Sunday, October 5, 2008

Ah May Noodles @ USJ 16

Growing up in the land of good hawker food (Ipoh) sometimes is not really a good thing. Why? Because our tastebud is so spoilt with good food, hence when I first settled down in this new land where fine dining and international cuisines are of abundance, it was both a good and bad thing. Good- fine dining and international cuisines, hello?? Bad- The local fu pei here is just pure beancurd skin, no fish paste :(

Ever crave for those lovely beancurd skin ('fu pei') just out of wok, fried to perfect golden brown, crispy , and *most importantly* with fish paste enveloped in it?

Like this.

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Crispy golden brown fu pei freshly out of wok- 90 cents a piece cut into 3

Unfortunately this d'lish comfort food is not available in the menu, but because the owner is my aunty, this was complimentary on the house for us. After landing in KL for the past 7 years or so, I have noticed that 99% of fu pei sold here are just beancurd skin, just like those you dunk in bak kut teh. Most of the time, I don't really enjoy fu pei (or some call it 'fu chuk') with bak kut teh. So once in awhile, if we're lucky, my aunt will dish out some of her signature fu pei for us. The satisfaction is something money can't even buy!

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Dry pan mee

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Soup pan mee torn into bite size

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Mix of pork balls and fish balls- 40 cents/piece

One of my regular orders whenever I drop by for brunch on Sunday would be the soup pan mee with the noodles torn into bite size. My absolute favorite style of the noodles as it is something special, rather than the usual slurping on long strand of noodles. My sister once brought us to Taman Berkeley in Klang for the famous 'meehoon kuey' and it was served like this, torn into pieces. I instantly fell in love with it, for in my humble opinion, it is the bestest I have ever eaten!

The dry pan mee fares okay too but I would say the pork and fish balls take centerstage. They are hand and home made with no preservatives (no melamine! Haha). Unlike some other places which sell fish balls that are either unfresh or soggy, my aunt's fish balls are tangy, springy and ingredients are always fresh! The pork balls are something our family enjoys too, most often we will takeaway the fish and pork balls as ingredients for our maggi mee cookouts on days when mom is too lazy to cook.

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Hope you had a great weekend folks!

Ah May Noodles
@ Restoran Vest Inn
Jalan USJ 16/2F,
Subang Jaya.

[disclaimer: the opinions expressed here are based on my personal views, tastebuds and preference and may vary for others. please dont sue me, i dont have money. kthxbye.]
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