Bulletin Food and Cake

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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).

Many colors, rich flavors, and involves feelings in the process of manufacture. That’s how Marcos Navarro describes Mexican culinary. Chef Marcos Navarro who trafficked indirectly from the Four Seasons Hotel Mexico is peeling the typical Mexican menu with traditional recipes serve to show the authenticity of flavors, during December 3 to 22 May 2010 at Seasons Cafe, Four Seasons Hotel Jakarta.

Travel can be initiated from the cactus salad which was fresh and became the appropriate opening, eating cactus-which flourished in Mexico-indeed unusual for citizens of Mexico.
“Cactus can be processed in different ways. Residence needles cut, split, and add salt and pepper, then to a barbecue. Or made juice, because trust is good for diabetics,” said Marco.

Furthermore, there are Duck enchiladas, recipes that use no other recipe his grandmother Navarro. Its uniqueness lays in the smear salsa enchiladas. Read the rest of this entry »