Yong tau foo (simplified Chinese: 酿豆腐; traditional Chinese: 釀豆腐; also spelled yong tao foo, yong tau fu, yong tau hu or yong tofu; yentafo in Thailand) is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, and Thailand, and in cities where there are … Another variation of this dish would be to serve it with laksa gravy or curry sauce. Heat oil in claypot or wok and stir fry fermented black beans, garlic and chilli until fragrant. Hi Pat, I bought mine at NTUC, it’s in a bottle and they are dried, no liquid. Tried a recipe from Noob Cook? Traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants. Drain and set aside. Cook yong tau foo pieces in boiling water for about 2 minutes. Drain and set aside. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. 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. When cooking the yong tau foo pieces, note that cooking time will vary for different types of ingredients. Do check out the recipes gallery for cooking inspiration. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.[1]. Add the blanched yong tau foo pieces and stir to coat them well in the sauce. Check out this recipe for more information. Cook yong tau foo pieces in boiling water for about 2 minutes. The dish can contain a varied selection of food items, including young tau foo, fish balls, crab sticks, bitter melons, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Add hot bean sauce, oyster sauce and water to the casserole, stir evenly to form a paste. In Malaysia, particularly the Klang Valley, yong tau foo is often associated with the city of Ampang, Selangor, just outside the eastern end of Kuala Lumpur. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself or served with a bowl of steamed rice, noodles or rice vermicelli. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, and Thailand, and in cities where there are large Hakka, Teochew and Hokkien populations. "น้ำสีแดงๆที่ใช้ใส่เย็นตาโฟนี่มันทำมาจากอะไรครับ แล้วมีขายที่ไหนครับ", https://en.wikipedia.org/w/index.php?title=Yong_tau_foo&oldid=974836801, Articles containing Chinese-language text, Articles containing simplified Chinese-language text, Articles containing traditional Chinese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 25 August 2020, at 09:01. The thinner slices will cook faster, so take them out earlier in Step 1as they are cooked. Your email address will not be published. http://noobcook.com/wp-content/uploads/thumbnails//taucheo.jpg, 350 grams “yong tau foo” (釀豆腐; about 15 pieces or so). https://www.womensweekly.com.sg/recipe/food/asian-recipes/yong-tau-foo Found a photo for you http://noobcook.com/wp-content/uploads/thumbnails//taucheo.jpg, Your email address will not be published. Yong tau foo is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Vegetables such as bitter melon and chilis are usually filled with surimi. Ingredients: Fish Paste, defrost 3 dashes sesame oil 3 dashes white pepper 5 okras, top stem cut off 5 red chilies 5 fu puffs 2 tablespoons oil 2 garlic, finely minced 1 tablespoon fermented … Add the blanched yong tau foo pieces and stir to coat them well in the sauce. Thicken the sauce with cornstarch slurry. (Read more about ...). For best results, cook and serve this dish in a. As a short-cut, you can also use bottled sauce such as Lee Kum Kee spicy black bean sauce. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. [2], In Southeast Asia, the term "yong tau foo" is used to describe a dish instead of the stuffed tofu item exclusively. Heat oil in claypot or wok and stir fry fermented black beans, garlic and chilli until fragrant. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. May I know your fermented black beans are sold in bottle or small little pack dried without liquid? Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. It is a variation of the above Hakka cuisine as cooked by other dialect groups. 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