I bought the ready made Wei Chuan fish paste and made a pan-fried dried version using Gina's Hakka Yong Tau Foo method.
Put the fish paste in and sealed it with egg wash.
After pan-fried and ready to serve.
I pan-fried mine in shallot oil, added garlic and fish sauce in the end. Then, sprinkled with crispy fried shallots on top.
I also made the one below, just spread a thin layer of fish paste onto the beancurd sheet and sealed with egg wash. Then, deep-fry until golden brown. Cut and serve with Hoisin sauce and Sriracha chilli sauce.
Deep-fried crispy beancurd sheet with fish paste.
Ching, yr yong tau foo so so nicely done! *thumbs up*
ReplyDeleteBtw, you so steady leh, going to pop in 2 mths time still can dish up so much food *pei fu,pei fu*.
artchoo6
Looks like the real thing, mine always end up looking like some bad science experiment, all broken and what not.
ReplyDeleteGot a question though, how does the Wei Chuan fish paste compare?? Is it any good?? I've seen it around and was debating to buy it or not...
Artchoo,
ReplyDeleteThanks! What to do, still have to cook dinner.
Buzzbuzz,
Wei Chuan fish paste tastes good to me. But my friend said she prefers the one with a boat and fish one, not sure what brand, I have yet to try that.
Did you seal your fish paste with egg wash? It should stay intake. By the way, if I don't tell you, you wouldn't have known, my okra actually is frozen one, can't even tell the difference girl!
Lin,
ReplyDeleteIt's so easy to make with the ready-made fish paste. Guess I will buy some to keep in the freezer for future craving. It will be nice with Singapore laksa, yum yum.
OMG!!!!! this is akiller. Haven't had them in 4 yrs.
ReplyDeleteChing, love your yong tau foo, very professionally made :)
ReplyDeleteyong tau foo laska my hubby's favourite!!! Yours so nicely done.
ReplyDeleteThanks ladies! :)
ReplyDeleteLin, finally got your craving satisfied huh? Make otak-otak with this fish paste, how? I could only think of fish cake and fish balls. Haha...
Thanks Lin, will sure go check out your otak-otak recipe. :)
ReplyDeleteHi, I came across your blog from another friend - may I know what is Wei Chuan fish paste? Is it in a can? bottle? I get fish paste from the fish section in my asian mkt, wondering if that's the same I can use for making yong tau hoo? I have made otah from scratch (using king mackeral meat). I tried with fish paste but it's abit wrong?
ReplyDeleteHi Michelle,
ReplyDeleteYou can find the Wei Chuan fish paste in the frozen section. It's in a white and red container. Here's the link to the product, http://www.weichuanusa.com/a_product_cs_hotpot.htm#noodles
The first picture on the right.
Yes, the fish paste you got at the asian market can be used to make yong tau foo.
I haven't made otak-otak with fish paste before so sorry can't help you with that.
Hi again, THANKS for the link! I think the fish paste you got shld be the same as the ones I can get from my Ranch 99 here =D I am now inspired by you to make yong tau hoo!!! I love the ones with the beancurd sheets, yummy!
ReplyDeleteYou're welcome, Michelle. :)
ReplyDelete