小村落里的包 Bao in a small village

包，一个再熟悉不过的词，一个极为普遍的食物，随处都可以看到和吃到。但是，要找到有古早味的包已经是越来越难了。今天，我要分享的是来自一家经营了将近半世纪咖啡店的包。这家咖啡店坐落于吉打南部的一个小村落，店名为甘泉。老板的父亲早年从海南岛飘扬过海到这来经营咖啡店，（早期马来西亚的咖啡店多数都由海南人经营)，从摸索，改良，融合当地人的口味，到今天，这包已传承了两代人。

Bao (Bun)  , a very common food, can easily find it almost in every place. But, now it is getting harder for us to get  bao in an old style coffee shop.Today, I would like to share about  bao from a coffee shop that run for nearly half century,Kam Chuan Coffee shop. This is  a traditional coffee shop , located in a small village at southern Kedah.    The shop owner's father came from Hainan,China（ in early days, most of  Hainanese run coffee shop as their business).  From trying，adapting, and fused with local favor, this bao has "goes through" two generations. 

这里的包与我们常在外头看到的有些不一样，它的外皮较偏黄，并带有稍微的 Q 感。而内层带有质地感，一口咬下去这包的感觉就是适当的蓬松中带有多层次的口感，第一口吃下去，并不会顿时爱上他，而是在过后 慢慢一口一口吃的过程里发现它的特别之处。面粉，盐与糖，加上内馅，多么普通的组合，店家却能让它融合成为一个好吃的包。

The Bao here is slightly different from other Bao. Its outer skin is a bit yellowish, and slightly chewy. While the inner part of the Bao , you will feel the suited spongy feel and multi-layers taste when bite on it. You will not really in love with this bao in first bite,but after that you will  slowly discover its specialty.  With flour,salt, sugar plus filling, what a simple common combination, the owner still able to integrate all and come out with a tasteful bao.

这里的包有三个内陷可以选：红豆沙，咖瑘 和椰丝。值得一提的是咖瑘，其特别之处是老板没有加椰奶，但混合了鸡蛋和鸭蛋来做出这咖瑘，老板说这样咖瑘的味道会较香，颜色也比较好看。我个人最爱红豆沙内陷的包，红豆沙加上炒过的白芝麻，香！赞！

There are three options for the bao filling: red bean,kaya and coconut. What unique here is the Kaya, the shop owner doesn't mix  coconut milk in making Kaya like others usually do, and  he uses both chicken and duck eggs in making the Kaya. According to him ， this will improve Kaya taste and at the same time let the colour of Kaya look brighter and more beautiful. I personally prefer Bao with red bean filling. The red bean here is mix with white sesame, thumb up ! 

这是蒸包的炉。由于，村里的人数越来越少了，所以老板做包的数量也减少了。如今大概每个月只做三到四次，或是在特别酬神的日子才会做。如果你刚好经过或在双溪吉舌以列，那不妨到甘泉咖啡店，然后问老板：你今天有做包吗？幸运的话，你也许可以尝到这满古早味的包哦！

This is the stove used to steam bao. Villagers are getting less now, hence the shop owner also reduce his frequency of making bao. Now, he will only make bao three or four times a month  or during special occasion. If you pass by Sungai Kecil Ilir, do go into the shop and ask the boss: Do you make bao today? if lucky, you might able to get a taste of it.


地点： 甘泉咖啡店，双溪吉舌以列（吉打南部）
Location:   Kedai Kopi Kam Chuan, Sungai Kecil Ilir, Bandar Baharu.