Kinda like the Chinese version of a kimchi type of cheese cube , we the diaspora used to have no choice but that illegal looking deep red coated ones from China . Very salty and sometimes thick as slimy saliva , it never used to be a favourite condiment of mine until I gave Makmur's a try and ended up hooked for life .
Easy to spot , it comes ready to eat in the tiniest of jars .
Said to originate from Taiwan , the product has simply been flying off the shelves ever since it hit our local supermarkets .
Around RM 3.50 per jar , even if you may not be a fan of beancurd chilli , you might be converted once you taste a tiny pinch of it .
Spicy , sharp and sour , very salty but addictively aromatic , the fermented beancurd , goes extremely well with Teochew moi , a whole grained watery congee . Makes the boring white gruel incredibly exciting !
Since I spotted this larger jar on the shelves today , I decided to give it a try . Priced close to RM 6.50 , the sheer size of it is more suitable for large families .
When I compared both , I found that Melovcom's is extremely oily yet somehow milder with a nutty flavour .
However , my tastebuds still prefer Makmur even though it is much more salty , that full bodied oomph is what makes you never forget and come back for more .
Location : Penang
Origin : both are imported from Taiwan
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