Receta Malaysian Style Yong Tau Foo
This is a popular bean curd and vegetables stuffed with fish paste or better known as Yong Tau Foo, commonly found in Malaysia and Singapore. A wide selection of vegetables and bean curds filled with a light fish paste, made with Spanish mackerel fish. Then deep-fried, and poached in a chicken or anchovy broth. If desired, serve with some Chinese rice rolls or steamed rice.
Malaysian Style Yong Tau Foo
Ingredients
3 Cups of Chicken Stock
3 Scallions, chopped
White Pepper, to taste
Sea Salt, to taste
Sweet Sauce
Chili Sauce
Method
Deep- fry the filled vegetables and bean curd on medium heat, until golden brown in color. Drain well.
Bring the chicken broth to a boil and add the pan fried Yong Tau Foo and cook for about 5 minutes. To serve, top with some chopped scallions.
This is a popular bean curd and vegetables stuffed with fish paste or better known as Yong Tau Foo, commonly found in Malaysia and Singapore. A wide selection of vegetables and bean curds filled with a light fish paste, made with Spanish mackerel fish. Then deep-fried, and poached in a chicken or anchovy broth. If desired, serve with some Chinese rice rolls or steamed rice.
Malaysian Style Yong Tau Foo
Ingredients
- 3 Cups of Chicken Stock
- 3 Scallions, chopped
- White Pepper, to taste
- Sea Salt, to taste
- Sweet Sauce
- Chili Sauce
Method
Deep- fry the filled vegetables and bean curd on medium heat, until golden brown in color. Drain well.
Bring the chicken broth to a boil and add the pan fried Yong Tau Foo and cook for about 5 minutes. To serve, top with some chopped scallions.