A few weeks ago, when I made my yam rice (taro rice), I also prepared some clay pot yong tau foo (yong tow foo). I am an avid fan of yong tau foo (yong tow foo)—stuffed fish paste with okra, chili, egg plant, tofu, or tofu skin. I used my leftover tofu skin and okra for the stuffing.
There is something about Chinese clay pot; I love cooking my food in a clay pot. Clay pot is also called “sand pot” (沙锅), it has a glazed interior and comes in a variety of shapes and sizes. The clay pot is a great cooking utensil in Chinese cooking because it retains heat and keep the foods warm, so they are especially great for soups and stews. The prepared food is then served with the clay pot, directly onto the dining table…
In the United States, I always get frozen fish paste from Asian stores. You can also get freshly made fish paste in the seafood department of these Asian stores. All you have to do is get the vegetables of your choice, season the fish paste with a little sesame oil and white pepper powder (to rid the potential fishy smell in the fish paste), and stuff the filling inside the vegetables. For tofu skin, cut the tofu skin into squares, wrap up the fish paste and deep-fry it. I especially love the texture of deep-fried yong tow foo, they are just so great, just like my favorite Ampang Yong Tau Foo at Foong Foong Restaurant in Kuala Lumpur, Malaysia. Yummy!
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