Friday, September 7, 2012

Hakka Yong Tau Foo (釀豆腐)

1 to 2 pcs tau kwa (firm beancurd) - cut into triangular pcs and cut a slit on cut side)
10 pcs square tau pok (fried beancurd puff) - cut a slit on one side
1 large bittergourd - ends removed, core and seeds removed and cut into thick slices)
1 large eggplant - ends removed and cut at an angle and make a slit in centre of each cut pc) 
5 fresh green chillies - trim stalk, seeds removed and cut a slit in the middle
5 fresh red chillies - trim stalk, seeds removed and cut a slit in the middle
10 pcs of okra (lady's finger)

Meat Stuffing
1 lb minced pork
1 lb mackerel fish paste
1 pc salted fish (about  4x4 cm)
2 tbsp soy sauce
1 tsp white pepper
2 tbsp corn starch
few tbsp water

3/4 cup soy beans - soaked for 2 hours or more, then drained
8 cups of water (estimated)
8 cups of chicken stock (estimated)
1 medium-sized pc of dried cuttlefish 

Dipping sauce
Tau cheo and hot chilli sauce

  1. Add drained soybeans in a large pot filled with water and chicken stock.
  2. Bring to a boil and simmer over medium heat for 1 hour or more. Turn off heat.
  3. Mix all the ingredients in the meat stuffing and marinate for 1 hour or more.
  4. Using a butter knife, stuff the meat filling into the beancurd and vegetables.
  5. Prepare a pot of oil for deep frying.
  6. Fry all the ingredients and drained on paper towels to remove excess oil.
  7. Bring the pot of stock to boil.  Add tau kwa, tau pok and bittergourd and simmer for 15 minutes under medium heat.  
  8. Then add eggplant, okra and chillies and simmer for another 10 minutes or until the vegetables are just cooked.
  9. Ladle into a serving bowl, sprinkle a dash of pepper and garnish with coriander leaves.
  10. Serve warm with rice or noodles.

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