Claypot Yong Tau Foo

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!
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Adjust Servings
2block tau kwa (cut into half diagonally)
2tofu puff (cut into halves)
½bitter gourd (cut into thick 1.5cm rings)
1brinjal (cut into 3cm slice, slit in the middle but not through)
4red chillies ( slit in the middle, seeds removed)
4ladies fingers (slit in the middle)
2stalks spring onion (chopped)
Oil for deep frying
240g fresh Spanish mackerel batang fillets
200g minced pork (at least 30% fat)
10g dried shrimp (fried, minced)
15g salted fish (fried, minced)
tsp salt (to taste)
¼tsp sugar
¼tsp pepper
50ml ice water
2tbsp oil
250ml water
4cloves garlic (minced)
2tbsp fermented black beans
tbsp oyster sauce
1tbsp Chinese rice wine
1tsp soya sauce
¼tsp pepper
1tbsp cornflour mixed with 2 tbsp water (cornstarch solution)



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.
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Add in 200g minced pork, fried minced dried shrimp and salted fish, ¼ tsp sugar and ¼ tsp pepper.
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Stir well in one direction with a chopstick until it's very sticky.
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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.
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Stuff filling into ladies fingers, chillies, brinjal slices, bitter ground slices, tau kwa and tofu puffs.
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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.
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Heat 2 tbsp oil in a claypot, add 4 cloves of minced garlic and 2 tbsp fermented black beans. Stir fry until fragrant.
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Add 250ml water, 1½ tbsp oyster sauce, 1 tbsp Chinese rice wine, 1 tsp soya sauce and ¼ tsp pepper
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Adjust seasoning to taste.
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Slowly pour in cornstarch solution to thicken the sauce.
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Add in the fried yong tau foo pieces. Let them braised for a minute.
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Garnish with chopped spring onions.
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