Hakka Yong Fuka/Bitterguard & Tau Pok

HAKKA YONG FUKA/BITTERGUARD & TAU POK 
INGREDIENTS

1 large Bitterguard

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 and discard bitterguard seeds, 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 bitterguard and 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 bitterguard, 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.

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.  

Steamed Beancurd with Minced Chicken and Crispy Ginger

STEAMED BEANCURD WITH CHICKEN MINCED MEAT

INGREDIENTS:-

6pcs square soft white beancurd

1pc chicken breast boneless ( minced ) 

2 large garlic cloves ( finely chopped ) 

1 thumb size ginger ( Julienned ) 

few cilantro for garnishing

Seasoning:-
1tbsp osyter sauce
Chicken granules to taste
sugar, salt and peper to taste
1/2 cup water
1 tsp cornstarch for sauce thickening

Method:-
* Heat wok, add 4 tbsp cooking oil, add in julienned ginger, deepfried until crispy, dish up, set aside and drain oil.
* Heat wok add in 2 tbsp cooking oil, in chopped garlic sauteed till aromatic add in chicken minced meat, mix well and seasoning, add cornstarch water and thicken sauce.  Off fire and set aside.
* Prepared water for steam, place 6 square soft beancurd on plate, steamed beancurd for 10minutes in high heat. Once it is cooked, removed from steamer.
* Pour thick sauce on top of hot beancurd and garnish with crispy ginger and cilantro, served hot with warm rice.

Tahu Telur Singapore Style II

You can see earlier i have posted a recipe of  Tahu Telur Singapore Style which ran out of shape because without a moulding! For this recipe, we have got the moulding which specially made for this recipe.  We couldn't find the tahu telur moulding till now, but lucky we have a great idea and get someone to do the cutting for us..lol.

And of cause, with our dear friend Mr.Ridwan guide us step by step of cooking tahu telur, my husband managed to make a proper tahu telur...how wonderful!! ( we simply missing Pondok Sari Wangi Brunei delicious food )

Stuffed Beancurd ( Tau Pok & white Tau fu )

 Stuff Tofu Pok

Stuffed Tofu / Stuffed Firm Beancurd 

STUFFED TAU FU & STUFFED TAU POK 
INGREDIENTS

4 white tau fu ( cut into triangles )

10 tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

500g chicken boneless, minced 

2tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

2 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, cut tau fu into equal triangles. Use a knife, carefully cut around the edges of the long side of triangle. Make the incision slightly more than half way through the tofu. Make sure you don't cut through.

3. 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. 

4. 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.

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

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

Braised White Beancurd & Tou Fu Pok with SoyaBean Paste

Braised White Beancurd & Tou Fu Pok with Bean Paste

Ingredients:-

5 white beancurd
7 toufu pok
2 large garlic cloves
2 large scallion, finely chopped
1 chilli

Seasoning:-
3tbsp fermented soya bean paste
1tbsp osyter sauce
Chicken granules, sugar, salt and peper to taste
1/2 cup water
Cornstarch water for thickening

Method:-
1. Heat wok cooking oil, sauteed chopped garlic till aromatic and beancurds and toufu pok fry evenly.  Add in seasoning mix well and add water let it simmer for 2 minutes.  Taste the gravy add more seasoning if necessary and lastly add cornstarch water to thicken the gravy.

3. Dish up and serve with white rice.

Tahu Telur Singapore Style

04.08.2012 -  Remarkably easy and versatile, Indonesian tahu telur (tahu means beancurd and telur means eggs.   It isn't easy to cook Tahu Telur especially when we don't have a proper mould to give it a good shape as i want it to look like Tahu Telur Singapore.  As you could see my Tahu Telur shape is kinda going everywhere!

This dish originate from Jawa Timur, Indonesia but very popular in Singapore.  Originally the Tahu Telur served flat like omelette shape or pancake.  However, In Singapore today this dish has been reshape and served in a different way.

When you saw this in Singapore, the eggs and beancurd mould into a taller shape not flat and top with finely shredded carrot and cucumber with a generous sprinkle of peanuts served with peanut sauce or sauce kicap.  both sauces go very well with this dish, the combination of texture and flavour just amazing!

This is how Singapore Style Tahu Telur Looks like, Taller and in Shape. This is the dish that we used to eat when we stayed in Brunei, Tahu Telur is one of our favourite dish to order from Pondok Sari Wangi, an Indonesia Cuisine Restaurant in Brunei. 

This is another version the Pancake style Tahu Telur originally looks like around Indonesia.

This is how my Tahu Telur looks like without moulding and im trying to hold them together.

Do whatever you like to the shape!! If is Nice to see is always Nice to eat! :)

Anyway, below recipe have some tips related to moulding your tahu telur.   If you never seen a tahu telur mould before, here are some picture i gather.

If you really can't find this mould anywhere in the world.  Try to use ( optional ) sardine canned ( below tips ) to mould your tahu telur but i advise you to use only once everytime as the canned can get rusty very quickly after opened and washed and not hygenic in a way! Or else you have a better idea.  Feel free to suggest.

 My Tahu Telur after deep-fried without mould

 Ground peanuts

Carrot & Cucumber finely julienned.

INGREDIENTS :-
5 firm beancurd, cut into cubes
4 eggs ( medium size ), stir with a fork
2 tbsp cornstarch/cornflour
pinch of salt & pepper

SWEET DIPPING SAUCE
1/2 cup sweet soya sauce ( Indonesia sweet dark soya sauce / Kicap Manis )
5 cloves garlic
bit of pound chilli ( as you desire )
salt to taste
blend everything and heat it over medium heat

PEANUT DIPPING SAUCE
3/4 cup roasted peanuts - ground finely
1 cloves garlic
bit of chili ( as you desire )
Asam Jawa juice / Tamerin juice
salt to taste
Sweet soya sauce ( indonesia sweet dark soya sauce / Kicap Manis )

GARNISHING
carrot, julienned
cucumber, julienned
ground roasted peanuts


METHOD :-

*Heat oil to deepfried beancurd till golden brown.
*In a pot and immerse the mould for the tahu telur. Add cooking oil. Leave it in.  Make sure the oil covers at least 3/4 of the mould.
*Beat eggs, salt and cornstarch. Add tofu .
*Pour mixture into the mould (about 3/4 full).
*The heat from the oil will cause the egg to overflow but don't panic.. lower the fire, take a scoop and scoop the overflowing egg and pour it back into the mould. Continue pouring the hot oil into the mould till the egg is crispy. Remove mould and let the tofu in the oil till the sides are crispy. Once brown and crispy, remove from oil and drain it.
*Place tofu on a plate, garnish with cucumber and carrot and sprinkle ground peanuts. Pour sauce over on top or with a side bowl to served.

COOKING TIP & MOULD

Ways to make the mould for tahu telor.  Get a big condensed milk tin or golden churn tin, remove the top and bottom. Best is to use the mould that is wide and low like in the original recipe above.  Advised to use planta majerine tin (not butter) or golden churn because not only the size is just nice but not that high hence easier to fry later.

When oil is hot, immerse the tin first and leave it for a while to heat the sides then only pour the tofu+egg mixture because if the mould is hot, the mixture will not stick to the side that much and when you are pouring the mixture, be extra careful because the mixture may overflow. Just scoop the overflow mixture and pour it back into the mould at the same time press the top a little to pack the tahu telor.

Don't use high heat because it may brown too fast but the inside may not be thoroughly cooked and don't use too low fire because it will be too oily.

For easy estimation, if you cube the tofu and put them into a bowl, the quantity of the egg when poured into the same bowl with the tofu must be just about the same height. Your tahu telur will come out perfect.

Crispy Taufu Pok Balls

INGREDIENTS
1pkt taufu pok
2pcs white taufu/beancurd

STUFFING INGREDIENTS
fresh prawns finely chopped
carrots finely chopped into very small pcs
fresh mushroom finely choppped into very small pcs
pasley/corriander leaf finely chopped
3 garlic finely chopped
1 eggs

SEASONING
Salt & Pepper
chicken stock
light soya sauce
oyster sauce
3 tbsp corn flour

METHOD
* Mashed 2pcs white taufu with hand and mix well with all the stuffing ingredients and add in seasoning & egg to mix well, keep aside.
* clean taufu pok from the outside.
* Poke a hole in the center of taufu pok and turn taufu pok skin inside out. Once all done, start the stuffing, make sure all stuffing are equally firm & round.
* heat the wok, add oil in high heat for deep-frying.
* when oil is hot, put in stuffed taufu pok one at a time.
* deepfried until golden brown, dish & drain and served with Thai chili sauce/homemade or ketchup as your own liking.

Happy cooking!! :)