Yong Tofu

24 April 2007
My first try to do Yong Tofu - thanks to Rasa Malaysia's wonderful recipe.

Since I can't get Fish Meat Emulsion/Fish Paste here, so I have to made my own fish paste
It's not that difficult, but just a lot of work....

Ingredient:
Tofu (make a hole on top of tofu)
Okra/Lady fingers (slit)
Brinjal/Eggplant (cut into 3cm thick and slit in between for stuffing)

For Fish Paste [鱼绞]:
Belt Fish meat [西刀鱼] (remove the bone and skin)
Salt
White Pepper powder
Sesame oil
Corn Flour
Water

For Brown sauce:
Salted Bean paste/Tao cheong [豆酱]
Chopped garlic
Sugar
White Pepper powder
Corn flour
Water

Method:

1. To make fish paste:
Put all ingredient into a food processor and blend it until a smooth paste
Remove the paste from the food processor, put in a big mixing bowl.
Scoop up the paste with your hand and slap against the mixing bowl repeatedly to get a springy texture [拍打至很黏及有弹性]. Keep it aside for later use.

2. Stuff fish paste into the tofu, brinjals and okra.

3. Slightly pan fried both sides of the brinjals to give a nice colour.

4. Arrange on steaming tray and steam for 5 minutes until cooked.

5. To make brown sauce: Heat the oil in a wok, add garlic stir for a few seconds. Add the water, sugar, white pepper and bring it to boil. Thicken the sauce with some starch (corn flour mix with water).

6. Arrange the Yong tofu on a place and pour the sauce over it. Serve hot.