Bulletin Food and Cake

Archive for June, 2010

In Korea, there are several types of food that had connections with the life of antiquity (the kingdom). There are foods that formerly enjoyed only by royal families, there is also the only devoured by the public at large. But for sure, this time, there is one particular food that is really well liked by people who are executives and even unemployed. Its name is Jajangmyeon food (black noodles). It was said that the noodles was introduced by Chinese citizens who came to South Korea and sold limited for Chinese people only. However, over time, this noodle Koreans began to rage.

At the other they are also trying the rice mixed with vegetables, cooked egg, tuna or other fish, Bibimbab to answer their curiosity towards Korean food they had ever seen at the soap operas.

Korean food can be categorized into healthy foods because the ingredients and how it is cooked that is far from causing diseases like cholesterol.

Korean food is rich in the soup variant and do not contain coconut milk or a lot of fat and quite a lot that is fermented. So it is very healthy.

Recently, I finished reading the twilight saga series. I know it is somewhat overdue. Though, I would state my opinion. The ending is not as much as satisfying to me. It seems that the author only try to stretch the story long. Moreover, the part where Jacob Black finally got imprinted with Bella’s daughter; Renesme, to me it is too hard-pressed. I mean, what is the big deal if you can not get your crush? Why one should have to be with someone who looks a lot like our crush; even worse, her daughter!

All of this idea makes me think about something funny. Why the vampire representation must be made superior, with their beauty grace and super power? It is not like I am a Twilight Series hater. It is just my humorous thought. What if those vampires pictured with loosing teeth?

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At the Ben Thanh Market in Saigon, you can find Bun Bo Hue. What kind of food which is served there?

Hue is the name of a region in the central part of Vietnam. Bun Bo is beef mihun. So, Bun Bo Hue means beef mihun from the Hue region. In the shop there is an explanation that this gravy beef mihun follow Dong Son in the culinary traditions of the past. Though in general use the meat of cows, this food is often mixed with kikil or meat from the pig knee.

The mihun is rather wide, flat, and made from rice – like kuetiauw. The sauce is quite spicy – though can be specially ordered if do not like spicy – with a kick from the sour taste of lime and lemongrass which is strong enough, and herbaceous taste complicated. In this shop, was once the sauce is wearing some kind of frustration. On the table is also available to add piquancy ly sauce and the sauce is too salty.

Boiled beef with herbs, and sliced thinly. Meat can be individually selected enhancements. There kikil pigs, there is also oxtail. If you miss oxtail soup, Bun Bo Hue shop is a place to relieve homesickness. Sometimes there is also a shop that provides the blood of the cow / pig steamed, diced, and fried.

Similar to the Vietnamese noodle typical, bun bo also served with sliced chili and coriander leaves, In general, the soup bun bo is more tasty and more seasoned when compared to the pho broth.

In these stalls I also had the chance to taste some typical side dishes of Hue. The first is Bánh nam. It looks like a thin Pepes wide, made of rice flour with chopped shrimp. In terms of texture and flavor, shrimp-like Cong fan who often present at the dim sum dishes.

Anything else Bánh bot loc, it looks like Bánh nam, but the contents of starch with minced pork. Another dish you can taste is chao tom, which is wrapped shrimp skewers. Seasoned minced shrimp wrapped around on a piece of sugarcane. Chao tom served as an appetizer.

Besides Soon Heng, there are more Chinese restaurants in Singapore known with the fish head cooking. One is Xin Yuan Ji, Tan Quee Lan Street, approximately behind Bugis Junction. The diner is always crowded presents the curry fish head fish head and Nonya cooking.
Xin Yuan Ji opens his first outlet in a food court in People’s Park. After more popular, Xin Yuan Ji move the outlets to the place now, a standalone restaurant, in a prestigious area.
The bihuns are thick – like a field of vermicelli – cooked chewy. Broth is thin and crispy, without feeling greasy on the tongue and mouth. Crispy fried fish heads, without the excessive saltiness. Even pieces of neither fried fish heads, nor visible oil puddle in the clear broth. When you desire an intense sense of dressing, living adds sliced chili sauce and soy sauce are available. The waiter made a slip of paper where the bones of a magazine that folded to form a square container. Elegant approach to bone the fish head is not dropping slob at the table. Understandably, people in Singapore and Hong Kong do have a habit of throwing the bones scattered on the table.

Xin Ji Yuan is similar to a popular dish in Penang. The price is cheaper; the head of the fish were more bones than flesh. The difference is Xin Yuan Ji had two versions of the fish head noodles, which are: coconut milk with or without coconut milk.

If you do not like to eat bony fish heads, there are also available fried rice noodles with fish fillet without bones or thorns. Funny thing is, vermicelli fried fish is cheaper than the price actually made from fish heads. Apparently, the “scramble” to get the fish head is increasingly popular in Singapore to make a premium price. Fish head that is widely used is the snapper and grouper. Good for cooking is derived from a large fish with a minimum weight of three kilograms.

In addition to the Sin $ 6.50 fish head noodles, Xin Yuan Ji also popular with fish head curry snapper dish and cook snapper fish head Nonya. The latter is without coconut milk, not too spicy, with a sour taste of tomato is more prominent, and the vegetable is green beans to replace bindih (okra).

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