发表于 2019 年 12 月 18 日

Photo credit from Eatasia

东南亚有中国一半的人口，大概6.5亿，其中5%为华裔，算上华裔血统的人口很可能有接近50%。东南亚因为历史缘故深受中国文化影响，其中包括生活习俗和餐饮文化。而说起美食，kopitiam或者茶室遍布东南亚，尤其马来西亚、新加坡、文莱、印尼以及泰国南部。Kopi在马来语是咖啡的意思，tiam是在福建/客家/海南话 店的意思。所以所有的八卦都会在kopitiam发生的喔。Kopitiam绝大部分都是华人开的，尤其海南人。

The population of Southeast Asia is half of that of China, at around 650million, and 5% are ethnic Chinese, but if include those with Chinese parentage, then there could be close to 50%. It is undeniable that Southeast Asia was and still is very much influenced by Chinese culture, especially through food and customs. And when it comes to food, you have only traveled to Southeast Asian part of Malaysia, Singapore, Indonesia and Brunei if you have had a sip of coffee at kopitiam. Kopitiam is a traditional coffee shop found everywhere in Malaysia, Singapore, Indonesia, Brunei and Southern Thailand. The word kopi is a Malay term for coffee, and tiam is the Hokkien/Hakka/Hainanese term for shop, and is mainly run by ethnic Chinese.

Photo credit from The New York Times

穆禄胡同终于在多年之后重启周末的早午餐啦，还把kopitiam带进北京老胡同。

每人100元畅吃Jasmine家乡砂拉越猫城古晋的传统早餐。哇喔～ Nom～Nom～

For the first time in many years, MULU Hutong will be re-offering weekend brunch which now brings kopitiam into the old hutong courtyard.

At RMB100 per person, all you can eat, you get to experience the traditional breakfast at Jasmine's hometown Catcity@Kuching, Sarawak. Wow～Nom～Nom～

必吃Must Eat

砂拉越叻沙 Sarawak Laksa

砂拉越叻沙是每一位砂拉越子民都会想念的地道小吃，也是Jasmine每天都能吃的美食。所以它是穆禄招牌里的镇店之宝。砂拉越叻沙源自Jasmine奶奶的母亲的秘方，以7种蔬菜和配料、鸡骨和虾壳5个小时熬制而成的高汤，保证了其甜度，之后再加入36种香料和香草，配上叻沙酱煮2小时的叻沙有着多种的层次，让入口的每一次都产生不一样的惊喜，十分勾人。与新加坡吃到的叻沙不一样，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，在吃的时候挤上小青桔和自制参峇酱。人们称它为“嗦一口会上瘾的一碗粉”，多种的层次刺激着味蕾，真正让人享受与沉醉。已故知名美食家Anthony Bourdain曾经想把它带到纽约，并把砂拉越叻沙称为“神的早餐”。

Sarawak Laksa is the all-time favorite of all Sarawakians and this is the dish Jasmine can have everyday! Thus, it is not surprising that it is the hero dish amongst 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 types of vegetables that is simmered for five hours, which is similar to the technique for making French consomme. The broth is then combined with MULU's secret weapon, the 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 flavors.

Unlike Singapore laksa, Sarawak laksa uses less coconut milk, and includes rice vermicelli noodles topped with bean sprouts, shredded chicken, shredded omelette, prawns and puffed tofu, and garnished with coriander and fried shallots. The laksa is then served with fresh kalamansi lime and home-made sambal for extra kick. It is worth mentioning that the late Anthony Bourdain even called Sarawak Laksa "breakfast of the gods".

哥罗面 Kolok Mee

干捞面在马来西亚砂拉越因为籍贯和地域的不同，在当地的福建人或客家人称之为哥罗面（Kolok Mee），应该是广东人带到当地的做法，取粤语“干捞面”的谐音，而当地不操粤语的人们便从此给了新的本地化名字 - 哥罗面 Kolok Mee 。在印尼和泰国，相似的面条叫bakmi（福建谐音“肉面”），新加坡称之为 bak-cho-mi（福建谐音“肉燥面”），在文莱直接说中文干捞面。不管是哥罗面还是干捞面或者是干拌面，用料其实很简单。传统是用油渣或葱油拌上汤7秒熟的面条，加上香喷喷的肉燥和叉烧肉片，以及调味料在撒上葱花，就是一碗饱足又美味的一餐。而且这碗面条居然让在北京的东南亚朋友吃哭了，想家了！

One of the comfort foods for Sarawakians is none other than Kolok Mee, as it is popularly known in Borneo. It is suspected that Kolok Mee may have been brought to Southeast Asia by the Cantonese people and was called 干捞面 Gon-Lou-Min. But as Cantonese is not a common dialect in the capital of Sarawak - Kuching, the word was adapted by the locals at its closest sounding words as Kolok Mee. In Indonesia and Thailand, similar noodle is known as Bak Mi (Bak in Fujian and Teochew dialect means meat, and mi is noodle); in Singapore, it is commonly known as Bakcho Mi (literally translated as minced meat noodle); in Brunei, it is directly called Gan Lao Mian in Mandarin. Whether it is kolok mee, bakmi, bakcho mi or kampua mee (in Foochow dialect), this is a soulful breakfast favorite of most people in Southeast Asia, and there is really no secret to the ingredients, mainly shallot oil, or traditionally lard is added, some soy sauce, white pepper and the specific noodle cooked in 7 seconds al-dente, tossed together and garnished with minced meat and charsiew slices, and spring onions... and viola, your kolok mee is ready to be served. This is the best comfort food, and perhaps your best hangover food. ^^

加央牛油吐司 Kaya Butter Toast

每天早晨最幸福的早餐就是两个半生熟蛋撒白胡椒粉和酱油，再配两片夹着加央酱和牛油片的吐司，还有一杯咖啡乌或者三色奶茶。加央酱是传统娘惹的“果酱”，用了鸡蛋、椰奶、班兰叶和糖慢火加上搅拌过程经历两个小时才能完成的“果酱”。简单的材料却不简单的做法因为要保证酱的滑度和颜色。1920年代便出现在马来西亚、新加坡，而大多数都是海南人开的茶室。半生熟蛋的吃法其实也是在英国殖民时期开始出现。在上世纪都是用碳烤的做法烤面包、煮咖啡、熬加央酱，增加了一丝的碳香味。

The ultimate comfort breakfast food is none other toast spread with sweet coconut jam called kaya, sandwiched with thinly sliced butter, which adds a tinge of savoriness. Paired with two soft eggs drizzled with soy sauce and white pepper, stir up and slurp down or dip the toast into creamy egg, a sense of undescribable pleasure. Kaya jam is made of simple ingredients like eggs, coconut milk, sugar and pandan leaves, slow cooked and stirred consistently for 2 hours to ensure the smooth creamy texture and perfect color. Credited to the Hainanese who operated kopitiam since 1920s in Malaysia and Singapore. Soft boiled egg consumption is probably caught up during the British colonial period. Charcoal is widely used in cooking coffee, making toasts, and brewing coffee in the early days, adding a hint of smokiness.

美妈妈椰浆饭 Nasi Lemak Mama Mui

在马来西亚每天早晨的著名马来早餐非椰浆饭莫属。虽然这道菜也可在有马来民族的新加坡、文莱、南泰国以及印度尼西亚都能找到，但是椰浆饭还是属于马来西亚的国菜。香米饭是用椰浆和班兰叶煮，灵魂在辣咸甜叁巴酱，再配上香脆的花生、炸小鱼干、水煮蛋和花生。话说，连文莱苏丹也是椰浆饭的头号粉丝。

Although it is also native dish in neighboring Singapore, Brunei, Southern Thailand and Indonedia, nasi lemak is considered the national dish of Malaysia, and is common breakfast of the region. Nasi Lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf and served with the soul of the dish - sweet savory spicy sambal, boiled egg, crispy peanuts, savory anchovies and cucumber. It is also known that nasi lemak is also one of the favorites of the Sultan of Brunei.

什么，位置有限，赶紧预约喔！

Wait No More. Please call to secure your seat today!

日期 Date

每周六及周日（2019年12月14日开始）

Every Saturday & Sunday（14 December 2019 onwards）

时间 Time

11:30AM - 12:30PM

1:30PM - 2:30PM

（每个时间段仅限16位；Limited to 16 persons per session）

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

155 0115 3627

关于穆禄胡同

About MULU Hutong

穆禄胡同从2013年以来作为中国-东南亚文化交流小院，并以预约制胡同创意菜成名。通常建议至少两周前预定。菜品随季节及主厨Barry决定而变化，按位上，没有零点，多数时间没有固定菜单。但是保证食客吃得满足开心。

注：2019年晚餐预约已经约到2020年2月中旬；如有取消可预订。

MULU Hutong is a bespoke private dining courtyard with two terraces by reservation only since 2013, and made its name from her Southeast Asian flair of hutong cuisine. Reservation at least two weeks in advanced is recommended. Menu changes according to season and Chef Barry's decision on the day; service by the course, no ala-carte menu, and most of the time, no fixed menu. We ensure pure satisfaction and happiness dining at Mulu Hutong.

Note: Dinner booking is full until February 2020; please call for any opening.

室内环境就像在家里一样 Feels just like at home

更多的与世界各地厨师的联合活动将会陆续登场。

唯有美食能把人拉得更近。

因爱相聚，因美食相知相惜。

More events with Chefs around the world bringing diversity together, sharing and creating better understanding of each other...through good food.

穆禄胡同

北京市东城区辛寺胡同7号

MULU Hutong

No.7, Xinsi Hutong, Dongcheng District, Beijing.

For Reservation 预定电话

+86-10-6400 3627

+86-155 0115 3627

reservation@muluworld.com

www.muluworld.com

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