Tuesday, June 13, 2017

Yong Tau Fu & Yong Tau Pok ( Stuffed White Beancurd & Stuffed Puff Beancurd )

Sabah Hakka silky Yong Tau Fu and Yong Tau Pok is a favourite hit for many among Hakka ourselve and others.  This is always Hakka family favourite dishes.

Back on those days, these dishes were cooked and served only on special occasion or CNY festival.  Today, this has no longer apply, yong tau fu has popularize with a high demand, so its easily found serving for breakfast or dinner at most kopitiam or restaurant all year round.

When im back home Sabah, my family always requested these two dishes to be cooked by me. As i am no longer eat pork.  I used chicken instead of pork meat.  Believe me, I can cook this with chicken filling taste just as good as pork ( sorry to say this but its true ) less consuming pork and fats is a good signed going in to your stomach. ( sorry again for those who consume pork, i mean no offends with pork meat :) peace* hehe.... i keep the traditional dish going! :)



STUFFED TAU FU & STUFFED TAU POK 
INGREDIENTS
4 white beancurd / local white tau fu
4 brown/oil beancurd / local oil/brown tau fu 
1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )
1000g chicken boneless, minced 
4tbsp Osyter sauce
1tbsp light soya sauce
dash of salt, pepper, chicken granules,
3 tbsp corn flour
handful chopped coriander leafs / spring onion

SAUCE
4 cups water, add more if needed
oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD
1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean tau fu, Use teaspoon remove a portion at the center tau fu, Be very gentle to keep the pouch intact. Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the tofu.  As for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

3. In a soup pan, place tau pok below follow with white and brown tau fu, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5.  When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.  




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