Saturday, July 19, 2008

Yong Tau Foo @ Jalan Imbi

Talk about yong tau foo (stuffed beancurd), everyone would relate it to Ampang. So does this little stall standing at the open air car park at Jalan Imbi. But if you ask me, I say this stall is the best. Better than the real Ampang version.

Location: Open car park by day, right at the first junction of Jalan Imbi, Kuala Lumpur
Rating: Good

The varieties are pretty standard. Every time I come, I would pick everything. At least 10s of pieces. There are stuffed beancurd, stuffed chili, stuffed bittergourd, stuffed okra, stuffed aubergines, stuffed tau pok (fried beancurd skin), fried fu pei (beancurd roll), fried sui kow (meat dumpling) and soup sui kow. Love them all.What we find good is the soft and silky texture of the beancurd. At the same time it did not lose its fragrance. Many a time, we went to one of those yong tau foo shop and find the beancurd either too hard or failed to retain its soy bean fragrance. Even the soup base is good enough that you can actually eat the beancurd on its own, without the usual chili and sweet sauce.The fried stuff comes in another plate. I usually love to dip them in soup before consumption. Ben likes to take it as it is. The stuffed meat itself is strongly infused with marinates, and when combined with other veges like aubergines or chili, the combination is just beautiful.The soup sui kow is also one of our favourites. The stuffed meat is soft and tasty. Included inside the meat paste are a mixture of scallion, jicama (sengkuang in Malay or sarkok in cantonese) and bits of carrots. There.. my vege supplement fulfilled (heheheh..).Sorry about the photos. It's a bit dark there, so they came out slightly yellowish.
By the way, the financial damage depends on number of pieces you pick. Each cost RM0.80. You do the budget.
So if you are in town and craving for some good yong tau foo, give this place a visit. Because you're worth it (muahaahaaha...).
P/S: Sorry for the slow blogging speed lately, as a new addition to "thamjiak" team is on the way. So many things to prepare and so little time to rest.

No comments: