To be honest Fu Yu Yau Mak, or Romaine Lettuce with fermented bean curd, was not a dish I’m familiar with growing up in Penang. Mom never really cooked this in our dinners, and it was only when I moved to Klang Valley for college did I have my first taste of this combination, and I love it ever since.

As it turns out, this is also one of the simplest dishes to prepare, here’s how:

the ingredients - garlic, romaine lettuce, fermented bean curd
the ingredients – garlic, romaine lettuce, fermented bean curd

Ingredients:

  • Romaine lettuce for two pax
  • 3-4 cloves of garlic
  • 2 cubes of fermented bean curd (smashed em)
  • 2-3 spoons of cooking oil
  • 5-6 chili padi (chopped)

fry the garlic first, then everything next
fry the garlic first, then everything next

Cooking Instructions:

  • heat up cooking oil in medium heat and fry garlic till fragrant
  • add in lettuce, chili padi & fermented bean curd
  • fry until vegetable is soft, add 1/4 cup of water or soup stock if you prefer it a little wet

We’ve moved into the new house with a bigger kitchen, so expect a bit more simple recipes coming this way. Happy cooking!

KY cooks – Fu Yu Yau Mak (Romaine Lettuce with Fermented Bean Curd)
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22 thoughts on “KY cooks – Fu Yu Yau Mak (Romaine Lettuce with Fermented Bean Curd)

    • September 9, 2015 at 4:30 pm
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      ewew: yeaa the center part slightly crunchy is nice!

      Reply
  • September 9, 2015 at 3:55 pm
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    can we request recipes for you to cook? how about broccoli stir-fried with cashew nuts & prawns 😀

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    • September 9, 2015 at 4:30 pm
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      Sean: let me work on that. haha.

      Reply
  • September 9, 2015 at 6:07 pm
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    KY, when I was little mom used to make stir fry lettuce with soy sauce and sesame oil. I like it still. Fermented bean curd I made with squids for quick stir fry dish.

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    • September 10, 2015 at 2:18 pm
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      Vickie: fermented bean curd with squid? I haven’t heard of that before, maybe will look it up and give it a try!

      Reply
  • September 9, 2015 at 9:50 pm
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    Heh! I also cooked this for dinner just now. Except I also threw in some fishballs and bacon bits for extra kick.

    Now I know why all the fu yu that I can get in Penang sucks. You guys just don’t do this delicacy huh..

    Reply
    • September 10, 2015 at 2:18 pm
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      CL: haha Penang has good hawker food and excellent hawker dishes, but we’re not good at everything.

      Reply
  • September 10, 2015 at 3:00 pm
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    My hubby dont fond of fuyu although I love it so I seldom can order this outside >_<

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    • September 10, 2015 at 4:38 pm
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      Choi Yen: such tragedy! Then again I love bitter gourd and Haze doesnt…

      Reply
  • September 11, 2015 at 2:22 am
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    Could you make Fish and Chips with mushy peas please?

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    • September 11, 2015 at 8:55 am
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      Filthy McNasty: that sounds challenging

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  • September 13, 2015 at 6:14 am
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    My missus likes those fermented bean curd – a must have when she’s having porridge. Me? No, thank you. LOL!!!

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    • September 14, 2015 at 10:34 am
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      suituapui: gotta try it all!

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  • September 13, 2015 at 4:05 pm
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    I don’t cook my romaine at all… I just eat it raw.. in a salad.. with all sorts of other good shit.. like bacon and pine nuts and avocado.. and bacon.. and dried cranberries.. and bacon.

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    • September 14, 2015 at 10:35 am
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      Ciki: All bacon’s best, including Kevin.

      Reply
  • September 15, 2015 at 10:40 pm
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    I’ve never heard of cooked lettuce before, but we have a tradition in the family – every Saturday night is with experimental meals, it’s when we try something new and different trying to keep our minds open to new conceptions and trying out some delicious cuisine. I think this will be a winner for this week’s weekend, thank you for sharing!

    xoxo
    Emily

    Reply
    • September 17, 2015 at 9:43 am
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      Emily: experimental meal night, that sounds interesting!

      Reply
  • September 17, 2015 at 4:19 pm
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    It’s the only way to bring the family together for a dinner that I found so far xD Teenagers… what can we do.

    Reply
    • September 17, 2015 at 5:10 pm
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      Emily: sounds great!

      Reply

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