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Nyonya Pong Tauhu

Nyonya Pong Tauhu

pong-tauhu-1.jpg

Probably the most understated dish available in the Peranakan cuisine, the Nyonya Pong Tauhu is easy to make and with just a few ingredients, wonderfully appetizing and perfect for any palate. Nyonya Pong Tauhu

I am so excited about writing up the recipe for this Peranakan dish as it is my FAVOURITE Nyonya dish! Having eaten Peranakan food all my life, and being exposed to the many different classic dishes (all prepared with heart and insane talent by my dear grandmother), it might seem a surprise to many that I have chosen this as my favourite as 1) it is a soup, and soups are rather rare in Peranakan cuisine, their specialties revolve more around their thick and heavy gravy, and

2)  it is a clear soup. So there are NO chillies, NO rempah, NO vibrant colours. Just simplicity at its finest.

Nyonya Pong Tauhu roughly means "beancurd with meatball soup" as the beancurd is mashed up and mixed in with the ground pork and then cooked in the soup. The literal meaning, however, is a bit more complicated - 'Tauhu' translates into beancurd, but the origin of 'pong' is unknown and the most likely explanation for the it is that it was borne out of a misunderstanding when the Hokkien word for stewing 'hong' was heard as 'pong'. I researched that on google and found the article that came closest to giving me the meaning of 'pong' here. I guess the Peranakans were not very creative when it came to naming their dishes, but then again who needs fancy names when the flavours are already fantastic enough.

Here it is, the recipe for the Nyonya Pong Tauhu...

Nyonya Pong Tauhu

You will need~ - 1/2 a block of Beancurd (tau kwa) - 400g minced Pork - 1 cup Bamboo shoot (cut into thin strips) - 2x garlic cloves (diced) - 1 Tablespoon Yellow bean paste - 1 Tablespoon Canola oil - 2 Tablespoons Soy sauce - 4-1/2 cups of water - Dash of white pepper - 1 cup shredded Crab meat (optional)

First, prepare the meatball mixture by mashing up the beancurd and combining it with the minced pork. Season the mixture with the soy sauce and white pepper and allow to sit in the fridge. Set a medium-sized pot on the stove over a low fire, and throw in the oil. When the oil is hot, add the garlic and stir around until its fragrance is released (who can resist the heavenly smell of sautéed garlic?). Gently spoon in the yellow bean paste (be careful, it will start to sizzle a little), and using a spatula, spread it around the pot. It is now time to introduce the bamboo shoot strips into the mix, and by mix I mean start mixing it up with the yellow bean paste so that it is completely coated in it. Continue sautéing the bamboo shoot strips for another minute or two, then add the 4-1/2 cups of water. Turn the fire up so that the soup comes to the boil more quickly, and when it does, lower the fire and allow to simmer for 15 minutes. When the alarm for 15 minutes start to buzz on your phone, retrieve your meatball mixture from the fridge and roll out medium-sized balls using your hands. Slowly pop these meatballs into the soup, and when they are cooked (you will know that they are when they start floating to the surface), turn the fire off on the stove. Serve with a Parsley garnish and a dash of white pepper, together with steamed rice.

* If you plan to include crab meat, shred it up and add it into the soup together with the meatballs.

Printable Version >>

Nyonya Pong Tauhu
Recipe Type: Main
Cuisine: Peranakan
Author: Pamela Koh @ Kitchen Missus
Prep time:
Cook time:
Total time:
Serves: 4
It is perhaps the most understated dish in the Peranakan cuisine, and the Kitchen Missus loves it! Elegant and a true classic - recipe for Nyonya Pong Tauhu
Ingredients
  • 1/2 a block of Beancurd (<em>tau kwa</em>)
  • 400g minced Pork
  • 1 cup Bamboo shoot (cut into thin strips)
  • 2x garlic cloves (diced)
  • 1 Tablespoon Yellow bean paste
  • 1 Tablespoon Canola oil
  • 2 Tablespoons Soy sauce
  • 4-1/2 cups of water
  • Dash of white pepper
  • 1 cup shredded Crab meat (optional)
Instructions
  1. First, prepare the meatball mixture by mashing up the beancurd and combining it with the minced pork.
  2. Season the mixture with the soy sauce and white pepper and allow to sit in the fridge.
  3. Set a medium-sized pot on the stove over a low fire, and throw in the oil.
  4. When the oil is hot, add the garlic and stir around until its fragrance is released (who can resist the heavenly smell of sautéed garlic?).
  5. Gently spoon in the yellow bean paste (be careful, it will start to sizzle a little), and using a spatula, spread it around the pot.
  6. Add the bamboo shoot strips and mix it around until the yellow bean paste coats it evenly.
  7. Continue sautéing the bamboo shoot strips for another minute or two, then add the 4-1/2 cups of water.
  8. Turn the fire up so that the soup comes to the boil more quickly, and when it does, lower the fire and allow to simmer for 15 minutes.
  9. After 15 minutes, retrieve your meatball mixture from the fridge and roll out medium-sized balls using your hands.
  10. Slowly pop these meatballs into the soup, and when they are cooked (you will know that they are when they start floating to the surface), turn the fire off on the stove.
  11. Serve with a Parsley garnish and a dash of white pepper, together with steamed rice.
  12. * If you plan to include crab meat, shred it up and add it into the soup together with the meatballs.

 



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