Bo-Bo-Cui? What Is It?
(For Chinese version of this article, visit here .) Since I discovered the delicious bo-bo-cui (卜卜脆) a long time ago, I have been perplexed and intrigued by its lack of recognition. From what I observed, not many people know of this crispy delicacy other than the Kamparians (or Ipoh-ans, for that matter). Who invented this food? Is it only found in Kampar? Out of curiosity, I’ve been gathering information and working slowly on a story about this food while trudging through the challenges in the year 2020. Preface: Bo-bo-cui is not fried bean curd! Bean curd or bean curd sheet is made from soy milk. The fried bean curd is crispy but tastes bland by itself. It is often used in stew and vegan dishes due to its ability to absorb the soup/sauce. Less well known, probably, is the fact that not all bean curds are created equal, but have categorisation according to their thickness and texture due to different manufacturing cycles and processes. While the thin, bright variants are
