How to Make Hakka Yong Tau Hoo

How to make Hakka Yong Tau Hoo

We made our favourite Hakka Yong Tau Hoo today. Yes, our family calls it Yong Tau Hoo instead of Foo like most people would.

Anyway, the ingredients list are simple, but the process laborious and intensive. But like most complicated processes, the satisfaction of completing the dish is so satisfying.

I used 2 whole bitter gourd, I realised the thinner ones are better than the thicker broader ones. 10 dried bean curd or tau pok and 10 tofu or tau kwa. You can also add chillies or ladies fingers if you like, but it’s up to you.

Excess meats can be made into meatballs.

The soup is a hearty broth of kiam chye and soya beans. No additional salt required. The key feature of Hakka yong tau hoo is that all pieces are deep fried and then subsequently cooked in soup.

The pieces are naturally oily but delicious. The filling is a mixture of fish paste and minced meat - I used 五花肉 - or the softer pork with higher fat content. It tastes better with more pork fats. 900g fish paste, 1,100g minced.

In the fish-pork mix, I add 12 pieces of chopped water chestnut and half a bowl of dry pan roasted dried shrimps. The shrimps are then cut using a knife into crispy bits. Combine and mix the ingredients into the meat paste. Mix well to ensure blended taste.

Fill the cavity of the bitter gourd slices, tau pok and tofu diagonals and coat them with corn starch mixture before deep frying. For the oil, I used a light vegetable oil - could be rice, soya beans or sunflower seeds.

The soup will naturally be salty, so you have to keep adding water to dilute the saltiness. Make sure the pieces are softened in the broth before eating. Serve with rice.

Bon Appetit!

Видео How to Make Hakka Yong Tau Hoo канала Ho Lang