Ham Yong Tau Foo

Recipe By Bill Ho

East meets west with a unique fusion of flavours. Learn how to put a Christmas spin on this healthy hawker favourite by mixing the savoury ham with Yong Tau Foo. Chef Bill Ho demonstrates how you can create your very own Yong Tau Foo paste by whipping up a mix of ham along with other sweet and savoury ingredients. Try out this novel creation with your Christmas ham today!

  • 300g ham, minced
  • 400g prawns, deshelled and minced
  • 100g minced meat
  • 10g garlic, minced
  • 5g ginger, minced
  • 1 onion, minced
  • 1 carrot, minced
  • 1 egg, beaten
  • 3 tbsp plain flour
  • 1 tbsp oyster sauce
  • Salt, to taste
  • Pepper, to taste
  • Sugar, to taste
  • 1 brinjal, halved and cut into 1-inch pieces
  • 4 pieces firm tofu
  • 6 pieces tau pok (dried bean puffs)
  • thai chili sauce, to serve
  • garlic chili sauce, to serve
  1. In a large bowl, mix stuffing ingredients well. Use hands to form mixture into a round shape. Throw the mixture on a chopping board, repeat 4 to 5 times. Set aside.
  2. Slit centre of brinjal pieces for stuffing. Cut tofu pieces into triangular halves and use tablespoon to remove centre for stuffing. Repeat for tau pok.
  3. Spoon stuffing into brinjal pieces, tofu and tau pok. Make sure all pieces are fully stuffed and firm.
  4. Steam yong tau foo pieces on high heat for 15 mins, then deep fry till golden brown.
  5. Serve with Thai chili sauce or galic chili sauce.