Stuffed Taufu ( Yong TauFu) is a popular dish among the chinese in Malaysia. Especially in Klang Valley, Ampang is the place famous of this dish with quite a number of restaurant selling Yong Taufu. Most of the shops there serving the Yong Taufu over 20 years at least.
The price has increased tremendously over the years.
Yong Taufu is a dish with assorted vegetables and bean cured stuffed with fish paste. 'Ikan parang' is the most common fish to make the fish paste. When I was a kid, used to watch and help mom prepare the fish paste, its quite a tedious task, but of course, is a yummy and healthy dish. But nowadays ready fish paste is easily can buy from wet market (I bought it from Pudu market).
With the ready fish paste and other ingredients like red chili, Soft Taufu, Taufu Pok, ladyfinger, brinjal, bitter gourd, green pepper, bean curd sheets, Chinese mushroom; the lists can go on and on.........
Just stuff the fish paste into the veges, either cook them using steam or boiling method. The bean curd soak in water till soft, put some fish paste on top of it, wrap it up and use cornflour to seal the edge. Pan-fry the bean cured till golden.
The most important of the dish is the gravy.
1 tbsp of minced garlic
2 tbsp of minced tau cheong
1 bowl of water
1 tbsp of cornflour mix with some water for thickening
1 tbsp of 'shao shing wine' (chinese wine)
- Heat up some oil in the wok, add in garlic and tau cheong, fry till aromatic.
- Add in the water, when boil mix in the stuffed taufu and veges.
- Add in cornflour mixture to thicken the gravy
- Lastly add a tablespoon of ' shao shing wine. Dish out and serve hot