Literally meaning boiled noodles in English, it is a noodle dish made of yellow egg noodles, which are also used in Hokkien mee, with a spicy, slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soybeans, dried shrimps, and peanuts. The dish is garnished with a hard-boiled egg, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef or add dark soy sauce to the noodles when served.
Yong Tau Foo
Essentially, this dish originated from the early 1960s as tofu stuffed with a meat paste of fish and pork, thereby earning its name yong tau foo, which means “stuffed bean curd”. Thereafter, the name yong tau foo has been used liberally to apply to foods prepared in this manner. The dish is a clear soup containing a varied selection of food items, including fish balls, crab sticks, cuttlefish, lettuce, ladies fingers, as well as chilies, and various forms of fresh produce, seafood and meats common in Chinese cuisine.
A traditional “salad” dish, the term rojak is Malay for “mixture”. There are three types of rojak in Malaysia; Mamak Rojak contains fried dough fritters, bean curds, boiled potatoes and cucumber mixed with a sweet thick, spicy peanut sauce. Fruit Rojak is made of fritters as well as fruits and vegetables, while Penang Rojak originating in the northern state of Penang, is similar to fruit rojak, but with an emphasis on the use of tart fruits such as raw mangoes, and the addition of squid fritters and honey to the mixture.