海友兴包点

Hai Yew Heng

405, Jalan Pasar,

42800 Tg. Sepat,

Kuala Langat, Selangor Darul Ehsan.

预定电话：012-272 9009，03-3197 4144

营业时间Opens：中午一时至傍晚六时

假期营业时间Public Holidays：早上十时开始

海友兴包点吃出感觉来
“相约呷个包，喝杯咖啡”，这句话说得一点也没错。雪州丹绒士拔是一个以农业及渔业为主的小村庄，也是一个休闲及美食的好去处。许多游客不惜千里迢迢组团前来，只为一尝手工海南包。
海友兴包点是一家拥有四十多年历史的包店。早期由公公打下基础，后来再由爸爸李亚吉接手，现在却由儿子李振德打理。数十年如一日的小店铺充满乡村风味，这里的手工包依然保持往昔口味，尤其是包皮与港式的包相比起来别有特色。

李振德的贤内刘翠芳不劳不怨地与丈夫一起打拼，俩人分工合作把包店打理得有声有色，就连四个孩子也是好帮手。老板娘说：「包包子一点都不难，但是口感要做到最佳，秘诀在于包皮和馅料要做足功夫。」所以每种馅料都是由他们一手自制的，做馅料往往比包包子还要花上较长的时间。
海友兴包点共有六种口味：生肉包、梅菜包、豆沙包、加央包、花生包和菜包。李振德告诉我们：「每粒包的面团重量是70克，加上同等重量的馅料，蒸包子的时间大约是十至二十分钟之间。」手工海南包的特色是皮不会粘牙，有口感及有咬劲 。

生肉包主要的材料来自猪肉，但是并非每一部分的肉都能使用，所以在这方面他们可是蛮专业的喔！自制包点的过程都讲究口感，所以李老板都会选用后腿肉，并且还得去筋去油后切成薄片，再加入少许猪颈肉方可达到最佳的效果。

梅菜包主要的材料是咸梅菜及猪肉，目前是海友兴销量最好的包点，经常供不应求。
豆沙包的馅料非采用红豆，而是选用绿豆为材料，非常特别。将浸软的绿豆磨碎，加入白糖炒约一个小时至馅料又细又发亮，非常顺口而不腻。

加央包的馅更是独家特制，为了不让加央冷却后成团，他们可是经过了多次的挫折后研究而成，一次制做就是120粒鸡蛋，吃后回味无穷。

另一种花生包，花生够爽脆可口而不易散开。菜包的馅料以沙葛为主，李太太说：「沙葛不能切的太细，这样才有口感。」

六种口味各异的包点赢得口碑，你怎能错过海友兴包点呢？

Pau Powers In The Countryside
Much of Tanjong Sepat’s land is utilized on agriculture, especially for growing crops or rearing livestock. Its close proximity to the sea, Tanjong Sepat’s cuisine features a lot of seafood. The many restaurants here are most famous for serving delicious seafood specialty dished. But Tanjong Sepat has been keeping a secret for a long time now, there is a quaint shop known as Hai Yew Heng, most popular for its range of hand-made Hainan paus.

The name synonymous with this dimsum snack has been a family business for over 40 years. Grandpa started the business and handed it to his son, Lee Ah Kiet. Senior Lee then passed the baton to son - Lee Chin Teck, who is the present boss. This is an outlet with a sense of history and continuity and we certainly had some expectations of hand-made paus. Well, it certainly tasted good and had a robust touch compared to those dainty Hong Kong version, country lass versus town lass.

Mr. Lee Chin Teck’s wife known as Madam Liew Sweet Fong, oversee the outlet’s operations and their joint efforts has attracted good business. Tourists come in droves and many Kuala Lumpur town locals make a detour here to enjoy these good snack. Mrs. Lee commented that in order to produce best seller paus, the fermentation of the dough and the preparation of filling are equally important. These tedious tasks are both done by her daily.

Hai Yew Heng sells a range of six different types of paus with their prices listed above. Each dough weight 70 grams and the filling has the same weight too. Steaming takes 10 to 20 minutes, depending on which variety is being steamed. Hand-made paus are not sticky to the bite but tastes really good, a wholesome delight.

Sang yoke pau has a filling of pork. Generally, they use the upper part meat of the hindleg. It is rather cumbersome as sinews and fats must be removed before slicing the meat into fine pieces. Next, a mixture of minced meat from the neck part is added in to provide a good bite.
Mooi choy paus are fashioned from preserved mooi choy and sliced pieces of pork. This is their signature pau and demand always oust production.

The beanpaste paus are made with a filling from green beans instead of red beans. These beans are soaked, ground and stir-fried with sugar over low heat for one hour till a nice sheen appears. The end result is a paste with no heavy taste.

Home-made kaya is used as the filling for kaya paus. Each steam of kaya results in a beat of 120 eggs. This is a secret recipe modified to give a correct consistency. The kaya does not turn into a gooey mass when the paus are cold.

Peanut paus are up to the marks. Vegetarian paus has yambean as the main ingredient. Mrs. Lee explained that to get a good crunch, the yambean must not be sliced too fine. It looses the texture.

We were literally immersed in all the paus that afternoon. And who else wouldn’t?