I don't usually go for yong tau foo (stuffed bean curd). I even tried the famous Ampang yong tau foo, but for me there is nothing special.
Anyway, one fine Saturday night, our friend brought us all the way to Puchong for yong tau foo! According to him, the beauty of Puchong's yong tau foo lies in its simplicity and incredible freshness.
He was not wrong after all! We were so impressed with the huge portion of yong tau foo with a respectable amount of stuffing and they tasted wholesome! I would say the BEST yong tau foo I've ever had, thus far.
If I'm not mistaken, each piece of yong tau foo cost RM1.10. The guys picked 4 of each different type of yong tau foo and altogether 61 pieces for 4 persons.
There were stuffed chilies, brinjals, ladies fingers (okras), bitter gourds, fish balls, crab sticks, deep fried dumplings, tofu skin and a few other items stuffed with fish paste.
After polishing off our plates, our tummies felt satisfying full.
By the way, I'm Hakka and I'm embarrassed to say that I didn't know yong tau foo is originated from Hakka cuisine!