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.
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)
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