辣沙酿豆腐 / Laksa yong tau foo (RM$27)!
A Malaysian yong tau foo cooked in laksa broth: beancurd skin and tau pok soaking up a rich coconut-curry gravy. RM$27.
A comforting bowl across the Causeway with BB: 辣沙酿豆腐 (laksa yong tau foo) for RM$27 (around SGD$9.30). 😋
What we had:
- Two bowls of yong tau foo in laksa broth, loaded with beancurd skin (tau kee) and tau pok (puffy tofu)
This is yong tau foo given the laksa treatment, and it is a brilliant idea. Instead of the usual clear soup, your picked items come swimming in a rich, orange laksa broth, that coconut-and-chilli gravy built on dried shrimp, lemongrass and rempah, so it is creamy, fragrant and gently spicy.
The toppings were chosen to drink it all up. The sheets of crispy beancurd skin went silky as they soaked, holding pockets of the curry in their folds, while the tau pok acted like little sponges, bursting with broth in every bite. There were chewier rolled pieces in there too, all picking up that gorgeous gravy.
It eats richer and more indulgent than a clear-soup yong tau foo, more like a laksa with a build-your-own twist. And at RM$27 for two generous bowls, it was the kind of tasty, wallet-friendly find that makes a trip across the border so worth it.
Overall: 4.6 / 5. 😋👍🏼 Beancurd skin and tau pok drinking up a rich, fragrant laksa broth, comforting and great value. Would re-visit.
