The Ipoh taugeh (beans sprout) and Hor Fun (kueh teow, flat rice noodles) are very well known to be very tasty. Somehow the taugeh that are produced in Ipoh are chubby and crunchy. Taugeh produced in other states in Malaysia is longer and not so crunchy. I guess it might be that the natural spring water in Perak that is use to cultivate the taugeh has certain minerals that other states in Malaysia don’t have. Furthermore the skin of the Ipoh taugeh is smooth and porcelain like, just like all the pretty ladies from Ipoh! So, the special Perak water might have effect on the ‘Ipoh Mari ladies’ complexion too; maybe? LOL!
There is a stall in Kepong Baru market that sells Ipoh taugeh and Ipoh hor fun. Like the taugeh, the hor fun also has smooth texture. They are very springy and the best thing is there is also no strong funny rice smell. I would buy this food stuff from the vendor every week when I do my marketing.
Sometime I would fry the hor fun and sometime I would make kueh teow soup (kueh teow theng, cheng thong) with it.
Wow, great yummy Ipoh hor fun and taugeh!
Then, from some leftovers taugeh, I made crispy prawn fritters with it. I added in springs onions, prawns, capsicum and onions, so that I can hide these in the flour to make my kids eat some greens without knowing there are there! ROFL!
Oooo...my daughter loves those prawn fritters!!! Your taugeh's really fat - like white chendol...or one kind of noodles that we have here called "ngiau choo boi" (ekor tikus)
ReplyDeleteSTP : ha ha ha, white chendul. This taugeh is really good! Ekor tikus, in KL and Ipoh called lou si fan!
ReplyDeleteIt is a very interesting post from you. In the Philippines, bean sprout is called toge. Isn't it somewhat similar to tauge? My favorite bean sprout dish is lumpiang toge (I suppose there is also lunpia in Malasia).
ReplyDeleteIshi : Thks for dropping by my blog. Ahhh, toge, almost sound like taugeh here. I will check out lumpiang toge recipe in the web. Cheers!
ReplyDeletePete.. u really can think of all sorts.. prawn fritters with taugeh pun boleh! great idea..
ReplyDeletethough me ipoh, i dont buy bean sprouts much.. hahaa.. no wonder i dont hv smooth silky skin.. one of the exception on the reputation of ipoh mali girls are pretty.. i m none of that.. maybe i stay in town area, so no spring water to drink... hahaha..
Claire : Actually taugeh fried with eggs also nice....aroma really good! Aiya, Claire very down to earth lah, the modeling pictures you took are very good leh!
ReplyDeletewalao... *salute*
ReplyDeletecool... one very cheap dish to prepare =p i got it!!
Oh no... I'm hungry now looking at the cucur taugeh. Looks yummy :)
ReplyDeletesmart move! hahaha that is one good idea too!
ReplyDeleteI love to eat prawn fritters !!! And malay normally do add taugeh into the flour. Added crunchy effect. Awesome.
ReplyDeletethe very famous one is at lou wong.. but now i can see it every where.nice indeed
ReplyDeleteFufu : Ya, agree, the very low cost dish, but big in volume. That batter in the container too me a long time to fry all of the.....filled the whole plate! LOL!
ReplyDeletePei Pei : Hah, cucur udang, missed the one sold by the stall outside the Zoo Negara, now no more there already!
ladyviral : Real easy to prepare!
mNhL : But this Ipoh taugeh is quite chubby, might not be so crunchy like normal taugeh.
SJ : Lou Wong, will check it out!
my mum used to fry the fritters..very delicious..
ReplyDeletewenn : my kids love them too, they finished all of it! LOL!
ReplyDeletedelicious food today Pete, I've never seen bean sprouts like that, we get the long skinny ones.
ReplyDeleteSome cucur udang got taugeh inside. But i would prefer my cucur udang without taugeh.
ReplyDeleteThe humble taugeh is so delicious and tastes so good in kuay teow soup. Yum!
ReplyDeleteChristine : These chubby ones are real cruchy. Funny, it is only grown in Ipoh
ReplyDeleteTching : Taugeh good leh, add some fibre to the cucuk udang! LOL!
Keats : Hah, another fan of Kueh Teow soup! yay!
I love prawn fritters.
ReplyDeleteMy dad makes savoury pancakes with anchovies, chillies, onions and spring onions. His own creation. Tastes great.
Omg, I hate tauge... :-( Every time i eat tauge, my stomach like bloated liddat... dono y so angin? I cannot take tauge wan. When I was a little girl, my mummy also always make me prawn fritters with tauge...and hell, nobody guess that I can be quite patient picking out those tauge hidden in the cucur!
ReplyDeleteMei Teng : Hah, pancakes with anchovies....this gave me a new idea....thks!
ReplyDeleteCleff : That means you cannot take lots of beans or beans based product. Or maybe sometime the vendor soak the tauge too long in water...when we eat will get lots of wind! Aiyo, pull out the tauge....ha ha ha!
lol.. no pretty ladies wan.. haha..
ReplyDeletekenwooi.com
kenwooi : This is pretty taugeh....ha ha ha!
ReplyDeleteyou should've put some shrimps (with shells) to add flavor and crispiness. The shrimps' shells can be eaten too when it's very crispy. Plus dip it in a mixture of vinegar+soysauce+sugar+minced onion & garlic! yum!
ReplyDeleteGood idea, the sauce sounds yummy! Will try them!
ReplyDelete