Hakka Yong Tau Foo

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 ServingPrep Time20 minsCook Time10 mins
Yields1 ServingPrep Time20 minsCook Time10 mins

Nothing’s better than a comfortable bowl of Yong Tau Foo! We grew up eating this dish, and this version – Hakka Yong Tau Foo – is readily available at food courts, hawker centres and coffeeshops. This highly versatile and comforting dish can be eaten in soup or dry, it can be spicy or non-spicy. Add variety with noodles, rice, or other ingredients, or stuff with minced meat of your choice.


 400 g Pork / Chicken thigh
 500 g Spanish Mackerel, meat scraped off
 1 tbsp Corn starch, if using pork as filling
 1 tbsp Corn flour, if using chicken as filling
 3 Fried beancurd, aka tau pok
 3 Firm beancurd
 1 Bitter gourd, sliced with 1cm – 2cm thickness
 1 Big brinjal
 5 Red chilli
 40 g Dried flat fish
 60 g Salted mackerel fish
 23 tbsp Bean paste
 1 tsp Soya sauce, to taste
 Spring onions and sesame seeds for garnishing



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This recipe uses Kitchen Machines

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