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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.9
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 125.8 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 15.3 g

View full nutritional breakdown of Yeong Tow Foo calories by ingredient
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Yeong Tow Foo

Submitted by: MISSDAISY23
Yeong Tow Foo


My mom used to make the fish paste from fresh fish which is available in the wet market in Malaysia.
My mom used to make the fish paste from fresh fish which is available in the wet market in Malaysia.

Number of Servings: 4


    7 oz Frozen Feather-back Fish Meat
    5 Jalapeno Peppers (deseeded)
    8 oz Eggplants (brinjals) (wash and sliced diagonally with a slit in the middle) (about 6 pcs)
    8 oz Bitter Gourd (deseeded) (wash and sliced diagonally)(about 10 pcs)

    For fish paste seasoning

    1 stalk scallion (chopped)
    1 red chili (deseeded and chopped)
    3 heavy dashes of black pepper
    1/2 tsp sesame oil

    For the sauce

    1 tbsp of taucheo (fermented yellow bean sauce)
    2 cloves garlic (chopped)
    1 tbsp sugar
    1/2 cup water with 1 tsp corn starch (stir well)


You can also stuff with other vegetables like okras (ladies fingers), eggplants, bitter gourds, fried tofu puffs and firm white tofu. I could not get red chillies in my area, hence, I use Jalapeno Peppers. You can also use Serrano Peppers.


Clean the okras and jalapeno peppers with water and slit in the middle for stuffing later. Discard the seeds of the jalapeno peppers, pat dry with paper towels. For the fried tofu puffs, poke an opening at the top surface with your finger for stuffing later. Set aside.

Add black pepper, sesame oil, chopped scallion and red chili into the fish meat and mix well.

Stuff the fish paste into the Jalapeno peppers, okras and fried tofu puffs but make sure that you do not over-stuff them.

Place the stuffed ingredients on a plate and steam for 5 minutes.

Pan-fried the steamed Yeong Tow Foo lightly with some cooking oil. Dish up.

Heat up some oil in a wok and stir-fry the chopped garlic until light brown or fragrant. Add the taucheo (yellow bean sauce) and do a quick stir. Add water and sugar. As soon as the sauce thickens, add the Yeong Tow Foo into the wok and stir well. Serve hot.

Serving Size: 4

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