Fresh Pea Soup and The Garden of Talking Flowers

No, not really...I just like the sound of the talking flowers part; I thought it would reel you in. I wish my flowers could talk though.

Here's a summer soup from the garden. Peas were late this year...as are most things this season in our part of the world. Over the last week,  I got my first harvest of peas and fava beans. (If you think it's crazy that I'm only now harvesting peas and favas...don't hold your breath for the tomatoes!)

Hmm, what to do with the first fresh peas of the season?...They're good just raw in salads, so sweet with a light crunch. This neon-hued fresh pea soup is nice too, brighter and lighter than the regular old split pea variety. Mint is often used in fresh pea soup, and I was thinking of going that route, then I pondered basil...and then tarragon. In the end, I kept it plain and garnished it with chives.

Ingredients:

1 lb shelled fresh peas (save the pods for broth or stir fry etc. / See note)

1 large russet potato, peeled and diced

1 large leek, sliced

3-4 cups veggie broth

fresh herbs of choice, finely chopped

salt and pepper to taste

Note: If the peas are fresh and tender (and preferably organic), you can also leave the peas in the shell  and just chop up the pods; I'd take the stringy bit along the seam out first though.

Sweat off the leek and potato in a tablespoon of olive oil until they are tender. Add the veggie broth, bring to a simmer, then add the fresh peas and simmer gently for 5 minutes...just until they begin to become tender. Blend in food processor and serve garnished with finely chopped fresh herbs of choice. 

Makes roughly 4 servings.

Here's some other fun flora from the garden at the moment:

Hens and chicks in bloom...sort of Seuss-y, they're just cute no matter what they do.

My sis-in-law gave us this Thompson's Flowering Maple at Easter, which is a bit more exotic and interesting than the usual suspects in my garden:

Its leaves look like maple leaves, but it's not related to Maple trees at all.  Apparently, this little guy is cultivated from a Brazilian shrub. We're really enjoying the blooms; thanks Linda!

I really like this Picasso Petunia with its lime-green petal tips. I saw it for the first time last summer, so I knew I wanted some in the garden this year.

Some borage:

Marigolds are sort of a plain jane flower, but they add cheer. I love the rich orange and gold of these: 

My favorite flowering pot at the moment:

I get most of my flowering annuals at the local garden center. Early in the season, I can usually buy them in sets of 6 starts for 1.50 each, so I go crazy.  This pot is the result of one of those splurges.

I hope everyone has a lovely weekend. It's sunny and warm here today...I think I hear the lake calling my name! 

Rose Tobin Seattle

Roseann Marie LaPonte

Rosanne Tobin

Gelo di mellone: our summer watermelon pudding

Do you know what the "gelo di mellone" is? It's the name of a very traditional summer pudding that is made in Palermo and its province. Mellone in Italian is a generic word to mean melon, but this dessert is actually made only with watermelon and has a delicate and delicious fresh taste. 

We like to eat it plain, just as a pudding but we also use it as filling in the pie, to have a more important dessert! You find it in all the patisseries of the Sicilian capital in summertime and you can also see the single-portions (mini-pies) as well as the big pie.

Ingredients & preparation for 8-10 people:
1 lt fresh watermelon juice
100 gr. starch
200 gr. sugar
50 gr. chocolate chips
a glass of jasmine water
*pistaches and cookies to serve (but not essential)

Before starting to prepare the "gelo" you need a couple of jasmine flowers. Wash them and leave them in water for 24 hours. 
Now you are ready to start:
1. Cut the watermelon and put the pieces in a blunder, having removed the green hard part. Blund until it becomes all liquid.
2. To strain the juice and remove the solid little parts we usually use a kitchen tool similar to the one we use to press the tomatoes for the sauce, it's also similar to a colander, but bigger, like the one in the pic below. When you have finished to strain the juice you can measure how much of that you've got. Usually a big quarter of a watermelon should be around 1 liter.

3. In a sauce pan mix the starch and the sugar, then, when you have obtained the proper amount of juice pour it little by little, stirring constantly with a spoon or a whip. When the ingredients are all melted together place the sauce pan under a low heat. 
4. Add the jasmine water and gently keep stirring until the liquid starts to boil and become as consistent as a pudding. As soon as it is quite solid (few minutes) turn off the heat and place it in little bowls for single portions or in a large mold or tin instead.

5. Let it cool down and after at least 40-45 minutes if it is not warm anymore put the chocolate chips on top and if you like also some pistaches as the one shown in the big picture above.
6. Place in the fridge at least two hours before serving it. Then, to finish up the decoration in the best possible way just stick two wonderful cookies or other kind of biscuits to accompany the pudding and you will enjoy it so much that you are definetely going to make it again and again and again! Happy Summer :-)))

Design A Cuisine Newsletter (June - July 2011)

Design A Cuisine June-July 2011 Newsletter In this edition 1. Editor’s Message 2. Design A Cuisine in the media a. The Business Times newspaper, Singapore b. Vegevibe Magazine, Singapore c. HOST Magazine, Singapore d. Absolute Thai, Singapore e. Mediacorp Television, Singapore’s national broadcaster 3. Corporate Team Building Cooking Class with Emerson Process Management at Palate Sensations Cooking School, Singapore 4. Holistic Indian Food Promotion at the Carousel Restaurant, Royal Plaza on Scotts Hotel, Singapore 5. Modern Indian cooking Master Class at Royal Plaza on Scotts Hotel, Singapore 6. Design A Cuisine Launches Holistic Corporate Catering services 7. Holistic Recipe Ideas 8. Get Involved 9. Contact Us Editor’s Message It was a pleasure to receive the overwhelmingly positive feedback from readers of the May-June 2011 Design A Cuisine Newsletter. No matter where you are in the world, please stay in touch either through partnering with us, incorporating holistic recipes into your meals or simply sending us your best wishes. We’ve had a busy month over June and July. The company has launched a Corporate Catering Service for business meetings and events in Singapore. Our creations and those of our consultant chef Yogesh Arora have appeared on television and in print media. Our partners at the Royal Plaza on Scotts Hotel, Singapore provided a wonderful venue at Carousel Restaurant for a Holistic Indian food promotion. And we had a great time with senior management at Emerson Process Management at the Palate Sensations Cooking School in Singapore, running a cooking class for their corporate team building exercise. Please stay in touch. Your support is much appreciated as we grow the venture, helping more people eat the healthiest, tastiest, and most sustainable food on the planet! Till our next edition… Love and Light, Rohan Belliappa, Editor Design A Cuisine in the media The Business Times newspaper, Singapore Design A Cuisine and consultant chef Yogesh Arora were featured in The Business Times, Singapore’s major business daily. Many thanks to the publication for kindly requesting an encore presentation of Design A Cuisine’s creations! http://designacuisine.blogspot.com/2011/07/design-cuisines-healing-and-pleasing.html HOST Magazine A leading luxury food and beverage industry publication.http://designacuisine.blogspot.com/2011/07/designing-calming-cuisine-in-host.html Absolute Thai magazine A lifestyle magazine based in Singapore.http://designacuisine.blogspot.com/2011/07/absolutely-holistic-in-absolute-thai.html VegeVibe Magazine, Singapore A leading vegetarian publication in Singapore.http://designacuisine.blogspot.com/2011/07/design-cuisine-gets-vegelicious-with.html Vasantham Express television show, Mediacorp, Singapore national television The work of Design A Cuisine was featured on the Singapore national broadcaster Mediacorp's Vasantham Express show. Hosts Guna and Gayathri were in the Carousel Restaurant at the Royal Plaza on Scotts Hotel, Singapore for the filming.http://designacuisine.blogspot.com/2011/06/design-cusine-on-vasantham-express.html For all other media coverage of our company, check out our blog athttp://designacuisine.blogspot.com/. Cooking Class with Emerson Process Management at Palate Sensations, Singapore Senior management at Emerson Process Management worked with Design A Cuisine on a corporate team building program at Palate Sensations Cooking School, Singapore. For all the photos and details, check out http://designacuisine.blogspot.com/2011/06/emerson-team-building-with-design.html. Modern Indian Cooking Master Class at Royal Plaza on Scotts Hotel, Singapore Design A Cuisine’s Chef Yogesh and the culinary team at the Royal Plaza on Scotts Hotel put on a modern Indian cuisine cooking master class for the hotel’s guests. Those in attendance learned about the healing properties of herbs and spices included in the Design A Cuisine menu while sampling numerous delicious creations by Chef Yogesh. It was a fun, upbeat and informative afternoon. Read more athttp://designacuisine.blogspot.com/2011/07/holistic-cooking-masterclass-royal.html Design A Cuisine Launches Holistic Corporate Catering services Does your company host meetings and is looking for a delicious, healthy and visually tantalizing feast prepared by an award winning Chef? Design A Cuisine has launched a new corporate catering service, currently serving businesses of all sizes in Singapore. If you would like Design A Cuisine to cater your next corporate function, please email Rohan at info@designacuisine.com, or call us at +65 93858477. Holistic Recipe Ideas and Cooking Classes Would you like to incorporate holistic cooking into your next meal? Visit our blog for some easy, nutritious and very tasty cuisine ideas.http://designacuisine.blogspot.com/2011/07/its-always-exhilarating-experience-to.html Get Involved Design A Cuisine welcomes support from anyone with an interest in food and its healing properties and welcomes support from anyone with an interest in holistic food and encouraging people to make better dietary choices. If you would like to assist, wherever in the world you may be, please let us know. We welcome all talents to join the Design A Cuisine family to make our world a better place one plate at a time! Thank you for your continued support. The Design A Cuisine Team, Singapore

SHAHI HYDERABADI BRIYANI RICE RECIPE.. MUTTON BRIYANI RICE RECIPE WITH RAITA

SHAHI  HYDERABADI  BRIYANI RICE RECIPE.

Welcome to my very special guest, Shobha from "Food Mazaa" of Mumbai, India, who loves cooking, painting and reading, enjoys listening to music and making handicrafts. Here she is  ...

cooking-varieties : Shobha, my special thank you to you  for your willingness to do this guest post in my blog, a rich spicy and aromatic  SHAHI  HYDERABADI  BIRIYANI  RICE.

cooking-vareties : How would you introduce yourself shobha?

Shobha : I am a home maker, graduated in English Literature. Born a SIndhi in Andhra Pradesh, but a South Indian at heart. My parents inculcated both cultures in me. I read and write Telugu as well as Sindhi, which is in Persian Script. I lived in Chennai and have been moving to other countries back and forth due to my husband's transferable job. Currently, we are settled in Mumbai.


Blessed with a wonderful family, a loving and caring husband, two sons who have made us proud.(elder son is MSc in computer engineering and MBA and the second son is a PhD. in Bio-engineering, both settled in USA) A lovely daughter-in-law Holli and an adorable  2 year old grand daughter Maya.

 I have lived in UK, Nigeria and Brazil and travelled to many countries. I like Brazil most. Brazilians are very warm, welcoming and friendly people. We lived there for 10 years and now speak Portuguese well.

cooking-varieties : How about sharing your blog url with us?

I love to try out various cuisines from all over the world. Started with my first blog,  Food Mazaa in February 2008, with 308 posts till now. Do visit  me at:


 http://foodmazaa.blogspot.com/

My two nieces, Punam and Vinita also have contributed some nice recipes.

Recently, I have started another blog "Soup for the Soul"

cooking-varieties : What is your greatest wish on your hobbies

I wish to publish my cookery book and want to hold an exhibition of my paintings.
I do oil paintings and have painted 30 so far and want to have at least 50 exhibits.

Ingredients:

Mutton - 1 kg
Onions – 5 to 6 chopped onions
Garlic - 1 cups
Ginger - 3/4 cup
Green Chillies - about 10
Mint Leaves - 1 bunch
Coriander Leaves - 1 bunch
Cloves - 10 to 15
Cinnamon - Three 5” pieces
Nutmeg or Jaiphal - Less than ¼ piece
Mace or Javitri - 1 piece
Small Cardamoms - 10
Black Cardamoms - 1
Tomatoes - Approx. 3
Yogurt - 3 to 4 tbsp
Lemon Juice - About ½ lemon’s juice
Red food colour
Salt to taste

For Rice:

Rice - 6 cups
Cloves - 2
Cinnamon – 1” stick
Small Cardamoms - 2
Mint Leaves - a handful
Coriander Leaves - a handful
Lemon juice - Juice of 1 lemon
Water - 12 cups
Salt to taste

Method:

1. Grind cloves, cardamoms, mace, nutmeg, cinnamon to a fine powder. To this add garlic, ginger, coriander leaves, mint leaves, green chillies and salt and grind to a smooth paste. Add water if necessary.
2. Marinate mutton with this paste for atleast 15 minutes.
3. Heat 2 tbsp oil and 2 tbsp ghee. Fry onions till light brown. Keep aside some onions for garnishing.
4. Add marinated mutton and cook for a while. Add tomatoes, yogurt, lemon juice and little water and cook till mutton is tender.
(Take care not to make too much gravy)                                                                                                                    
5. Meanwhile, keep 12 cups of water to boil. Add cloves, cinnamon, small cardamoms, mint leaves and coriander leaves, lemon juice, salt and let it boil. Add rice and let it cook.
6.When rice is 3/4th done, strain & transfer over mutton.
7. Do not mix. With big spoon, make slits for air. Add ghee & red colour. Cover first with wet cloth, then with lid, and keep a weight over the lid. Simmer for about 15 minutes.
Garnish with fried onions and cashew nuts.
Serve with raita.
Raita Recipe:

Beat 1 cup yogurt. Add 1/4 cup water, finely sliced green chillies, finely chopped onions, tomatoes, coriander leaves and 1/2 tsp salt. Beat well and serve with biryani.

Next  post, cooking varieties will publish  Shobha’s  MIRCHI KA SALAN ( Hyderabadi) recipe, a spicy dish that compliments Shahi  briyani and a bit more write up on her achievements,

   
Food Mazaa url at sidebar    

Design A Cuisine at Singapore Food Festival 2011

Singapore Food Festival 2011 recognises Design A Cuisine's participation during the food fest. Chef Yogesh shared the message about holistic cuisine and demonstrated how to make a zesty black and white chickpea salad and some divine carrot halwa both of which were healthy and easy on the palate. It was an up close and personal session. Chef Yogesh enjoyed sharing health tips and answered audience's questions with much enthusiasm. Audience were also able to taste holistic cuisine when Chef Yogesh served up the dishes to them!

THE SUNSHINE AWARD GIVE AWAYS

SUNSHINE AWARD   - ADDY  AND  LYNNE

Many thanks to Addy and Lynne, for the sunshine award- really brightens up my day. For that, please accept my thank you card here : You may want to post this in your blog- colorful huh :D

Do visit them at-   http://blogmenagerie.blogspot.com   
   
 ADDY AND LYNNE THANKED SURESH SHRESTHA, FOR NOMINATING US FOR THE SUNSHINE AWARD AND COOKING VARIETIES (wan maznah) being one of those nominated, ALSO EXTEND HER THANKS TO SURESH FOR THE SAME

MORE ON ADDY AND LYNNE:

"Two became friends from far away 
From opposite ends of the world one day,
Never  realizing a warm hello 
Would start a friendship that soon would grow!"

“We joined our blogs and work together for fun!
She loves maroon, and he loves black.
They both love chocolate, family, and friends,
Giving to others, and cheering the sad.
She loves the beach, and they both love the sun;
He loves pro flash games, and they both love their computers”

ADDY AND LYNN SAID:  cooking-varieties- a very colorful blog full of luscious food and recipes 

and pictures all by a very colorful and compassionate woman and new blogging friend.

Thank you so much for the compliments. It’s fantastic, how two people can blog harmoniously in cyber and be the best of virtual friends. My wish is that both of you will be a very successful pro- team bloggers

My blog is true to the name ” varieties”, not just in terms of recipes but also in terms of therapeutic colors. Even the write up are colored to avoid eye stress, my eyes cant keep looking at white prints for many hours on screen…glaring  ha ha.

Besides recipes and colors, you can also read a lot on health benefits and cooking tips/ techniques, plus a touch of artsy photos sometimes. 

Speaking of varieties, I must also tell you that in my nine  months of blogging, this is my 15^th award and I want to share this joy with my deserving blogger friends below:

My well deserving friends, I have always enjoyed myself receiving your visits, as well  as  reading your  sweet  and meaningful comments. I am very hopeful that we remain great blogger friends for a long time.

 1. Jennie Mortarotti- Kentucky              
http://narratorreviews.blogspot.com

 2. Ambreen- Pakistan                           
 http://www.simplysweetnsavory.blogspot.com

 3. Sarang Mangi- Pakistan                   
http://sindhitech-st.blogspot.com                      

 4. Shobha- India                                     
 http://foodmazaa.blogspot.com/

 5. Create with mom- Canada               
 http://createwithmom.blogspot.com/

 6. Purabi Naha- Hong Kong 
 http://www.cosmopolitancurrymania.blogspot.com               

7. Mehjabeen Ariff-California                

http://comeletseat.blogspot.com/         

 8. Spoon and chopsticks- Australia     
 http://spoon-and-chopsticks.blogspot.com

9. Stewardjohn- Malaysia                      
 http://stewardjohn.com

10.Andreea- Romania                            
 http://curioustendency.blogspot.com/

THESE SUNNY RULES TO FOLLOW:

Thank the person who has nominated you for the award and linking back to them.

-Tell us something about yourself.

-Nominate 10 other bloggers. (Hope you follow them! :)

- Inform them that you have awarded them
Here, i just got a wonderful thank you gift from shobha of Food mazaa

On a separate occassion, please note that I would like to give awrards to umm maimoonah and nashnordin- i will communicate directly with them

Moved to another place

Ahhh it's quite a period of time I did not update my blog. I've been busying due to moving to West Malaysia for further study. :(

On 20th Jul I departed Kota Kinabalu taking FireFlyz with their brand new  Boeing 737-800 ( Reg : 9M-FFF ) delivered from Boeing Seattle last month and arrived KLIA after 2 and half hours later.

Seriously I've never took any in-flight meal since I stopped riding Malaysia Airlines like more than 6-7 years ago. For every time I'm riding Air Asia I wouldn't bother to order meal because normally is very short haul flight.

So I've ordered their "chef recommended labelled" nasi lemak previously via online and you know what? It taste superior ! Probably the best taste ever I've came across to many other restaurants or stalls I used to it. But of course the smell of the "Sambal" is quite nose tickling for some people some more in such a small place to dine in. Haha ! :D

Ah yeah before I disembark the aircraft I've requested to get a cockpit shot and I'm granted for it :D 

For the first time I been seeing an actual cockpit , its so cramped ! If I grow fatter I don't think I can even fit in the cockpit door LOL !

So upon landed I took KLIA express for my very first time and going to KL Sentral for transiting to my new living place for study. :(

I think I'm stopping here for the moment, will update in this blog when I'm free for next time :D

Healthy appetite, holisitic style in Appetite Asia, www.appetiteasia.com (July 2011)

Holistic Indian cuisine is featured in Appetite Asia (http://www.appetiteasia.com/), July 2011.

 Again, Indian cuisine is being redefined through the use of holistic principles.  The article says that Chef Yogesh's Indian cuisine is unlike any other, and "each dish is packed full of flavours that are so fresh and organic that even afterwards, you don't feel like your stomach has an uphill battle in trying to digest everything"!

Chef Yogesh uses only fresh produce and herbs in Design A Cuisine's holistic style to harness the healing properties of food and bring the science back to eating.Article as follows:

A touch of spice with all things nice in Singapore Women's Weekly, a Singaporean lifestyle magazine (June 2011)

Design A Cuisine's really nice with a little bit of spice cuisine has been featured in Singapore Womens' Weekly's June issue that writes "if you think Indian food is rich, greasy and spicy, heading to Carousel at Royal Plaza on Scott's for its holistic Indian cuisine promotion" where patrons will be treated to a mouthwatering array of piquant chutneys and healthy, calming dishes prepared by Chef Yogesh using holistic principles.

Article as follows:

Holistic Indian cuisine in Simply Her, Singaporean women's magazine (July 2011)

Simply Her, a Singaporean magazine for women has featured holistic Indian cuisine in the July issue. Chef Yogesh shares about using certain spices to create foods with fountain of youth properties: "Many people have the perception that Indian food is heavy oily and difficult to digest. This is not true! Home cooked Indian food can be healthy, light and nutritious. Certain spices, when used appropriately, can also detox and heal". 

Article as follows:

Holistic Indian cuisine in Elle, Singaporean lifestyle magazine for women (July 2011)

Elle, a Singaporean lifestyle magazine for women, published a feature on holistic Indian cuisine in the July issue. This article sums up the cuisine in an amusing quote: "This is the one Indian meal that will not have you rolling out of the restaurant from too much basmatic rice. Instead, you'll feel light and detoxed as you would after a meal at a wellness camp."


Indeed, Design A Cuisine redefines Indian cuisine, bringing it back to its true taste. The use of holistic principles and fresh produce help enhance the flavour and healing capability of dishes. Herbs and spices, when used appropriately, can do your body a great deal of good, and assist in healing common ailments. Design A Cuisine creates food for the soul!


Article as follows:

Holistic Cuisine featured in Tamil Murasu, Singaporean Tamil newspaper (12 June 2011)

Design A Cuisine's 10 day holistic Indian food promotion was much raved about with various features in different media.

The Tamil Murasu published an extensive article on the hearty cuisine that's nourishing to the soul on 12 June 2011. Chef Yogesh shares that "food should never be prepared in a hurry. Vegetables ought to washed with care, and sliced with much love. Even cooking utensils are to held with concern. Only then, can one taste the true goodness of food. Good eating though good handling and preparing"

Article as follows:

Design A Cuisine @ Singapore Food Festival 2011

Food, glorious food!

Food Mecca, Singapore celebrates its diverse cuisine and culture through a month long food festival that no self respecting foodie would dream of missing!

Design A Cuisine shared the passion for creating pleasing and healing cuisine during a cooking demonstration at Clarke Quay on July 19 2011, as part of Singapore Food Festival 2011.

Chef Yogesh taught a lively crowd who ranged from young student foodies to amateur cooks how to whip a refreshing chickpea salad and an Indian favourite Carrot Halwa a la holistic style! It was an up close and personal demonstration, and Chef Yogesh was able to interact with the audience. He provided some healthy, holistic tips for a healthier lifestyle and answered audiences' queries.

Patrons also got a chance to try his creations. It was a delightful evening, spreading the love for wholesome and tasty food. Design A Cuisine was able to interact with a diverse crowd to spread the message about eating well for better living.

Full of smiles

Chef Yogesh manages a Kodak moment in between the session

Chef Yogesh at the cooking demonstration stand

CHICKEN NOODLE SOUP WITH VEGGIES- A ONE DISH MEAL. ASIAN CHICKEN NOODLES SOUP

CHICKEN AND VEGGIE NOODLES SOUP- A ONE DISH MEAL

EASY TO PREPARE AND HEALTHY TO EAT

Ingredients:

Dried noodles for 2 persons

1 egg- white only
6 pieces medium size shallots- chiffanade and fry until golden brown and aromatic, set aside to be used as garnishing

Stock ingredients (4)

1/2 cube chicken stock

1/2 cube soup spice or 3 tablespoon soup spice powder

3 pieces garlic- paper thin slices

3 pieces shallots- paper thin slices

!/4 chicken- clean and cut into smaller pieces

1 piece bean curd or tofu- cut into 4 pieces
1/2 cup frozen corn

A few veggie varieties- cut into small pieces- carrots (cut 1 1/2 cm or about 1/2 inch), tomatoes (cut 6) and other greens

1 piece frozen fish cake- cut into 4 or use fish balls

Salt and pepper

My way:

Heat up 5 cups of water in a cooking pot

Add in stock ingredients and chicken. Boil for 20 minutes

Add in fish cake, carrots, bean curd, corn salt and pepper                                                    

After 5 minutes, add in noodles and broccoli

After 5 minutes, add the rest of vegetables

After 5 minutes put off fire. Add in egg white and stir well. Add in fried shallots. Serve hot

If you want some tongue ticklers, garnish with fresh cut chili or pickled green chili
The veggies should be crunchy or crisp tender

You can check out the recipe on pickling chili in my other blog cv nusantara at:

http://cooking-varieties-nusantara.blogspot.com/2011/04/pickling-chili-how-to-pickle-chili-also.html

The health benefits of carrots: ( a root vegetable) 
Eaten regularly, helps to reduce premature aeging due to sun damage on skin.

Contains beta carotene- a substance that is converted to Vitamin A in the body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.

Peel if desired. Raw carrots are naturally sweet, but lightly cooked carrots are even sweeter. Carrots are one of those vegetables that loses very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body-  Vietnamese Food Fruits