Yeong Tow Foo
IntroductionMy 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.
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.
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