The Ipoh taugeh (beans sprout) and Hor Fun (kueh teow, flat rice noodles) are very well known to be very tasty. Somehow the taugeh that are produced in Ipoh are chubby and crunchy. Taugeh produced in other states in Malaysia is longer and not so crunchy. I guess it might be that the natural spring water in Perak that is use to cultivate the taugeh has certain minerals that other states in Malaysia don’t have. Furthermore the skin of the Ipoh taugeh is smooth and porcelain like, just like all the pretty ladies from Ipoh! So, the special Perak water might have effect on the ‘Ipoh Mari ladies’ complexion too; maybe? LOL!
There is a stall in Kepong Baru market that sells Ipoh taugeh and Ipoh hor fun. Like the taugeh, the hor fun also has smooth texture. They are very springy and the best thing is there is also no strong funny rice smell. I would buy this food stuff from the vendor every week when I do my marketing.
Sometime I would fry the hor fun and sometime I would make kueh teow soup (kueh teow theng, cheng thong) with it.
Wow, great yummy Ipoh hor fun and taugeh!
Then, from some leftovers taugeh, I made crispy prawn fritters with it. I added in springs onions, prawns, capsicum and onions, so that I can hide these in the flour to make my kids eat some greens without knowing there are there! ROFL!
