Yeong Tow Foo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 120.0
- Total Fat: 1.4 g
- Cholesterol: 15.0 mg
- Sodium: 376.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 3.9 g
- Protein: 9.8 g
View full nutritional breakdown of Yeong Tow Foo calories by ingredient
Introduction
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
Ingredients
-
3 dash Pepper, black
0.50 1tsp Sesame Oil
226.70 Eggplant, fresh
2 cloves Garlic
1 large Scallions, raw
1 pepper Hot Chili Peppers
5 pepper Jalapeno Peppers
1 tsp Granulated Sugar
1 serving Vegetables - Long beans with taucheo (3 tbsp)
1 tsp Argo Corn Starch
226.70 gram(s) Bitter Gourd
8 oz Cha Ca Fish Meat Emulsion (Lady Fish, Threadfin)
Tips
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.
Directions
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
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
