Yong Tau Foo

Chinese Malaysian·Medium·40 min active + 30 min resting

Hakka-Chinese-Malaysian assortment of tofu cubes, eggplant slices, bitter melon, chili peppers and fish balls — all stuffed with fish paste, then poached in clear anchovy broth or fried.

Hakka migrants brought the stuffing technique from Meixian; in KL and Penang it expanded from tofu-only to a 30-item lineup pointed at from cold cabinets. Ampang Yong Tau Foo is the most famous brand.

Springy fish paste contained by silken tofu or vegetable shell; the anchovy broth keeps it clean while sweet-bean and chili dips add depth.

Fish paste binds to vegetable surfaces via egg-white in the paste; gentle poaching avoids overcooking the protein while letting flavors transfer to broth.

Variations

Penang version is exclusively in laksa-style curry-noodle broth; Ampang KL version is in clear soup with hor fun noodles on the side.

On the Palate

Where Yong Tau Foo sits in the Malaysian flavor cloud

Ingredients

Serves 4

How it's made

4 steps · 40 min active + 30 min waiting

1
10 min
Make fish paste: blend 400 g mackerel fillet with 1 egg white + 2 tbsp cornstarch + 1 tsp salt + 30 ml ice water to firm sticky paste.
Watch out
Blend the fish paste until it turns sticky and springy enough to pull a thread off your finger — that's the sign it'll hold its shape and bounce when poached.
2
10 min
Cut 1 block firm tofu into 8 squares, 2 chilies in half deseeded, 1 eggplant into rings; hollow center with spoon.
3
15 min
Dust hollows with cornstarch; stuff with fish paste; gently shape mounds. Repeat for all 24 pieces.
Watch out
Dust the hollow with cornstarch before you press the paste in — dry vegetable won't grip, and the filling pops out in the broth.
4
10 min
Poach in 1.5 L anchovy broth at low simmer 8 min; serve with sweet bean sauce, sambal, broth on side.
Watch out
Keep the broth at a bare shiver, not a rolling boil; the pieces are done the moment they float, hard bubbling knocks the fish paste loose.

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Saucepan

Round metal pot, 14-26 cm diameter, with vertical walls and a long handle, designed for sauces, soups, oatmeal, rice, boiled vegetables. The vertical walls minimize evaporation (vs. a sauté pan). Sizes: 1 qt for melting butter, 2-3 qt for sauces, 4 qt for soups. Stainless-steel-clad aluminum or copper is best for conduction; cast-iron is too thick for delicate sauces.

Techniques

Steaming Boiling