Yong Tau Foo （Stuffed Vegetables and Tofu）【客家酿豆腐】

These stuffed Vegetable/Tofu has a very interesting name. Whatever you choose to make this dish with, it is called "Yong Tau Foo" （Literally means Stuffed Tofu) in Malaysia ! 

And you could stuff basically any vegetables or bean curd products that you could think of.

这个菜在马来西亚，不管酿的是什么一律统称“酿豆腐”。小时候根本没觉得这有什么不妥，后来有一次带个香港朋友去吃有名的“安邦酿豆腐”她就问道：“明明是酿各种东西嘛！为什么就叫酿豆腐呢？”我才发现，是喔！酿豆腐不是一个统称，它是酿豆腐而已啊！

去年种了一棵Hot Banana高产得吓人，就做了好几次的酿辣椒，俊爹很爱吃，一直念念不忘，今年问了好几遍。


我看着天已经凉了，就把院子里的辣椒和茄子全收了，做一次酿多宝让老公一饱口福吧！

Ingredients：

3 Firm Tofu （halve and slit length wise in the middle to make a pocket)

2 Brinjal （Cut into 1 inches in length, slit in middle, make sure not to cut too deep that it breaks）
6 Green Chili （deseeded）
1 Bitter gourd (Sliced into pieces, around 1 cm in thickness)

Stuffing：
300 gm Spanish Mackerel
150 gm minced meat (minced pork）
2 tbsp of chopped spring onion
1 tbsp of Corn Starch/Tapioca flour

Seasoning：
5 tbsp of water + salt to taste (around 1/3-1/2 tsp)
1 tbsp Nampla/Fish Sauce  or Light Soy Sauce
1 tbsp Vegetable oil
1/2 tsp Plaice Powder  or  1/8 tsp of Chicken Bouillon
1/2 tsp Sesame oil
1/2 tsp Sugar
1/2 tsp of pepper powder

For Gravy：
2 tsp of light soy sauce
1 tsp of Oyster Sauce
1/3 cup of Water
1/2 tsp Sugar
Few drops of sesame oil
1 tsp corn starch + 1/3 cup of water

材料：

3 片 硬豆腐 （切对半，中间划一刀，不要切断）

2 根茄子 （切成1寸厚，中间划一刀，不要切断）
6 根青辣椒 （中间划一刀，去籽，不要切断）
1 根 苦瓜 （切cm厚片，去瓠去籽）

肉馅：
300 克 马鲛鱼或者吴哥鱼肉
150 克 肉末 （猪肉）
2 大勺 葱花
1 大勺 芡粉/木薯粉

肉馅调味料：
5 大勺 水 兑 1/3-1/2 小勺 盐
1 大勺 鱼露  或 酱油
1 大勺 食油
1/2 小勺 大地鱼粉  或 1/8 小勺 鸡精粉
1/2 小勺 香油/麻油
1/2 小勺 糖
1/2 小勺 胡椒粉

酱汁：
2 小勺 酱油
1 小勺 蚝油
1 小勺 芡粉 + 1/3 杯 水
1/2 小勺 糖
1/3 杯水
几滴麻油

1. To make fish paste, first cut off the fish head just behind the gills, hold the fish by the tail. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head. Use the backbone to guide your knife, do the same for the other side to cut out two fillets. Repeat for the second fish.

2. Use a metal spoon to scrape the flesh from the bones and skin. Place the fish paste in the stand mixer mixing bowl, beat the fish with paddle attachment at level 2-3 for 5 minutes and slowly adding  the salt water and corn starch/tapioca flour until the paste become sticky.  

3. Add plaice powder/or chicken bouillon and minced meat, continue beating the mixture for few more minutes, add chopped spring onion and all the seasoning in between, when the paste become smooth and shinny, it is ready.

Note：If you do not have a Stand Mixer，you can use chopping board and knife to mince the fish paste and later slapping the mixture into a big mixing bowl with hand until the mixture become smooth and bouncy.

1. 把马鲛鱼的头切了，取尖刀把鱼骨剔除，用个铁勺子把肉刮出备用。

2. 把鱼肉放到厨师机的钢盆里，2-3档搅拌大约5分钟间中加入盐水和芡粉，把鱼肉搅拌至起胶为止。

3. 加入大地鱼粉和肉末，继续搅拌5分钟，加入葱花和所有的调味料，拌匀有粘性即可。

注：如果家里没有厨师机，可用大刀把鱼肉剁成泥后用手搅拌起胶。

4. Stuff the paste carefully into all vegetables and tofu, rub some cold salt water to smoother the stuffing surface.

5. Heat up 1 inch of oil in a cooking pan and fry the stuffed vegetables and tofu with the stuffing face down to prevent stuffing breakout from the vegetables/tofu, turn all sides to cook the vegetables and tofu. Drain and set aside.

Note: You can also steam the stuffed veggies and tofu.

6. To make the gravy, bring all the ingredients listed (beside corn starch) under gravy to boil. Mix 2-3 tbsp of water with cornstarch and add it into the pot to thicken the gravy. Pour gravy over cooked vegetables and tofu. Garnish with some chopped Spring onion.

Note：You can also make this dish into soup, bring a pot of chicken/pork stock to boil, add cooked stuffed veggies/tofu pieces into the soup, season with salt, fish sauce and pepper powder, garnish with chopped coriander leaves and spring onion.

4. 小心地把做好的肉馅都酿到材料里，酿的时候小心不要把食材撑破了，封口用一点盐水抹抹就平了。

5. 锅里热一寸左右的油把酿好的材料入锅煎/炸熟。记得先把封口处向下，鱼肉先定型了就不容易脱落。如果不喜欢煎炸的也可选择把材料蒸熟。

6. 最后在一个小锅里把酱汁所有的材料（除了芡粉）煮滚后打薄芡，淋到煎好的酿三宝上，撒点葱花就可以吃了。

注：如果要做汤，可以准备一锅高汤，把蒸熟的酿多宝加到汤里滚滚，撒点葱花，香菜碎，一点胡椒面，一点鱼露，就是非常好的一个汤啦！

欢迎到我的新浪博客玩--
酿多宝（豆腐/茄子/辣椒/蘑菇）