Singapore Food:Yong Tofu: No Conflict Here Between Taste and Health.
More than Char Kway Teow [a messy, greasy plate of fried flat noodles garnished with squid, cockles, Chinese sausage, eggs, chive] and Roti Prata, [ a crispy Indian pancake eaten by dipping it into a Curry]; I miss the Singapore dish called Yong Tofu. Basically Yong Tofu is a dish that uses minced fish meat to be the stuffing for vegetables and items made of tofu. Above, you can see the brown triangular pieces of dried bean curd which has been stuffed with the fish paste. You can also see Chinese bitter gourd, large peppers, white pieces of soft tofu, and fish balls. There are many versions of Yong Tofu, and the number of items can be in the dozens as the newer food stalls become more inventive. Some stalls have their stuffings made of a mixture of fish and pork. Many stalls offer Convolvulus, also known as water spinach, as an item. Another common item is rehydrated cuttle-fish. But I like the simpler, purer versions of days gone by best, like this one from a shop in Telok Kurau cal...