Auntie Ruby's Hakka Yong Tau Foo - A Recipe Summary

Monday, September 19, 2011



In this post, I will summarise the recipe for Hakka YTF in one table. I will not list out every piece here but will do so for those that use different techniques for preparation. Please read my previous posts on HYTF here.




Download the recipe in printable PDF format here 



  Ingredients                                            Quantity                       Methods

  Stuffing


minced pork belly
mackerel/”batang” fish paste
salt
salted fish
garlic
spring onions (scallions)
corn flour
white pepper powder
water
500 gm
300 gm
1 teaspoon
2 x 2-inch pieces
5 whole pieces
6 stalks
2 tablespoon
1 teaspoon
1 cup
1.   Using a chopping board, mix and chop the ingredients. Add water periodically to moisten the mixture. About 20 minutes. (Alternatively, you can use the food processor)   
Stuffed Brinjal (Aubergine or Egg Plant)

1.   Cut diagonally into 1-inch thick pieces
2.   Slit the center to create a pocket
3.   Spoon in the stuffing.
4.   Pan fry (0.5 inch of oil) in medium-high heat and fry in batches till the exterior is charred and crisped. About a minute on each side per piece.
5.   Drain oil by placing in colander or paper towel
Stuffed Beancurd

1.  Wipe with a wet towel or immerse in water briefly.
2.  When pliable, cut into 4x6 inch pieces.
3.   Place the stuffing in the middle on one side and roll.
4.   Lay the rolled bean curd on the expose edge so that it will not open up.
5.   Pan fry in medium-high heat till crispy. About a minute per side
6.   Drain oil by tilting the piece vertically and place in colander or paper towel.
Stuffed Red or Green Chili

1.   Slit the chili in the center.
2.   Use the end of a spoon to dig out the seeds and stem.
3.   Add the stuffing.
4.   Shallow pan fry and cooked the stuffing without overcooking the chilli, which will wrinkle if so. You may need to use a pair of chopstick to hold the pieces in place.    
Stuffed Tofu (Tau Kwa)

1.   Make a small slit and be careful not to break up the Tau Kwa.
2.   Add stuffing
3.   Shallow pan fry on all sides.
4.   You can add this to the soup or eat as is.
Stuffed Bitter gourd

1.   Slice into rounds.
2.   Remove the inside flesh
3.   Replace it with the stuffing.
4.   Shallow pan fry briefly on both sides as this will help the stuffing to stay in the bitter gourd when you cook it in the soup.
Soup


water
yellow soy beans
mackerel fish head and bones
small dried scallops
ginger
chicken stock powder
salt
4 litres
100 gm

20 pieces
2-inch piece
3 teaspoon  
To taste
1.   Add everything into a pot and simmer for 45 minutes
2.   Then add the stuffed bitter gourd and tofu and simmer for another 20minutes.



Oyster-flavoured Sweet Sauce
oyster sauce
water

sugar
soy sauce
corn flour

3 tablespoon
500 ml + 1 small cup
2 teaspoon
2 teaspoon
1 teaspoon
1.   Heat up water in a small pot
2.   Add sugar, soy sauce and oyster sauce
3.   Mix the corn flour in a cup of water and add slowly into the pot while whisking the sauce
4.   Boil the sauce till it has the right thick consistency. Adjust the taste if necessary

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7 comments

  1. Thanks for putting the hakka yong tow foo recipe in this new format. It is so easy to follow. Great soup and stuffing.

    ReplyDelete
  2. Just posting to say thanks for the recipe. I tried making it yesterday and it was very yummy. I've been having the fish paste only version all these while and it's my first time trying this version with pork. Very impressed. Thank you! :)

    ReplyDelete
  3. Hi TFC, I was googling for YTF recipes and I found yours albeit 2 years later. I like your systematic layout of the recipe and the dish looks delicious so I'm going to try it. Would you be able to advise how to make the chiili sauce to go with the YTF?
    Thanks Manta

    ReplyDelete
  4. I try your YTF recipe today and it turns out great.

    Thank so much for sharing.

    ReplyDelete
  5. I agreed with the rest. The format is so easy to follow. Not that I can't read Chinese in other Chinese website. Is just your format is good. You should publish a book , but still keep the online recipe free la . haha..

    ReplyDelete
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