Here’s one with a flavor I’ve never heard of – well, except for the tom yum part. Here’s what Wikipedia had to say about the yentafo:
In Malaysia, Thailand and Singapore, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.
I really couldn’t find anything about the mohfai, so if anyone’s got any thoughts, please comment and I’ll include it! Let’s check this out.
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, put the noodles and sachet contents in a bowl. Add 300ml water and cover for 3 minutes. Stir and enjoy.
The noodle block.
The dry base sachet.
Very grainy and an interesting color.
The oil/paste sachet.
Finished (click image to enlarge). Added fish balls, sweet onion, Fresno chilli pepper and green onion. The noodles are the standard ‘brown noodle’ that MAMA makes – they have a bit of seasoning and have a firm yet agreeably crumbly texture. The broth has a light spiciness and sweetness to it with just a skosh of heartiness from the oil that works perfectly. I was extremely pleased with this one – extremely. 5.0 out of 5.0 stars! UPC bar code 8850987142611.
This is pretty awesome – first heard this tune last week. Reminds me a lot of the old Kool And The Gang grooves.