Auntie Ruby's Hakka Yong Tau Foo (Part 2)Saturday, September 10, 2011
|Malaysian brand from Sheng Shiong|
Stuffed Bean Curd ("foo chook") is another all-time favourite in my Mum's line-up. It is certainly mine. So which type of bean curd should you get? My view is that they are all delicious in their own way when fried. So, if you have some leftover bean curd, use it. If you are buying, I like to use those which come in large sheets and normally used for desserts. The reason is simple: these come in large sheets with regular size that is easier to be divided into rectangular portions. I will not use one variety which is very salty and normally used for Ngoh Hiang. Not worth the effort to remove the salt nor does it taste good cooked this way. Check the "Skytime" brand as in photo on the right. This brand tasted great. In fact, for most in my family, this is the star of the HYTF line-up.
|Stuffed, rolled and prepared for the fry|
Some prefer a layered roll. Others, a thick stuffing in the center. Up to you. Lay the roll with it's weight on the outer edge so that the skin will not stick out. Once the bean skin hits the hot oil, it will crisp and firm up. Unlike the stuffed brinjal, you do not want to char any part of the foo chook, which can happen very quickly if the fire is too hot. So, keep the fire at medium. You should still hear a gentle sizzling sound when the roll hits the oil. Control the fire to get consistent fried finish without charring. About a minute or less on each side.
Okra (Lady Fingers): Slit and add the stuffing in. You do not need to remove the seeds. Follow the same principle as chili for the frying. Avoid wrinkling. After frying, you can choose to serve it in the soup.
Stuffed Tofu (as in lead photo): Use the Tau Kwa version (assuming you are in Singapore). If you are in Malaysia, use "soi tau fu", which you can find at the wet market. If you are in neither, poor unfortunate you, but I am sure you can get something from the Asian market. You can choose to serve it fried or just lightly fried, and then into the soup.
Fried Tofu Pok (fried tofu with brown outer layer): Use the smaller ones if you intend to make "inverted tofu pok." Slit and turn it outside in. Fill in the stuffing. Looks great (like a bad hair cut) with a good crunch. Medium fire, 1-2 minutes. If you are destining it for soup, use the larger ones and cut into triangles. Fill it is and into the soup it goes.
|"Inverted" stuffed fried tofu pok|
There are some other possibilities, i.e., mushrooms, green pepper and improvise according to the veg you have or what is in season. You can choose to make a whole spread if it is a HYTF party. For a sit-down family dinner, cooking 3-4 types will do.
As for stuffed bitter gourd, making the soup and sauces, and yes, eating it with some nice chee cheong fun: this in the third and final last installment of ARHYTF.
Meanwhile, give this a try and surprise your family.
Part 1 - Part 3 - Recipe summary
|Plated for serving|