YONG TAU FOO

"Yong Tau Foo", is very common found in Malaysia and Singapore. It is literally means a dish made with small pieces of tofu and vegetables stuffed with fish paste (sometimes substitute with mince pork). The main factor is actually from the fish paste. A good fish paste is one where it wouldn't be too hard to eat once it is cooked and provide with a nice chewing sensation. Since the fish paste would be flavoured before they are stuffed in the food, it wouldn't be too fishy smelly.

This excellent delicacy is believed to have been invented by the Chinese Hakka in around 1960s'. Soy products like plain tofu, deep-fried tofu, tofu puff or even tofu skin are often used where else vegetables such as bitter melon, aubergine, chillies and okra are the common choices. 

Besides the stuffing, sometimes other selections are also available - fish balls, crabmeat sticks, seaweed, various of Chinese vegetables, cuttlefish balls, pig blood, etc. but mostly the variety offered depends on the hawker's choices. The dish are served either plain, with soup on the side or can be in clear broth of any kind and even curry gravy (that's how they served in Kuala Lumpur). Sometimes, various kind of noodles can be added in the soup base.

My dad used to take me on his Honda Cup for some nice Yong Tau Foo back in Penang when I was a kid. Of all, I believe the one and only place that can represent this delicacy is in Padang Brown Food Court in Dato Kramat Road. It is always pack with people choosing and ordering from that particular stall. I would squeezed among all the grown ups' to reach out for a bowl and a pair of chopsticks picking up choices of fish balls, pig blood, okras', chillies, crabmeat sticks, pig's skins, etc. and finishing up with a small bunch of pak choy and glass noodles. Then, my dad would informed the "aunty" of the hawker's stall where we were seated and they will take care of the rest. The selection in the bowl will be cut into bite-size pieces and put to boil briefly in the serving. It was then brought to us on our table with sweet brown sauce and chilli sauce.

(A post dedicated to my maker for the wonderful trip to Padang for this excellent delicacy when i was young.)

Thanks to Immy Lee for the pics taken.