Yong tau foo ampang recipe for peanut

4-02-2017, 08:54

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This is actually the last from the trilogy (ahem) on my small Mum's Hakka Yong Tau Foo.

As possible read from earlier posts (here and here ), this dish is really very "individualistic" as each bit - whether it is brinjal, okra or foo chook - though stuffed with similar paste, is cooked differently and carries it's own special flavours and texture. That is certainly not really a melting pot.

This is exactly what makes HYTF special. Adding pork and salted fish could make it Hakka but good YTF should not be any generic pool of something. Each bit must have its very own flavour and different preparation.

It's frequently stated that HYTF quite a bit of work. That maybe true. As someone stated, "Great dishes will always be created using love." It might not make commercial sense to set up this sort of effort, however, this web site is all about good home-cooking. That stated, if restaurants and hawkers work on preparing our local or ethnic food well with passion - I do not understand why it shouldn't prosper commercially.

A lot of our local dishes deserve obtain it's proper attention and also the traditional recipes observed. The only real need to change is that if we use easier tools or techniques. Consider it by doing this: Prepare for yourself. Others might be less discerning and can manage with half-hearted efforts. You remain faithful towards the dish and a few of the customers will be thankful

And you don't need to throw health-caution towards the wind to prepare good HYTF. While HYTF is unquestionably "less healthy" than al dente versions, it don't have to be an oily dish either. Here's one myth of frying or cooking with oil which needs to be debunked: oiliness doesn't originate from just how much oil you prepare the food in but exactly how much oil you consume it with .

You need to hear a sizzling seem and find out bubbles.

The bottom line is the process within the frying. You might have heard about the saying 'soaking in oil.' That occurs once the oil isn't hot enough or you leave the meals in oil for too lengthy.

Once the oil is hot enough, you hear a great sizzling seem. And also you don't "see" sizzling but bubbles. That's water and air getting together with the new oil. It forms a cushion round the piece leading to minimal absorption of oil. Now, should you lower the flame to really low or leave the piece inside for too lengthy, following the moisture has steered clear of, the vacuum produced will suck within the oil. That's the "soaking in oil' effect. Exactly the same factor happens if you don't drain the fried food correctly.

But how can you gauge how lengthy to depart it within the oil? The objective of frying would be to crisp food (raison d'tre of frying), particularly the exterior, but making certain it doesn't burn as you ought to get the middle cooked too. Therefore the size matters. And if you are using pan shallow-frying, keep turning the meals at times because this ensures evenness in cooking from the entire piece. When the sizzling slows lower, it's a sign the moisture has steered clear of and for those who have tried it right, it ought to have "crisped" right now.

Another apparent strategy is to empty the oil from the cooked pieces. Actually this can be the most crucial factor to complete. It comes down after frying and frequently, an "united nations-mise en place" prepare notice being an afterthought or neglect that altogether. After I fry the foo chook. I tilt the piece vertically to empty the oil.

Drain from the oil.

So in a nutshell:

keep your oil at its optimal heat
don't leave the pieces within the oil more than necessary
drain the meals following the fry.

Doubtless fried meals are more oily than steamed ones, however, many good sense can minimise the grease. Unless of course you're off foods that are fried completely, there's pointless the reason why you cannot enjoy good HYTF from time to time, especially if it's succeeded (including maintaining your oil in a minimal level).

Yellow soya beans, ginger root and dried scallops

I move ahead came from here towards the HYTF soup. that is a superb dish by itself. Add yellow soy beans. the leftovers from the Batang fish (mind and bones - clean from the inner parts within the mind), dried scallops, bits of ginger root some chicken stock (powder bouillon or liquid). Boil in four to five litres in water for around forty-five minutes in low flame. Adding the YTF pieces, that ought to range from the stuffed bitter-gourd and stuffed tofu. Briefly pan fry the stuffed bitter-gourd tofu to close the stuffing in order that it won't disappear within the soup. After about twenty minutes more, the soup ought to be ready. If necessary, adjust the flavour i.e. add salt or water. This soup is excellent by itself or eaten with grain.

For sauces, these shouldn't be an afterthought. We're spoilt for choice, especially as we discovered Kwong Woh Hing. Ieat has written publish here regarding their sauces. Their sesame paste and chili sesame paste sauces are superb. Only a few warm water must be put into dilute the sauces.

Additionally they sell good chee cheong fun that you simply should order alongside.

Kwong Woh Hing
5 Defu Lane 9
Singapore 539247
Open 9am to 5pm daily
Saturdays 9am to 3pm
Closed every sunday
62889497

Offered here with Woh Hing's chili sesame paste sauce (bottom)
and also the oyster flavored sweet sauce that we made.

You need to still give a savoury-sweet sauce. Sweetened black bean sauce is typically used.

Alternatively, you may make an oyster flavored sauce :

3 tablespoon of oyster sauce (if you work with pure oyster sauce, 1 teaspoon is going to do)
1 glass water
2 teaspoon of sugar
2 teaspoon of soy sauce

Just estimate. Heat up in a tiny pot. Stir in corn starch gradually and whisk. Because the sauce will get heated, it'll thickened.

There you have it: my Mum's Hakka Yong Tau Foo. I am certain more could be stated to make sure this good traditional recipe is handed down.

I've done my part.

Now do yours to make sure that we don't become happy with "easy" Yong Tau Foo.

A minimum of, not constantly.

4 comments.

My home is america and Canada during the last 10 years. Really missed the Ampang YTF and i'm so grateful for the recipes. Thank you for discussing your Mother's recipes and to make it look simple. It is the best! Will certainly bookmark your site.

Thanks, Jules. Wish you best wishes while you recreate this excellent Malaysian dish from where you stand.

Hello! I had been just wondering basically could prepare all of the fried YTF ingredients an evening before after which prepare them within the soup the very next day? Thanks!

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This cooking blog celebrates a prepare extraordinaire, my late Mother also known as Auntie Ruby. A separate chef and residential prepare, she was always enjoyably discussing her recipes. Getting developed a Malaysian, however a Singaporean, the recipes listed here are mostly of Southeast Asian influence. A few of the posts could be downright silly: have a feeling of humour please :). Find out more of my background here. I'm also focusing on a cook book. TFC Facebook page has additional cooking tips photos. Please "like" it in which to stay touch. You may also "Pin" posts here in the images. My email: terrywg@gmail.com

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