Published on 2020-08-12

新鲜食材+天然香料=意想不到的美味！

When the freshest ingredients and natural spices collides, an explosion of flavours occurs.

香料 Spices

香料是东南亚的灵魂所在。

当年欧洲开辟新大陆到南洋后，满船掠取的主要就是当地盛产的各种香料啦！

Spices are the soul of Southeast Asian cuisine.

When Europeans first reached the "new world" of Southeast Asia, they were immediately captivated by by the great variety of rich and exotic local spices.

东南亚美食的灵魂：丁香、八角、豆蔻、花椒、香菜籽、香茅、班兰叶、咖喱叶、南姜、罗望子、胡椒、薄荷。。。

数不胜数的香料带来了丰富多彩的味觉华尔兹：酸、辣、辛、香、鲜、咸、甜

造就了色、香、味、型俱全的菜品。

南洋茶室擅长东南亚菜的厨师们

都是这些香料运用的魔术师

很多酱料都是采用十几种以上的香料香草熬煮超过十小时调制而成

必须讲究到阴阳协和的境界

多一分太浓，少一分太淡，各有其妙用

这些香料均来自东南亚、印度、中东、中国，堪称海上丝绸之路沿岸美味大集合

《海上丝路新篇章》

"A new chapter of Maritime Silk Road"

Spices are the soul of Southeast Asian Cuisines.

From cloves, anise, cardamom, Sichian peppercorn, lemongrass, curry leaves, galangal, turmeric, tamarind, pepper, mint...the list is unending. These spices bring not only an added richness and color to the dishes, but also create a plethora of unforgettable collision of flavors - on your tongue, you will experience sour, spicy, fragrant, savory, umami, sweet and freshness...all at the same time!

The chefs at Kakikopi are undoubtedly spice magicians. They use spices from all along the the Maritime Silk Road to create stunning concoctions. Sauces are painstakingly made in-house with at least over 18 kinds of herbs and spices which are blended artfully and cooked for over 10 hours to create iconic dishes. Sarawak laksa, for example, is made of 36 herbs and spices, and dubbed "Breakfast of the Gods" by the late Anthony Bourdain.

The food at Kakikopi brings you onto a metaphorical spice journey throughout Southeast Asia, China, India and the Middle East, with flavors that will definitely win over every palate.

8月正好也有多个节庆，比如东盟日、新加坡国庆节、马来西亚国庆节和印尼国庆节等

所以今天

就让因疫情蛰居家中快闷坏了的京城食客们

大开眼界、大饱口福

不用出京城便可游遍南洋各城市角落品尝街头美食

东南亚各国国菜经典

好好滋润一下已经枯萎的味蕾啦！

August is a month full of festivities: ASEAN Day, Singapore's National Day, Malaysia's National Day and Indonesia's Independence Day

So, join the festivities and indulge in the ultimate Southeast Asian flavors at Kakikopi today!

Take a culinary journey without leaving Beijing.

Indulge in the authentic street food and homecooked delicacies, as well as some classic Southeast Asian dishes.

We promise you will be back for more!

东南亚很远，但南洋茶室很近哒～

一口气品尝东南亚各国经典菜！

Southeast Asia may be far (away), but Kakikopi is just right at your doorstep!

● 神的早餐---砂拉越叻沙 （Sarawak Laksa）

知名美食家Anthony Bourdain把砂拉越叻沙称为“神的早餐”，也是南洋茶室的镇店之宝。砂拉越叻沙源自Jasmine奶奶的母亲的秘方。高汤时以7种蔬菜和配料、鸡骨和虾壳熬制5个小时而成，保证鲜甜。叻沙酱是以36种香料和香草熬炒12个小时。高汤和叻沙酱再煮两个小时便呈现一碗多层次的砂拉越叻沙，让入口的每一次都产生不一样的惊喜，十分勾人。与新加坡的叻沙不同，砂拉越叻沙的椰浆成分相对少，用的是米粉、搭配豆芽、鸡蛋丝、鸡肉丝、虾、豆泡、香菜、炸干葱，在吃的时候挤上小青桔和自制叁巴酱。人们称它为“嗦一口会上瘾的粉”，多种层次刺激着味蕾，真正让人享受与沉醉。

△ 砂拉越叻沙 Sarawak Laksa

Breakfast of the Gods as referred by Anthony Bourdain, Sarawak Laksa is the all time favorite of Jasmine's and based on her grandmother's recipe! Thus, making it the hero dish amongst the signatures. The dish starts with a broth made from chicken bones, prawn shells and seven types of vegetables that is simmered for five hours, which is similar to the technique for making French consomme. The brothe is then combined with MULU's secret weapon, the laksa paste which is made from scratch, in-house with 36 herbs and spices that is painstakingly cooked for 12 hours, and then simmered for a further two hours. This long cooking process creates an intensely layered soup that is packed with flavors.

Unlike Singapore laksa, Sarawak laksa uses less coconut milk, and includes rice vermicelli noodles topped with bean sprouts, shredded chickenm shredded omelette, prawns and puffed tofu, and garnished with coriander and fried shallots. The laksa is then served with fresh kalamansi and home-made sambal for extra kick.

● 部长都赞不绝口的印尼国菜---巴当牛肉仁当 （Padang Beef Rendang）

东南亚很远牛肉仁当可是印尼当知无愧的国菜。以前家里只有在重要节庆日上才能吃到。我们选用巴西进口牛肉，以Jasmine奶奶配方，加入香草、椰丝、椰浆，慢火炖上8小时，入口即化层次感丰富，难怪印尼旅游部长来京品尝后称赞可PK印尼本土，甚至味道更好吃喔！

△ 牛肉仁当 Beef Rendang, Padang-style

Rendang means slow-cooking in Indonesian language. It is a national dish of Indonesia, also available in Malaysia, Brunei and Singapore, and served during important festivals. We specially select imported beef from Brazil and simmered with lots of herbs, kerisik and coconut milk for 8 hours, and the result is melt-in-your-mouth sensation with explosive splendid taste. No wonder the Indonesian Minister of Tourism was super impressed when he tasted it in Beijing.

● 新加坡版本海南鸡饭（Hainan Chicken Rice）

东南亚很虽然前身是海南文昌鸡，但是这是一道中国海南找不到的味道，而且是新加坡国菜之一。在马来西亚和泰国也均有各自版本。在30年代海南人移民到南洋把文昌鸡这道菜发扬光大成为当地特色。南洋茶室按照新加坡版本，选用每天限量供应的清远鸡，用各种香草的高汤以热水冰水交替浸泡技术让肉质滑嫩，然后去骨。米饭用葱、姜、蒜、香茅、南姜、班兰叶和鸡汤熬煮而成，味道香浓，再配上Jasmine妈妈配方自制的辣椒酱、姜戎和焦糖黑酱油搭配的灵魂醮酱，让人闻之两颊生津、尝之一口销魂啊～

△ 海南鸡饭 Hainan Chicken Rice

Considered as one of the national dishes of Singapore, this dish is also commonly found in Malaysia. Thailand also offers its version. Although it is called Hainan Chicken Rice, the taste of this dish is no where to be found in Hainan, China. The dish was created by immigrants decades ago and adapted from the Hainanese dish Wenchang Chicken. The rice which is cooked in chicken broth, garlic, onion, galangal and pandan leaves, makes the fragrance unforgettable.

A good chicken rice must have perfectly poached chicken that is tender, moist and silky smooth. At Kakikopi, we use fresh free-range Qingyuan chicken, thus limited daily. Important condiments which come with the dish is chilli sauce from Jasmine's mother, ginger sauce and thick caramelized dark soy sauce.

● 刺激味蕾的泰国酸辣汤---明虾冬阴功汤 (Tom Yum Goong)

虽然前身是泰国的国菜，冬阴功翻译成酸辣虾汤。开胃、酸、辣、鲜、香是这道菜的成功法则。材料有用虾壳、鸡骨、香茅、泰国香菜、朝天椒、柠檬叶和南姜熬煮出来。泰国本土人偏爱清汤底，但是南洋茶室的汤还浓郁一些，因为我们加了椰奶！

△ 明虾冬阴功汤 Tom Yum Goong

A national dish of Thailand, Tom Yum Goong is literally translated as hot spicy and sour prawn soup. The key ingredients are not complicated, a good stock made from chicken bones, prawn shells, lemongrass, hot chilli, Thai cilantro, galangal and kaffir lime leaves. Last but not least, lots of love! The success of this dish is defined from the balance of sour, spicy, sweet, umami and savory elements. The local Thais usually prefer clear soup, but our Tom Yum Goong has richer flavor as we added coconut milk.

● 激香喷喷的菲律宾醋炖美食---牛肉阿斗波 (Beef Adobo)

菲律宾的国菜，南洋茶室做法是属于菲律宾南部的味道。阿斗波是西班牙语腌制的意思，主要醋来烹饪，也称“醋炖”。我们采用澳大利亚进口的牛肉，以砂拉越黑胡椒粒、苹果醋、椰浆和5种香料慢炖8小时至入口即化。在菲律宾，每家户都有属于自己味道的阿斗波。在南洋茶室，我们搭配了传统酸香蒜饭，地地道道的菲律宾美食！

△ 牛肉阿斗波 Beef Adobo

This is the national dish of the Philippines, and our version is more Southern Philippines. Adobo is a Spanish word for marinade, and in English term, it is translated as vinegar-braised. Here, we use Australian cut of beef, slow-braised with Sarawak black peppercorn, apple cider, coconut milk and 5 kinds of herbs for 8 hours until it melts in your mouth. Every household in the Philippines has its own version of adobo. To make it more authentic, we pair the dish with garlic-vinegared fragrant rice.

● 马来西亚娘惹古早味果酱---加央牛油烤吐司配半生熟蛋 (Kaya Butter Toast with Soft-boiled Egg)

加央也称咖椰是传统娘惹的“果酱”，采用鸡蛋、椰浆、班兰叶汁和糖慢火加上搅拌过程历时两个小时才完成的香气扑鼻的“果酱”。简单的材料却不简单的工序做法，只为保证酱的滑度和颜色。这是一种从20年代传承下来的古早味。半生熟蛋的吃法其实也是在英国殖民时代开始出现。每天早晨Jasmine最幸福的早餐便是两个半生熟蛋撒沙拉越白胡椒粉和酱油，再配上两片夹着班兰加央酱和冻牛油片的烤吐司，还有一杯咖啡乌或者三色奶茶。还有什么比它更能开启元气满满的一天？

△ 加央牛油烤吐司配半生熟蛋

Kaya Butter Toast with Soft-boiled Egg

The ultimate comfort breakfast food is none other than toast spread with sweet fragrant coconut jam called kaya, sandwiched with thinly sliced cold butter, which adds a tinge of savoriness. Paired with two soft-boiled eggs drizzeld with soy sauce and white pepper from Sarawak, stir up and slurp down or dip the toast into creamy egg, a sense of undescribable pleasure, according to Jasmine. Accompanied with a cup of Kopi O or Teh C Peng, what else could be fresher than this breakfast set to start the day?

Kaya jam is made of simple ingredients such as eggs, coconut cream, sugar and pandad leave extract, slow-cooked and stirred consistently for two hours to ensure the smooth creamy texture and perfect color.

This carries the nostalgic taste dating from 1920s and the heritage is still going strong. Soft-boiled egg consumption is probably caught up during the British colonial period. Charcoal was widely used in brewing coffee, making toasts, and cooking the kaya jam in the early days, adding a hint of smokiness.

如果想来场刺激味蕾的味觉盛宴，南洋茶室绝对是你最好的选择！

If you are looking to have a feast to titillate your tastebuds, Kakikopi is your obvious choice lah!

无论是泰国菜、马来菜、印尼菜、新加坡菜、菲律宾菜，东南亚各国菜品保证让你的舌头飞到天上！

Allow your tastebuds to travel from Thailand, Malaysia, Indonesia, Singapore, Vietnam and the Philippines... Get swept away without leaving Beijing!

想要不出京城体验东南亚街头风情，寻找撬动味蕾的人间美味，一定要来南洋茶室喔！

For authentic Southeast Asian streetfood and homecooked delicacies, look no further than Kakikopi for an ultimate culinary journey!

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