New Recipes

More Yong Tow Foo/ Yong Tau Foo (酿豆腐)

Yong Tow Foo (酿豆腐)


Recipe: Hoisin Chili Sauce

3 tablespoons Lee Kum Kee hoisin sauce
1 teaspoon chili garlic sauce


Mix the sauces together. If it’s too salty/spicy, add 1 tablespoon of boiled water to dilute it.

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42 COMMENTS... read them below or add one

  1. Timothy

    You’re killing me !!! Your shots are soooooo goooood ….. I feel like stretching my hand into your photos and grabbing those chilis …

    The lightings are so perfecttt…

    By the way, I just moved to WordPress…

  2. Lydia

    Love the little stuffed pepper and okra (?) — and will go back and check your secret recipe. Beautiful photos!

  3. Kenny Mah

    I have never seen such beautiful Yong Tau Foo in my life! You know, you should seriously consider publishing your own cookbook…

    Just say Yes, and I’ll go kacau some publishers right away… ;)

  4. CintaRasa

    I have checked your recipe.

    I guess when you are far away in foreign land, you have to make all those food that you used to take for granted in Malaysia.

    Later I will try frying the young tau foo I bought from the market.

  5. lucia

    yummy! i love yong tau foo… no matter what it is wrap with.

    how can i not love yong tau foo when it is the signature dish of the hakka people (i am hakka!). every new year, we, hakka, sure must have yong tau foo (the one with tau kua).

  6. Rasa Malaysia

    Precious Peas – Thanks! :)

    SC – no, they are not miniature chili, but the red chilies here are shorted and more plump, not like the ones in Malaysia.

    Claude – watch out, they are very spicy. :P

    Team BSG – :-O

    Timothy – I checked out your WordPress site…cool stuff. :)

    Lydia – thanks…yes, it’s okra (ladies finger). :)

    Kenny – you are really too sweet and thanks so much for thinking so highly of me. Cookbook or not, the thought that you are going to talk to some editors/publishers is enough to keep me going…thank you!

    Cintarasa – yeah, pan-fried makes them really good. :)

    Lucia – you are Hakka. Cool. Hakka is really famous for their stuffed tofu stuff.

    WMW – OK, will do. For now, I can just keep dreaming about it…LOL!!

    Princess – I will make more and you come and makan no problem.

    Babe_KL – yeah, it’s cute, but very spicy! Ahem, I will keep dreaming for now. ;)

  7. cooknengr

    That looks good, may give you a few kilos of Okra/lady’s fingers when I get my harvest this summer. Okras from the kebun are way bigger than the kind you get from the supermarket.

  8. msiagirl

    Wow, what a fab site! I never cooked so much malaysian food till I lived overseas – but you have elevated it to a high art. Definitely a cookbook – Kenny will sort you out! :) cheerio and now I’ve found this I’m never leaving.

  9. Anh

    I love Yong Tow Foo. My Malaysian friends used to make it for me, and I loved it. Now with your inspirational recipe, I can give it a try. :)

  10. Tunku Halim

    What do you do if you can’t find the fish paste you mentioned? I don’t think it’s so readily available here.

    BTW do you mind if I link you?

  11. Rasa Malaysia

    Simcooks – yes this sauce is very close to “tee cheo” (the purple redish color sauce) that goes with Yong Tow Foo.

    Cooknengr – oooh, I love okras. Where are you at? I would love to have kgs/lbs of them. Thanks. :)

    Msiangirl – you are too sweet. Thanks so much. Do come back often, and yes, don’t ever leave me. Hehe.

    Susan – stuffed okra is very good, especially with this recipe. They were gone in 30 seconds. ;)

    Penangite – yes, okra yong tow foo is the best.

    Tiga – at least 15 pieces or 20 pieces…lol, since the okras and chilis here so small. Not like at home bigger.

    Anh – that’s cool. Good luck trying out my recipe. :)

    Chia – indeed, but I must say that Penang Yong Tow Foo is not as good as Ampang Yong Tow Foo.

    Tunku Halim – I guess you will have to make the fish paste yourself. I will have to learn how to make it from scratch because I do not know yet. :P Thanks so much for wanting to link to me. I don’t mind at all, please. Terima kasih banyak banyak. :)

    • Peter Kong

      Kacang botol is good. Pluck the young kacang botol when they are about 4-5 inches long, wash and eat raw with sambal. Lovely.

      If you can get the young purple cashew nut (buah gajus)leaf it is also very good eating raw with sambal.

  12. Rasa Malaysia

    Cooknengr – Awesome, you are not too far away. I think curry leave trees are worth planting, also kaffir lime leaves. Thanks so much. I look forward to your summer harvest. :)

  13. Wandering Chopsticks

    Wow, that new camera sure makes everything look gorgeous. I’m sure it helps that the food is good too. ;)

  14. cooknengr

    Hey, coincidently I just planted Curry leave this Monday, bought them at little India. Hope the snail, slugs and grashopper don’t get to it.

    Also Mani Chai ( 樹仔菜) planted a few weeks ago, cross my finger. KL folks serve 板面 with Mani Chai, we Sarawakians stir fry it with eggs.

  15. Passionate Eater

    I don’t care if you post again and again, I will always love your posts! Also, this time, you did add new elements to your yong tow foo post: the recipe for hoisin chili sauce! And new pictures taken with your new camera!

  16. msiagirl

    My family is from Penang, so I am very thrilled at all these recipes and photos. Lucky you to learn by doing – the best way! I am sure you’ve now done lots by experimenting yourself too.

    Kenny, you are the man on the go and the man in the know! Not mafia? Have you checked out his latest photo? ;)

    My aunty in New York used to plant Kaffir and Lemongrass – they seemed to grow well. When she went away on holiday, she would leave her “babies” with my cousin who would worry all the time about killing them by accident!

  17. Rasa Malaysia

    WC – thanks, yeah the camera is good. I like it. :)

    Kenny – LOL! Malaysian triad gangster style or Hong Kong style? :P

    Bayi – no lah. I think Ampang Yong Tow Foo rules the world. They are the best. I love them so much but too bad I didn’t get to savor them the last time I went home. Cry cry. :(

    Steam / Steamykitchen – LOL! I think you must be very hungry to post me two comments. You should try making them at home…easy. :)

    Cooknengr – OMG, you are planting curry leaves trees and manis chai, I want I want. I loooooove mani chai with soup, eggs, and fishballs and can eat them everyday. Please let me know when harvest as I will buy from you! You can even cook curry with them with shrimp. :)

    PE – thanks. You yourself has become quite a photographer and cook too! I am so happy and proud of you. :)

    Malaysiangirl – yay, another Penang girl. I just checked out his new posts as I was busy traveling in the past few days…wow, quite a hustler! LOL.

  18. msiagirl

    I made fish paste once in form 3 home economics – this is not a recipe – my memory full of holes: but it involved chopping up the fish flesh with a big chopper and adding lye water to it to make it grey and bouncy and maybe some cornflour. What I ended up with was not that beautiful!!! We had to roll it up in an omelette and steam it, then slice it up like a swiss roll. Hmmm.

  19. Ming_the_Merciless

    Your photos here are spectacular. They look so professional and also, sooo delicious. All I need is a bottle of chili sauce and a big mug of ice-cold rootbeer.

  20. felice lim

    hello, every one in this forum! i am very very happy to chance upon this
    great RASAMALAYSIA site. i am x-malaysia residing in singapore.
    I have a grandfather who is a Gourmet foodie 45 yrs ago in his time when everybody only cared about a bowl of rice on the table, yet he had his
    ‘salt baked chicken’ or Korea Ginseng double boiled chicken soup or bird-nest soup for supper . He sourced his special bird-nests from the hilltribes and bought them wholesale by the whole cotton-sack.
    I would consider this Rasamalaaysia receipes very original and authentic
    as i am raised in a family with such gourmet-grandfather, we all learnt the
    good taste from young and become more and more selective..
    Well Done!! Rasamalaysia- you make us malaysian feel proud of our FOOD HERITAGE !! truly Malaysia Boleh!!

    felice from sunny island s’pore

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