Healthy Food

Archive for May, 2010

Not far from Xin Yuan Ji, there are some Chinese restaurants that sell fish-head steamboat – Teochew food. Even along New Bridge Road up to Sultan Road, there are more restaurants that sell primarily on fish-head steamboat. At the end of Sultan Road, there are always abundant visitors, with tables and chairs arranged on the pavement.

One of the favorite places for fish-head steamboat is the G15 in a small alley near Geylang 15. In the G15, which many people particularly like is the sauce. Like eating habits in Chinese restaurants, head of the fish was not presented intact, but had been cut up so easily lifted with chopsticks. In addition to the fish pieces, there is also a piece of taro and vegetables. The portions are huge. The smallest portion with the price of Sin $ 20 alone was too much to eat together without rice. Understandably, taro is already a glut of carbohydrate sources.

Soy sauce and chopped chilies are provided only for dipping, while the sauce can be sucked out without additional condiments. Read the rest of this entry »

Food tells a lot about people and culture that wrap it. From the food we will see the Vietnamese farming culture from the vegetables used, or the fishing and breeding culture from the fish, and how to enjoy the aroma of food through-spice seasoning.

Pho Bo

Being in Saigon, you can enjoy the Pho at the intersection of Pham Ngu Lau and Cong Quynh streets. The Pho is delicious. Pho in the Quynh Pho stall is perfect: the sauce is fragrant, tender flesh, and the slippery rice noodles are delicious. Moreover if accompanied by Vietnamese black coffee.

Bánh Mi

As a former French colony, baguette becomes very commonplace as a breakfast menu in the streets of Saigon, of course, because in Vietnam, even the baguette uses rice flour. Bánh Mi can be bought at sidewalk street Pham ngu Lau, and exactly like Vietnam in a loaf of bread because it includes all the typical things there: the Vietnam bacon, cilantro, coriander, lemongrass, fresh vegetables, and fish sauce.

Bánh Cuon

After tired of walking down the streets of Saigon, you can taste authentic Bánh Cuon at the Huang Lai restaurant. The skin is almost transparent and it is made with rice flour, and filled with vermicelli, shrimp stew, fragrant cilantro, and fresh lemongrass.

Rice seems to be an important part of the nation of Vietnam. Read the rest of this entry »