Posted: 22 Jun 2011 12:13 AM PDT
A simple lunch on weekend can be just as interesting, for instant like chopsticking into some delicious yong tau foo. I just love having my fish paste stuffing especially those deep fried dumplings and deep fried beancurd sheet rolls. Dippings is a must in this yong tau foo eating ritual. So we headed to Batu Caves Yong Tau Foo upon a recommendation from a foodie himself.
I just love them in brinjal and beancurd, my favourite. Let's check out Batu Caves style of cooking. Nice fish paste texture, 100% fish, no mince added. Crunchy and firm in texture, well seasoned. Soup base was good. One thing that triggered me was their chilli dip. I smelt lemongrass. Wow they had lemongrass infused into their chilli sauce dipping. Something different than the usual and I like it. Adds up to a very refreshing taste. As for the beancurd, it was not stuffed together with fish paste but was seperated. I was told the beancurd taste smooth and better this way due to less cooking time. As for the stuffing, I prefer more, more.
Deep fried dumplings were done prefectly, crisp and tasty, I had five of them. The stuffed beancurd sheet done deep fried was excellent. While biting into the fish cake was awesome with great texture, got me on a great start mood.
The spice mis vegetable, Achar was interesting little dish with some chruch peanut topping while forking into the assam fish can be just as exciting. Lovely. As usual you can also order the green of the day with oyster sauce topping.
Restaurant Batu Caves Yong Tau Foo
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