Yu yong tau foo recipe

Yong Tau Foo Recipe (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong tau foo. yong tofu. yong tao foo. yong tau fu. yong tau hu, oryen tafo in Thailand is popular street vendor soup that consist fish ball, soft tofu and veggies that full of fish paste. This really is initially from Chinese Hakka that popular in China, Singapore, Malaysia, Indonesia and Thailand. The overall stuffing for youthful tao foo is minced fish and/or chicken or pork that combined with egg white-colored and starch onto an even paste. Yong tao foo is generally offered inside a obvious broth. The yong tou foo is cut up to and including bite size right before serving.

Yong Tau Foo Recipe Fish Paste Stuffed Tofu

Various veggies could be full of fish paste, generally bittergourd, mushrooms, chillies, eggplant, radish and eggplant. The bitter gourd and chillies should be drenched with brine first to lessen the langu or strong bitter and hot taste. The Hakka style yong tou fu is generally fried or pan fred first to obtain nice browned color. Rather of serving inside a aclear broth, the Hakka style is generally braised with fermented yellow bean or tauco along with a minced meat.

Resep Sup Siomay Tahu Isi Adonan Ikan

Yong tau fu is known as tahu isi ikan or fish paste stuffed tofu in Indonesia.Another tofu and veggies full of fish paste is known as siomay. Siomay is generally offered with peanut sauce and kecap manis or sweet soy sauce. In Palembang, among the largest city in Indonesia, we accustomed to known as a fish meat ball soup as tekwan.Tekwan is fish ball soup inside a obvious broth with jullienned earwood mushrooms. I love to then add heavy cream or thick coconut cream towards the fish paste to really make it not very soft when cooked. The coconut cream made the filling easily chewed however the texture continues to be slightly crunchy. Rather serving with hot and sour dip, i love to serve the yong tofu with sambal tauco or spicy fermented bean sauce.

Recipe HomemadeYong Tau Foo (Fish Paste Stuffed Tofu,Tahu Isi Ikan)

Yong Tau Foo recipe:

• 4 large tofu block, decline in half into 2 triangular, poke an opening within the center to tuck the stuffing
• 1 bitter gourd, deseeded cut 1 ", absorb warm brine for around ten minutes, washed with freshwater
• 10 red chilllies, deseeded, absorb warm brine for around ten minutes, washed with freshwater
• 10 eco-friendly chilllies, deseeded, absorb warm brine for around ten minutes, washed with freshwater
• 10 shiitake mushrooms, cut the stem
• 1 radish, decline in half longwise, poke an opening within the center to tuck the stuffing
• 1 oyong or youthful chinese gourd, cut 5 cm and discard the soft core
• 6 baby japanese eggplant, discard the main and poke an opening within the center to tuck the stuffing

Soak the bitter gourrd and also the chillies to lessen the bitter and hot taste

Yong Tau Foo Fish Filling Recipe :

• 700 gr fish paste( i personally use 1 kg fish paste)
• 300 gr minced chicken/pork (you are able to replace fish paste too)
• 12 cloves garlic clove
• 2 egg white-colored
• 2 scallion, finely chopped
• 3 red chillies, finely chopped
• 1 tablespoons of oyster sauce
• 1 tablespoons of fish sauce
• 1 cube chicken buillion
• pepper and salt to taste
• 1/2 tablespoons of sesame oil
• 2 tablespoons of cornflour
• 4 tablespoons of heavy cream/ coconut cream*optional

Steps to make Yong Tau Foo:

• Mix all stuffing ingredients (except the chopped scallion and chillies)
• Put aside about 300 gr from the filling mixture to create a fish ball
• Mix the remainder of it using the chopped scallion and chillies for that filling
• Pat dry all veggies, dip or use the tapioca flour within the stuffing surface

Dip the bitter gourd inside a tapioca starch before full of fish paste

• Drag the access flour
• Stuffed the filling having a teaspoon, don’t overfilling

Stuffed bitter gourd with fish paste

• Invest stuffed veggies in oil coated pirex bowl

Yong tau foo before steamed

• Steam over high temperature for around ten minutes
• Allow it to reach 70 degrees
• Pan fried after some of oil to browned it simply before serving

Fried Yong Tau Foo

Fish Ball and Broth Recipe:

• Bring 4 L water to boil
• Add some fish mind, fish bone and chicken bone and season with pepper and salt
• Add 1 bulb garlic clove and 1 cut onion, provide boil
• Simmer for around half an hour
• Strain the liquid with fine sieve cheese choth and discard the solid ingredients
• Keep your broth warm and never get steamed
• Create a fish ball with two tablespoons and set it in to the broth
• Your fishball is prepared if this sailed.
• Offered it with fish paste stuffed veggies and #SAMBAL TAUCO

Resep Sambal Tauco or Fermented Bean Sauce Recipe :

• 2 tablespoons of taucho or fermented bean paste
• 3 cloves garlic clove, roughly chopped
• 1 tablespoons of fried peanut (i personally use instant gado-gado or peanut sauce)
• 3 shallot, roughly chopped
• 30 bird eye chillies
• 1 teaspoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoons of oil
• 1/2 cup stock

Steps to make Spicy Tauco Sambal:

• Warm up the oil inside a saucepan and browned the garlic clove, shallot and bird eye chillies, allow it to slighly awesome
• Process all component except the stock inside a blender untol smooth
• Saute the mix until aromatic
• Add some stock, provide boil
• Simmer to lessen the fermented bean sauce until thicken