'Yong Tofu'

'Yong Tofu' is a Cantonese phrase which literally means 'stuffed tofu' (soft bean-curd). In Malaysia, when we say "Let's have 'Yong Tofu'," it is not necessarily confined to eating only stuffed tofu. Practically all kinds of vegetables could be cooked with stuffing and still be considered as 'Yong Tofu'. Some of the popular combinations with stuffing are chilli, bitter-gourd, brinjal (or eggplants as the Italians call it), tofu, flat bean-curd, baby corn, siew bak choy etc.

So, what is this stuffing that I have been mentioning about all this while? It is actually fish paste (commonly used). However, I prefer a mixture of fish paste and minced pork, not just because I'm a pork lover but because the blended mixture strikes a balance in the texture and taste of the stuffing.

Lisa's mum prepares the stuffing just the way I like it! The mixture of both fish and pork with the right amount of simple seasoning makes a good stuffing/paste for 'Yong Tofu'. I often get take-away 'Yong Tofu' from Jerantut (i.e. Lisa's hometown). I wonder if Lisa's family likes stuffed chillies and flat bean-curd. Well, I got that combination tonight but it's enough to be my favourite.

Awesome stuffed red chilies with a little spice in it. Stuffed flat bean-curd fried till golden brown.

I could finish up a bowl of rice just with the two types of 'Yong Tofu' that I mentioned. For today's dinner, it was also accompanied by something which I had not eaten for a long time...

Stir-fried cucumber with garlic.

I remember my grandma used to prepare something similar for us when we were still schooling back in Ipoh. Recall anything Michele?