Asian Recipes Online

Chili Yong Tau Foo Recipe

RECIPES OF MALAYSIA

Ingredients :

900 g

20

3 tablespoons

1 teaspoon

1/2 teaspoon

1/4 teaspoon

100 ml

300 ml

 

Spanish mackerel fish (ensure it is fresh)

Red chilies

Cooking oil

Corn flour

Salt

Sugar

Cold water

Warm water

A dash of pepper

Method :
  • Slit open the chilies and remove the seeds. Soak the chilies in a bowl of cold water with a pinch of salt for about 15 minutes.
  • Wipe the chilies dry before filling them with the fish paste. Put them aside
  • Clean the fish and use a tablespoon to scrape out the fish fillet into a mixer and blend until it is soft and smooth.
  • Slowly add in 3 teaspoon of the prepared water and corn flour mixture.
  • Ensure all ingredients are well mixed until the fish paste is sticky and smooth.
  • Fill the fish paste into the chilies and smoothen the top of the fish paste with the excess water and corn flour mixture.
  • Heat the cooking oil in a wok over moderate heat.
  • Place the chilies with the fish side into the oil until slightly brown.
  • Pour in sufficient warm water to cover the chilies. Cover wok and allow the chilies to simmer for about 2-3 minutes over low heat.
  • Serve with chili sauce and clear vegetable soup.

Asian Melting Pot

Subscribe to our FREE e-newsletter below

First name

E-mail address

 

 

More Malaysian Recipes

 


SYNDICATE THIS WEBSITE VIA  RSS NEWS FEED  HERE      |   VISIT OUR  WEBLOG

Copyright © 2003 - 2009  Asian Recipes Online. All Rights reserved.

Terms of Use   |   Privacy Policy

Last updated : 02 March, 2009

Visitors Online: 1