Everything about Yong Tau Foo totally explained
Yong tau foo (also spelled
yong tao foo,
yong tau fu, or
yong tau hu ) is a Chinese soup dish with
Hakka origins commonly found in
Singapore and
Malaysia.
In Malaysia, the
Ampang region of
Kuala Lumpur is particularly famous for this dish. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as
tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.
Yong tau foo is essentially a clear
consomme soup containing a varied selection of food items including
fish balls,
crab sticks,
bittergourds,
cuttlefish,
lettuce,
ladies fingers, as well as
chilis, and various forms of fresh produce, seafood and meats common in
Chinese cuisine. Some of these items, such as
bittergourd and chili, are usually filled with
fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with
chopsticks and a soup spoon and can be eaten by itself or with any choice of
egg or
rice noodles, or
bee hoon (rice vermicelli). Another variation of this dish is to serve it with
laksa. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian
sambal oelek, and a distinctive brown
sweet noodle sauce or
hoisin sauce for dipping.
The dish is popular among health-conscious people, who favor vegetable items and avoid meat and oily food.
Hakka Yong Tau Foo
This version, which
Hakka claim to be the original, consists of tofu cubes heaped with minced meat (usually pork) and herbs, then fried until golden brown, or sometimes braised. Variations include usage of various oddments including
eggplants,
shiitake mushrooms, and
bitter melon stuffed with the same meat paste. Traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants.
Further Information
Get more info on 'Yong Tau Foo'.
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