

Serve in a bowl, sprinkle green onions and fried shallots.

Saya kalau bab Yong Tau Foo ini, saya lebih gemar yang bersoup. Celur sekali kangkong dan cicah dengan cili sos. Sedap makan panas-panas. kalau yang suka makan dengan mee. bolehlah celurkan mee atau bihun sekali. Biasanya beli yang siap..banyak pilihan sedikit.

Next Post - Karipap Pusing


Mas said...

akak..rajinnya buat yong tau fu...
lama dah mas tak makan...

liza said...

salam kak paty...pos sikit yong taufu tu...peberet liza tu...

cik cek said...

Cek suka...cek suka....:)

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Lagenda Dak Java said...

mengikut pengalaman saya semasa menjadi tukang masak soup yong tau fu di airport changi di singapore soup juga boleh disediakan sebegini dengan bahan utamanya..

ikan bilis
kacang soya
ikan kering yang dibakar
gula batu
serbuk chicken stok
garam secukup rasa
dan bahan tambahan mengikut citarasa seperti

ubi sengkuang atau
jagung manis

untuk cara penyediaan boleh pm saya di facebook lagenda dak java

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