Wednesday, December 7, 2011

Fish Paste Stuffed Tofu Sheets ( Foo Pei )


When we had our 'yong tau hu', we surely order foo pei .The tofu sheets are so crunchy, while the fish paste are  chewy.
I remember once my ex-neighbour taught me how to make these foo pei, and it's been a very long time since I made those  foo pei.
Few days ago, with my kids in the house (school holidays), I made these foo pei.It's quite easy to make...
I just fold a single layer of tofu sheet.If you like you can fold more layers, or you can buy the thick tofu sheets. I used the thin layer tofu sheets. I like the chewy texture of these foo pei.

Ingredients:
400 gm flesh of the mackerel fish/ikan tenggiri
300 ml water 
1/2 tbsp salt
Tofu sheets
Oil for deep fry

Method:
Clean the mackerel fish, cleave and split one side , then repeat the other side.
Use spoon to scrap out the flesh, put it in a bowl
Mix salt and warm water, stir till the salt dissolve.
Cleaned your hand, squeeze the flesh,  keep adding salt water, 1 tbsp at a time.
I used about 10 tbsp of salt & water mixture.
Do this until the fish paste becomes springy and shinning.


Wrapping Method:
Take a clean cloth or kitchen towel, scrub away the salt on the tofu sheets.
Cut the tofu sheets to become a small rectangle,depends on how big do you like.  
Put some fish paste onto the tofu sheets and wrap up.
Heat up oil and deep fry the wrapped fish paste, until golden brown.Serve.


Cleave and split....


Cleave and split the other side as well......see the blood? I should have cleaned it properly....lols


Take a spoon and scrap the flesh out.


Dissolve salt into the water...


Squeeze the flesh by adding salt water 1 tbsp at a time. I used about 10 tbsp of salt water.


See, if you use hands , you can feel the bones, take it out.......


Not ready yet......


See the shinning surface? Can feel the springy too..And it's done....

Ready to wrap.....


Tofu sheets.....clean with a clean cloth or kitchen towels..

Cut the tofu sheets into small rectangle, and ready to wrap.




Ready to deep-fry...


Chewy and yummy taste of foo pei.....

13 comments:

Pete said...

Love to eat this with chili sauce.....

Tina (PinayInTexas) said...

Looks so good! I better check the Asian store for tofu sheets. Haven't seen that before!

Jeannie said...

Wow! you even made your own fish paste, I did it once and find it such a chore lol! Love eating this fu pei too!

wendyywy @ Table for 2..... or more said...

I can eat foo pei as my breakfast lunch and dinner. If supper still got, can eat too!

Thristhan said...

Didnt know it was that easy to prepare this dish :)

lena said...

quite a bit of work involved but i know this is very satisfying!

Nava.K said...

I have never made this before Cindy and sure your step by step techniques will be useful for me. My hubby who is so much into eating fish will simply adore this, esp the fried version.

Angie's Recipes said...

wow I love those filled tofu sheets! Can't stop with just one....

Jay said...

sounds interesting n absolutely yummmy..
Tasty Appetite

Ambitious Food Lover said...

YONG TOU FU!

Siang,
http://homebakers-alliance.com/

Juliana said...

Homemade fish paste? Looks and sounds delicious with tofu sheet...amazing dish...I love the texture of it.
Hope you are having a wonderful week :-)

maha said...

wow..it looks very delicious..my kid love the fish....your explanation is simply superb......

Pete said...

Happy Chinese New Year to you and family