Yong Tau Foo or Stuffed Fish Paste it's one of popular Malaysia Hakka hawker food.These days we can just buy the ready made fish paste from any fish monger if you're not choosy about the taste and quality.I know some people like my mom who still prefer to make her own fish paste from scratch.To be honest,her own make fish paste taste better and the texture is very bouncy without using any food chemical.So beggar like me who do not live in Asia or Malaysia can't be choosy,right? haha!! Anyway,my own make creation of Yong Tau Foo is still not bad since I mixed with some chicken meat with the fish paste together..like yin and yan!!
1 lb fish paste ( ready made,bought from fish monger)
200 gm minced chicken
1 tbsp ground white pepper
1 tsp salt
1 stalk cilantro, chopped
1 red pepper,discard seeds and chopped
8 sweet pepper,cut 1/2 ,discard seeds
2 large bean curd sheet,cut square
1/2 cup vegetable oil
100 gm minced chicken
3 cloves garlic,peeled and minced
2 tbsp hoisin sauce
2 tbsp tauchu paste ( bean curd paste)
2 tbsp sugar
2-3 tbsp water +1 tbsp corn flour
1 tsp salt
1:Combine fish and chicken paste together with ground pepper powder,cilantro,red pepper and salt ,mix well.Stuff fish paste mixture into the sweet pepper and bean curd sheet.Cut bean curd sheets square,about 4x4 inch and lightly wet bean curd sheet with water.Spread the fish paste mixture over the bean curd sheet evenly before wrapped up.Heat oil in skillet at medium heat.
2:Fry stuffed sweet pepper and bean curd rolls until golden brown.Removed fried stuffed sweet pepper and bean curds rolls from skillet,cut and set aside.
3:Remove excess oil from skillet,add in minced garlic,fry for 30 seconds.Add in all the ingredients (C)mix well.Check the seasoning.When the sauce is bubbly,toss in fried bean curd roll and stuffed pepper,lightly mix together before dish out.
4:Serve warm with rice.