Stall Name: Fu Lin Fried Yong Tau Fu
Operating Hours: Daily 10:00 – 22:00
Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu, yong tofu; yen tafo in Thailand) is a Chinese soup dish with Hakka origins commonly found in China, Malaysia, Singapore and Thailand. There are also Teochew and Hokkien variations.Essentially the dish originated in the early 1970s in a restaurant called “Foong Foong” 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 (served with a bowl of steamed rice) 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 gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.In Malaysia, Thailand and Singapore, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.
Fu Lin Fried Yong To Fu (YTF) is of Ampang Style whereby they serve the dish with lots of starchy gravy which Da Rabbit fell in love with instantly.
She was first being introduced to Fu Lin’s YTF by her colleague – Felicia as their office was situated very near Hong Leong Finance Building in the CBD area. There is a Fu Lin food court located in the basement of HLF Building which mainly sell their famous Ampang YTF together with a variety of other foodstuff like vegetable rice, laksa, lor mee etc.
In Da Rabbit’s honest opinion, Fu Lin’s YTF is the BEST YTF she has ever tasted in Singapore.
How to order your Yong Tau Fu
- Dry / Immersed in Soup; Da Rabbit recommends eating it dry as she enjoys eating fried food. Fried ingredients will be soggy when soaked in the soup 🙁 If served dry, a complimentary small bowl of soup would be provided
- Served with Noodles (noodles have different types) / Served with Rice / Or ONLY the ingredients
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