咖喱酿豆腐 & 腐竹薏米 (RM$30)!
A Malaysian meal: curry yong tau foo in a rich coconut-curry broth, with bowls of warm beancurd skin and barley dessert. RM$30.
A satisfying meal across the Causeway with BB: 咖喱酿豆腐 (curry yong tau foo) with 腐竹薏米 (beancurd skin and barley) to finish, RM$30 (around SGD$10.30). 😋
What we had:
- Two bowls of curry yong tau foo: beancurd skin, tau pok and okra in a rich coconut-curry broth, topped with beansprouts and spring onion
- Two bowls of beancurd skin barley (腐竹薏米) as a warm dessert
The curry yong tau foo was the main event, and it is the version I always hope for: instead of a clear soup, your picked items come swimming in a fragrant, orange coconut-curry broth, creamy and gently spicy. The sheets of beancurd skin turn silky and soak up the curry, the tau pok burst with broth when you bite them, and the okra adds a fresh, tender bite. Properly comforting.
To round it off, the beancurd skin and barley was the soothing finish: pearl barley and softened beancurd skin slow-cooked in lightly sweetened water, served warm and milky. It is one of those gentle, wholesome Chinese sweet soups, and a lovely cooling counterpoint to all that curry.
At RM$30 for a full curry meal plus dessert for two, it was the kind of tasty, wallet-friendly find that makes a trip over so worth it.
Overall: 4.6 / 5. 😋👍🏼 Rich curry yong tau foo and a soothing barley dessert, comforting and great value. Would re-visit.
