Claypot Yong Tau Foo

Gourds
Leafy
Mains
One-pot

Easy Level:

Easy

Cook Time:

1 Hr

A simple recipe that can be used for a yummy weekend, claypot yong tau foo is a classic that can be enjoyed by most.
We chose to use fresh batang (aka mackerel) fillet for the dish, first for blending and then mixing with the pork and other ingredients. In our opinion the pork should have at least 30% of fat. Once the filling becomes hard to stir, scoop it up with your hands and slap it into the bowl until you get a nice springy texture.
We then stuff the filling into ladies fingers, chillies, brinjal slices, bitter gourd, tau kwa and tofu puffs before deep frying it. After this is the part to heat up the claypot to make the sauce – corn starch is used to thicken it. Once ready add in the fried yong tau foo, braise it for a minute and then garnish. You’re ready to serve it with a piping hot bowl of rice!
You can find more freshly picked ingredients in the link below for easy purchasing, delivered straight to your home!
Purchase here: https://redmart.com/themes/meatmen-ytf

Ingredients

Adjust Servings
US / Metric
0.00
block
block
tau kwa (cut into half diagonally)
0.00
block
block
tau kwa (cut into half diagonally)
0.00
tofu puff (cut into halves)
0.00
tofu puff (cut into halves)
0.00
bitter gourd (cut into thick 1.5cm rings)
0.00
bitter gourd (cut into thick 1.5cm rings)
0.00
brinjal (cut into 3cm slice, slit in the middle but not through)
0.00
brinjal (cut into 3cm slice, slit in the middle but not through)
0.00
red chillies ( slit in the middle, seeds removed)
0.00
red chillies ( slit in the middle, seeds removed)
0.00
ladies fingers (slit in the middle)
0.00
ladies fingers (slit in the middle)
0.00
stalks
stalks
spring onion (chopped)
0.00
stalks
stalks
spring onion (chopped)
Oil for deep frying
Oil for deep frying

Filling:

0.00
g
g
fresh Spanish mackerel batang fillets
0.00
g
g
fresh Spanish mackerel batang fillets
0.00
g
g
minced pork (at least 30% fat)
0.00
g
g
minced pork (at least 30% fat)
0.00
g
g
dried shrimp (fried, minced)
0.00
g
g
dried shrimp (fried, minced)
0.00
g
g
salted fish (fried, minced)
0.00
g
g
salted fish (fried, minced)
0.00
tsp
tsp
salt (to taste)
0.00
tsp
tsp
salt (to taste)
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
ml
ml
ice water
0.00
ml
ml
ice water

Sauce

0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
ml
ml
water
0.00
ml
ml
water
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
tbsp
tbsp
fermented black beans
0.00
tbsp
tbsp
fermented black beans
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
Chinese rice wine
0.00
tbsp
tbsp
Chinese rice wine
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
cornflour mixed with 2 tbsp water (cornstarch solution)
0.00
tbsp
tbsp
cornflour mixed with 2 tbsp water (cornstarch solution)

Steps

1

In a food processor, blend until smooth 240g fresh Spanish mackerel batang fillets with ⅛ tsp salt and 50ml ice water. Transfer to a big bowl.
In a food processor, blend until smooth 240g fresh Spanish mackerel batang fillets with ⅛ tsp salt and 50ml ice water. Transfer to a big bowl.
Mark as completed

2

Add in 200g minced pork, fried minced dried shrimp and salted fish, ¼ tsp sugar and ¼ tsp pepper.
Add in 200g minced pork, fried minced dried shrimp and salted fish, ¼ tsp sugar and ¼ tsp pepper.
Mark as completed

3

Stir well in one direction with a chopstick until it's very sticky.
Stir well in one direction with a chopstick until it's very sticky.
Mark as completed

4

Once the filling becomes hard to stir, scoop up the filling with your hands and throw slap against the bowl a few times to obtain a springy texture.
Once the filling becomes hard to stir, scoop up the filling with your hands and throw slap against the bowl a few times to obtain a springy texture.
Mark as completed

5

Stuff filling into ladies fingers, chillies, brinjal slices, bitter ground slices, tau kwa and tofu puffs.
Stuff filling into ladies fingers, chillies, brinjal slices, bitter ground slices, tau kwa and tofu puffs.
Mark as completed

6

Deep fry stuffed yong tau foo pieces until golden brown. If airfryer is used, set it at 200°C and air fry until golden brown. Set aside.
Deep fry stuffed yong tau foo pieces until golden brown. If airfryer is used, set it at 200°C and air fry until golden brown. Set aside.
Mark as completed

7

Heat 2 tbsp oil in a claypot, add 4 cloves of minced garlic and 2 tbsp fermented black beans. Stir fry until fragrant.
Heat 2 tbsp oil in a claypot, add 4 cloves of minced garlic and 2 tbsp fermented black beans. Stir fry until fragrant.
Mark as completed

8

Add 250ml water, 1½ tbsp oyster sauce, 1 tbsp Chinese rice wine, 1 tsp soya sauce and ¼ tsp pepper
Add 250ml water, 1½ tbsp oyster sauce, 1 tbsp Chinese rice wine, 1 tsp soya sauce and ¼ tsp pepper
Mark as completed

9

Adjust seasoning to taste.
Adjust seasoning to taste.
Mark as completed

10

Slowly pour in cornstarch solution to thicken the sauce.
Slowly pour in cornstarch solution to thicken the sauce.
Mark as completed

11

Add in the fried yong tau foo pieces. Let them braised for a minute.
Add in the fried yong tau foo pieces. Let them braised for a minute.
Mark as completed

12

Garnish with chopped spring onions.
Garnish with chopped spring onions.
Mark as completed

More of what you like. Bookmark these recipes.

Fish Burger

Fish
Mains
Western

Chinese Chicken Curry

Chinese
Mains
Poultry

Indian Chicken Curry

Indian
Mains
Poultry

Simplified Rendang Mac & Cheese by Kai Siang

Beef
Fusion
Italian
Mains
Malay
Pasta

Peach Gum Dessert

Chinese
Desserts
One-pot
Vegetarian

Vegetarian Char Kway Teow with Tofu

Beans & Peas
Chinese
Mains
Noodles
Vegetarian

Thai Basil Pork Fusillini

Fusion
Mains
Pasta
Pork

Pesto Pasta

Italian
Leafy
Mains
Pasta
Vegetarian
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd