Puchong Yong Tou Foo in Malaysia
themediaslut managed to get out of the hostel to travel to Puchong to have a taste of their famous Yong Tou Foo.
For the uninitiated, Yong Tou Foo is a soup based dish of vegetables with stuffed beancurd and pork paste.
Very popular with the Puchong locals
Almost similar to Singapore, you get to choose your ingredients for your soup. Unlike Singapore, the vegetables are only stuffed when it is ready for cooking. This is to ensure the paste remains fresh and tasty when the soup is served.
Choose your vegetables to be added into your Yong Tou Foo soup
The selection of vegetables includes red chili, lady’s fingers, brinja and bitter gourd.
Fried toufoo and toufoo skin are also part of the selection.
Though the selection sounds limited, the portions are big especially after they are stuffed with the paste.
The stuffed vegetables are then cooked in soup of soya bean stock. The oily surface is the result of the boiling of soya bean for a long period of time.
The Yong Tou Foo soup is complimented with a dish of fried tou foo and fried tou foo skin. themediaslut also forgotten that the place also serve fried dumplings and curry chicken.
Young Tou Foo soup is usually eaten with rice though it can also be combined with noodles.
Afternote:
The photos above were taken with the Sony Ericcson W850i at 2megapixel.
themediaslut is indeed impressed with the quality of the camera phone. Click on the image to access bigger resolution.
At 2megapixel, the photo size can go up to 1600×1200.
themediaslut gives her two thumbs up to the W850i.
I must say, those photos almost make me want to move. The food looks lovely and thanks for sharing, even via cyberspace. Happy New Year to you.