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Hakka Yong Tau Foo

  • Serves 4 - 5
  • Difficult

This is my wife’s favourite dish, I test and try umpteen times to get this recipe. It is now the family’s favourite dish.


How old were you when you started cooking? 14 yr old

Personal wish related to cooking: I wish my son can inherit my cooking skills and open his own restaurant.

Ronnie Chan , A weekend home chef


  • 1 piece boneless Chicken Thigh ( remove skin and fat) ( C)

    200g minced Pork (D,E,F)

    8 pieces tiger Prawn ( remove shell and devein) (B)

    1 pack tofu puff (E)

    1 pack tau Kwa (F)

    1 pack fish paste (B,C,F)

    20 pieces sweet thai basil leaves ( finely chopped) (C )

    1 egg White ( divide to 3 portions for B, C and F)

    100g soy Bean (A)

    100g ikan Bilis (A)

    1 piece lady’s Finger (Blanched and cut to 2cm length) (E)

    1 piece bitter Gourd (D)

    3 pieces shitake Mushroom ( diced) (D,E,F)

    5 pieces water Chestnut (diced) (D,E,F)

    spring Onion for garnish ( finely chopped)

  • Seasonings

    Light soy sauce



    Hua Diao Chinese Wine

    Sesame Oil

    Chicken Powder

    Corn Starch

    white pepper powder


    (A) Yong Tau Foo Soup

    1. Lightly fried the ikan bilis, cooled and pound to small pieces put in a filter bag.
    2. Boil 6 bowls of water with soy beans and ikan bilis for 1-2 hrs.
    3. Add some salt and pepper to taste.
    4. The soup will get sweeter After cooking (B),( C) and (F) in it.

    (B) Prawn Ball ( place the prawn in thin cold running tap water for 1hr)

    1. Minced 1/2 of the prawns finely and dice 1/2 of the remaining prawns. Add 1 tbsp of fish paste, pinch of salt, sugar and pepper, some egg white and 1 tsp of corn flour.
    2. Mix well till gluey. Use palm to scoop paste and throw back to mixing bowl a few times to increase its springy texture. Use a spoon and shape to ball.
    3. Blanch in soup for around 2-3 mins( depending on its size).
    4. Dish out place in a bowl of warm soup, set aside.

    Basil Chicken Ball

    1. Cut chicken thigh to dice size. Repeatedly chop on it to give it a rough minced texture. ( not too fine like minced chicken meat).
    2. Add finely chopped basil leaves, 1 tsp salt, 2 tsp sugar, some egg white, 2 tbsp fish paste, 1 tsp Hua Diao Wine, 1/2 tsp chicken powder and 1 tsp corn flour 1 tsp of light soy sauce.
    3. Mix well till gluey. Use palm to scoop paste and throw back to mixing bowl a few times. Use 2 spoons to shape it to quenelle (dumpling shape).
    4. Blanch in soup for around 5 mins.
    5. Dish out place in a bowl of warm soup, set aside.

    Minced Pork Paste for (D, E, F)

    1. 200g minced pork, add in diced mushroom, water chestnut, 2 Tsp sugar, 1 Tsp salt, Hua diao wine, sesame oil, 1/2 tsp chicken powder and corn flour 1 tsp of light soy sauce.
    2. Mix Well and stir in one circular motion till achieving gluey texture. Split to 3 portions for D, E and F

    (D) Bitter Gourd with Minced Pork

    1. Cut Bitter Gourd to 5cm length, then cut into 2 or 3 parts of 2.5 cm width. Use a spoon to scrap the white internal part. Rub with salt and leave for 20 mins.
    2. Wash bitter gourd with water and pat dry with kitchen towel.
    3. Rub a little corn flour on it surface then top with seasoned minced pork.
    4. Dap the both sides of the minced pork( the joining edges between bitter gourd and minced pork) with a little corn flour.
    5. Sent for deep fry for around 3mins. Dish out set aside.

    (E) Tau Pok (Tofu Puff) with Minced Pork

    1. Cut a hole on the tau pok( Tofu puff) , gently reverse it inside out.
    2. Fill it 3/4 with minced pork paste. Use finger to dig a hole in it then place the cooked lady's finger vertically on it. Fill with more minced pork.
    3. Try to close up the opening and use 2 palms to shape into ball.
    4. Sent for deep fry for around 5mins. Cut into half to serve.

    (F) Tau Kwa with Minced Pork

    1. Add the remaining egg white into minced pork paste and mix well. Add a little for corn flour if it is too wet. Set aside.
    2. Use 1 piece of tau kwa. Cut into quarterly to 4 pieces and section cut to 1cm thick. Dap dry with kitchen towel and sear it till golden brown with little oil in a non stick pan.
    3. Dish out and cool it. Cut and use a spoon to dig a square hole on its surface. Top with minced pork paste. Blanch in soup for around 3 mins. Dish out set aside.

    To Serve:

    1. Put all yong tau foo [B] [C] [D] [E] and [F] in a bowl with spring onion in it. Pour in hot soup [A] through a strainer and serve immediately.