Yong Tau Foo
Yong Tau Foo is a Hakka Chinese food consisting primarily of tofu that
has been filled with either a ground meat or mince port mixture of fish paste. Variation of
this food include vegetables and mushrooms stuff with ground meat.
Yong tau foo can be served either in dry with a sweet sauce & chilli paste or served as a soup base.
You can also choose to serve together with steam rice or noodles.
Yong Tau Foo is one of the local classic Singapore dishes.
Hakka yong tau foo has been around in Singapore for many years.
Yong Tau Foo is a food of Hakka origin that has been passed down from the older generation . The Hakkas are a group of "Han" Chinese originally active near the Yellow River area and have a daily meal diet of dumplings.
After migrating South-ward, they found it difficult to get flour for the dumplings. However , due to the belief that dumplings are essential during the Chinese New Year period to bring good luck and prosperity , they started to stuff fillings into bean curd to replace the dumplings. This was how the dishes was created today.
For traditional Hakka yong tau foo , the Hakka people used the oil port stuffed into salty aromatic bean curd. To bring out the taste and fragrance , the older generation of Hakka people used port neck meat and salty Fish for the filling to make it nice and chewy.
Yong Tau Foo is one of the local classic Singapore dishes.
Hakka yong tau foo has been around in Singapore for many years.
Yong Tau Foo is a food of Hakka origin that has been passed down from the older generation . The Hakkas are a group of "Han" Chinese originally active near the Yellow River area and have a daily meal diet of dumplings.
After migrating South-ward, they found it difficult to get flour for the dumplings. However , due to the belief that dumplings are essential during the Chinese New Year period to bring good luck and prosperity , they started to stuff fillings into bean curd to replace the dumplings. This was how the dishes was created today.
For traditional Hakka yong tau foo , the Hakka people used the oil port stuffed into salty aromatic bean curd. To bring out the taste and fragrance , the older generation of Hakka people used port neck meat and salty Fish for the filling to make it nice and chewy.
Most of the local and tourist would also like to try out these Singapore local delicacy /food.
One of the famous Yong Tau Foo stall is located at Tanjong Pagar Food Market second floor ( very near to Tanjong Pagar MRT station) which serve very nice Yong Tao Foo soup and ingredients.
The stall name is Rong Xing Yong Tau Fu.
During lunch time, you can expect to wait for 15 to 30 minutes in order for your selected Yong Tao Foo to be served.
Below is the pictures taken during lunch time where you can see people queuing to patronize the Yong Tao Foo stall.
Another famous Yong Tau Foo stall is situated at People's Park Complex Food Centre,
32 New Market Road #01-1084, Singapore 050032.
A simple bowl of Yong Tau Foo Soup costs $4 that comes with 10 pieces of Yong Tau Foo.
Long queue can be expected during 10am to 3.30pm.
928 Ngee Fou Ampang Yong Tau Foo, 928 Upper Thomson Road,
Singapore 787121
It may costs from $4 to $10 mostly depends on your selection
of the ingredients including fried wanton, tau pok and bean curd skin drizzled
with a generous amount of their secret Ampang sauce.
For $4, you can get a bowl of Laksa Yong Tau Foo. The curry slightly sweet and not too spicy, definitely
worth the extra calories compared to having the usual soup.
Cantonese Delights , Hong Lim Market & Food Centre, Blk
531A Upper Cross Street #02-03, Singapore 051531
Preparation for Prawn and Pork paste filling
-250g Fresh Rrawns,
peeled and roughly chopped
-250g Pork Mince,
not too lean but not too fatty
-3 cloves Garlic
-1/4 cup Coriander,
roughly chopped, leaves and root
-3 teaspoon Soy Sauce
-1 teaspoon Sesame Oil
-1/2 teaspoon White
Pepper
-1 medium pinch of
Salt
Place all
ingredients in a food processor and blend until smooth.
Ingredients
4 cloves Garlic, finely chopped
2 tablespoons Oyster Sauce
½ teaspoon Corn Flour
1 tablespoon Water
2 tablespoons Tau Cheong, fermented soy bean paste
½ cup Chicken Stock or Water
1 tablespoon Oil
12-15 pieces Yong Tau Foo, ready made
The Method
Heat oil in a wok or medium sized saucepan
Lightly fry garlic until fragrant.
Add the soy bean paste and mix well with garlic.
Add the pieces of yong tau foo and ensure that every
piece is evenly coated with the sauce.
Add in the chicken stock, oyster sauce and corn flour
with water. Mix well.
Stir until the sauce thickens.
Lower the heat and let the pieces simmer in the sauce for
at least 15mins.
Remove from heat and serve topped with some chopped
coriander.
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