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2013-10-15
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In Singapore, it was not easy to find a stall selling authenic Ampang Yong Tau Foo. Mostly were just normal Yong Tau Foo adding meat gravy on top.Outside Nee Soon Camp, there was a traditional stall selling this authenic Ampang Yong Tau Foo. Their ordering system was slightly strange, you just need to tell the cashier for how many diners, she will take care of the amount of items needed. You can tell the staff which items you do not want, there was not any utensils for self choosing of items.Thi
In Singapore, it was not easy to find a stall selling authenic Ampang Yong Tau Foo. Mostly were just normal Yong Tau Foo adding meat gravy on top.Outside Nee Soon Camp, there was a traditional stall selling this authenic Ampang Yong Tau Foo.
Their ordering system was slightly strange, you just need to tell the cashier for how many diners, she will take care of the amount of items needed. You can tell the staff which items you do not want, there was not any utensils for self choosing of items.
This Ampang Yong Tau Foo had very special brown gravy. It was starchy and many half fried onions, there was no meat in the gravy. It tasted sweet, salty and savory.
The Yong Tau Foo items consisted of kang kong, fried quail eggs, fried tofu, steamed tofu, fishballs and many many fried beancurd skin.
I especially liked the fried beancurd skin, very cripsy and fluffy like eating crackers. It was very delicious when dipped whole fried beancurd skin into the special gravy sauce.
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