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Chicken Yong Tau Foo(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Oct 23, 2004 8:03 pm    Post subject: Chicken Yong Tau Foo(recipe and pic) Reply with quote

Made this for dinner for my maid. Jean Lee came to learn too. And took a portion home for her maid too.

Specially created for Muslims as this traditional Hakka dish is purely a pork and vegetables dish. This is also a dish eaten during Chinese New Year.

Pan fry tau foo pieces for 5 mins.


then turn over to fry for another 5 mins


Ready to eat with plain rice or noodles:


Recipe for 4 persons
Ingredients for fillings:
300 g minced chicken
200 g minced fish fillet(I used Dory Fish Fillet)
50 g dried shrimps(soften in water, minced)
50 g salted fish(minced finely)
10 water chestnuts(diced finely)
2 tbsp Fish Sauce
3 tbsp sugar
1 egg
3 tbsp cornstarch

other ingredients:
2 pcs of Red chilli(slit lengthwise, remove seeds)
2 pcs of Green chilli(slit lengthwise, remove seeds)
1 red capsicum(quartered, seeds removed)
1 green capsicum(quartered, seeds removed)
4 pcs preserved mushrooms(soften with water, remove stem)
1 bittergourd(cut into 10 mm/1 cm thickness, seeds removed)

4 tbsp cornstarch
1 egg (beaten)

60ml onion oil
3 tbsp fish sauce

Method:
1. mixed all the Fillings ingredients together.
2. Coat each piece of vegetable with a little cornstarch.
3. Add 1 to 1.5 tbsp full of filling on the vegetable.
4. Coat with beaten egg.
5. Heat up wok with onion oil.
6. Add yong tau foo in to pan fry for 10 mins(turn every 2 to 3 mins).
7. Add fish sauce to it after its semi cooked.
8. Serve on a plate, pour onion oil and fish sauce over it.
9. Eat with plain rice or with noodles.

Notes:
You can use other vegetables like Okra(Lady Fingers), Dried Oysters, Brinjals, Bean Curd, Tau Pok etc.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Sun Nov 28, 2004 11:50 am; edited 1 time in total
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spice girl
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Joined: 01 Sep 2004
Posts: 31
Location: New York

PostPosted: Sun Oct 24, 2004 1:00 am    Post subject: Reply with quote

Looks really good. I love home made yong tau foo.
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la bella
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Joined: 22 Jul 2004
Posts: 8

PostPosted: Mon Oct 25, 2004 11:14 pm    Post subject: Reply with quote

Gina, if I buy those ready-made (uncooked) yong tau fu from the wet market, what can I do with it other than cooking in soup? What are the seasoning to pan fry them?

TIA.
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pinkadoodles
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Joined: 31 Jan 2005
Posts: 2
Location: Melbourne, Australia

PostPosted: Tue Feb 08, 2005 5:24 pm    Post subject: How to get filling to stick to veges Reply with quote

Gina,
I've tried making yong tau foo several times but each time, the filling will not 'stick' to the veges, esp the bittergourd. When I steam it or fry it, the filling will shrink and fall through. :(

What can I do to prevent this?

Thanks.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Feb 08, 2005 5:50 pm    Post subject: Reply with quote

hi

you must coat the insides of the veg with cornstarch..then spread the filling inside. Then spread/coat everything with beaten egg to seal it in. The egg when cook to bind everything together.
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Elle De F
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Joined: 06 Oct 2004
Posts: 49
Location: Paris, France

PostPosted: Sun Apr 17, 2005 8:29 pm    Post subject: Reply with quote



I had this last night.

A big Thank You to Gina, I did this using your recipe, it was excellent. I followed exactly all yr instruction except that I didn't put the salty fish because I've forgotten to buy and also I didn't coat the stuffed vege with beaten egg because I only had 1 egg left where I mixed in the filling. But anyway the result was just as good. Thank you again!

A terrible cook like me finally cooked something decent. :lol:
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Mon Apr 18, 2005 7:31 am    Post subject: Reply with quote

Elle

so evenly browned! Very nice. Next round you can try using Pork. The taste with pork is more juicy than chicken. Chicken is a bit dry.

My whole family loved this. So whenever I cooked this, its to last for 2 meals. But I always made enough to last 3 meals coffee

We will have it with rice or with noodles or in soup. so many ways. Glad you enjoy it.
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OiChai
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Joined: 28 Feb 2005
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PostPosted: Mon Apr 18, 2005 4:22 pm    Post subject: Chicken Young Tau Foo Reply with quote

Dear Gina

Your Young Tau Foo looks great. Can I subsititue fish sauce with something else? Cos I don't use fish sauce in my cooking. Thanks.


Chai
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Mon Apr 18, 2005 7:16 pm    Post subject: Reply with quote

you can substitute fish sauce with light soya sauce..but the taste will not be near to the Hakka style yong tau foo. this is actually Hakka yong tau foo coffee
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Elle De F
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Joined: 06 Oct 2004
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Location: Paris, France

PostPosted: Tue Apr 19, 2005 6:34 am    Post subject: Reply with quote

Gina

Some of them were evenly browned, but some were burned. Embarassed silly me, cos I thought only 10mins to pan-fry so I had the strongest fire, 1 min after I discovered there were almost burn. That's me, I used to over cooked the food cos I don't know whether it's cooked or not, or either too salty or not salty enough :( but now I follow closely yr instruction, getting better, but still big room to improve.

We were only 2, so we had it for 2 meals too, but we had it alone without rice nor noodle.

Great, I'll try it with pork next time, thanks!

In soup? oh! think I'm going to make this again for a soup version. If it's not a trouble for you, can you tell me how to make the soup version? Thanks again!
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Apr 19, 2005 7:40 am    Post subject: Reply with quote

Elle

Here's how.

Ingredients:
1 litre water
100g soya bean
4 to 5 pcs dried flat sole fish(if not, use ikan bilis)
Fish sauce to taste
Salt to taste
cooked Yong Tau Foo pieces

Method:
1. Boil water in a pot.
2. Add soya bean to simmer for 30 mins over low heat.
3. Deep fry dried sole fish and drop into the soup to cook.
4. Add fish sauce, salt to taste.
5. Just before serving, make sure the stock is boiling hot. Then turn off the fire.
6. Drop all the cooked Yong Tau Foo into the stock.
7. Let it sit inside the soup for 5 mins.
8. Serve as per normal.

Razz
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Gina

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Elle De F
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PostPosted: Wed Apr 20, 2005 12:33 am    Post subject: Reply with quote

Gina

Thank you so much. Very Happy
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Elle De F
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PostPosted: Thu Apr 28, 2005 5:06 am    Post subject: Reply with quote

Hey Gina,

I made the yong tau foo again tonight, took your suggestion by using pork instead. True as you said, with pork is more juicy than the chicken, really. Packed some for our lunch-box tomorrow too. Very Happy

Thanks!
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k_cyrlyn
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Joined: 18 Oct 2009
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PostPosted: Mon Dec 13, 2010 7:02 pm    Post subject: Chicken Yong Tau Foo Reply with quote

Hi Gina

I had tried your recipe using pork instead of chicken (just omit the dried shrimp - very expensive in NZ). Its very yummy. Would like to check if I can freeze the yong tau foo? Should i fried all the yong tau foo before I put in the freezer?

(I need to prepare for my husband so that he can just heat up or cook with soup as I will be away for one month)

Thank you.

Regards
Very Happy
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Tue Dec 14, 2010 12:57 pm    Post subject: Reply with quote

best to semi cook it by steaming..like 5 mins. Then freeze. coz after thawing, you need to reheat. the reheating part will cook it thoroughly again.

Smile
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Gina

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