Did I mentioned that I have got a weakness for soya beancurd [a.k.a. tau huay] since circa 1995? And Rochor beancurd [yes, there’s various Rochor beancurd brand names around but genuinely I can’t really tell the difference in its taste] is unquestionably my favourite for its silky-soft texture. The use of gula melaka instead of sugar syrup elevate the level of sweetness and complement well with this simple bowl of beancurd.
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