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The Tawau-style yong tau foo has since grown in popularity, spreading to other parts of Sabah, where it has become a local delicacy. In Thailand, yentafo is a variation of yong tau foo that features a distinct pink-colored broth, created by the use of fermented bean paste. This color may also be enhanced with the addition of blood or food ...
Apart from these two families, this drama has a slew of interesting characters, including the "manager" whose job is to assist a loan shark in hosting "overseas talents" (foreign runners); the "Yong Tau Foo Beauty" and her 20-year-old only son who still relies on his mother to trim his nails; the fengshui master who is a quack; new immigrants ...
The Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty, and spicy. Yum kanom jeen ยำขนมจีน Yum kanomjeen is a spicy and sour salad mixed with kanom jeen.
The dish incorporates several techniques from other dishes, including the stuffing of abura-age in the manner of inarizushi, the capping of tofu with surimi to make Yong Tau Foo, and the use of cellophane noodles as a filling for many stuffed pastries. The individual a-gei are served with either a plain soy-based or a sweet chili sauce.
Yong Tau Foo in Malaysia, brought over by Hakka emigres. Lei cha is a traditional Southern Chinese tea-based beverage or rice gruel that forms a part of Hakka cuisine. Ingredients include green tea, basil, sawtooth coriander, mug wort, and a kind of herb known as "Fu Yip Sum". Generally regarded as laborious and difficult to make.
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The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. [83] In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.
On these days, the villagers will go to downtown to buy commodities. It is especially crowded on festival days. Hakka-style fermented bean curd, Yong tau foo (Chinese: 酿豆腐; pinyin: niàng dòufu) is a popular dish, cooked differently from normal tofu dishes. The ingredients of the stuffing only require minced pork or fish.