Ph.Ds of FOOD

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Penang Food Trail – Restoran Kampar Fish Jelly

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Restoran Kampar Fish Jelly

Restoran Kampar Fish Jelly

Penang’s kampar fish jelly is the equivalence of Singapore’s Yong Tau Foo 酿豆腐. This outlet recommended by our friends is situated at Jalan Jerjak. 

(clockwise from top right) Deep fried Tau Kee and Chicken Wings; Hakka Noodles; Yam Rice; Braised Chicken Feet

(clockwise from top right) Deep fried Tau Kee and Chicken Wings; Hakka Noodles; Yam Rice; Braised Chicken Feet

Kampar Fish Jelly

Kampar Fish Jelly

We ordered some fried tau kee, chicken wings, hakka noodles, yam rice, braised chicken feet as well as 2 bowls of assorted fish jelly.

The fried tau kee was a crowd favourite; it was very crispy and slightly salty. The yam rice was also another crowd pleasing dish. The rice was soft yet not soggy. The yam taste was barely detectable and visually, there weren’t any obvious chunks of yam in the rice. And if we weren’t informed, we wouldn’t have known that it was yam rice. Every grain of rice was well flavoured and savoury. You could really taste that every rice grain had thoroughly soaked in the taste of the seasonings/sauce. The chicken wings, chicken feet and hakka noodles were pretty average, nothing too fantastic.

Yong Tau Foo is essentially fish paste stuffed into tofu or vegetables. The common vegetables include green chili, bittergourd, brinjals and lady’s fingers. For this place, one interesting thing was that fish paste was also stuffed into lettuces and even long beans!! Taste wise, the fish paste was pretty average, meeting the basic requirements of being fresh and springy. The soup was clear, not too salty or rich in flavours. It was a pretty light and healthy meal.

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Written by foodphd

March 14, 2011 at 1:21 pm

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