fish paste Archives - Just Julie https://www.julieolive.co.uk/tag/fish-paste/ A Malaysian lost in Britain Wed, 09 Jan 2019 19:31:18 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 134825744 Yong Liew (Yong Tau Foo) https://www.julieolive.co.uk/2019/01/09/yong-liew-yong-tau-foo/ https://www.julieolive.co.uk/2019/01/09/yong-liew-yong-tau-foo/#comments Wed, 09 Jan 2019 19:31:11 +0000 https://www.julieolive.co.uk/?p=966 Yong Liew (Yong Tau Foo) – This famous Hakka-style yong tau foo (also fondly referred to as ‘yong liew‘ aka stuffed … fish paste made from securely-guarded traditional Hakka household secret. it is up to you to create a recipe for yourself that you really really like and then pass on that recipe as your household …

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Yong Liew (Yong Tau Foo) – This famous Hakka-style yong tau foo (also fondly referred to as ‘yong liew‘ aka stuffed … fish paste made from securely-guarded traditional Hakka household secret. it is up to you to create a recipe for yourself that you really really like and then pass on that recipe as your household tradition.

I will give you a guide of my recipe. In my case living in UK I do not have much choices where the fish paste is concerned. I find it better to mix my paste.

I also love to add salted fish but as I have only 2 packets left (from Malaysia) I did not want to use them. Please refer to the pics. If you have any question please feel free to leave me a message.

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Yong Liew (Yong Tau Foo)

Ingredients

  • 500 g Mackerels or white fish or the frozen one in my pic
  • Freshly ground white pepper
  • 1 tsp Salt
  • 1 tbsp Cornstarch
  • 1 bowl Cold water

Notes

TIP – Use a clean chopping board
TIP – If you are using a chopping board make sure to line your floor with paper and board on top as the fish paste will fly everywhere.
TIP – You can use a food processor but make sure not to overflow it as they get stuck in the middle inside the blade.
TIP – Use enough water to reach the consistency and softness you want. Fresh fish may needs more water.
TIP – Use cold salt water to wet your hands when you are throwing the paste.

The Paste Mix. You can just use the fish paste on it’s own by adding, salt, white pepper, cornstarch and cold tap water. As far as I could remember this was how my grandmother used to do hers. 

I have make fish paste mix with salted fish, fish paste with dried shrimps and chicken with prawns. I love all of them. Remember if you use salted fish and dried shrimps it is better to fry them first for that amazing umami taste. Wash and soak dried shrimps and pound them slightly before frying.

Please remember you can add in sesame oil, chicken powder and soy sauce even. Adding mince pork makes for firmer paste. Use the mixture of fish and prawns for bean-curd wraps and bak choy. They are better with softer paste. 

  • We have 2 types of ready fish paste here in UK
  • This is the much better one to use. The other taste of ammonia!
  • I prefer to mince my own pork to add in to my paste.
  • I cut off the fats to make lard oil.
  • Then I blend my paste. Here is 50/50 pork belly and fish paste
  • You have to throw it a bit and this will ensure they stick nice;y.
  • After throwing a few times, wet your hand each time….
  • Store
  • The paste is ready after I wet my hand with a bit of lard and rub all over it.
  • 1) 50/50 pork and fish paste 2) 33/33/33 fish paste, pork and prawns 3) 25/25/25/25 fish paste, pork, prawns and crabs 4) Just fish and crab.

The vegetables you can use to stuff with your paste. You can use not only the usual toufo fresh or fried, bean-curd skin, chillies, long beans, bitter-gourds, mushrooms, Chinese fried dough you tiaw, aubergines, flipped inside out toufo pop, baby pak choy …….let your imagination run wild. 😀 

Misc pics. 

  • This can be made the night before when watching television.
  • Better to soak mushrooms overnight
  • Beancurd wraps
  • You tiaw
  • make a small cut and flip the fried toufo inside out
  • After stuffing give it a squeeze to shape it round before frying.
  • You can stuff normal pak choy or baby ones. This needs to be poached not fried.

The final presentations.

Enjoy trying.

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]]> https://www.julieolive.co.uk/2019/01/09/yong-liew-yong-tau-foo/feed/ 1 966 Gyoza 餃子 – Special https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/ https://www.julieolive.co.uk/2018/12/26/gyoza-%e9%a4%83%e5%ad%90-special/#respond Wed, 26 Dec 2018 21:19:06 +0000 https://www.julieolive.co.uk/?p=139 Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America?  I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise.  These dumplings …

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Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America?  I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise. 

These dumplings consist of ground protein and vegetable fillings that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished goyza can be boiled, steamed or pan-fried. I have even seen people deep frying them.  

However I usually fry mine for a minute in a little oil before adding water and cover the pan to steam them till dry. Then I uncover and allow them to fry for a bit till the bottom is crispy with a touch of oil.  

You can substitute the fillings and marinate according to your taste.  

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Gyoza 餃子 – Special

Ingredients

Fillings

  • 100 g mince prawns
  • 100 g mince fish paste
  • 100 g mince pork
  • 1 tbsp mince ginger & garlic
  • 3 sprig spring onions cut into small
  • 3 large leave Chinese leaf cabbage cut into small

Seasoning

  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • salt & pepper
  • 1 tbsp corn starch

Dipping Sauce

  • Black vinegar
  • chilli sauce
  • soy sauce

Wraps

  • 1 pkt I used shop bought Gyoza wrappers
  • 2 tbsp oil for frying
  • 1 tbsp garlic oil

Instructions

  • Mince all the proteins and cut everything and place into a deep bowl. Mix and let it all marinate while you tidy up your wrapping station.

Notes

These Gyoza 餃子 can be frozen. To freeze you need to arrange them in a single layer on a tray. Place in freezer and and let them freeze first before keeping them in a bag for future eats. TIP – I like to drizzle a bit of crispy garlic or ginger just before serving. TIP – A few spring onions also makes the dish comes alive.

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