By Akshay Jakatdar ’09, MA in Global Affairs and Management
… what will be lunch, a steaming bowl of Yong Tau Foo – my latest food-related discovery in Singapore — and one certainly responsible for my “healthy” appearance, as local Indian aunties would say. Yong Tau Foo is available at most foodcourts around Singapore. It can be either a light, healthy Chinese-style meal in clear broth, or a heavier, less healthy meal in Singaporean-Malay style Laksa (coconut gravy).
Although the preparation is simple and involves a final choice between noodles and rice, clear gravy and coconut, choosing the perfect ingredients is always difficult — there is usually a huge choice of vegetables, meat and tofu preparations unavailable in the west — and picking a few items can be hard, although I expect to improve over the next few weeks. The process is simple: Pick up a bowl and tongs, and go along the line, choosing up to six or seven items at the set price and paying just a few cents more for each additional one. At the end of the line, the ingredients are cooked in boiling hot water, and either served dry, with clear broth or with coconut spicy curry sauce.
I tend to order my Yong Tau Food the unhealthy way — laksa gravy and a big bowl of rice! A hot mug of Kopi C (dark Javanese coffee pulled with thick, sweetened, condensed milk) and I am looking at one sleepy afternoon ahead. …