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
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.
Servings 4 people
Calories 27 kcal
Ingredients
- 3 tablespoons Lee Kum Kee hoisin sauce
- 1 teaspoon chili garlic sauce
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Instructions
-
Mix 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 255mg
11%
Potassium 14mg
0%
Total Carbohydrates 5g
2%
Sugars 3g
Calcium
0.4%
Iron
0.7%
* 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!!
Steam
I’m starving right now and want to come over and eat your Yong Tow Foo!!
bayi
Your yong tau foo looks much more appetizing than Ampang yong tau foo! :)
Kenny Mah
“Kenny will sort you out”? Wah, Msiagirl, you make me sound like some sort of mafia boss only… :P
Wandering Chopsticks
RM,
Wow, that new camera sure makes everything look gorgeous. I’m sure it helps that the food is good too. ;)
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. :)
cooknengr
Hey, I am at North OC, Brea, will let you know if the Okra harvest is good.
What else is worth planting?
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.
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. :)
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?
chia
All the food pictures look so great and yummy. Yong Tow Foo is one of my favourite homey food. :)
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. :)
tigerfish
Bean sauce or san bean sauce, both I like! 贊!
I’m thinking how many pieces I need to fill me up :O
TrueBluePenangite
OMG it looks so good. I love the one with okra.
Susan
Stunning and colorful photo! I’ve never seen stuffed okra before!
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.
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.
simcooks
I like your sauces.
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. ;)
babe_kl
yr stuffed chili looked so cute… plump and red! *ahem* i want signed copies too!!!
PrincessJournals
i kno i just had them last sat, but cud u pls make some more?? lol!
Rasa Malaysia
YES YES YES YES YES! Kenny and WMW.
What’s the next step? ;-)
wmw
Say Yes! And then I would want you to sign my copies!Notice the word “copies”! Ha ha ha…
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).
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.
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… ;)
Lydia
Love the little stuffed pepper and okra (?) — and will go back and check your secret recipe. Beautiful photos!
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…
team BSG
that surely, will make us unlucky then… but never mind .
We wait
Claude-Olivier
Salut the chili is so nice, I’d like to taste it ;-)
Have a nice day
Cheers
Claude
sc
the stuffed chili looks so cute! is that a miniature chili?
Precious Pea
Picture look so clear and yummy. Your hubby so LUCKY!!