发表于 2019 年 09 月 30 日

在欢庆中华人民共和国成立70周年以及中马建交45周年之际，穆禄将启动旗下快消品牌Laksa Queen预习。在这个国庆假期，穆禄王府以及穆禄胡同于10月2日开始迎客。穆禄胡同将展开预约砂拉越叻沙推介活动，从周三10/2起上午11:30开始，限量提供100碗砂拉越叻沙，每碗38元，至售完为止。

In celebration of the auspicious 70th anniversary of the founding of the People’s Republic of China and the 45th anniversary of diplomatic relationship between China and Malaysia, and as a prelude to our new brand “Laksa Queen”, MULU Hutong will be running a Laksa Sarawak promotion daily from Wednesday, October 2, 11:30am onwards, limited to 100 portions per day until the last bowl is sold out. Price is RMB38/bowl. While stocks last only.

[publicfileupload_img]18c21e2b-fb0c-4394-9c73-15201cd9ab13[/publicfileupload_img]

穆禄胡同 MULU Hutong

砂拉越叻沙 Sarawak Laksa

[publicfileupload_img]98457f8b-d9a4-4bc2-87ac-6a4b01afe802[/publicfileupload_img]

砂拉越叻沙 Sarawak Laksa

叻沙是东南亚的传统美味，而砂拉越叻沙是穆禄的招牌之一。MULU穆禄王府的砂拉越叻沙源自Jasmine的曾祖母妈妈的秘方，以7种蔬菜和配料、以鸡骨、虾壳为底料，熬制5小时后成为法式做法的高汤，保有叻沙的恰当鲜甜度。之后再加入已经煮了12小时的36种香料和香草的叻沙酱，再熬煮2小时。煮好的汤底层次丰富，每一口都是一次惊喜。

Laksa is one of the first dishes that first springs to mind when people think of Malaysian cuisine and Sarawak laksa is one of MULU’s signature dishes. Based on Jasmine’s grandmother’s recipe, MULU’s laksa recipe starts with a broth made from chicken bones, prawn shells, and seven different vegetables that is simmered for five hours, which is similar to the technique for making French consommé. The broth is then combined with our signature laksa paste which is made from scratch, in-house with 36 different herbs and spices that is painstakingly cooked for 12 hours, and then simmered for a further two hours.

This long, slow cooking process creates an intensely layered soup that is packed with flavours.

砂拉越叻沙与大家熟悉的新加坡叻沙有些不同，砂拉越叻沙用的是江排米粉搭配豆芽、鸡蛋丝、鸡肉丝、虾、香菜，吃的时候搭配青柠汁和自制参峇酱，人们称之为“吃了会上瘾的一碗粉”。已故美国著名美食明星大厨Anthony Bourdain曾经想把它带到纽约，并把砂拉越叻沙形容为“神的早餐”。而穆禄熬制砂拉越叻沙的做法更加完整，融入了Jasmine家几代人的心力以及她本人的构想，风味更佳。

Unlike Singapore laksa, Sarawak laksa uses less coconut milk, and includes rice vermicelli noodles topped with bean sprouts, shredded chicken, shredded omelette, tiger prawns, and puffed tofu and garnished with coriander and fried shallots. The laksa is then served with fresh lime and sambal so that diners can adjust it to their taste. It is worth mentioning that the late Anthony Bourdain even called Sarawak Laksa "breakfast of the gods”. MULU’s version goes one step further, incorporating Jasmine’s grandma’s own method of making the dish.

[publicfileupload_img]74d1d47e-cbef-41d2-9f6d-711136ea0328[/publicfileupload_img]

日期 Date

周三 2019年10月2日开始

From Wednesday October 2, 2019

时间 Time

11:30AM onwards

（每日限量100份至售完为止；Limited to 100 portions per day, while stocks last）

地点 Venue

北京市东城区辛寺胡同7号

No.7, Xinsi Hutong, Dongcheng District, Beijing

预定方式 RSVP

010-6400 3627

因座位有限，请提前一天预约。

As seats are limited, please call to secure your reservation a day before.

[publicfileupload_img]099e2875-ff59-4981-a421-80273a36ba76[/publicfileupload_img]

Chef Barry (R) & Chef Andy (L)

穆禄王府祝贺中华人民共和国70周年生日快乐！

MULU WFC wishes The People's Republic of China Happy 70th Birthday!

[publicfileupload_img]096ad8be-3e88-47fd-a7ac-6ef8b5bdd2e0[/publicfileupload_img]

Chef Osca (L), Founder Jasmine (C), Marsha (R) and TeamMULU

[publicfileupload_img]bca67dcc-29cc-40fb-9f80-7793d7a69269[/publicfileupload_img]

---