The Malaysian Insider :: Food

Posted: 09 Dec 2011 04:09 PM PST

The Cantonese Style Crispy Rice Noodles with Seafood is a must-try. — Picture by Eu Hoo Khaw

PETALING JAYA, Dec 10 — For the past week I have been to a wedding dinner in a hotel, lunch at the same place and a birthday dinner that had food from a caterer. So I can be forgiven for wanting to eat something with a home-cooked touch, and is tasty without being fancy.

Ben Tdi Wei at Centrepoint in Bandar Utama, Petaling Jaya, comes to mind. This newly-opened casual restaurant has roast duck, roast pork and char siu hanging from a stand, and a meal there has to have at least two of these chopped up and served.

Black Bean Pork Rib Rice is cooked and served in a claypot.

We did have some char siu, with a good balance of fat with lean meat, and sticky sweet from its maltose marination, and some roast pork that had a very crispy skin, and creamy, tender meat. And a plate of roast duck for good measure.

Have some plain kon-loh noodles with these, tossed in lovely fat from the roasting meats, and dark sauce and served with some lightly cooked romaine lettuce. Add to this wantan in soup, and lunch is complete.

It's a place where you can have a one-pot meal, such as the delicious Black Beans Pork Rib Rice. It's pork ribs fried with ginger and black beans, then tipped into a claypot of rice to finish cooking. So you have all the juices and sauce from the ribs trickling down and coating the rice grains, rendering them a little sticky, gingery, with the salty, fermented tang of black beans. Better still this comes to you with a fried egg on top, with a runny yolk.

Mui Choy Kau Yoke... very yummy.

For a great carbo fix, look no further than the Egg and Ginger Fried Rice. The young chef from Guangzhou, China, shows his wok skills with this, frying and tossing the rice with the fried ginger strips, and egg, with a little sesame oil added, till each grain is separate, a process that can take 20 minutes! The aromas of the ginger and the egg waft up as you eat the rice.

Sailor Moon (the name of the chef who's a manga fan) turns out a wonderful Cantonese-style Seafood Beehoon, which has the crispy rice vermicelli doused with an eggy sauce with seafood and pork. It has to be eaten as fast as possible to get the crunch of the noodles before they soften in the sauce.

You could also have egg noodles done in a similar way, but somehow they fall short a little in taste and texture.

The menu is also about families and small groups of people dining together and ordering dishes to go with rice. I love it that it has Mui Choy Kau Yoke, that classic Hakka dish with pork belly, that's so generous with the sweet mui choy or preserved vegetables. It just invites you to have rice with it.

Stirfried Rainbow Xue Lin... a dish begging you to have more rice!

There's also Saltfish and Pork Belly in Claypot that I would want to go back for.

I have been eating this Xue Lin "fruit" from China, that is shaped like a sweet potato with a brown skin, but peel it off and it's a crunchy, juicy fruit that is full of healthy promise. It tastes like yambean, but softer. I was surprised that you can cut the fruit into chunky strips, and stirfry with pork, shiitake mushrooms, red pepper and spring onion in the Stirfry Rainbow Xue Lin, as it is listed in the menu. In fact it tasted better cooked, with its light sweetness balanced with a soya gravy.

Chef Sailor Moon is a big fan of manga.

You could also have dishes like Pork Trotter Braised with Lam Yee (RM20) and Peanuts, Lamb in a Dry Curry (RM45), Pork Ribs Braised with Yam, Golden Prawns with Pumpkin and Potato Sauce (RM25), Petai Prawns, and soups like Watercress and Ikan Haruan (RM8) or Yok Chok and Black Chicken (RM8).

The seafood noodles and fried rice are RM15 each serving.

Dessert was a refreshing tofu jelly drizzled with gula melaka and topped with longans, and the same jelly in coconut milk with sago and topped with red beans and ice-cream. The red beans were too sweet; but this will be improved on I was told.

Ben Tdi Wei is located on Lot G1+ C2, Ground Floor, Centrepoint, Bandar Utama, Petaling Jaya (Tel: 03-7727-7733).

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Kredit: http://www.themalaysianinsider.com

Jumaat, 9 Disember 2011

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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