Pasar malam, or weekly night markets in Malaysia often offers unique dishes you can’t find at any other settings. This is especially true when it comes to stinky tofu, as so far I have yet to see any stinky tofu stalls outside pasar malam setting.
Black Tofu, SS2 Pasar Malam (every Monday)
And when it comes to this smelly delicacy, there are several different variations to choose from, all of which involves deep frying a particular stinky version of tofu and served piping hot with some condiments.
However, of all these, Black Tofu at SS2 is perhaps one of the more unique version out there. In this version, the tofu is pre-cut into smaller chunks before being deep fried instead of after, and then being served with some sort of soup, crispy bits, spring onions, and best of all – sambal!
the tofu is soaked in soup, and you can make it spicy!
As with most stinky tofu in Malaysia, this too isn’t particularly smelly, perhaps done so to cater more to our local taste. Nonetheless, black tofu carries a more complex taste profile and one that has more of a kick to it with the inclusion of sambal.
Each portion is priced at RM 7, so while they’re not cheap, it is less pricey than the equivalent at Hong Cha, which I find slightly less inferior than this one.
Address: SS2 Pasar Malam Jalan SS2/61 Petaling Jaya 47300 Selangor GPS: 3.117366, 101.621668 Hours: Every Monday Night
A couple weeks ago I was invited to participate in a little promotional shooting for Oriental Daily with Ernest Chong (张顺源) on NTV7 Foodie Blogger (愛食客) TV program. The TV show was actually shot earlier and yours truly was featured in the Klang Valley segment which will be aired in a few weeks time on NTV7 Thursday night 10 pm.
Anyway, that explained why I ended up in Connaught Pasar Malam, a place I don’t often go, but glad that I did cos we got to try this pretty awesome smelly tofu (臭豆腐)!
smelly tofu truck at Taman Connaught Pasar Malam
The smelly tofu truck is usually parked at the end of the long stretch of pasar malam at Taman Connaught closest to McDonald’s, or more specifically, on Jalan Pantas. This is rather convenient since you don’t need to navigate through 5,000 people just to get to it.
we got our hands on preparing the smelly tofu too
The process of making smelly tofu starts with fermentation using tofu, fresh amaranth vegetable（苋菜）and brine (卤水) . The fermented tofu is then cut and deep fried with vegetable oil. If you prefer to have it with more pungent taste, you can request the tofu to be fried as a whole.
smelly tofu with chili sauce and “sauerkraut”
The smelly tofu is priced at RM 3.30 for four pieces and served with a sort of home made sauerkraut (but fresher) and chilli sauce on top. The flavor isn’t overly intense and I find myself really enjoying it!