Tow Kwar Pop

Rojak was a staple of my childhood, but my favourite parts were always the fruits in that delicious sauce, and I dutifully avoided the cold, soggy Tow Kwar (fried dried beancurd) that came along like an uninvited guest.
Fast-​forward to years later, in TBM, and my friend asked if I would like to share a (rather large) plate of Tow Kwar Pop after lunch. My first reaction was WHY!!! and I was quite unwilling to. But the long queues and nice photos convinced me otherwise, and we had that the next day.
AND I AM SO GLAD I DID because this dish totally changed my impression of Tow Kwar. I never knew fried beancurd and cucumbers could taste this good. The grilled pieces of beancurd were crisp (not a word I’d associate with beancurd most of the time) and the slices of cucumber refreshing, with the sweet sauce not too cloying and the pieces of peanuts providing a nice gritty texture.
MY LIFE IS CHANGED.

Those used to a mushy, soggy plate of rojak may take some time to get used to this rendition at Tow Kwar Pop.
You tiaos (doughsticks) and stuffed taupoks (deep fried dried beancurd) are grilled over charcoal ambers until they are slightly charred at the edges and thinly shaved slices of apple/​water chestnuts, pineapples and cucumbers are added to the mix with a generous sprinkling of finely chopped peanuts and grilled cuttlefish. Fabulous.
The thick prawn paste sauce is drizzled sparingly over the finished fish, with saucers of the prawn paste and chilli served separately for individual dipping, so the grilled you tiao and taupok stay cripsy until you are ready to eat them with the sauce.
It’s refreshingly delicious and crunchy compared the usual sad mushy looking rojak I get elsewhere. Though a basic version starts from as high as $ 4, it’s plenty for 2 – 3 persons to share and is great to round off a meal at Tiong Bahru market with.
This stall is right next to the famous Jian bo chwee kueh stall so do a clean sweep!