Homemade Crunchy Fried Shrimp Wuntun

Fried Shrimp Wuntun

Yesterday, I cooked up some Fried Shrimp Wuntun at home. And all that was needed for the cuisine was shrimps and wuntun skin.

I usually use the whole one kilogram bag of fresh shrimps. When I mentioned fresh, means with skin but no head. I rather peel the skin and keep the skins for some other cuisine use. And, don't use cooked shrimp for this cuisine. I would like the shrimp to cook inside the wrapped wuntun while in the frying process. So, that the flavour of the shrimp is retained in the wuntun. First, the shrimps has to be cleaned. And then, marinated with two spoons of sesame seed oil and two spoons of oyster flavoured sauce.

Home Cook Fried Shrimp Wuntun

Allow the marinated shrimps to sit for about twenty minutes in the fridge before wrapping them in the wuntun. I like to use the thin wuntun skin but sometimes even the popiah skin (spring roll skin) is good as  wrapper. The popiah skin is especially crunchy when used in place of the wuntun skin. Just use one piece per wuntun. And if, the spring roll skin is too big, cut to size. Therefore, for frying the spring roll skin is the better choice. But if the wuntun is meant for wuntun soup, then the wuntun skin would be more appropriate. Other than shrimp as the only stuffing in the fried wuntun, it can be replaced with fish paste, crab meat, ground pork or mix of these.

Dinner with Friends at Tsim Chai Noodle House

Fried Fish Fillet

If you are wondering where to dine and want to order as much Chinese cuisines so you can try out as many variety as you possibly could, Tsim Chai Noodle House on Westminster Highway in Richmond is the perfect place. They served mostly small little plates of their best cuisines at a very reasonable price. We were there to dine with a couple of friends and between the seven of us, we ordered more than eleven cuisines just a few days ago. They have quite a good range of cuisines listed on their menu and I would say as many as most Chinese restaurants I have dined in.

Stir Fried Beef and Kai Lan

We started off with the Fried Fish Fillet which was a common cuisine in many of the Chinese restaurants in the area. In fact many of their cuisines are common, it is the small size and variety that brings diners into this restaurant. The cuisines were simple cuisines that we can cook at home but they make it so affordable and reasonably priced that it be worth dinning here. The next cuisine we ordered were the Stir Fried Beef and Kai Lan cuisine. Another cuisine served with simple presentation but definitely a tasty vegetable cuisine. The beef slices were really tender, yummy and cooked just right.

Beef Brisket on Hot Pan

The rest of the cuisines that we have ordered just kept coming and within ten minutes, we have all the orders served. So, the service was really quick. It took us more time figuring out what to order than waiting for the food to be served. I guess the kitchen must have all of their cuisines cooked in pots, ready to be served as the orders come in. I will return to this restaurant again. The ambiance and the food is good. So, why not. The service was friendly but of cause the waitresses speaks only Chinese and little English. Importantly, especially for me, the menu is in both English and Mandarin. I share some of the images of the cuisines for you to enjoy.

Roasted Chicken

Manila Clams

Halibut Fillet

Yu Choy

Fried Shrimp Wuntun

Fried Pompano

Sweet and Sour Fish

Fried Chicken Feet (skin only)

Chinese Steamboat or Hot Pot

Hot Pot with Special Components

If there are more than ten people to dine and short of time to cook, the best option would be to do a steamboat or commonly referred to as hot pot in Vancouver. There are significant number of hot pot restaurants in Malaysia but more prominent in the major cities where there are larger Chinese population. Chinese Malaysians loves the hot pot. Originated from the Hakka clan but now, clearly every Chinese community does hot pot during traditional celebrations. Especially, when there are large gatherings of friends and family members. We brought this hot pot tradition to Vancouver and the selection of cuisine components are still very Malaysian.

Chinese Malaysian Steamboat

The soup are usually, chicken broth, anchovy broth, pork broth or to add a little spice, the tom yam broth. To prepare the chicken broth, we would use lots of chicken bones, the anchovy broth, uses lots of anchovies and the pork broth uses pork bones, either ribs, back or trotters. As for the tom yam broth, we would use the tom yam paste and add two stalk of lemon grass, lime leaves and ginger roots. Preparation of the broth usually proceeds everything else on the day of the hot pot meal. Just boil the broth for about an hour and remove all the bones before adding salt. Do not throw away the bones as some people do like the bones.

Home Cook Hot Pot

Just to give you an idea as what are the things that can usually go into a hot pot. The list can be expanded as to the number of diners and as to items available. The common components of the hot pot can be fish (usually whole), Fish Cakes, Tofu (all types), Stuffed vegetables and stuff tofu puffs, Meat Wrapped Tofu Skin, Meat Balls, Fish Balls, Chicken Strips, Pork Meat, Beef Meat, Squids, Shrimps, Mushrooms (at least three types), processed or imitation crab meat, Crab claws, different types of noodles, eggs and different types of vegetables. Everything is consumed while it is hot and steamy that is why the name steamboat. The best occasion to have a hot pot meal is during a cold winter night.

Stir Fried Black Pepper Pork Ribs

Stir Fried Black Pepper Pork Ribs

Occasionally, we try out a new home cook cuisine using locally sourced ingredients. For example, the Stir Fried Black Pepper Pork Ribs cuisine, which I started with about 600 grams of cut spare ribs. Firstly, clean and then rub about two spoons of coarse salt onto the pork ribs. Then, allow the salt to set for about ten minutes in room temperature. Followed, with another two spoons of ground black pepper. Evenly mix the black pepper corns to the pork ribs and throw them into a hot frying pan with two spoons of cooking oil. Once the pork ribs are done, discard the cooking oil through a proper food waste disposable method. The cooking oil would be extremely salty at that point, and not really healthy of a choice to reuse or consumed.

Fried Bitter Melon Egg Omelette

Transfer the pork ribs onto a serving plate on top of a leaf of lettuce. The pork ribs can be served with many different dips such as ketchup, sweet chilli sauce, Worcestershire sauce and so on.

The next cuisine that I am going to introduce is a cuisine that is suitable when dining on red meat, or unhealthy greasy food. It is believe to neutralizes the effects of saturated fat and salt although I don't think there is any concrete studies to proof this theory yet.  There are two sides of this theory between saturated and unsaturated fats. Anyway, I like the Fried Bitter Melon Egg Omelette because it actually does neutralizes the taste buds.

Napa Cabbage Egg Soup

The next cuisine would be a simple soup cuisine that can be found in most Chinese Malaysian homes, the Napa Cabbage Egg Soup. With a canned of chicken broth, I could easily prepare two large bowls of the soup. If there is not chicken soup or broth handy, boil some chicken bones or chicken feet for the soup. Once the soup is ready, add in the thinly sliced Napa Cabbage, crack one or two eggs into the soup as if preparing poached eggs, a pinch of salt for taste and a pinch of pepper for the flavour. You can also throw in some fish balls, just like what we like to do at home. Here are three more home cook cuisines for a sumptuous dinner.

Midnight Dinner at Restaurant No.9

Barbecue Pork Fried Rice

There was a night when we decided to have a late dinner and the best choice restaurant to cater for late diners like us was the Restaurant No.9 in Lansdowne Mall on No.3 Road in Richmond. This restaurant is open for twenty four hours each day. Serving all kinds of meals and Cantonese cuisines ranging from tim sum to full course dinners. And also, burgers and fries. There are always people in the restaurant diner, at any hour of the day or night, the people just keep coming. It is really a unique atmosphere in the diner.

Beef Fried Noodle

As for the cuisines, well, we always go there for the Cantonese cuisines only. I really couldn't say much about the long list of cuisines served here except for the ones we have had there. Many of the Cantonese cuisines are pretty common cuisines, like the Barbecue Fried Rice and the Beef Fried Noodle. Between the two cuisines, I dare say the Beef Fried Noodles is special. It was actually tasty and flavourful. And I was later told that the Beef Fried Noodle is one of their signature cuisine. The rice noodle did not stick together but was manually separated by hands. Meaning, someone in the kitchen were assigned to actually peel the rice sticks apart before frying.

Fried Fish Fillet

Then, there are the other Cantonese cuisines that we have ordered. The fried fish fillet, fried chicken nuggets, fried capelin, tofu egg plant in the clay pot and honey garlic pork ribs. These were all common Cantonese cuisines and they have lots more that we did not order and unable to digest if we did. Anyway, the eight of us could not finish what we had ordered. So, we ask to pack up the rest of the leftovers. We brought them home and eat them the very next day. Restaurant No.9 is worth dining in. The cuisines wasn't that great but were definitely authentic Cantonese cuisines. It was a great experience for us.

Manis Serves Creative Fusion of Malaysian Cuisines

Mee Goreng

The Malaysian cuisines served in Manis Malaysian Restaurant is the most unique and creative among the many Malaysian restaurants in Vancouver. Many of their cuisines are fusion between traditional flavours of Malaysia and modern culinary presentation. Manis Malaysian Restaurant serves authentic Malaysian cuisines with flavours and taste of East Malaysia. Therefore, their cuisines are not only traditional but has a modern appearance without compromising on the authentic flavours and taste of Malaysia.

Manis Malaysian Restaurant has a really good range of Malaysian cuisines but I have my favorite list going to dine there. I like their Mee Goreng which I would consider to be really authentic and flavourful. The Mee Goreng is served in a large portion and generously with much more meat, tofu and flavourful sauces.

Chicken Curry with Rice

Their curry chicken rice cuisine is also a popular menu item. Diners can request for added spiciness. I would usually just ask for mild spiciness. The curry chicken comes in three different types of curry gravies. They are red curry, green curry and the yellow curry. I have tried them all, and to me they are all equally good and flavourful. The chicken in these curries are deboned, Manis uses chicken breast in most of the cuisines. Again they serve generous portions and with lots of meat and vegetables.

Spicy Chicken Bits with Rice

Other then the many rice and noodle cuisines, Manis also serves very good chicken and beef satay with peanut sauce. And I usually order the take away satay from them for occasions in the office or for special gatherings.

Another favorite cuisine I like is the spicy chicken bits with rice. The spicy chicken bits is actually a Cantonese cuisine that uses dark soy sauce and dried chilli as the main ingredients. It is by far the most popular Cantonese cuisine in Malaysia in medium size restaurants. And it is popularly known as Kong Poh Kai Teng.

Manis Malaysian Restaurant is located on the corner of 108th Avenue and Whalley Boulevard in Surrey.

Authentic Korean Cuisines at Hanok

Platter of Steam Pork Trotters

Sometimes, my kids and I like to try something different for a change, meaning change authenticity of the cuisine. So, there was one day we decided to have authentic Korean cuisines instead. We were actually in Richmond on that day and while looking for a restaurant to dine in, we noticed this restaurant somewhere along Alexandra Road in Richmond. We had in previous occasions mentioned that we should go try out this particular Korean restaurant's cuisines, when we pasted by. We have dined at other Korean restaurants around the Korean Village on North Road many time before but definitely this would be the first time in Richmond.

The choices of cuisines in Hanok Korean Restaurant was so different from our previous Korean restaurant experience. They were very unique. Our first cuisine served was the steam pork trotters which looked really yummy. The pork trotters was pre-marinated in soy sauce before placed in the steamer. And the way it was prepared seem so easy. The meat was tender and done perfectly delicious.

House Tofu

The other cuisine that I am going to mention is the House Tofu. Hanok Restaurant actually make their own tofu. In fact, I later found out that they are known for their house tofu. And the way the tofu was cooked was just awesomely good. The tofu were first made into balls then fried. And after that place all the fried tofus, then, garnished with teriyaki sauce, some strips of fresh bell peppers, onions and cucumbers. Surprisingly, this cuisine blended perfectly well. There were sweet taste of the teriyaki sauce, crunchiness of the tofu and also the softness in the tofu. This was another authentic Korean cuisine. Also, we were served with small little plates of the different kimchi.

Real Authentic Malay cuisine at Makan Place

Satay Chicken

Once every so often when I crave for real authentic Malay cuisine, I would head to Makan Place. It is the closes and the best place for authentic Malay cuisines one can find in Vancouver at this present time. Not all their Malay cuisines are good, tasty or flavourful but definitely the most authentic Malay cuisines yet in Vancouver. After dining there more than just a couple of times, I have my preferred Makan Place cuisines list. Just like many of Makan Place's patrons, it is undeniable that their satay chicken and beef are pretty awesome. Especially, the peanut sauce for dipping the satay. That would be the number one on my list.

Balik Pulau Fried Noodles

The second cuisine is their Mee Goreng Balik Pulau and they have a few variety of this cuisine. There is the chicken variety and the beef variety and so on but I usually just order the plain Mee Goreng Balik Pulau. In translation to English, this noodle cuisine is actually Balik Pulau Fried Noodles. The reason why this particular cuisine is named Balik Pulau Fried Noodles is because the person or the cook that created this cuisine originated from the fishermen village named Balik Pulau in Penang. I don't think there is such noodle cuisine in Malaysia. This noodle cuisine is unique and I like this fried noodle cuisine with some spiciness. So, I will ask for added chilli every time I order it.

Briyani Rice Cuisine

Then, the other cuisines that are on my preferred Makan Place cuisines list would be the Briyani Chicken, Beef or Lamb Rice, the Mee Rebus, the Roti Prata with Chicken Curry and finally the Nasi Lemak. Their sambal that comes with the Briyani Rice cuisine and the Nasi Lemak are also pretty good. So, there are more than a few favorites and worth to try cuisines in Makan Place. I won't vouch for Makan Place to serve the best Briyani Rice Cuisines or the best Nasi Lemak Cuisines or even the best Satay Cuisine but I do recommend that you try this place out if you haven't because they serve the closes authentic Malay cuisines in Vancouver.

For Some Really Good Fried Chicken

The bucket of 20 pieces

There is this restaurant called LA Fried Chicken that serve one of the best fried chicken in Vancouver. My family and I really liked the fried chicken there. They have two recipes, the spicy and the regular, we like both. And, we don't go for the single meals either. We prefer the bucket meals as the bucket has more value. In comparison, there is better value at LA Chicken as the bucket comes with combination of chicken legs and thighs but most other fried chicken outlets gives you only the legs for the same price with the same number of pieces. Other than that, the pieces of chicken are also larger at LA Chicken.

LA Fried Chicken

Other than eating the fried chicken as is, we usually do the take away and when at home, we combine the fried chicken with home cooked chicken rice, a bowl of vegetable soup and some fresh cucumbers or lettuce. We make our own meal out of the fried chicken. Sometime, we even cook a pot of nasi lemak (coconut milk fragranted rice) to combine with the fried chicken and add sambal anchovies and a fried egg for a meal. We have also took the fried chicken with us to potlucks and picnics. Our friends and especially the kids loved the fried chicken. So, look up LA Chicken on Thorpe Road near Cambie and No. 5 Road in Richmond.

Penang Hokkien Mee aka Prawn Noodles

Penang Hokkien Mee

The Penang Hokkien Mee is another famous noodle cuisine that originated from Penang. This soup base noodle cuisine is as traditionally and popular as the famous Penang Char Keow Teow. The preparation of this noodle cuisine starts with the broth.

The two must have components for the broth are shrimps and pork. And lots of them. So, in order to keep the cost down and maintain the flavours and tastes, we usually substitute out the shrimps and pork for shrimp skin and pork ribs. That is why, at home, we usually keep and freeze all the shrimp skin when we peel shrimps for use in other cuisines. Once we have accumulated enough of the shrimp skin, it would be a good time for the Penang Hokkien Noodle cuisine.

The Famous Penang Hokkien Mee

Start by, throwing into a wok without water or cooking oil about 400g of shrimp skin. Keep stir fry for approximately ten minutes, making sure that the skins are not over cooked or burned. Transfer the cooked shrimp skin into a pot and fill up with about four litres of water on high heat.

While waiting for the broth in the pot to boil, prepare the stock for the broth. Using the same wok, where we left off after transferring the shrimp skin, add four spoons of cooking oil, five spoons of dried chilli flakes, six spoons of pounded (or blended) dried shrimps and a pinch of belacan for taste. Stir fry and mix the everything together to form the chilli shrimp paste for the broth.

Penang Prawn Noodle

Allow the broth to boil for about ten minutes in slow heat and after that, while the broth is still hot, remove the shrimp skin from the broth entirely. Add about one pound of pork ribs and continue boiling for about twenty minutes. Once the broth is ready, add in the chilli shrimp paste and stir well. If the broth needs some belacan or salt add accordingly but if it is too salty add some water and continue boiling.

Home Cooked Penang Prawn Noodle

In each serving bowl, fill it with half handful of bean sprouts (blench) and a handful of shanghai noodle (also blenched). Then, garnish with cooked shrimps, slices of hard boiled egg, kangkong also known as water spinach (blench), couple of cooked fish balls, a spoon of fried shallots and a spoon fill with bits of fried lard. With the same amount of broth prepared, I can serve up to about fifteen bowls of delicious Penang Hokkien Noodle.

Simple Home Cook ABC Soup and Tom Yam Soup

ABC Soup

More often than not, and on a normal day, we would settle for just simple cuisines at home. Like a bowl of soup, a piece of fried fish or a vegetable omelette. Here is what I am going to do today, I am going to introduce some really simple home cook cuisines.

The simplest among all would be the ABC Soup which has cabbage, strips of carrots, onions, potatoes and fish balls. At home, we call this the ABC Soup. I don't exactly know where or why the soup is name such but we have been calling it ABC Soup from one generation to the next. I guess, the name of the cuisine came around because of the simplicity of it. Chicken bones are used to prepare the broth. The chicken bones are boiled in a pot of water for about an hour on slow heat. The rest of the components are added into the soup only when the soup is about to be served. Then add salt for taste and pepper for flavour. The rest of the components are just simply added into the soup base after that.

Tom Yam Soup

Another easy to prepare home cook soup cuisine is the tom yam soup. Just like the ABC Soup, the tom yam soup starts with the broth too. Usually, we would use tom yam paste that can be bought from the Asian grocery store.

In a pot of water, add about three spoons of the tom yam paste and wait until boil. If the broth does not bring out the tom yam aroma when boiling, add more of the paste. Sometimes, I throw in a stalk or two of lemon grass and lime leaves into the broth to enhance flavour and aroma. Once the broth is ready and taste just right, add the components, such as cabbage, onions, tofu, fish fillet, squid, shrimps and enoki mushrooms.

Lucky Joy for Lobster Cuisines

Lobster in Spring Onion and Ginger Sauce

The place I would go for Lobster cuisine is a restaurant call Lucky Joy in Richmond on No. 5 Road and Cambie. Been there more than a dozen times and still enjoy dining there. This place is always full house during the weekends and sometimes even during the weekday. Every time when we have a visitor from out of town or from another country, we like to bring them here.

Last weekend we were hosting a couple from Malaysia.  The couple were here for their kid's graduation. So, we brought them to Lucky Joy for lobster and seafood cuisines. There were eleven of us in the group. So, we ordered two different lobster cuisines. The first was the Spring Onion and Ginger Sauce, and the second was the Butter Cream Sauce.

Lobster in Butter Cream Sauce

Both the lobster cuisines has their own unique taste and flavour but we only asked for yee mean noodles in the Spring Onion and Ginger Sauce plater. The flavours and taste of the lobster cuisines were just fantastic and the lobsters were really fresh as the were live swimming lobsters before being cooked. I have always liked the noodles that were added to the lobster cuisines. And only these two lobster cuisines can have noodles. The other lobster cuisine, Deep Fried Lobster, has no gravy so can not have noodles with the cuisine. Due to the number of times that we have dined here, we are kind of familiar with the cuisines that we usually order.

Clay Pot Tiger Shrimps

One thing is for sure when dining at Lucky Joy is the consistency of the cuisines. The taste and flavours has always been consistent. There, is no worries when bringing guest here because we know they are going to satisfied with the cuisines. One of our common cuisine is the Clay Pot Tiger Prawns which has lots of onions and spring onions in it. I loved the crunchy onions and flavourful shrimps in that soy sauce. This is another must have cuisine when dining at Lucky Joy. In fact, there so many delicious and amazing cuisines listed in their menu that is just irresistible. So, we usually, avoid the all of the vegetable cuisines and most of the chicken and pork cuisines.

Halibut and Tofu in Clay Pot

Unintentionally, we have ordered about ten different cuisines including the two lobster cuisine when we were there with the friends from Malaysia. I guess, we have over ordered. Anyway, we managed to clean out the plates except for two cuisines which were the egg plant in clay pot and stir fried chicken in black bean sauce. That translate to how enjoyable we were with the cuisines. In fact, we all like coming back to Lucky Joy. Another important reason why we always come back to this restaurant is the fair prices of the cuisines listed in their menu. And besides that, they have made it simple for the patrons through their different meal plans.

Egg Plant and Chicken Strips in Dark Soy Sauce

Another one of the cuisines that I liked at Lucky Joy is the Halibut and Tofu in Clay Pot cuisine. The gravy itself was delicious and goes really well with a bowl of steam rice. The tofu and halibut were fresh too. Each of the cuisines that we ordered has their own unique taste and flavours. Example is the Egg Plant and Chicken Strips in Dark Soy Sauce, taste uniquely different from any of the other cuisines. So, we had ten different cuisines with ten different unique taste. We were also served with dessert at the end of our meal. A bowl of papaya and fungus soup.

Spicy Chilli Crab

Chilli Crab

Sometimes on a long weekend, my friends and I like to get together, chill out and organize a cook out. A few weekends ago, we got together and organized a home cooked feast with crab, fish and all. After agreeing to get together, we started off with a shopping list and then early one fine morning, two of us made a trip to the Asian supermarket in Surrey to buy the Dungeness crabs, fish fillet and vegetables.

We got the supermarket's fish monger to clean the crabs for us as this would safe us time. Once we have all the main components of the different cuisines ready. I started off with preparing the spices and vegetables for the gravy and the sauces.

Spicy Chilli Crab Cuisine

The first cuisine in the list was the Chilli Crab which I actually started from scratch. I blended the onions (5 bulbs), garlic (2 cloves), fresh red chillies (five peeled) and a spoon of preserved soy bean curd to make the paste for the chilli crab. The paste was then put into a large pot to simmer with five spoons of cooking oil. I added some lime leaves into the pot and continue to stir. After about a minute, added two spoons of sugar, a pinch of salt and five spoons of tomato ketchup into the paste. All of these are to be mixed together in the pot, allow to simmer and then, add two cups of water and a mixture of corn starch to thicken the gravy slightly. After that, wait until the gravy starts boiling to add the cut pineapple (one small canned). And finally, add the crab into the pot. Once the crab was cooked, pour in two eggs (beaten) into the gravy and stir. Only then, the Spicy Chilli Crab is ready to be served.

Steam Fish Fillet with Oyster Sauce

The next cuisine on the list was the steamed fish which we were using the basa fish fillet. I placed two slices of the fish fillet in a steel plater and garnish with oyster flavoured sauce (two spoons) and sesame seed oil (two spoons). Then put the plater in a steamer. Once the fish was cooked, I took the plater out from the steamer and garnished with spring onions, fried garlic strips and cilantro. This steam fish cuisine is simple, flavourful and tasty in spite of the simple preparation process. So, even though simple as it seem, it is also a popular restaurant cuisine and most Chinese restaurants will have this steam fish cuisine on their menu.

Enoki Mushroom Fritters

The next cuisine I have on the list was the enoki mushroom fritters. This was not a common cuisine but also rather easy to prepare. All that was needed was rice flour (300g), some eggs (2x), corn starch (150g), pepper, (a pinch) salt (a pinch) and water (300ml). And of cause two packs of the enoki mushrooms, cleaned and separated. Just put everything together and using a ladle fry one ladle full at a time in a pot of cooking oil. When the enoki fritters turned golden brown transfer them from the cooking pot to the serving plate. I have yet to find this particular enoki recipe, here or Malaysia except in a public market in Singapore. I guess it is unique.

Braise Duck

And, I last on the list was a special request cuisine for one of the friends that wanted to make use of the duck he has been keeping in his refrigerator for quite awhile. So, I called my mom for a recipe and she taught me the braise duck cuisine. I used five spice, lots of slice ginger, a few spoons of dark soy sauce and at least half a bottle of sweet rice vinegar and a few spoons of Chinese cooking wine. I put everything into the pot and have it cook for about three hours on slow heat. Checking and adding water whenever necessary. As expected, it turned out really flavourful and tasty.

Simple Hakka Yong Tau Foo

Tofu Puff Yong Tau Fu

When it comes to Chinese cooking and dining experience, well growing up in Malaysia has all the advantages because we practically have eaten a lot more different variety of Chinese cuisines originating from the diverse Chinese communities than most people has. Each of this Chinese community in Malaysia has its own specialty cuisine synonymous only to a particular community.

And coincidentally, both my grandmother and mom hailed from the Hakka community. They can sure cook up some really awesome Hakka cuisines including the yong tau fu. Which is particularly synonymous to the Hakka community. In fact, there are many popular yong tau fu restaurants all over Malaysia that serve some of the best Hakka cuisine. So, when it comes to yong tau fu, it is not only a common cuisine that most people know how to prepare and cook but yong tau fu is simple to prepare and cook.

Egg Plant Yong Tau Fu

The Hakka people have some of the simplest cuisines in presentation and the simplest to prepare. But their cuisines can be flavourful and tastiest too. As for preparing the Yong Tau Fu fillings, I usually mix fish paste with minced pork on a one to one ratio. And add a pinch of salt for taste, sesame seed oil and oyster flavoured sauce. Once the fillings are ready, select from a list of vegetables available in your fridge or the supermarket that can be used for stuffing such as tofu puffs, fried pressed tofu, white pressed tofu, tofu skin, dumping skin, fresh red and green chillies, bell peppers, egg plant, bitter melon, okra, tomatoes and long beans. Or simply use the filling to make meat balls.

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After stuffing up the vegetables and tofu, fry the vegetable and the tofu in a pot half filled with cooking oil. These pieces of yong tau fu can be really greasy straight from the pot. So, each time a piece of the yong tau fu is cooked transfer it onto a plate with a piece of kitchen napkin to drain the vegetable of the cooking oil. In Vancouver, the most common components used in the yong tau fu are tofu puffs, tofu skin, egg plant, fried pressed tofu, red and green chillies, bell peppers, okra and tomatoes. Among these yong tau fu, I like the okra, egg plant and tofu puffs most. Simple and deliciously good.