I had always thought that good Yong Tau Foo of this style was restricted to the Klang Valley. But I was wrong. And I stand corrected when Seng Yeap, a friend from Ipoh, took us to this place to savour the Ipoh version. It was a day after we rode at the Ipoh City Nite Ride 2014 event.
For those unfamiliar withYong Tau Foo, it is an assortment of vegetable, tofu, etc. filled with fish paste. Ofcourse the most important ingredient is the fish paste, with the good one having adequate fish inside to give that fishy flavour. Thespringinessis also important - not to hard for it to bedifficult to bite into, OR too soft that it becomes jelly-like.
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This Yong Tau Foostall is located at the food court called Tai Shi Tau (meaning Big Trees) in Pasir Pinji. The food court lies under shady big trees, hence the name.
Yong Tau Foo @ Pasir Pinji, Ipoh
Seems like people like to eat under big shady trees for there is another place in Kuala Lumpur with the same Tai Shi Tau name (.... see blog).
The stalls is well patronized by the locals. Often there is a queue of people lining up, but there is no worries of a long wait, the queue is short as service is fast.
They have a large range ofYong Tau Foo, some items like the Teochew Rice-Soy Bean Roll that are notfound in the Kuala Lumpur stalls.
Pasir Pinji Big Tree Yong Tau Foo, Ipoh, Perak
Eggplant (Brinjals). This is one of my favourites; the soft and underlying sweetness of the eggplant blends well with the biteyness and fishy flavour
Green Chilli. For those who want some spicy oomph! The green chillies are not as hot as the red ones, which they don't serve here.
Okra (Ladies' Fingers). This is a difficult one as the okra has to be selected well - over-matured okra is certainly too fibrously tough.
Yong Tau Foo Terbaik Di Ipoh 2023
Medium-soft tofu. This is okay but I am more in favour of the soft white tofu; again that one not sold here.
Deep Fried Tofu Skin (this one does not have any fish paste). These are about 3x3 square deep fried tocrispiness. Another of my favourite; theircrispycrunchiness goes well with the slight bitterness of the deep frying and yet it has some underlying soy sweetness.
Deep Fried Fish Paste Wrapped In Thick Tofu Skin. In contrast to just the plain tofu skin, this has a thin layer of fish paste inside. The thick tofu skin blisters when it is deep fried making it crispy and also crunchy.
Venoth's Culinary Adventures: Ipoh Road Hakka Yong Tau Fu @ Wangsa Permai, Kepong
Lightly Fried Fish Paste Single-wrapped In Tofu Skin. Compared to the above this one has more fish paste, i.e. it is a thick roll of fish paste wrapped in a single layer of tofu skin. Lightly deep fried such that the skin is not crispy, it is normally taken with soup.
Tau Pok (Spongy Tofu). Tau Pok is a a type of tofu that has been lightly deep fried such that it is spongy on the inside. For this the tau pok is cut in half and filled with fish paste. It is then deep fried which causes the tiny sponge cells to be very crispy.
Deep Fried Teochew Rice-Soy Bean Roll. This is a traditional Teochew dish, not normally sold at Yong Tau Foo stalls. It is a mix of boiled rice and soy bean is rolled and wrapped in a layer of tofu skin and then deep fried.
Resepi Sos Yong Tau Foo 'homemade' Senang & Serius Sedap!
Deep Fried Wantan. Instead of minced pork or prawns, the wantans sold atYong Tau Foostalls are filledwith fish paste before being deep fried.
Fish Balls, something that everyYong Tau Foostall will have. The difference here is that they are not stingyon the amount of fish used in making the fish paste. The fish balls here have that definite fishy taste.
Other than theYong Tau Foo, there other many other stalls selling other Ipoh delicacies - we had this PakCham Kai (boiled chicken) ...
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