Last Sunday, we could not decide what lunch would satiate our appetite but short of tossing the coin, we headed to Ampang village opting for yong tau fu. We arrived there in a mere 20 minutes. The place was already a hive of activity . Parking came without any hassle. Phew! Then it was decision time - which shop should we pick to eat the famous yong tau foo when 3 are standing in a row and blogged about so deliciously. Well, hungry stomachs couldn't wait and we settled for Foong Foong.
|In the heartland of Ampang yong tau fu. Business bustled at the 3 yong tau fu restaurants, one of which is hidden from the view. We were at Foong Foong. Overall the food was good though I would have liked less oil in the dishes cooked.|
As we weaved our way among the traffic and people, I heard a familiar sound - ting, ting ting... I trained my ears to the sound. It rose above the hustle and bustle of the cars honking . There he was, as expected, chisel in hand and knocking the bits of candy away from the main block in the pan. Excitedly I reminisced the days when the ting ting tong man was a familiar figure in the town when I was growing up. The main ingredients in this delight are sugar and sticky molasses.
|Chisel away and bits fall away from the main block. Will the ting ting tong man be around for long? - a dying breed rarely seen.|
|Ready to be sold, the candy is wrapped in small packets. Wonder who with a sweet tooth will come along?|
As we waited for our orders, our table was near the vendors selling their delights - just outside the shop and by the roadside juxtaposed among motor bicycles and cars - a commonplace scene in a village setting.
Our conversation turned to the nangka/jackfruit vendor. Somehow, my hubby said it was 'a Ceylonese thing' to relish nangka! We laughed . He was referring fondly to his late father who was from Sri Lanka. He enjoyed the nangka. And there's our neighbour, also Ceylonese. They have a big tree sporting huge fruits hanging on the trunk. The fruit is versatile and finds its way in the cuisines of India, Sri Lanka , Indonesia, Vietnam and Cambodia where the nangka is grown abundantly. The wood of the tree is used to make musical instruments.
There's the roasted chestnut vendor a few yards away. I paid special attention to him as I enjoy roasted chestnuts and later bought some.Seeing him reminded me of our holiday in Lisbon in 2009. In the train station behind the closed doors, we cracked the hard outer hulls and shared some plump, golden chestnuts, away from the cold wind. My other favourite way of eating chestnuts is to find them soft and moist in a turkey stuffing. Ymmm, they are simply gorgeous.
|The exterior of the nangka has a spiky look. Note the white fibre clinging round the yellow fleshy pods. Inside them are seeds which look like chestnuts. These can be boiled or steamed.|
|Pickled mango and papaya to whet your tastebuds. I remember the many stalls during my childhood days. The full grown but green fruits are sliced and marinated in a mixture of vinegar, sugar and water.|