I know, I have made Yong Tow Foo/Yong Tau Foo (酿豆腐) before and posted my secret recipe, but I just have to post again.
This is my quickie recipe, san the bean sauce. I pan-fried the Yong Tow Foo/Yong Tau Foo as usual, but served them immediately with hoisin chili dipping sauce…
Just look at these Yong Tow Foo/Yong Tau Foo, how could I not love them?
Hoisin Chili Sauce Recipe
Servings 4 people
This is my quickie recipe, san the bean sauce. I pan-fried the Yong Tow Foo/Yong Tau Foo as usual, but served them immediately with hoisin chili dipping sauce.
Calories 27 kcal
Ingredients
- 3 tablespoons Lee Kum Kee hoisin sauce
- 1 teaspoon chili garlic sauce
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Directions
-
1Mix the sauces together. If it's too salty/spicy, add 1 tablespoon of boiled water to dilute it.
Nutrition Facts
Hoisin Chili Sauce Recipe
Amount Per Serving (4 people)
Calories 27
% Daily Value*
Sodium 255mg11%
Potassium 14mg0%
Carbohydrates 5g2%
Sugar 3g3%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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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
Chef
Healthy food!
adik dapOr
i’m lOokin’ 4 ‘HOW TO MAKE SAUCE YONG TAO FOO’ like i always bougth at pasar..
can u tell how to make it?
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.
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.
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.
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!
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!
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.
SteamyKitchen
I’m starving right now and want to come over and eat your Yong Tow Foo!!