Yong Tou Foo

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu ) is a Chinese dish with Hakka origins commonly found in China, Singapore and Malaysia.

There are also Teochew and Hokkien variations.

In Malaysia, the Ampang region of Kuala Lumpur is particularly famous for this dish.

It is ubiquitous in Singapore food courts, too.

Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd."

Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.

Yong tau foo is a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine.

Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi).

The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl.

The dish is eaten with chopsticks and a soup spoon and can be eaten by itself or with any choice of egg or rice noodles, or bee hoon (rice vermicelli).

Another variation of this dish is to serve it with a distinctive brown sweet noodle sauce or hoisin sauce for dipping.

Anyway... Eat eat time!

Nial with a big plate of Yong Tou Foo...


2 Danials having what could be the best Mee Goreng Mamak at the River Side Road Food Court, can't remember the stall number but you can call Amirul at 017 5057946. This one was taken after a fishing session at Lubuk Semilang... Caught some Betta sp. and some Botia sidthimunki .