Yong Tau Foo Meat Paste, Stock and Method

Yong Tau Foo Meat Paste, Stock and Method
Singaporean healthy dish, Yong Tau Foo. The wonderful thing about this recipe is you can experiment with stuffing any vegetables that you like. I choose brinjal and red chillies.


Recipe for Yong Tau Foo ???

Ingredients for Yong Tau Foo:

  • 4 large green chillies (seeds and core removed)
  • 1 bittergourd (ends removed, seeds and core removed, cut into rings)
  • 4 small pieces tau kwa (firm soya beancurd)
  • 4 pieces tau pok (fried beancurd puffs)
  • 4 shitake mushrooms (stems removed)
  • 4 stalks if xiao bai cai
  • Fried shallots and coriander for garnishing

For Meat Paste:

  • 50g cod fish fillet (blended)
  • 350g minced boneless chicken thigh – skin removed (twice blended)
  • 5 water chestnuts (chopped)
  • 1 egg
  • 1 pinch of sugar
  • 1-2 tbsp cornflour
  • 1-2 tbsp light soya sauce

For Stock:

  • 2 pieces of chicken breast (skin removed)
  • 400g of boneless chicken thigh (or chicken feet)
  • 5 dried Japanese scallops (medium sized)
  • 125g soya beans (pre-soaked in water for at least 3 hours)
  • 10 seeds of wolfberries
  • 2 red dates
  • 5 big bowls of water

How to make Yong Tau Foo:

  1. Scald chicken breast and 400g of chicken thigh with boiling water to remove blood traces excess oil for clear stock.
  2. Place chicken breast and chicken thigh together with all other stock ingredients into a pot. Bring to boil and simmer for at least 4 hours.
  3. Mix all ingredients for meat paste.
  4. Make a horizontal slit for green chillies, tau kwa and tau pok. Stuff vegetables with meat paste.
  5. Bring stock to boil and add stuffed bittergourd and shitake mushrooms into the soup. Simmer for 15 minutes.
  6. Bring stock to boil once more and add stuffed chillies, tau kwa, tau pok and xiao ba cai into the soup. Simmer for 10-15 minutes.
  7. Serve garnished with coriander and fried shallots.

*Another version of Yong Tau Foo – Anchovies stock


Recipe submitted by Lawrence Lim
Original recipe – Hedy Khoo, The New Paper (Eats) 29th July 2012

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