Monday, October 10, 2011

Hakka yong tau foo recipe

500g fish paste
250-300g minced pork
1 head of garlic, cloves separated
6 spring onions, white part only chopped

Marinade for fish paste:
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp salt
1 tbsp sugar
1/2 tbsp sesame oil
1/2 tbsp garlic oil
2tbsp cornflour
2 tsp baking powder in 1/8 cup water
1/2 tsp pepper

Marinade for mince pork:
1/4 cup (62.5ml) icy cold water
1/2 tbsp oyster sauce
1/2 tbsp fish sauce
1/4 tsp salt
1/2 tbsp sugar
1/4 tbsp sesame oil
1/4 tbsp garlic oil
0.625 tsp baking powder
1/2 tsp pepper
1 tbsp cornflour

Sauce (for 10 pieces):
1-1 1/2 tbsp taucheo
3 cloves garlic, chopped
5cm knob ginger chopped
1 shallot chopped
1 tbsp chopped spring onions, white part only
1 tbsp sesame oil
1 tbsp wine
1 tbsp oyster sauce or to taste if too sweet
1 tbsp soy sauce or to taste if too sweet
3 tbsp hoisin sauce
1/2 cup stock
dash of pepper
Corn starch slurry for thickening sauce

For vegetables and tofu preparation:
Slice tofu pok (bean curd) through the center or poke a hole in the center to form a pocket to tuck in the stuffing paste later.

Slice bitter gourd into ½ inch thick slices, remove white core. This leaves an empty ring in the middle to be stuffed with stuffing paste later.

Cut Chinese eggplant [aubergine or brinjal] into 1½ inch slices. Then cut across in the middle with even thickness to form an opening for stuffing later, be careful not to slice all the way through .

Slit ladies fingers and red chilies lengthwise in the middle, remove seeds and veins (for stuffing later), be careful not to slice all the way through.

Chopped spring onions, garnish


1) Pound garlic and spring onions into a paste and set aside.

2) For fish paste, pound it and dip your pestle into the fish sauce and continue pounding until it becomes sticky. Combine the marinade ingredients except baking powder and water and add to fish paste. Stir in one direction until sticky. Microwave a small piece and adjust seasoning.

3) Oil hands and form balls and throw them back into the bowl to remove air until they are nice and firm.

4)Add baking powder to water, mixture will foam and add to fish paste. Set aside.

5)For mince pork, mince the pork in a food processor then pound it until a paste is form. Add 2.5 Tbsp water (a Tbsp of water at a time) to get a smooth paste. Stir in one direction.

6) In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.

7) Remove the pork paste from the food processor and put in a big bowl. Pour the liquid mix to the pork paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork). Oil hands and form balls and throw them back into the bowl to remove air until they are nice and firm.

8)For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.

9) Combine the minced pork, fish paste, garlic and spring onions and mix them together. Stir in one direction until sticky. Refrigerate at least 2 hours.

10)Rub some water or oil onto palm of hands and spoon and stuff the vegetables and tofu pok with paste. Make sure it is neat and clean with butter knife.

11) Heat up some oil in a wok on medium heat and deep fry the yong tau foo pieces until golden brown. Drain on paper towels,

12) For sauce, heat up some oil and saute garlic, shallots, green onion and ginger until fragrant. Add the sauces and stir until aromatic. Pour in the chicken stock and bring to boil. Simmer for 5 mins. Adjust seasoning.

13) Thicken with corn starch slurry. Add in the yong tau pieces. Let it braise for about 15 mins on low heat. Dish out and serve hot garnished with spring onions.

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