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Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Different styles of yong tau foo are available in Singapore. The simplest and most popular type, often found in hawker centres and food courts, has white fish paste stuffed into various kinds of bean curd and fresh vegetables such as bitter gourd, chillies and aubergines (eggplants/ brinjals), which are poached and eaten dry or in broth. Traditional Hakka yong tau foo is stuffed with a mixture of minced pork and fish, then deep-fried and braised. Some recipes for the filling i