Yong Tau Fu Recipe

I guess for those in Malaysia would think that this is an just another ordinary dish but for us in overseas, you are so wrong, so so wrong.When you are homesick and things, when outside is snowy and below chilly, all you wanted is just some steamy hot home cooked Malaysian food .

So today I'll be sharing on how to made homemade Yong Tau Fu ala Ukraine style. In Malaysia, if you want to make this dish, the method is a bit different, actually in not the method but is the fish you use is different. Anyway, to cut things short, this is the recipe.

Credits to Sook Yin, the fishball chopper. I modified this recipe from her. Without her, it is impossible to make fishball here using frozen fish.

Ingredients :
1kg of frozen fish fillet
300g if minced pork, preferably with small amount of lard
Small amount of corn flour
Salt water. ( Salt + water)
Chilies
Chinese mushroom
Brinjals
Capsicum  

**** and anything else you can find in your overseas market that is able to be stuffed****



For the fishball
1)Wash and clean the frozen fish fillet , chop the fish fillet as if you are chopping your enemy. While you chop sprinkle corn flour and salt water to the fish fillet. Chop until the fish is completely minced and turns into a sticky consistency/ stick on your knives.

2) Then proceed to mince the meat. You may ask your butcher to minced it for you but i prefer to mince it myself. After that, combine the mince fish and meat, continue to mince it until it is well mixed.

For The veggies
1) Deseed the chili. Use the sharp end of your knife draw a line in the middle of the chili and remove the seeds. Keep the green stem or else the fish ball will drop out when you fry it later. Stuffed the fish ball inside and make sure it is compact.

2)Cut the brinjal into 2cm chunk.Then divide the 2cm chunk into half but leaving it intact so that you can stuff the fishball into the brinjal. "Like a sandwich"

3) Clean the Chinese mushroom and you may like to boil it to soften it first.Then remove the mushroom stem and stuff the fishball into the mushroom "head". Hopefully you guys understand what I am trying to describe here.

4) For the Capsicum, it's actually the same as the chili.

Steps:
1) Fry the stuffed veggies in medium heat until  golden brown.
2) Then steam all the fried stuffed veggies until all the stuffed fish ball is totally cooked.
3) You can boil chicken stock to have it together with the yong tau fu, but I like the dry version. So the steam gravy shall do the good work.
4) Take 2tsp of Lee Kum Kee's Hoisin sauce and add 1 cup of water to it. Bring the gravy to boil. Add in "chicken rice chili paste" and some sesame oil.

Chicken rice chili paste : Just blend red chili, ginger, garlic and add vinegar.

5) Serve hot with white rice and this make a delicious scrumptious meal.

Have fun trying. :)