Hakka Yong Tau Foo
  • Course
  • Cuisine
Servings Prep Time
Cook Time Difficulty
30 mins
Servings Prep Time
Cook Time Difficulty
30 mins
  • Ingredients (Yong Tau Foo Paste) :
  • 200 g Fresh Prawn Meat
  • 200 g Skinless Chicken thighs
  • 2 tsp Sugar
  • 1/4 tsp Salt
  • 2 Chinese Mushrooms, Soaked
  • 10 g Salted Fish, Toasted
  • 1 tbsp Corn Flour
  • 1/2 tsp Pepper
  • Yong Tau Foo Vegetable Choices :
  • 4 Red Chillies, deseeded
  • 4 Ladies Finger, deseeded
  • 4 Small Chinese Mushrooms, Soaked
  • 2 Tofu Puff, halved
  • 1 Eggplant, cut into 3cm thick (3pcs)
  • Yong Tau Foo Gravy :
  • 4 nos Shallot, minced
  • 1 tsp Sugar
  • 2 stalks Spring Onion, cut into 5cm length
  • 1/2 tbsp Corn starch mixed with 3 tbsp water
  • 1 tbsp Oyster Sauce
  • 1 cup Water
  1. Mince Fresh Prawn Meat, Chicken Tight, Mushrooms, and Salted Fish in Fusion Master Mincer. Add Sugar, Salt, Corn Flour and Pepper into the minced meat, mix well and the Yong Tau Foo paste is done.
  2. Prepare all the Yong Tau Foo Vegetables of your choice. Using a mini spatula, take some filling and stuff into the vegetable cavity. Make sure meat fillings are full and firm. If there’s remaining meat filling, make them into meatballs.
  3. In an Inspire Fryer, pour in some oil, pan-fry the vegetables until the meat filling are browned, cooked and vegetables are nicely softened.
  4. To prepare the gravy, in Inspire Saucepan, stir fry shallot until fragrant. Add in Water, Sugar, Oyster Sauce, Sugar and Spring Onions. Bring to a boil, let it simmer for a minute. Do taste test, adjust the taste according to your preference. And finally, thicken the gravy by adding corn starch. Pour gravy onto the pan-fried Yong Tau Foo.