Yong Tau Foo, Ampang-style
Yong Tau Foo is a local hodgepodge of various stuffed items that is usually dunked into a clear broth for reheating purposes, and ends up a bit on the lighter side of the taste spectrum as a result (kinda like oden). But another option for this stuff is apparently called "Ampang style," in reference to a part of Malaysia where this is done a bit differently.
Instead of dunking the pieces into the broth, this stuff here at a local food court in Singapore went into a deep fat fryer, which got me a bit excited (I assure you that eating twice-fried stuff two nights in a row was completely unintentional). But then they gratuitously dumped some kind of a gooey sauce on top of it, which I wasn't as big of a fan of. There were some beans and mushrooms in this sauce, but that really didn't add much taste. I guess that this is similar to the Malaysian Hainanese dousing those pork chops in sauce? Maybe next time, I'll ask them to skip the sauce so that these deep fried pieces can stay nice and crispy.