Showing posts with label Asian Seafood Dish. Show all posts
Showing posts with label Asian Seafood Dish. Show all posts

Monday 6 August 2012

Cook For Family - Our 3 Generations Cooking Together for the #CookForFamily Initiative

I am so thrilled to be among one of hundred bloggers who had being invited by Daniel, from Daniel's Food Diary to take part in this #CookForFamily initiative started by him. As we know, his main objective is to get more bloggers, and hopefully their fans and followers, to start cooking and having family bonding with their families.

As for myself, I always tried to cook at least 2 meals per days during weekdays and hopefully one on weekend, especially Sunday.  And to support this #CookForFamily initiative, even my 8 years old boy who often helps up in the kitchen (washing and cutting) also volunteer to cook simple dish for us.  Below you can see some of the shots and dishes that he had cooked under our supervision. Overall we had fun and laughter in the kitchen sharing our family bonding and cooking skill together which makes meal time a fun time too.


#CookForFamily


I love to have soup during my meals and I brew soup almost everyday. Out of all the different kinds of soup we usually had, herbal soup is one of our family favourite. Here I specially made this "Herbal Black Chicken Soup" for mum with added Dang Shen, Ginseng and Dried Longan to regulate blood chemistry, strengthen the body as well as circulate the Qi in the body.


(Serves: 4      | Preparation: 10 minutes        | Cooking: 60 minutes)

Ingredients:
1 Black Chicken (乌鸡) / Half Portion of Chicken (600g)
2 Pieces of Dried Ginseng(人渗)
5 Pieces of Dang Shen(党参), cut into halves
8 - 10 Pieces of Big Red Dates(红枣)
20g Dried Longan (龙眼干)
10g Wolfberries (枸杞)
1.8 Litres Boiling Water

Method:-
1. Rinse the dry herbs and set aside. Bring a pot of water to boil and blanch the prepared black chicken which had being trimmed and cleaned.

2. Meanwhile using a soup pot (i used a big claypot), bring 1.8 litres of water to boil and add in all the ingredients including the blanched black chicken.

3. When the mixture comes to boil again, lower the heat and simmer over the lowest heat for at least an hour (careful of the heat and don't let the soup dried up). Alternatively,

4. You can transfer the soup to a slow-cooker and cook it on AUTO mode for about 2 hours.

5. Serve warm before meal or at night before sleep. This soup has a natural sweetness due to the herbs used so usually I won't add in extra seasoning or salt.

Stir-fry Celery With Sea Cucumber is one of my favourite vegetable dish which mum always cooked for us. And here for the #CookForFamily post, she prepared this dish especially for me while I take care of the herbal soup section.


(Serves: 4        | Preparation: 10 minutes         | Cooking: 6 minutes)

Ingredients:
2 Sticks of Celery
1 Small Red Capsicum, sliced
5 Fresh Shiitake Mushroom, sliced
1 Packet of Sweet Peas
2 Pieces of Sea Cucumber, sliced
2 - 3 Slices of Ginger
Some Chicken Stock Powder for seasoning

Method:-
1. Using a vegetable peeler, remove the outer skin of the celery and cut it into thick slices. Set aside.

2. Saute ginger with 1/2 tablespoon of cooking oil till fragrant, add in celery and mushrooms, toss for a 30 seconds in the Happy Call Pan (HCP).

3. Next add in the remaining ingredients such as red capsicum, sweet peas and sea cucumber.

4. Add in the seasonings and give it a quick stir, cover the pan and let it simmer on low heat for 3 minutes.

5. Drizzle some cooking wine, stir to mix well and dish up to serve.


My little boy on the other hand also volunteer to join us with the #CookForFamily task where he marinated the chicken wings using Wokkingmum's "Grilled Chicken Wings with Fermented Beancurd" recipe. He choose this recipe because he knows that both grandma and I love fermented beancurd which we always had it with our porridge.

Recipe adapted from Wokkingmum website HERE.

(Make: 12 Chicken Wings    | Preparation: 5 minutes   | Cooking: 25 - 30 minutes)

Ingredients:
12 Chicken Wings, halved
2 Tablespoons of sauce from Fermented Beancurd
1.5 Pieced of Fermented Beancurd
1 Tablespoon Sugar
1 Teaspoon Cooking Wine


Method:-
1. Using the back of the spoon mashed fermented beancurd and mix it with the sauce.

2. Next stir in sugar till well mixed.

3. Marinate chicken wings with the mixture together with some cooking wine for at least an hour before cooking.

4. Arrange marinated chicken wings on baking tray which is lined with baking paper, grill in the preheated 220 Degree Celsius oven for about 25 - 30 minutes or chicken is cooked.


As mum love fish compared to meat, I always tried to incorporate at least 1 dish with fish whenever she comes over for dinner. Here we have a simple steamed fish dish using Threadfin fish head and ready pack Portuguese sauce. To success remember to get fresh fish head, steamed it to just done (do not over cooked), drizzle with some Portuguese sauce and steamed for another 1 minutes.


SOME OF THE MEALS WE COOKED IN JULY


All these photos (except the one with my boy doing cooking) are taken from my daily Instagram shots which I have shared online.






Any simple dish will bring a smile on your loved ones face. In fact it can be just a bowl of instant noodle with an egg or even simple ham and cheese sandwiches for breakfast. For me it is more of the thoughts, loves and bonding time together that counts rather than the expensive ingredients or time spent on preparing the meals.

Photo credited to Daniel from Daniel Food Diary

So from today onwards, let's start to prepare something simple for your family as as head start and don't use the excuse that you can't cook or u are too busy. I am sure frying an sunny egg or boiling a hard boiled egg that served with bread and beverages won't even take up more than 15 minutes of your time a day.

Friday 3 February 2012

Teochew Style Steamed White-spotted Rabbitfish

Pin It
Every year before and during Chinese New Year (CNY) period you would definitely be able to see this auspicious "White-spotted Rabbitfish(白肚鱼/拜年鱼)" available at all wet market fish stalls as well as the seafood sections at major supermarkets. These fish taste especially delicious during this season and they are also big in size and comes with roes that are particularly relished too.

Last year I have shared with you a similar Teochew style recipe known as "Pan-fried White Spotted Rabbitfish With Leeks"(recipe HERE) whereas for this year it would be the steamed version which consists similar ingredients.


TEOCHEW STYLE STEAMED WHITE-SPOTTED RABBITFISH


My dad used to cook this dish and according to my mum who taught me this recipe over our phone conservation, she mentioned that in order to maintain the texture and taste of the fish it would be good if I blanched it in boiling water before steaming. (in this case the fish is half cooked and it would not release so much water during steaming which will affect the texture of the meat)

So since I wanted to achieve what my dad used to cook for us, I follow my mum's suggestion and steps to dot and surprising it works well. My steamed white-spotted rabbitfish taste almost 90% like my childhood food. Now at least I have master another traditional food in our household which might comes in handy one of these days.


(serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
2 Large White-spotted Rabbitfish(白肚鱼/拜年鱼)
2 Stalks Chinese Leek, cut into diagonally sections
2 Slices of Ginger
3 Garlic Cloves, finely minced
1 Tablespoon of Oil
1/2 Tablespoon of Oyster Sauce
50ml Water


Method:-
1. Clean and rinse the fish, cut a diagonal slit on the fish(refer to the photo stated no. 1 above) to shorten cooking time.

2. Add water to about 1/4 level of the pan and bring it to boil before blanched the fish for about 20 seconds on each side. Remove, rinse, pat dry using kitchen paper towel. Stuff the ginger slice into the stomach area(to get ride of the fishy smell) of each individual fish and set aside on steaming plate.

3. Next saute minced garlic with oil till fragrant, add in leeks and continue to fry for another 20 seconds, before adding in the oyster sauce and water.

4. Simmer the mixture over low heat for another 1 minute or so, remove and drizzle it evenly on top of the prepared fish.

5. Prepare a steamer with boiling water and steam the fish for about 7 minutes or till fish is cooked through. (can take reference from the eyes which would turn white and puffed out) Serve immediately with steamed rice or porridge.


Chinese New Year is almost coming to the end on 06 February 2012(the fifteen day) and I would be submitting my last CNY dish Teochew Style Steamed White-spotted Rabbitfish to this month Aspiring Baker #15 - Auspicious Dishes for CNY (January 2012) that is hosted by Wen of Wen's Delight.

Have a great weekend everyone! Cheers! Can't wait for our Chinese New Year Steamboat Gathering with all my foodie friends tomorrow!!!!

Tuesday 3 January 2012

Joining the Happy Call craze - Bak Kwa, Stir-fry Choy Sum and Grilled Teriyaki Saba

Pin It
Bracing into a brand new Year, a good head start with healthy cooking and diet would be my aim for this 2012. As age is catching up we have to be more careful with the food we eat and the way it is prepared. So since two months back I have being trying to in cooperate more steamed and baked dishes such as at least two steamed fish per week and daily stir-fry/blanched green vegetables.

We also tried to cut down or replace fatty meat and high carbo stuffs to perhaps once a week or every two weeks. Sometime I think working in the kitchen is rather more difficult and hectic than working in the office. As we have to plan the daily menu, grab fresh ingredients and at the same time monitor the in take of food in order to create a healthy life-style which I think is not an easy job. In this post, I would love to share with you a new pan and a facebook group which I have discovered recently and I hope it might add some good tips to your kitchen pantry and meal planning too.

Actually I got to know Happy Call pressure pan(HPC) quite long ago through my mum as she is using it for cooking since 2 years back.  And since I have my own loyal brand of non-stick pan I didn't bother to find out more about Happy Call pan from mum and I also seldom use it in my daily cooking. It's only until recently that I bump into a Happy Call group(known as Munch Ministry) in facebook where the members use it to cook up a lot of delicious and effortless dishes then I realise the magic of this pan.

I have two sizes of Happy Call pressure pan - which are the Normal pan and Deep Ocher Pan both can be used for cooking, baking and steaming. Below are 3 quick and easy recipes using HCP which I hope you would find it useful if you do own a HCP too. (for your information this is not a advertorial post, it is only base on my personal view and sharing)


BAK KWA - BBQ PORK


Chinese New Year is barley about 3 weeks around the corner and everyone is busying with spring cleaning, storing up groceries and etc. Recently at the Happy Call facebook group where most of its members are using Happy Call pressure pan to make interesting snacks and pastries. And since Chinese New Year is approaching everyone is joining the craze to make Bak Kwa - BBQ Pork


Recipe adapted from Munch Ministry website, HERE.
(Make: 5 pieces | Preparation: 10 minutes | Cooking: 15 - 20 minutes)

Ingredients:
250g Minced Pork Meat
1 Tablespoon Maltose
1 Teaspoon Fish Sauce
1/2 Tablespoon Light Soy Sauce
1/4 Teaspoon Dark Soy Sauce
1/2 Tablespoon Cooking/Rose Wine
1 Teaspoon Red Glutinous Rice Lees
1/4 Teaspoon Five Spice Powder
2 Tablespoons Sugar


Method:-

1. Marinate the minced pork with the rest of the ingredients for about 30 minutes or more in the refrigerate.

2. Cut the baking paper according to the size of your Happy Call pan, set aside.

3. Spoon about 1 - 1 1/2 tablespoons of meat mixture on prepared baking paper, spread out thinly according to your preference. (refer to the photos above)


4. Preheat Happy Call pan (without oil) for 1 minute, place a sheet of the meat spread on the pan. Once the base is cooked, flip the meat over and slowly remove the baking paper.

5. On low heat continue to pan fry each side until cooked and a bit charred. Remove and repeat on another sheet of meat spread. (you can wipe the pan with paper kitchen towel in between to remove any burnt residue or stain )


Although ours is not as nicely done as compared to those commercial ones outside but this is indeed our 1st time making Bak Kwa at home and it is definitely something interesting.  At least we know what kind of ingredients is being used and we can to control the amount of sweetness and taste accordingly to our preference too. For more information and video on how to make Bak Kwa you can refer to the website at HERE.


STIR-FRY CHOY SUM


Using Happy Call pressure pan to stir-fry vegetables retain it's natural green and crunchy texture which our family loves.  And moreover the quick cooking due to the heat pressure enable food to cook faster and less hassle due to oil splashing and etc during cooking.

(serves: 4 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
1 Bunch of Baby Choy Sum, cut into sections
3 Fresh shiitakeMushroom, thickly sliced
3 Slices of Ginger
2 Clove of Garlics
1 Teaspoon of Oil
1 Teaspoon Knorr Hao Chi All-in-1 Seasoning 1 Teaspoon Cooking Wine



Method:-
1. Soak and rinse the vegetables at last twice before draining it well and set aside.

2. Preheat Happy Call pan for about 2 minutes, saute ginger, garlic cloves and mushroom with some oil for about 1 minute(pan closed and locked).

3. Open the pan, give the wilted mushroom a quick stir, evenly spread the drained vegetable on top. Cover the pan, locked and cook for 20 seconds before flipping the pan and cook another 20 seconds.(flipping the pan enables the dish to be evenly cooked)

4. Flip the pan over, open(red seal facing upwards) and drizzle some cooking wine and seasonings over the vegetables, give a quick stir and remove from pan.

5. To serve, top it with some fried shallot to enhance the flavour.


GRILLED TERIYAKI SABA


Finally at the 1st day 2012, I managed to spot fresh Saba fish at one of seafood stalls in my wet market. So without hesitate, I bought medium one to try out our favourite grilled Teriyaki Saba. Even though we love fish especially those pan-fried or grilled over stove but the stinky fishy smells always put me off cooking it until I discover this Happy Call pressure pan.


(serves: 2 | Preparation: 5 minutes | Cooking: 8 - 10 minutes)

Ingredients:
1 Medium Size Saba Fish, halves
Freshly Ground Salt and Pepper
2 Tablespoon Homemade/Bottled Teriyaki Sauce

Method:-
1. Rinse and pat dry the fish with kitchen paper towel. Lightly marinate it with some salt and pepper, set aside for 5 minutes.

2. Preheat Happy Call pan for 2 minutes on low heat. put in the fish as shown above. Cover, locked and cook for 3 minutes before flipping over and cook for another 3 - 4 minutes. (I cook on medium heat for the last 1 minute to get that golden brown and crispy skin)

3. Lastly flip the pan over open, evenly drizzle the teriyaki sauce over the fish and let it cook for 10 second on low heat.

4. Remove and serve with either rice or noodle.

As you can see from the photo above, Happy Call pressure pan can cooks meat and fish perfect leaving it with a moist and tender texture. This fish is cook for around 8 minutes and we love its juicy and soft texture which compared some dry ones sold in certain Japanese restaurants or food center. And moreover the most importantly fact is it reduce that stinky fishy smell when frying fish and as well minimize the greasy area around the stove.

For the next Happy Call post, I would try making some cakes/pastries which I hope I would be able to share my experience with you too.

Monday 12 September 2011

Celebrate Mid-Autumn Reunion with Swanson

Finally after about 2 months of preparation such as drafting, cooking, tasting and photoshoot on the dishes, my 1st set of Recipes booklet with "Swanson Clear Chicken Broth" is available at major supermarkets island wide. The launch of this Quick Meals by Swanson recipes is to enable consumers to cook up something fast and yet nutritious for the family during Mid-Autumn Reunionor anytime of the day.

In this recipes booklet it consists of 2 soup and 2 noodle dishes whereby I would share with you two of the related recipes that are available in the booklet such are:-

Sunday 21 August 2011

{Cook And Share A Pot Of Curry} Indian Fish Curry plus Prepacked Spice Paste Giveaway

About two weeks ago, I received a facebook invitation through friends regarding about this "Cook And Share A Pot Of Curry" event which request participants to cook and share a pot of curry on Sunday, 21 August 2011(from 11:00am - 11:30pm), in Singapore or anywhere of the world in order to share/introduce this wonderful cuisine together with your family or neighbours from another culture.

And sad to say, this event is also a silent protest over a recent "Curry And Neighbours" disputes which hits media headlines and upset many Singaporean. It all happens between what a Singaporean Indian family had to put up with, due to a request from their neighbour, who has just recently moved in from China. (You can read more about the disputes from TODAYonline HERE)

Friday 27 May 2011

Stir-fried Stingray With Fermented Black Bean And Chinese Celery

For most of us when we talk about "Stingray", the first picture that comes into our mind will be the popular BBQ stingray which is char-grilled and top with that delicious sambal chilli that makes you drool. Or the stir-fried chili with black bean sauce method that is found in most Mixed Vegetable Rice Stalls(Chap Chye Png - 杂菜饭). Even though stingray can be consider as one of the cheapest fish in the market but some people still hesitate to buy it due to it's rather "fishy" smell even after cooking.


Here the fishmonger recommended me a "white-coloured" skin stingray which he said it more tasty and less “fishy” smell. So since we have not eaten this dish for a very long time, I decided to get some and follow mum's preparation steps for this recipe.

Ingredients: (serves 2 - 3)
350g Stingray Fillet, cut into chunks
1 Teaspoon of Fermented Black Bean (黑豆豆豉), rinse and roughly mashed
1.5 Tablespoon Cooking Oil
3 - 4 Garlic Cloves, minced
2 Chili, sliced
2 Shallots, sliced
100ml Water
A few Stalks of Chinese Celery (中国芹菜)

Seasonings:
1/2 Tablespoon Cooking Wine
1/2 Teaspoon Sugar
Dash of Pepper


Method:-
1. Rinse and using kitchen paper towel to dry the stingray chunks before marinate it with 1/2 tablespoon of cornflour, dash of pepper and sesame oil, 1 teaspoon of light soy sauce and cooking wine for at least about 10 - 20 minutes prior cooking.

2. Next rinse and cut Chinese celery into 3 sections, divide the leaves and stems portions then set aside.

3. Heat up frying pan with 1.5 tablespoon cooking oil, saute minced garlic, shallot, chili and fermented black bean till slightly brown and fragrant.

4. Toss in the marinated stingray chunks and fried over medium heat on both side for about 2 minute till  almost light golden brown before adding in water.

5. When the mixture comes to boil, stir in the stem portions of the Chinese celery and allow the mixture to simmer for a few minutes till the sauce almost thicken.

6. Lastly toss in the remaining celery leaves, give it a quick stir and finished it with a touch of cooking wine and pepper. Remove and serve.


Due to the "fishy" smell this dish is best to be eaten Hot together with some Chinese Celery where its refreshing taste will cover up the fishy smell leaving you with a sweet and spicy taste. Furthermore this dish can also be an addicting dish due to it's spicy taste from the chili and hint of traditional flavour from the fermented black bean and etc that makes you go for second bowl of rice to accompany it.


Tuesday 24 May 2011

[$20 Budget Meal] Bitter Gourd Soup, Stir-fried Leek with Firm Tofu And Stuffed Squid With Minced Pork

For some of you who look at this photo, does it look something familiar to you which brings back some of your Childhood memories? While sharing the photo of this dish with some of my facebook friends, some of them comments this is one of their favourite dish which they have not eaten for very long time.

From those comments it occurs to me that some how or rather these traditional dishes seems to be fading away due to generations. But I am consider lucky that my mum still knows a few traditional dishes on hand where she could pass down the recipes to me. So from what she has told me I managed to replicate my own Stuffed Squid with Pork Mince dish that we think is quite similar to what we used to have.

Due to the recent hot and humid weather it is always good to have a bowl of homemade soup to increase fluid intake as well as clear the heats from the body. The most common cooling soup among Asian family will be either, Watercress Soup, Winter Melon, Old Cucumber Soup, Bitter Gourd Soup and etc. Initially I always thought that bitter gourd soup will be "bitter" but after adding carrot, red dates and wolfberries this soup taste rather sweet with a just a bit of "dry bitter" taste which I find it very appetising especially on Hot day.

Ingredients: (serves 4)
1/2 Medium Bitter Gourd (苦瓜), about 100g
300g Pork Ribs(排骨)
1 Medium Carrot (红萝卜), cut into chunks
6 Red Dates (红枣)
1 Tablespoon Wolfberries (枸杞子)

And to remove most of the bitter taste, you have to give the bitter gourd a good "Spa" rub with some salt before cooking so that you won't end up drink a pot of bitter soup.

Method:-
1. Wash and blanch pork ribs in boiling water, rinse and set aside.

2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub it thoroughly with 1/2 tablespoon of salt to reduce it's bitter taste.

3. Next rinse the bitter gourd, cut it into 1cm thick rings and set aside.

4. Bring 1.5 litres of water to boil add in all the ingredients(except wolfberries).

5. When the soup comes to boil again, lower the heat and let it simmer for about 30 minutes on low heat, season with salt and serve.


Total cost for this dish is about S$4.20 with breakdown shown below:-
Cost of Ingredients:
~ Bitter Gourd = S$1.00
~ Pork Ribs = S$3.00
~ Carrot = S$0.20


Firm Beancurd can be consider as a good choice for a stir-fried dish that requires longer cooking time such as stewed or braised. Here I have do a twist with one the the stir-fried beancurd dish(recipe) which I have shared a few months back.

Ingredients: (serves 2 - 3)
2 Pieces Firm Tofu
2 - 3 Stalks of Baby Leeks
1 Chili, sliced
1 Big Cluster of Fresh Black Fungus, cut into thick slices
3 Garlic Clove, skin removed and lightly pound
3/4 Tablespoon of Oyster Sauce
80ml of Hot Water

Method:-
1. Rinse and remove any soil that trapped in between the green leaves of the leek, pat dry and sliced the leek diagonally into sections and set aside. (refer to the photo above)

2. Heat up frying pan with 1/2 tablespoon of oil to pan-fry the beancurd till slightly golden brown on each side. Remove, cool and cut into bite-sized portions.

3. Using the same frying pan, saute garlic till fragrant before adding in leek, black fungus and chili slices. Continue to fry for another 1 minute until leek leaves are cooked, stir in oyster sauce and give it a quick stir.

4. Add in beancurd and hot water, mix well and simmer the mixture on low heat for about 3 - 4 minutes till the leek turn soft and beancurd absorb the flavour from the sauce.

5. Dish up and serve with steamed rice.

Total cost for this dish is about S$1.90 with breakdown shown below:-
Cost of Ingredients:
~ Leeks = S$0.80
~ Firm Beancurd = S$0.60
~ Fresh Black Fungus and Chili = S$0.50


This is one of my favourite childhood dish which appears occasionally on our dinning table together with the "Orange Sauce" shown in the photo below. While sharing a photo of this dish in facebook I was surprised that there are still a lot of people whom love this "traditional" dish which are prepared either by their grandparents, relatives or parents. And I assume in most modern household this dish could be consider as something new or just one of their childhood dishes.

Ingredients:
1 Large Squid, about 250g
80g Pork Minced
1 Salted Egg Yolk, minced
2 Fresh Water Chestnut, minced
1 Teaspoon Chopped Spring Onion

Seasonings:
1 Teaspoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon of Cooking Wine
1/2 Tablespoon Cornflour
Dash of Ground Pepper

Note:
~ You can omit salted egg yolk but increase the amount of light soy sauce to 1.5 teaspoon.
~ Usually we love to dip this steamed squid with this "Orange Sauce" which is our all time favourite.



Method:-
1. Clean the inside of the squid, remove the head, intestines and etc. Rinse and set aside.



3. Marinate the pork minced with the rest of the ingredients and seasonings for about 10 - 20 minutes.

4. Stuff the pork mince mixture into the squid until its full(use toothpick to pierce a few holes at the end of the squid to allow air to escape). Secure the opening of the squid with two toothpicks in a criss-cross manner.

5. Arrange the stuffed squid on steaming plate over some spring onion together with the head and steamed over medium high heat for about 10 minutes or when you are able to pierce through the squid using a fork.

6. Remove from heat, cut the cooked squid into thick rings and place in serving place and serving with either plum sauce or cut chili with dark soy sauce.


Total cost for this dish is about S$5.00 with breakdown shown below:-
Cost of Ingredients:
~ Large Squid = S$3.00
~ Salted Egg = S$0.50
~ Pork Minced + Water Chestnuts + Spring Onion = S$1.50


With around S$11.10 mum and I managed to come out with these 2 dishes 1 soup that brings back a lot of our old time memories where she used to cook these for us when we are just about my boy's age. Time flies now it's my turn to practise with all these homecooked dishes so that one day I might be able to pass it down to whoever whom is keen in learning. Do you have any special homecooked dishes that you would like to share with us. If you have, do email me your blog link(s) to ellenaguan.hotmail.com or drop me a note to share with us on our facebook page(HERE) or comment box below.



CLOSING DATE For [May $20 Budget Meal] Event:
~ Wednesday, 25 May 2011, 2359 hours and all entries will be compiled and posted on 31st May 2011.

If you loves to whipped some quick and budget healthy dishes for your family. I would like to invite you to join us in our May Budget Meal event to share your homecook dishes with us(more detail HERE).

ShareThis