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Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu ) is a Chinese soup dish with Hakka origins commonly found inChina, 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 and pork, 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 essentially a clear consomme soup containing 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 inChinese 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 ...