NISSIN NOODLES

Ive always loved nissin. Since young, i remember how my nanny qould wake me up by telling me she cooked either a packet of mee goreng, a cup of Nissin spicy seafood or seafood tomyun noodles. Damn power. Greedy kid wpuld just wake up to eat! Hahaha

Recently, Nissin came up with a new rage of ramen noodles. Timely, my weekly Japan trips have come to an end and im missing my Ichiran ramen like mad. Im this close to going up for a weekend!

I tried the Hokkaido Miso Ramen and it was so yummy!!! Have u ever tried putting a whole blob of butter into your noodles?! OMG. heavenly. I added some japanese Char Siu, seaweed and eggs too.

Such pleasures in the convenience of my own home♡

Spicy Garlic Pork Belly ( Suan ni bai rou ) 蒜泥白肉

 

 I always tell people, if you haven tried a good 蒜泥白肉 (suan ni bai rou ), you haven't really lived your Chinese cuisine life to the fullest. This is one of my favorite sze chuan dishes of all time. Its crunchy cucumber slices, wrapped in thinly sliced pork belly thinly sliced, covered with a sweet salty and slight spicy garlic sauce. Oh the flavors that burst in your mouth. The texture of the soft meat and the crunchy refreshing cucumber simply comes together to create a beautiful love story.

Ingredients
300gs of pork belly ( 1 slab )
1 large cucumber
1 clove of chopped garlic
1tbsp vinegar
2tbsp sugar
1tbsp soy sauce
1tbsp sesame oil
1tsp cayenne pepper ( or chili flakes)

**You need to prepare the meat 1 day before by boiling the whole slab for 30mins. Remove, place on a place and use a transparent wrap to cover the meat. Place in the refrigerator overnight or at least 6 hours till thoroughly chilled and fats is all hardened.

Skin the cucumber, remove the seeds and cut it into little matchstick pieces. Soak them in a bowl of ice water. Ensure that your bowl is 50percent ice so the cucumber can absorb all the liquid and get super crunchy.

Take the pork belly out of the fridge and using a large knife of a slicer, slice the meat in long thin slices. wrap about 3 or 4 matchsticks of cucumbers and leave aside.

In a bowl, mix soy sauce, garlic, sugar vinegar, chili and sesame oil. Put garlic sauce over the meat and Voila!

Bon Appetite!

The Tutu Kueh Quest

We are hopeless..when we find something we like, we keep searching and searching..

When we came back, along we brought out Tutu kueh craving.

Tutu kueh, a seemingly easy to make, anytime of the day, perfect snack is made of rice flour and whatever filling you want. 

As a kid, we always got excited when there was a pasar malam just at the bottom of the hill on which my house stands. We always came back with bags full of goodies. Green and chewy tapioca cakes for my Nanay, colorful steam cakes for my elder sis, a packet of muah Chee for my second sis and a charred Taiwan sausage for me. What we always had in common was the tutu kueh. Fighting over how many pieces we should get or who should get the last piece. 

We always bought a mix of coconut and peanuts. Peanut being the more popular among us children and coconut for my Nanay. Sweet sweet memories.

Now, I like eating plain tutu. Occasionally, one or two brown sugar ones brings some sweetness into the picture but my plain wins hands down.

What makes a good tutu?

In my opinion, a non crumbly exterior that's slightly chewy with the hint of aroma from the pandan leave that it sits on top of perfects it.

People who like the filling would say, the coconut has to be noist and fragrant.

I believe they use to use Gula Melaka (coconut sugar) but nowadays, they've downgraded to the sad ol cane sugar..

Or the peanut has to be fresh and not soggy.

I had forgotten all about my tutu kueh until S's adamant insistence that we find it left us options of 

driving out  20 minutes away just to find this white little cloud of yummines, we found some...

I will keep updating this list as we try more and more stalls..

Here begins, the eternal search of the best tutu.

1. Heartland Mall, Kovan

The nice auntie here, always mixes up our orders. We bought from her 3 times in a row and twice, some coconut replaced the peanut tutu we ordered. Haha but she's a kind lady who always offers to remake them for us but we enjoy whatever so we usually decline.

Sometimes she will add one extra ugly one in the pack just cause it's not perfect.

Tutu kueh wise, I love hers. The skin is nice and chewy as it should be and she always makes them fresh so eating them piping hot, we get the pandan aroma that comes form the relation of the hot tutu and the pandan leaves.

9/10

2. AMK hub

We bought all plain ones so I don't know about their filling. As much as the auntie did make it fresh on the spot for us, I was left unfazzled by the crumbling of the tutu kueh. It was not packed enough and kept falling apart. Being this way always made it melt off in the mouth unlike the chewy exterior it's suppose to have. Very upsetting tutu in my opinion...

4/10

3. Queensway Shopping Center

This supposedly famous tutu shop was very disappointing. The skin was made too thin that the fillings peeked out from the supposedly snow white skin. Also, of all the 10 that i bought. 5 fell apart. 

The flour was not packed together enough to keep the tutu in shape. I was told however, that i had gotten from the wrong tutu shop in Queensway as there were 2 shops there. one upstairs and one downstairs. I went to the first floor one TWICE and it failed the basic tutu test. The next time, i will head to the second floor one. Stay tuned.

3/10

update 13/11/2015

i finally went to Queensway second floor for the tutu kueh,

the shop looks more purportedly famous.

it was 3 for 2 dollars for the plain ones.

Thats quite expensive..

and it was so dry and hard.

very very disappointing.

the skin felt dry and when you bit it,

its so hard and the flour isn't smooth at all, 

it was rough and crumbly.

disappointing.

2/10

4. Yishun Pasir Malam ( temporary fixture )

After being spoiled by the thick made in shops tutu, trying the pasir malam tutu taught me one thing. You pay for what you get. Pasir Malam tutu is very thin IMO. maybe two if these tutus make one solid shop tutu. They are also less particular about the flour they use. So if you're not fussy, this can act as a taster tutu

4/10

Best bacon garlic mashed potato

Mashed potatoes are so versatile.

They can be a compliment to a dish or eat it by itself.

Breakfast, lunch or dinner. It simply goes:)

I love the taste of bacon and usually melt them so the whole bowl of potato is thoroughly seasoned.

A tip.

Mash the potatoes while it's hot so the garlic slightly cooks.

Ingredients

5 large russet potatoes

1 tbsp chopped garlic

5 strips of streaky bacon

5 tbsp butter

Scrub the potatoes clean an boil them in a pot of water for about 20 minutes or till they split slightly.

Cut the bacon into small pieces.

Put the bacon in a pan over low heat.

Let the fat slowly melt off until they shrink.

In a large bowl, put potatoes, bacon with all the melted fat, butter, garlic.

Mash the potatoes and season with salt to taste.

Bon Appetite!

Salted Egg Pork Ribs

The first time i ate salted egg sauce, i fell in love with it.

Absolutely fell in love.

The sweet, salty, fragrant and spicy balance of the sauce coating the meat was like heaven in my mouth.

i looked at the sauce and thought to myself, it can't be THAT difficult.

So i bought myself a tray of salted eggs and tried.

The results was wonderful.

It was so easy to do yet tasted so good.

I mad a litre of the sauce and out it in the fridge for emergency uses.

It was quick and delicious.
Its so easy to make, its practically idiot proof!
I used Green curry paste cause i am not able to get curry leaves or chili paid here.
You can easily substitute it to ( 2 chili padi and a stalk of curry leaves) it all tastes perfect

Ingredients
300gs pork ribs boneless
1 tbsp soy sauce
1tsp fish sauce
1 tbsp corn starch
4 boiled salted egg yolks
1 tbsp green curry paste
1/4 cup of milk
2 tbsp condensed milk
70gs of butter
Spinkle of salt

Cut the meat into bite sized pieces and marinade with soy sauce, fish sauce and corn flour.
Pan/ deep fry the meat until golden and leave aside to cool.
Over high heat, fry the green curry paste gently with butter.
( if you are using curry leaves and Chili Padi, let butter melt first )
Mash the egg yolks in milk and pour mixture into butter and stir.
Add condensed milk and salt to taste.
When sauce thickens, add the pork in and coat with sauce.
Serve!

Bon Appetite!

Fried Hokkien Mee

So in the Previous recipe, i cooked Prawn noodles.
What do you do when there is left over and do not want to eat the exact same food all over again?
You can use it to Fry Hokkien Noodles!
This recipe can be Substituted with Pork Broth if you are simply cooking this dish alone and not using Prawn noodle Leftovers!
I usually use boiling water to wash my beansprouts to rid that raw taste it has that could affect the taste of the food I'm cooking.
I used a photo i found online as again, it was all snapped up before i could snap a photo.
This pretty picture is apparently taken by someone with the name Audrey?
haha as seen on the bottom left corner.

Ingredients
1/2  packet Yellow noodles ( blanched )
1/2  packet white noodles ( blanched )
10 Boiled and peeled prawns
10 slices of Boiled And sliced pork ( about 100gs )
10gs Pork Lard
a handful of Bean sprouts ( lightly washed in Boiling water )
1 tsp chopped garlic
2 tbsp Fish sauce
1 tbsp Soy Sauce
100ml Prawn stock / Flavoured Pork Broth
4 Large Eggs

Over High heat, fry Pork Lard until golden and remove pork lard and leave aside.
Using the hot Oil from the lard, fry garlic until slightly fragrant and add noodles.
Stir well and add fish sauce and soy sauce. Using a Large cover, covert the noodles and let simmer for about 1 minute.
Push the noodles aside leaving some space on the side an scramble fry 2 eggs and stir into noodles.
Add Prawn stock and cover again for another 1 minute.
The noodles should be slightly soupy by now, Add beansprouts, prawns and pork,
stir well.
Beat remaining 2 eggs in a bowl and pour into noodles and switch off the fire.
The noodles should be slightly soupy when served. you can add and reduce stock as you wish according to evaporation rate.
Serve.

Bon Appetite!

Prawn Mee Soup, 虾面

We had this pack of Prawn Mee Paste which is suppose to give us instant Prawn Mee and i was suppose to use it.

So we went out to buy our prawns, pork and noodles.

I remember every time my mom cooks prawn mee, the fragrance would float and fill the whole kitchen from the back where she fries stuff.

I vaguely remember hows she prepares the ingredients for the soup and i decided to try.

Right before i was due to put the pre-made paste into the soup, i taste my own broth and it tasted amazing. The whole house was filled with the sweet smell of the pork and prawn broth.

My neighbor even stood outside my door asking for a plate cause i kep the door open to air the house but the smell floated over. hahaha

Ingredients
500gs Fresh Prawns with shell
250gs Pork Shoulder
250gs Pork Bones
2 Pieces of Fish Cake
1 Clove Garlic
1 Medium sized Rock Sugar
1 packet Yellow Noodles
1 packet Fried shallot oil
Pink Himalayan Salt

Boil a pot of water and when boiling, blanch prawns and keep the water.
Remove and peel, keep the shells aside.
Slit prawns into half and remove the tread at the back of the prawn.
Smash garlic keeping the skin on.
Over high fire, fry prawn shells and smashed garlic until slightly charred and very fragrant.
Put pork bones, pork shoulder and fried prawn shells and garlic back into the pot of water and boil.
in 20 minutes take out the Pork should and leave aside to cool. Slice the pork and leave aside.
Keep the soup boiling for about 2 hours.
Lightly boil fish cake in the soup and also leave aside to cool and slice.
Add Rock sugar and desired amounts of salt.
Blanch noodles in separate pot of boiling water.
Put noodles, Prawns, and fishcake then pour soup over and serve!

Bon Appetite!

PS: if you cannot finish the soup, you can use it to Fry Hokkien Noodles! Recipe up next!

Braised Pork Belly, Hong Shao Rou ( 红烧肉 )

After a month hiatus, i came back to Tucson ready and excited with many dishes in my head to try.
I started with Hong Shao Rou. i don't know if its fortunate or unfortunate what it was all snapped up before i managed to take a photo.
I snagged one off the web. But i will be cooking the dish again this week cause we simply can't get enough of it.
The melty fats in fragrant sauce simply makes one's day.
I initially thought it would be difficult to make but really, this is as simple as it gets.
Or maybe i just simplify everything.
Remember! don't throw the sauce after your done with the meat. You can always hard boil eggs and let it sit in the sauce for some nice Lu Dan ( braised egg ) !

Ingredients
300gs Pork Belly
1 packet Tau pok
2 Star Anise
1 piece dried chili
1 Cinnamon stick
1 Bay leave
1 Clove of garlic
5 Tbsp Dark Soy Sauce
2 Tbsp soy sauce
1/2 cup shaoxing wine
1/4 cup White cane sugar
500ml Water
Salt to taste

Boil a pot of water and blanch pork belly.
Cut the Pork belly into bite size pieces.
Cut all the Taupoks into Halves.
In a large pot over high heart, cook the sugar but stirring constantly to prevent charring.
When all sugar is melted and starts to caramelize,
add  shaoxing wine and stir until Sugar dissolves.
Add pork, taupok, star anise, dried chili, cinnamon stick, bay leave, garlic, dark and light soy sauce.
Add 250ml of water and let it simmer 2 hours on medium heat.
Add water as needed to prevent from drying out.
Simmer as long as u wish. I like to keep it on the heat for a few hours to ensure the fats melt in the mouth when eaten.

Bon Appetite!

Roast Pork Belly 烧肉 or Siu Yuk ( Sioba )

I've not always been a fan of shaorou until i found maxwell.

I used to only love charsiew rice but my mom would always buy me Cha For ( char siew and sioba ).

The ones she use to get me weren't crispy as it should be.

so i never thought much of it until...

Maxwell happened and until today, The shao rou uncle at maxwell is my friend.

He's always very kind to me ever since i was working near maxwell then and ate there almost everyday, thus becoming really fat.

Anyway, since I'm always out of the country so much, what i always miss is local food.

All my shaorou and charsiew, meepok, chicken rice.... ahhh food heaven.

Being so far for so long, i can't beat cravings so what can i do to fulfill them but to make them.

I attempted this from an online video i saw, tweaked it a little and voila.

Perfection.

Light crunchy skin, soft juicy insides with a flavorful skin.

A recipe you shouldn't miss.

Serves 4

Ingredients
500g pork belly
1 tbsp five spice powder
1 tsp Salt
1 tsp pepper

for the skin
1 tsp salt
1 tsp apple cider vinegar

Wash the pork belly and pat it with a paper fowl REALLY DRY. This is important if not your pork belly will not crisp.
Mix the five spice powder, salt and pepper and rub it all around the bottom side of the belly avoiding the skin. Do not miss the sides as well.
Flip the pork around, Pat dry the skin once again and rub salt and vinegar mixture on skin.
Wrap with a cling wrap and keep overnight.
Do not throw away your vinegar mixture.
Preheat the oven to 350°F or 180°C.
Place meat on a parchment paper and bake skin down for 20 mins.
Flip the meat around and pat DRY.
Using a fork or bake needle, pierce as many holes in the skin..
The more holes you pierce, the lighter the skin will be. But do not pierce too hard. you only want to have holes on the skin and not the entire meat.
Using a paper fowl, pat dry the meat again and spread vinegar mixture over.
Bake for 20 minutes
Repeat this process again.
Now, turning up the Oven to 450°F or 230°C.
Repeat the process of patting dry the meat, piercing the skin and glazing with vinegar mixture.
Place the meat on the upper rack nearest to the top heat for another 20 minutes.
By now, the skin should be starting to blister.
Repeat this step one more time until the skin is all crispy and gold.
Do not be afraid to let it char a little. You can scrap off the char.
Using a large knife, chop skin down to avoid cracking the skin.
Serve.

Bon Appetite!

Hainanese Chicken Rice

How how on earth can i ever miss out on making this honourary dish.
The love of my father and my boyfriend.
Both of whom can eat it for three meals a day, seven days a week.
To the point it drives my mother crazy and away from this simple yet tantalizing dish.
I have to say, to me, the most important part is cooking the rice, to perfection where every grain is coated with the natural oils and flavour of the chicken and each grain is simply, perfect.
i've always been the cook that knows how to cook all my dishes but the rice.
However to make this dish, i actually practiced a few times to simply, get it right.
i will update the exact measurements for the cooking of the rice and the chili as we go along but today, lets focus on the chicken and the soup. I use organic chicken stock as i only use chicken thighs here but it works perfectly with any other chicken stock or even better, with real chicken bones ( which i am unable to get here )

serves 4

 Ingredients
4 chicken leg quarters
1L organic chicken broth
300ml water
1 piece of old ginger sliced thickly (ginger about 4cm x 3cm )
1 clove garlic, chopped
5 pandan leaves
4 tsp seasalt
3 tbsp shaoxing wine
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp olive oil
a dash of pepper
1 tsp maggie sauce ( optional but add a nice flavor to the chick sauce )
2 stalks spring onion
1 bunch of cilantro
2 cups of jasmine rice


Wash the chicken thighs and remove all the visible fat. do not throw the fat away as it is very important for rice cooking. From this, i usually am able to get from half a handful to a handful of chicken fat.
Sprinkle salt all over the chicken and rub in then set aside.
Cut both spring onions into two, separating the thick white bulb from the green tops and chop the green tops.
In a large pot on high heat, add olive oil, garlic and ginger, fry till fragrant and add chicken stock, water, 1 spring onion bulb, 2 tbsp shaoxing wine, 3 panda leaves that is tied in a knot and chicken pieces. when starting to boil, turn the heat down to medium. It should boil lightly and not over boil. Leave for 50 mins.
After 30 mins, in a pan over high heat fry the chicken fat, 1 tsp of garlic and one 2mm thick slice of ginger until the fragrant, add the rice and ensure ever grain is covered in chicken fat. Put the rice in a rice cooker, add the stalk of spring onion bulb together with the remaining 2 panda leaves, also in a knot and scoop the chicken broth into the rice cooker. Cook the rice.
After 50 minutes, remove the chicken from the boiling broth and dunk immediately into a bowl of ice water. Leave for 5 minutes.
Meanwhile, in a sauce bowl, mix 1 tbsp shaoxing wine, 1 tbsp soy sauce, 1 tbsp sesame oil and maggie sauce.
Drain chicken and place nicely on a play and pour sauce mixture over it. Garnish with cilantro.
By now, the rice should be ready. Scoop the soup and sprinkle generously with spring onion tops.
Serve!

PS: i will update on the super important chili very soon but for the moment, buy a good bottle of it.

Bon Appetite!

Organic Kale Salad

I've been reading so much about Kale online that i had to incorporate it into my diet.
the scrunched up leaves make it so intimidating and i took a bite of the raw leaves and its taste disgusting.
But after reading of all its benefits, how can one omit it in their diets?
Full of antioxidants, vitamins and its anti-cancer properties are why nutritionists are all raving about this superfood.
But many a times, whats good for us, don't taste good.
I tried kale chips. usually batter in raw cashew coating and they're alright.
But as much as we try to deceive ourselves, the real taste from those chips, actually come from the seasoning and that delicious batter.
I needed to find a simple yet delicious way to eat this superfood and make everyone around me love it too.
So the search on google started.
I kept going till i imagined the taste of kale in my mouth reading the recipes and finally came up with one.
Its so simple, give yourself 5 minutes to prepare this.

Serves 2

Ingredients
1 bunch of kale
3 tsp organic apple cider vinegar
1 tsp soy sauce
1 tsp raw agave syrup
1 tsp toasted sesame seeds
a sprinkle of salt

Boil a pot of water and sprinkle some salt inside.
Cut the stalk center out of the kale.
Blench the kale leaves. They cook pretty fast so about 20 seconds would be good.
Strain and roughly cut.
Toss everything in a bowl and serve.

Bon appetite!

Tandoori Chicken

i've always loved my mom's tandoori for as long as i can remember.
its always so flavorful and the spices just fill your mouth like a perfect symphony.
When i was younger, i never thought that i could attempt it.
So many different kinds of spices. It just looked looked like something that was beyond me.
I remember how my yaya used to set up a small pot of charcoal at the back of my house to grill the perfectly marinated chicken and she would prepare a small bowl of already squeezed lemon juice for us to drizzle over.
so i finally attempted it and it is actually not as difficult as i thought!
I am very lucky to have a organic super market with all the spices in the world at my fingertips at reasonable prices too :)

So this Tandoori chicken is not like what you order when you eat at a typical indian restaurant.
Usually cooked in a clay oven or over a barbecue, i  bake mine for convenience and also cause i love to drizzle the sauce over my rice but then again, you can also barbecue it for that woody barbecue flavor.

serves 4

Ingredients
4 chicken leg quarters
1/2 medium onion
1 clove of garlic
1 tsp cayenne powder ( chili powder ) adjust according to how spicy you want it to be. i like it hot.
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp white pepper
2  tsp seasalt
1 cup unhomogenized plain yogurt
1 tsp olive oil
1 lemon squeezed

Wash the chicken and remove all excess fat. Flip the chicken over skin side down, make some cuts on the meat for the marinade to fully go into the chicken. Sprinkle 1tsp salt all over the chicken and rub into meat. Leave aside.
Chop garlic and dice the onions. In a pan, heat the oil on medium to high heat and fry the onion and garlic together until onions caramelize and you can smell the aroma.
put onion and garlic mixture in a big bowl together with  cayenne powder, turmeric, cumin, coriander, pepper, salt, 2tsp of lemon juice and yogurt. Mix well and add the chicken.
Cover it and let t sit for at least 3 hours or best, overnight.
Preheat the oven to 350°F or 180°C
On a parchment paper, place chicken nicely and keep some sauce.
Bake for 30mins or until you see slightly roasted at the edges.
add remaining sauce and bake for another 5 minutes.
Serve with lemon juice.

Bon appetite!

Cilantro Salted Egg Salad

So, Chinese new year have just passed. we had a mini celebration of Spicy Szechuan style Baked fish, steamboat and all the other auspiciously symbolical dishes. When many cooks are present in the house, what happens sometimes is you all double or in my case triple buy a veg. In my case, its Cilantro.
 While some people adore its aroma, some loathe it. Many times, this beautiful herb is used only as a garnish because of its strong aroma. But we definately will not be able to finish three whole bunches of cilantro if we're gonna use it as a garnish. So, i figured, i would try making a salad. With all that leftover ingredients i got in my fridge.

What an unexpected surprise i got. The salad, tasted SO amazing, i couldn't wait for lunch and finished it within 10mins of cooking. They always say, a cook hardly eats their own food. This, shows then. How amazing it taste.

Best thing about it? you don't have to be a great cook to do this. Its simple and amazing.




















Serves 1

Ingredients
1 medium sized tomato
a small bunch of cilantro ( put the tip of your index finger at the joint of your thumb bone. thats about it )
1 small onion
1/2 an salted egg white
1 tbsp organic apple cider vinegar
1 tsp sesame seeds
1 tsp extra virgin olive oil
1 tsp sesame oil
1 tsp organic raw agave syrup
1 tsp soy sauce


Dice the tomato, onion, salted egg and rough cut the cilantro in a bowl.
Pour over all the sauces and toss.
Sprinkle with sesame seeds and serve!

Bon Appetite!

Bak kwa 肉干

Being so far from home, we have to make everything from scratch.

We do not have the luxury to drive 10mins to the bakkwa shop to buy it for CNY.

In fact, i started making this because Shawn loves bakkwa so much, 

he keep this stash on his top shelf.

Anyway, i felt it was healthier making my own bakkwa cause at least i know whats inside.

Everything is laced with preservatives these days, its just better to make them ourselves.

Usually bakkwa is flame grilled but i do not have bbq stove here so i bake them. Trust me when i say they taste just as good but if you like the smokey flavor,  you can flame grill them at the final step after you glaze them.

Makes 8 slices

Ingredients

500g minced pork
150g brown sugar
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp mirin
3 tbsp shaoxing wine
2 tbsp five spice powder
3tbsp chili oil ( optional )
Honey for glazing


In a big bowl, mix everything together except honey. The honey will be used for glazing in the last step.
Keep mixing until the meat has a slight sticky texture.
Cover the meat using cling clingwrap and keep it refrigerated overnight.
Preheat the oven to 250°F or 120°C
On a parchment paper, spread the meat out in individual pieces of 10cm by 10cm.
I like them slightly thicker so i do not use a pin to roll it flat but if you do, cover it with a cling rap and roll it out.
for me, i just use a fork to  press and shape them.
put it in the oven for 10mins and then flip it over and bake for another 10mins.
( i like slightly juicier bakkwa but juicy means they don't keep so well. if you want them to keep longer, although they will definitely be finished within minutes of being ready.. bake them for 15mins on each side )
Glaze generously with honey.
At this stage, you can have them barbecued over a flame.
Turn the oven up to 500°F or 260°C
and bake for about 8minutes on each side or until slightly charred at the edges.

Happy Chinese New Year and

Bon Appetite!