巴生小食馆 Klang Food Centre

提起巴生, 首先想到的就是肉骨茶, 在肉骨茶餐馆林立的街上, 看见一间卖包的小店也是人潮涌涌, 这就是以包点闻名的巴生小食馆。 18年来, 林家坚持手工制作各种包点, 咖喱大包、烧肉大包、扣肉包、叉烧包、莲蓉包、菜包, 大大小小有10多种, 卖相朴实, 馅料饱满。 招牌咖喱大包, 有点像面包鸡的做法, 包子馅料是放在一个锡纸做的小碟子里用包子皮包住蒸的, 非常有趣。 吃大包, 喝一碗店家自制的五谷米糖水, 美味从早上开始。


Klang Food Centre is well-known for its delicious buns. Established for 18 years, the owner's family still insists on making handmade buns. It offers over 10 types of delicated prepared buns which include big curry buns, big pork buns, braised pork buns, char siew buns, lotus paste buns and vegetable buns. Firm in texture and rich in taste, the eatery's signature dish is Big Curry Bun - made by wrapping the fillings in an aluminium foil plate and wrapping it again with bun skin before steaming. Start your morning with a big bun and a bowl of mixed grain rice dessert. The feeling just marvellous!

巴生美味小食纪行 Klang Delicious Snacks Journey

18年来,他们坚持手工制造。多样化:有咖喱大包、烧肉大包、扣肉包、叉烧包、莲蓉、菜包、花生包、豆沙、馒头、加椰包;大大小小,十多种包点。都是手工制的包点。
凌晨4时,当众人还在梦乡时,他们就开始制包的工作。这各种口味的包,就胜在包皮弹性好,吃了不会黏牙,还有就是自创的烧肉、咖喱馅,听到名字就会想吃吃看。
它的咖喱包很有趣:有点像“面包鸡”的作法,馅料就放在一个锡箔小碟上,捏一块包皮,夹一块肉在包上,放进嘴,突然想到,若是有人拿着包就咬,岂不是......
我在巴生小食馆,点了一碗看似很有健康意识“白果五谷米”,配着几个包、芋角和花生炸蛋.......我的最爱是花生炸蛋。


掌握三要点,做出新鲜包子
To Make a Fresh Bun, Mastered Three Main Points

20 年前,林慧燕举家从金宝搬到巴生,并在兰花园开设咖啡店——巴生小食馆。为了让来店里和咖啡的人有东西吃,便把林妈妈常做给家人吃的包点搬到店里来售卖。
慧燕表示,第一天售卖包点时,他们只做了二三十粒。没想到反应奇佳,不到一个星期包点的售销量已达百粒。“刚开始由于销量不多,我们都以手工和粉搓揉面团,但后来销量越来越多,我们不得不购入一架和面机来和面拌粉。”
询及用和面机与手工搓揉面团的差别时,慧燕强调差别不大,“其实一切只操控在时间上,你必须懂得搅拌机的力度及所需的时间,如果拌得太久,那面团的筋度被拉死后,面皮就不会松软好吃。”
凭着20年的制包经验,慧燕所做出来的面皮既富有层次感,还十分松软且不黏牙。而同样坚持全手工制作的馅料,包括切肉片、炖加央、煮豆沙、切沙葛丝、烤花生、去花生膜等等,都全由员工帮忙制作。“虽然这一切都很花工夫,但只有自己做的才能保证品质与口味的水准。”
她透露,包子要做得好有三大特点,一、是搓揉面团的时间;二、是面团发酵的时间要拿捏得准;三、蒸包子的火炉要好,才能蒸出松软包圆的包子。以这三点为依据,巴生小食馆的包子街知巷闻,从原本的三款包子,增加至现在的14种口味,包括:叉烧、大包、菜包、花生、豆沙、加央、莲蓉、生肉、梅菜肉包、芋头扣肉包、咖喱包等等。
为了让客人能吃到最新鲜的包子,慧燕每天早上3时便起身做包子,让上学的学子早上又新鲜的包子吃;下午一时许,他们会再一次和面做包子,以应付来喝下午茶的客人。

“给我一碟烧卖!”
“对不起呀,我们这里卖的都是包点,没有点心!”
“哈哈,我这里共有十六种包点,每个都有它的特色,不过最多顾客点的是咖喱包和烧肉大包”
十六种这么多选择,在城里城外,我见过的手工包都只是用一个高架炉或是一辆小型货车在街边售卖。也许我见识少,它让我开阔眼界。店铺里坐满了食客。我就点了咖喱包和烧肉大包各一个!
包皮松软细滑,味道刚刚好,最特别的是咖喱的味道做得恰恰好,不会太辛辣,浓郁香甜。趁热用双手撕开烧肉大包两边,肉汁四溢.....

小食馆日销千粒包 Food Centre Sales A Thousand Pieces of Pao Daily

巴生有一间包店,一天可以销售超过一千粒包。
它就是位于兰花园的巴生小食馆,这间包店远近驰名,顾客来自巴生河流域一带,每天早上和中午,都有很多人光顾。
该店负责人林平昌说,家人在九十年代初期,在午餐时间经营杂饭,后来在下午时,以包点应付喝下午茶客户的需求,不料包点深受欢迎,后来索性改成包子专卖店。
他们卖的包种类繁多,计有咖喱大包、大包、叉烧包、花生包、菜包、豆沙包、加椰包,还包括糯米鸡。
之前,他们在卖杂饭时,到了下午就必须关店,但有一天,一些客户坐到下午都不愿离去,肚子又饿,因此林平昌的母亲就以祖传秘方制作包来给他们吃。
就在这种机缘巧合下,母亲做的包大受欢迎,因此演变成后来改为包子专卖店。
林平昌说,现在他们一家大小都在店内帮忙,大家忙得不亦乐乎,每天制作超过1千粒包,而一些客户,早上7时就来订货了。
“我的客户包括一些咖啡店,他们每天都订些包点放在咖啡店里卖。”


Restaurant Owner Wins Customers with Pau-werful Hit

Lam Peng Cheng's pau (Chinese buns) became an accidental hit item on his menu after his restaurant ran out of food one day.
Lam, whose restaurant in Taman Intan serves mixed rice during lunchtime and then closes after 2pm, said the idea to offer pau came after a group of customers came one evening insisting on having food.
"My mum decided to make pau from a list of ingredients learnt from my grandmother and then offered them to our customers."
"We knew we had a hit when they asked for more," the 44-year-old said in an interview.
Lam's restaurant is often packed with customers during breakfast and lunch despite being sandwiched in between a chain of famous bak kut teh restaurants.
He offers pau with various types of filling, including chicken, kaya, peanut, red beans and custard.
Lam also sells sesame balls and yam puffs. Lam said most of his customers now ask for pau with some travelling to his restaurant from as far away as Kuala Lumpur.
Some of his customers are fellow restaurant owners and a number of them have asked him to provide a daily supply of pau to their shops.
Due to its popularity, Lam's restaurant now produces about a thousand pieces of pau daily.