Today trying my hands on making Hakka yong tofu; learnt from my dad and my dad taken over Grandma’s favourite dish. He had showed me how to do it. I am glad to learn from helping him to prepare it. I just don’t like deep frying it as the oil will splatter all over. Got my dad to do frying.
“Hakka Yong Tau Foo (YTF) is a Hakka Chinese dish made of tofu or vegetables stuffed with fish paste or ground meat, served either in soup or dry with sauce. Originating from the Hakka people’s need to replace dumpling skins with tofu, it is a good source of protein, vitamins, minerals, and dietary fiber from the filling and vegetables. This combination creates a wholesome meal, especially when served with rice or noodles.”
Google: “Spinach is a leafy green plant from central and western Asia, belonging to the Amaranthaceae family. Its edible leaves can be consumed fresh or preserved through canning, freezing, or dehydration. Spinach benefits: enhancing blood glucose control in diabetics, reducing cancer risk, and supporting bone health. It is rich in vitamin K, fiber, phosphorus, and thiamine, and serves as a vital plant-based source of iron for oxygen transport in the blood.”
Yong tofu is a tasty snack that’s perfect to enjoy while waiting for guests, but it’s important to save some for them. Gratitude goes to Grandma for the recipe and to Dad for frying it. It’s a comforting dish that pairs well with rice and chilies, and we should continue Grandma’s legacy for future generations.
Ingredients
Hakka yong tofu (Bittergourds and eggplants only)
375 g fish paste
300 g pork minced
1 heaped Tsp salt
1/8 c water
freshly ground white pepper
3 medium long eggplant
3 small bitter gourd, remove seeds
1 1/2 c vegetable oil for deep frying
a small bowl of salted water
Spinach egg soup
4 bunches spinach, stems removed, washed and drained
3 large eggs
1 Tbs dried anchovies
2 Tsp minced garlic
1 L water
salt
pepper
oil
Method
Hakka yong tofu (Bittergourds and eggplants only)
In a small cup, mix the salt with 1/4 c water well. Then add the salted water, a dash of pepper to the minced pork and paste; continue stirring the minced pork and paste are mixed well until the salt water is used up. Refrigerate with cling foil the mixture of minced and paste to harden it a bit for about 30 minutes to 1 hour.
Meantime, cut eggplant: slice at an angle, slice horizontally almost to the edge. Then cut bittergourd: slice at an angle. Place egg plant and bittergourd into the fridge; covered with cling wrap.
Spinach egg soup
In a pot heat 1 Tbs oil on medium heat. Add garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add spinach, mix around to cook it about 7 minutes until wiltered.
Beat the eggs lightly and pour into the soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning. Once eggs done. Turn off heat.
Back to Hakka yong tofu (Bittergourds and eggplants only)
Bring paste and minced pork to room temperature, use a teaspoon or fingers to stuff the bittergourd slices and eggplant slices; be careful when stuffing it. The amount of paste to use varies, bitter gourd uses up more filling. Clean up the edges and smooth out the paste with some salted water.
In a large wok, heat up oil over medium heat and fry the stuffed eggplant slices in batches. Lay the stuffing side down to cook the minced pork/paste, then flip over and around to cook for 7-9 minutes each side as meat cooks slower than just fish. Drain the fried eggplant slices on kitchen paper towels before transferring them to the serving platter.
Repeat the process until eggplant slices are done. Next add in cook bittergourd slices in batches for 7-9 minutes. Drain the bittergourd slices on kitchen paper towels before transferring them to the serving platter.
Assemble the bowls
Spoon some rice onto bowls, place 2 bittergourd slices and one eggplant slice. Then with food clippers clips enough spinach and egg on top of rice. Now spoon enough soup onto the prepared bowls. Scatters chili over the soup with rice. Enjoy with a glass of white wine!!!
My other Malaysian Hakka yong tofu recipe:
https://helenscchin.com/2015/04/06/malaysian-hakka-yong-tofu/
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