Yong Tau Foo - simple but irresistible!
steamed, fried, or souped up — I stay versatile. 🍢🔥
growing up in Singapore, Yong Tau Foo was a huge staple for my family and I, especially when eating out at food courts and kopitiams. while authentic Hakka Yong Tau Foo is made with a stuffing of minced pork, the ones made with fish paste, stuffed in tofu and a variety of vegetables are somewhat more common in Singapore, which explains why halal-versions of the dish are more widely available and accessible.
for me, the best thing about Yong Tau Foo is the being able to include more vegetables in my meals in a palatable medium. due to its versatility, Yong Tau Foo can be cooked in a variety of ways - boiled, deep-fried, pan-fried, in soup or even in curry laksa.
recently, I concocted this recipe of Yong Tau Foo where it gets pan-fried for a more dynamic texture and flavour, paired with a light taucheo-based sauce as opposed to the more popular sweet bean sauce.
get ingredients for this recipe here: taucheo, oyster sauce, light soy sauce, dark soy sauce, ikan bilis stock cube, cornstarch, sesame oil, dried anchovies, soybeans, ground white pepper.
for more traditional Chinese recipes, check these out!:
Lor Mee (but Halal) - my HALAL-ified rendition of a classic Hokkien noodle dish
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