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Re: Fried stuffed tofu

Author: Zou Han Ming
Date: 07-09-06 11:53

I have left out some important ingredients so I am amending it.

Stuffed tofu in Malaysia, variously called " Yong-tau-fu" (Cantonese) or "yong-tel-fu" (Hakka) is normally assumed to be Hakka in origin. In Kuala Lumpur the YTF in Ampang Village is famous but has become quite expensive by Malaysian standards. I prefer my cousin's recipe though and it is cheaper. Come to Ipoh to taste it.

There are two types of stuffed tofu — fried and the normal boiled/steamed ones stuffed with fish (surimi) or pork meat. To add a zing to it my uncle's recipe called for addition of finely chopped dried cuttlefish (tiew phin) and lightly fried to release its flavour. Some other recipes call for a fish and pork meat mixture.

Cheaw Hon Ming

Cheaw Hon Ming

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