She says the seasoned paste on its own is too salty for this recipe (it is often used to make fish balls, or as a stuffing for fried vegetables or bean curd), while the plain one is too bland.

GEORGE TOWN: Using his grandfather’s cherished 90-year-old fish ball recipe, Phaung Kong Yeow crafts five types of traditional yong tau foo, a dish that has become a treasure in Penang’s ...