为什么这碗面让人吃哭了？Good Food is Good Mood.

东南亚区包含了11个国家 - 文莱、柬埔寨、印尼、老挝、马来西亚、缅甸、菲律宾、新加坡、泰国、越南和东帝汶。除了东帝汶外，十个国家都是东盟成员。东南亚的人口有中国的一半，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。比如，马来西亚是全世界保留着中华文化最完整的国家。说起美食，我们就以最深入民心的干捞面为首。

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。传统是用猪油或葱油拌上汤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。在穆禄没有猪肉，咱们的Chef Osca却能把材料做得跟家乡的一模一样！而且这碗面条居然让在北京的东南亚朋友吃哭了，想家了！

MULU Kolok Mee 干捞面 △

There are 11 countries in Southeast Asia - Brunei, Cambodia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, Vietnam and Timor Leste. Except for Timor Leste, the rest of the 10 countries are ASEAN members. 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. For example, Malaysia is known to be the country which has successfully preserved Chinese culture and is second to none. When it comes to food, perhaps we can start with the breakfast favorite - 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. As MULU is pork-free, we are thrilled to say that Chef Osca has successfully made the halal meat taste just like what you get back home!