Comments on: The Yong Tau Foo Stuffing Mystery

By: Elizabeth

Elizabeth — Sat, 24 Sep 2011 08:14:17 +0000

I believe it to its own. This days new generation like to try their version and also still cook the traditional version. i like all types of yong tau foo, maybe i like tau foo, so its like any food , if you cook, seasoning must be balance especially asian food.

By: Art McGathey

Art McGathey — Wed, 14 Sep 2011 12:20:55 +0000

I have enjoyed Yong Tau Foo in KL at the morning market and learned how to make Guangxi Yong Tau Foo from my mother-in-law (lives in KL, family from Guangxi region of China). Her family recipe uses about a 50:50 mix by volume of finely minced pork and Gow Choy/Garlic Chives/Nira/Chinese chives with some salt stuffed into the cube tofu puffs and simmered with enough water to fill the spaces between the puffs packed into a pan. I add white pepper in my version. The broth from this is wonderful. In my world, there would be as many Yong Tau Foo outlets as their are McDonald’s. Doing an internet search in order to find recipes can be daunting because of the myriad of spelling variations.

By: Kian Lam Kho

Kian Lam Kho — Sun, 11 Sep 2011 17:20:31 +0000

Hi Lim, That is a very interesting theory you brought up about the fish paste and Teochew cooking. I’m sure there is a thesis on just researching how the stuffing for Yong Tau Foo evolved. May be some one will study this at some point. Separately I also agree with you that Yong Tau Foo has been around much before the 1960′s. So I think the theory of it being introduced only after then is not credible.

By: Lim

Lim — Sun, 04 Sep 2011 04:46:32 +0000

Growing up in Kuala Lumpur, I was aware of only the fish paste stuffing in the late 1950s. At that time, there were two popular locations: Ampang Road and the intersection of Pudu Road and Sultan Street.
I wonder if there might not be a connection between the familiar use of fish paste in Teochew rice-noodle soup and hakka yong Tau foo.

By: chopinandmysaucepan

chopinandmysaucepan — Tue, 23 Aug 2011 23:39:28 +0000

This is funny, I often banter with my Singaporean wife as to the origins of “Singapore” chilli crab (lets not go there!), hainanese chicken rice among so many others. Singapore was part of Malaysia until 1965 and my own theory is many dishes, including the famous char kway teow, has its origins in China.

Many dishes from various Chinese regions morphed into local Malaysian interpretations due to local tastes, ingredients, culture, lifestyle etc and I think yong tau foo is no different. Perhaps a really “local Malaysian” dish might be the curry fish head which is not found in India.

By: Corinne from Toronto

Corinne from Toronto — Fri, 20 May 2011 03:15:33 +0000

I came across your blog via Saveur. Finally a blog I can relate to in terms of the different flavours of chinese cooking compared to the ones in Hong Kong and China. Your yong tau foo recipe reminds me of mother’s and it’s been a very long time since I have tasted this dish. I must make it this weekend. Thank you for the inspiration.

By: Loong

Loong — Sat, 17 Apr 2010 23:08:12 +0000

I think every Hakka families have their own version of niang tou fu. My dad would add white fish meat and chopped garlic to the minced pork.

By: SpringLily

SpringLily — Sat, 10 Oct 2009 00:21:21 +0000

My grandma’s version has no shrimp. the stuffed tofu, after being pan fried, is put into a pot (bottom layer – pork skin plus soy beans), cooked over low heat for an hour! Heavenly!

By: gaga

gaga — Tue, 06 Oct 2009 02:53:03 +0000

Mmm, I love stuffed tofu. I’ve never made it at home though. I’ll have to try this one day.

By: dining table

dining table — Mon, 28 Sep 2009 02:42:34 +0000

I really find Asian dishes to be healthy and yummy! Thanks for sharing the recipe!