This is a truly “make it your own” dish.
If you go to a Yong Tau Foo stall, you will be greeted with a wide selection of yummy ingredients for you to choose from. Tofu, fish cakes, crab sticks, dried tofu skin, fresh green veggies, chillies or bittergourd or okra stuffed with fish paste, mushrooms. You can easily get lost in all these and pick one of each. But usually, for an average eater, 6 to 7 pieces would suffice.
There are just so many ways you can customize this. First, you pick about, say 7 pieces from the lot. Then you choose either from 3 types of noodles or rice to go with it. The chosen yong tau foo pieces will then get blanched for a little bit and placed in a bowl. Then you need to decide of you want it “dry” or “soup”. Dry means a chilli and/or sweet sauce is added and you will be served that with a small bowl of soup on the side. Soup means, well, soup is poured over the pieces. If you choose soup, you must decide on the soup itself. Plain soup or tom yum or curry gravy. Some stalls even offer Ampang style Yong Tau Foo. That’s another type of sauce altogether. The permutations are endless!!
I don’t think too much, lest I get a headache! So I usually go for bee hoon (thin white rice noodles) and dry. I know, I should be more adventurous.
And because of how the dish is served, what you get is a personalized bowl of food, tailored to your preference. And you can take as much or as little yong tau foo pieces according to how much you want to eat. It all adds up to NO EXCUSES FOR NOT FINISHING UP YOUR MEAL.
-hazrock, advocate for zero or minimal food wastage