Bulletin Food and Cake

Posts Tagged ‘Cuisine’

Bulgogi is one of the most famous Korean foods. It is also one of roast beef dish of the most popular in Korea. It is made from prime beef cattle and frequently marinated with a mixture of soy sauce, sesame oil, pear juice, pepper, garlic, onion, green onion, wine, salt and sugar until two to four hours to improve the taste and tenderness.

In addition to beef, roast pork Korea also call as Dweji Bulgogi and roast chicken as Buldak even different ways and materials to each other. . But the name is often called Bulgogi beef roast.

Traditionally, Bulgogi is usually served with lettuce that used to wrap pieces of meat cooked with special sauce, rice and other dishes and eaten whole.
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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.

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).

Down the road along the streets of Ho Chi Minh City – a replacement of the city which was originally named Saigon – we seemed to realize that half the population of this town his job cooking and selling food, while the other half is the consumer.

Such traits also appeared in Bangkok and in several Indonesian cities. Selling food is a kind of business it seems that most people first think of any Asian. You see, everyone must eat, right?

However, traders class food vendors in Saigon and Bangkok so much more variety and types compared with what we see in Indonesia. In Indonesia, we often see a road filled with boiled and roasted corn sellers – all the same and rows. Or along the street all selling fried bananas.

In the cities of Thailand and Vietnam, the trafficker is smarter to understand diversity. In one short segment near Ben Thanh Market, for example, we easily find dozens of different types of food, seller fruit slices, corn on the cob, Carrot Cake, noodle soup, roasted corn, or baguette (French bread) with various contents (shrimp, beef, roast duck, etc.).

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