Yong Tou Fu (Ampang Style)

Was at the wet market when I saw a stall selling freshly made Yong tau Foo ingredients. Couldn't resist and hence got a couple of items. Picked the red and green chillies, brinjals, tau kees etc. All the items came fully stuffed with fish paste. Yums!  

For this recipe, you may pick and choose any type of YTF ingredients. 

Ingredients:

- assorted YTF items 

- minced meat

- oyster sauce

- light soya sauce

- salt

- white pepper

- sesame oil

- corn flour

- potato starch

Step 1:

Marinate the minced meat with sesame oil, pinch of salt, light soya sauce and white pepper.

Step 2:

Heat up the pan and add oil. When oil is hot, add in the minced meat and give a good fry to loosen the meat.  Continue frying.

Step 3:

Add in a tbsp of oyster sauce and continue to fry the meat.

Step 4: 

When meat turned white (80% cooked), add in half cup of water and continue frying. 

Step 5: 

Mixed corn flour and potato starch with water. Slowly add into the meat, stirring as you pour. The gravy will thickened. Dish up and set aside for later use. 

Step 6:

Using same pan, add in some oil.  When oil is hot, add in the YTF items one by one, starting with those that require longer time to pan-fry. E.g. Brinjals, tau Kwa, tau Kee, Chilli etc.  

Note: if you do not want to mix the Chilli, you can pan-fry them separately and set aside for the final plating. 

Step 7: 

When the items turned slightly browned or when the fish paste becomes white, add in the minced meat and gravy.

Step 8:

Quick fry and give the pan a good shake to toss the items. Before you dish up, add a little sesame oil to enhance the smell and taste. Using a tong or chopstick, pick up the items and place in a plate. Once all are nicely plated, pour the meat and gravy over the YTF items. 

Happy cooking!

Happy mum