Last night Bob & I paid a visit to the Ampang Yong Tau Foo Stall along Upper Thomson Road. When we first moved to Sembawang from Simei 6 years ago, I used to drive my van & ferry my Mom to this stall along Upper Thomson Road to feast on the delicious Ampang Yong Tau Foo.
The Stall was operated by Mr & Mrs Pang who learnt how to prepare Ampang Yong Tau Foo from a personal friend who came from Ampang in China. For 40 odd years the Pang family dutifully prepares the ingredients to make the special sauce & Yong Tau Foo.
Then just last year Mrs Pang retired and passed the baton to her son & her daughter who now operates 2 separate stalls along Upper Thomson Road. The one that Bob & I went to last night was operated by the daughter Mdm Pang Nyuk Lin, married to Mr Soh Chiang Ngang. She has been helping out in the family business for more than 30 years and is currently in her 50's though she looks very young, as if in her 30's.
The Yong Tau Foo comes in different varieties, and is served dry with a special sauce drizzled over the dry ingredients.
The various varieties can be seen below:
Deep fried Fish - ball
Quail's eggs
Tau Pok
Tau Kee
Tau Kee
Bitter Gourd sliced stuffed with minced meat
Deep fried Wan Ton with minced meat
Lady's Fingers stuffed with fragrant minced meat
Tau Hoo
Mdm Pang Nyuk Lin
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