How to Make Yong Tau Foo with Chee Cheong Fun & Tim Cheong

I used to sell this at my now-defunct restaurant on Majors Bay Road in Concord, Sydney, and I still make and eat it on a semi-regular basis (anyone who watches my Live Asian Kitchen will vouch for that) so much so I assumed I’d posted the recipe on my website long ago.

That was until someone on Instagram asked for the recipe and I thought I’d better check before I responded with my usual “do a search on my website for it” snark. Which was just as well, since it wasn’t there, at least not in this iteration anyway.

So here it is, better late than never, and if you want to actually watch me make it from start to finish and hit me up with questions as I go, make sure you follow me at www.JackieM.Live and have Notifications turned ON. All my live broadcasts are free to watch, and I often have sponsored giveaways for my audience (as if hanging out with me Live online weren’t enough).

Free Cooking Lessons at www.JackieM.Live

Yong Tau Foo with Chee Cheong Fun

1) Fish Paste

INGREDIENTS:

1kg basa fillets, defrosted
200g chicken mince (optional)
1 Tbsp chicken powder
1 tsp pepper
1 tsp sugar
1 TBSP tapioca flour

METHOD:

  1. Divide ingredients into 2 batches; pulse to a paste in a food processor.
  2. Use to stuff vegetables, tofu, tofu sheets, or to make fish balls (boiled or fried).

2) STUFFED TOFU, VEGETABLES AND NOODLES

INGREDIENTS:

Tofu, tofu sheets & tofu puffs plus variety of vegetables – eggplant, chilli, capsicum – slit open
Oil for deep-frying or pan-frying
Water for poaching
1 cup hoisin sauce
3-4 TBSP sugar
⅓ cup water
1 tsp tapioca starch + 1 TBSP cold water
Sesame oil
Toasted sesame seeds
Thick-cut fresh rice noodles or rice noodle rolls
Chinese greens, cut into 2” lengths (optional)

METHOD:

  1. Fill cavity of tofu and vegetables with fish paste, using butter knife.
  2. Cook all ingredients – I used to deep-fry them at my restaurant (180C for 5-10 minutes), but some of them can be poached, steamed or pan-fried per your liking.
  3. Combine hoisin sauce with water and sugar and simmer on low heat until sugar is dissolved. Amount of sugar used will vary according to the brand of hoisin sauce and your own personal preference. If necessary, thicken by adding tapioca starch plus water mixture towards the end.
  4. Blanch noodles and Chinese greens and place on serving dish. Drizzle with sesame oil.
  5. Arrange stuffed tofu & vegetables on top, followed by tim cheong (hoi sin sauce mix) and toasted sesame seeds.
  6. Serve with bottled chilli sauce (Sriracha will work fine).


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