Tempura is a classic Japanese dish of deep fried battered vegetables or seafood. The tempura batter is made of ice cold water, flour and egg. Common choice of vegetables used in tempura is carrot, eggplant, okra, bell pepper and green pepper. It is also common to find squids and prawns in a tempura dish.
Yong Tou Fu is originated from Klang Valley in Malaysia. They will put fish paste into the bean curd, lady finger, chilies, cucumbers, cook with soup. There are fried dumpling or bean curd too. Normally Malaysian like to eat them with the sweet source.