9393 ESWN EAT (18) : Madras Lane Yong Tau Foo

This week topic:- Yong Tau Foo

Today East South West Food post number 18 :-

MADRAS LANE YONG TAU FOO

One working day , 9393 and Choy Sok at Petaling Street after purchase some Chinese Tea decided go behind Pak Peng Bulding a street call Madras Lane. Half Lane is wet market and another half lane consists few good hawker stalls namely Yong Tau Foo, Asam Laksa, ChuCheong Fan. Both decided eat the Famous Yong Tau Foo as seems a lot people line up for their Tau Foo.

A hawker Ah Soh: - What you eat?
Choy Sok: My friend call Yong Tau Foo
A hawker Ah Soh:- You can't sit here as this only for Laksa
Choy Sok: OK la, than give me a bowl of Laksa
A hawker Ah Soh:- No you can't , unless you don't eat the Yong Tau Foo
Choy Sok: Ah !! Like this also can ar....never mind I go to Yong Tau Foo table
A hawker Ah Soh:- @x#yz@a3z#xxx

Choy Sok: Nian Sing I sit there I can't order Yong Tau Foo
9393: hahaha..forget tell you, I have being this situation before. Whatever let enjoy the food la. I prefer this Yong Tau Foo than the Ampang Yong Tau Foo la.
Choy Sok: I can see they have good business
9393: Maybe regular customers la, is quite famous among KL people beside Ampang Yong Tau Foo. Maybe is within Petaling Street and need not drive all the way to Ampang for the Yong Tau Foo.

This price is on Month of May 2008, I wonder0.80 cents per pcs will stay how long?? in time to come maybe $1 per pcs due to petrol up up ???

Non -stop customer ordering their Tau Foo

Madras Lane Yong Tau Foo Of 5 Bananas I gave:-



My related Post on Yong Tau Foo Here
Other's bloggers post on MADRAS LANE Yong Tau Foo:-
Mask-Masak
Babe KL
Juliansi



What is Yong Tau Foo ?

From Wikipedia http://en.wikipedia.org/wiki/Yong_tau_foo

Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu ) is a Chinese soup dish with Hakka origins commonly found in Singapore and Malaysia.

In Malaysia, the Ampang region of Kuala Lumpur is particularly famous for this dish. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.

Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with laksa. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian sambal oelek, and a distinctive brown sweet noodle sauce or hoisin sauce for dipping.

The dish is popular among health-conscious people, who favor vegetable items and avoid meat and oily food.


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