I don’t understand…

My girl loves yong tau foo and I do too…and though I prefer it in soup like the one here

Yong tau foo, soup
*Archive photo*

…and also the one that we went for quite a number of times at the Red Garden Food Centre at Penang Road in Georgetown, I do enjoy the dry version as well like the one here…or here.

But wait a minute! Whenever people talked about yong tau foo, I would think of fish balls and all those things stuffed with fish paste. What I do not understand is why it is called tau foo (bean curd) when I had not had any tofu all those times when I had  yong tau foo. I went and googled and what I gathered from the article was that it is primarily tofu stuffed with ground meat or fish paste and the name literally means stuffed bean curd. Oh my!!! It certainly looks like everytime I had that, I had everything except the actual or the real thing!

All this while, we only had one solitary place selling something like that here, the one I mentioned earlier, and if there are any others, I do not know of them…and finally, this place opened…

Hakka Yong Tau Foo Restaurant Sibu

…on the 14th of September and of course, we wasted no time in dropping by to give it a try. For those of you who have not heard of it and have no idea where it is, well, it’s (2.291684, 111.838253) among the new shops along Jalan Tong San fronting its junction with Lorong Langsat – behind the shops/buildings opposite the Rejang Medical Centre.

They strongly recommended their signature dish – the stuffed tofu puffs (RM1.70 each)…

Hakka Yong Tau Foo stuffed tauhu pok

…in the very nice soup or you can have stuffed tau kua (bean curd cake) instead but I noticed the people at the next table having it and the tau kua was white. Normally when I cook my own at home, I would lightly fry the pieces till lightly brown and as a matter of fact, I just cooked it the other day and my girl loved it! I did not take any photographs though as I was not planning on blogging about it.

Yes, it was nice and we enjoyed the very refreshing clear soup too and everybody loved these eggplant slices (RM1.70 each)…

Hakka Yong Tau Foo eggplant

…as well – the meat tasted like it had salted fish mixed with it and was very nice! As a matter of fact, they were so nice that the rest of our orders (all RM1.70 each)…

Hakka Yong Tau Foo selections

…paled in comparison. Of the three, my girl thought the bitter gourd had an edge over the other two including this one with the long beans…

Hakka Yong Tau Foo long beans

For one thing, it seemed that they used meat, not fish paste, to stuff everything and if there was fish, they probably mixed it with meat. I would prefer the ones with fish paste a lot more but I guess beggars can’t be choosers – as they say in Chinese (Hokkien), “Boh hu, hay ya hor!” (No fish, prawn is good too!) so meat will have to do.

I did hear that we may choose to have everything served in soup but that day, we did not put in that special request. Another time, perhaps.

I saw this black vinegar pork leg (RM15.00)…

Hakka Yong Tau Foo black vinegar pork leg

…on the menu and I just had to order it but the ladies were not all that keen on it, leaving me to eat all of it on my own while they had most of the rest of our orders. It was very nice though I was wishing the whole time that the gravy had been thicker – not so watery, and if only they had hardboiled eggs in it! That would have been great!

I went prying for more information and spoke to one young guy with my somewhat limited command of Mandarin and I found out that they all came from Kuala Lumpur. They were open seven days a week as at the time, they had not decided which day they would pick as their off day. Opening hours, he said, were from 9.30 a.m. till 2.00 p.m. and 5.00 p.m. till 9.30 p.m.

What we had that day totalled RM37.40, inclusive of rice and drinks – I guess that was all right for a pleasantly delightful brunch for three.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

15 thoughts on “I don’t understand…”

  1. In my days, Yong Tofu came in a clear soup. It came in a nice selection of stuffed veg and bean curd which one could choose from.

    The aubergine slices look good. Perhaps a tad greasy.
    The Hakka Yong Tau Foo has a nice twist to it. Quite a good price in total.

    Not greasy – it was that sauce that they would pour over everything at these dry yong tau foo places, looks like something that has been thickened with corn starch. Can’t say I am all that fond of it – that is why I prefer it in soup…and eat everything with nice chili dip. I certainly would ask for everything in soup should I drop by again.

  2. Yeah, one of my favourite too. I always have the soupy ones & never know there is dry version too. Love all your orders. Reasonable price.

    All over KL, Selangor – the dry ones.

  3. Authentic Hakka Yong Tau Fu are stuffed with mixture of minced pork, fish and salted fish. Sibu is so lucky to get the authentic version. The only place in KL, I know of which serves it is in Jalan Peel. The famous Ampang YTF places use only fish.

    I see. So this is the real thing, Hakka style. We could only detect the salted fish in the brinjal, eggplant – the rest would all be meat and fish. Dunno exactly where that place in KL was, the one I went to – the sign says Jalan Ipoh. Very popular. Never tried the Ampang one – heard of it, very famous…but I certainly would prefer that, with fish paste…and I’d like it in soup.

  4. I like yong tau fu. The soupy type but I hardly eat as it could be so pricey and I tend to pick this and that. Lol.

    Ooh. That is Hakka stuffed toufu to me. Next time you come to Kuching I bring you to Ta Wan Kung or Ah Pi kolo mee for its stuffed toufu soup. Very good. ^^

    If it’s just stuffed tofu soup, I can cook my own at home and going to Kuching, unless it is a long stay with lots of time to spare, I would prefer to go for the best kolo mee, the best laksa, the best tomato mee and kway teow…not yong tau foo.

  5. i prefer in soup too!!!as i am the one like to drink soup 🙂

    Come on over, we’ll go and try…in soup. What we had with the stuffed tofu puffs was very nice, very clear and refreshing.

  6. For the origins of Yong tau foo, maybe we should speak to a wise and experienced hakka chef … They would know best! 😀

    That would not be easy, looking for a Hakka chef. Sibu is Foochow frontier. 😀

  7. Bittergourd, lady finger and eggplant, it’s out for me, hehe…

    You don’t take vegetables? These have health benefits, better than many of the rest.

  8. Yong tau foo is one of my favourite, apart from the sweet sour pork which is top in my list. Thanks, Arthur for the intro. YTF is definitely hard to find in Sibu.

    I only know of two places – this one and the other one opposite the nursing college, behind RMC – I did have it at two other places, not nice at all. You know of any others around here?

  9. My Beloved Wife don’t like the taste of tofu until she tasted them fried and crunchy. I guess she’s turned off by the smell of fresh tofu.

    Fried and crunchy tofu is the only kind of tofu that she eats.

    My girl prefers those tofu puffs but she is ok nowadays with soft white tofu. Tofu smell is fine but there are poor quality ones that have a smoky smell – something went wrong in the making or what. I would make sure before buying from the tofu seller at the wet market. The factory made ones at the supermarkets are usually ok, no smoky smell.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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