Category: TOPICS & CATEGORIES

Turkey Balls

  1. Coat the entire cast iron top surface and an ebelskiver pan with oil.
  2. Pour the batter into the cups.  Don’t worry if it overflows.  It will all come together in the end.
  3. Add a piece of turkey (or chicken) to each bowl
  4. As it cooks, use your chop sticks to separate the cups, and then turn them, forming traditional balls.

This recipe adapted from an Akashiaki recipe, which uses octopus.   Ebelskiver Pan is similar to an Akashiaki Pan.

Recipe

  • 3 oz cake flour (approx 3/4 C)
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 TBL green onion or chives
  • parsley
    Combine above ingredients, then mix with liquids
  • 1 C broth
  • 1 TBL milk
  • 1/4 tsp soy sauce
  • 2 eggs – thoroughly whipped
    Prepare below protein and set aside
  • Pieces of protein (turkey, chicken, hamburger, etc)
    For serving
  • Cranberry sauce or lingonberry jam
  1. Combine dry ingredients
  2. Beat eggs thoroughly
  3. Mix all wet and dry ingredients prepared so far
  4. Oil ebelskiver pan with peanut oil and bring up to 350º
  5. Add batter into the pan
  6. Add protein into each cup
  7. Use chopsticks to turn into balls and cook thoroughly
  8. Put onto plate with sauce or jam – or ketchup for a “Hamburger Ball”

Tips: Preserving Food

After returning home from the grocery, store the following items as follows:

In the Freezer

  • Scramble your eggs and store in a used water bottle
  • Wrap a few slices of bread and freeze – Thaw on counter

In the Fridge

  • Mushrooms – store in a paper bag
  • Apples – last 77 days longer

On the Counter

  • Cucumbers
  • Peaches
  • Plums
  • Cherries

In the Pantry

  • Peanut Butter

Angie’s Almond Joy Cookies

 
Ingredients
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 3 teaspoons vanilla
  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups chocolate chips
  • 2 cups sweetened coconut
  • 2 cups chopped almonds
Directions
  1. Pre-heat oven to 375°F
  2. Lightly grease cookie sheets.
  3. Combine dry ingredients, set aside.
  4. In a large bowl, cream the butter, vanilla, and sugars together.
  5. Beat in the eggs, one at a time.
  6. Stir in the dry ingredients until well mixed
    • then stir in the chocolate chips, coconut and almonds.
  7. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
  8. Bake for 8 to 10 minutes.
  9. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sturdy Hamburger Bun

FULL INGREDIENTS: 508g All-purpose white flour 203g Russet potato (about 3 medium; baked, riced, cooled) 112g Unsalted butter 91g eggs 25g superfine white sugar 178g whole milk 61g water 11g fine sea salt 183g ripe levain (made with 61g ripe sourdough starter, 100% hydration, 61g AP white flour, 61g water; left to ferment for 3 hours at room temp) 🫙 EQUIPMENT 13×18″ plastic sheet pan covers: https://amzn.to/3uduy6s My favorite parchment paper: https://amzn.to/3OE6hhZ All my favorite baking tools: https://www.theperfectloaf.com/my-bak...

 

Soft Sourdough Potato Buns

  • Author: Maurizio Leo
  • Prep Time: 9 hours
  • Cook Time: 30 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 10 buns
  • Category: American

Description

These sourdough buns with added potato are the perfect hamburger bun. Extremely soft with enough strength and structure to support anything you might be grilling.

Ingredients

 

Levain

  • 61g all-purpose white flour
  • 61g water
  • 61g ripe sourdough starter

Main Dough

  • 447g all-purpose white flour
  • 203g potato, russet (about 3 medium; baked, riced, and cooled)
  • 112g butter, unsalted
  • 91g eggs
  • 25g caster sugar
  • 178g whole milk
  • 11g sea salt
  • 183g ripe levain

Egg Wash

  • 1 egg
  • 1 tablespoon whole milk

Topper

A mix of white and black sesame seeds, if desired.

Instructions

  1. Prepare levain and potatoes (8:00 a.m.)
    In a small bowl, mix and knead the Levain ingredients. Transfer to a small container, cover, and keep it at a warm temperature for 5 hours. Preheat the oven to 350°F (178°C) with a rack in the middle. Grab three or four potatoes that together weigh at least 300g or so — you will need a little extra to avoid coming in short (I baked 3 and had a little leftover) and scrub the skin clean under running water. Place the whole potatoes into a small roasting pan or dish and, with a fork, prick the skin around the potatoes several times to allow them to breathe during baking. Bake the potatoes for about 1 hour, flipping them halfway through. Remove them from the oven when a knife can easily slide into the center of the potato (internal temp of 208-211°F / 98-99°C). When baked, remove from the oven, skin them and rice them onto a baking sheet to cool.
  2. Mix (11:00 a.m.)
    To the bowl of a stand mixer fitted with the dough hook attachment, add all of the Main dough ingredients except the potato and butter (leave the butter at room temp to soften at this time). Turn the mixer to the lowest speed and mix until everything is incorporated. Scrape the sides of the bowl and dough hook and increase to speed 2, mix for 3-5 minutes until the dough begins to cling to the dough hook, and remove from the sides of the bowl. Then, scrape the hook clean, cover the mixing bowl, and let rest for 10 minutes. After the rest, mix on speed 2 for another 2-3 minutes until the dough again begins to cling to the hook. Next, add the room temperature butter, one pat at a time, while the mixer is set to low speed. Once all the butter is added, add half the riced potato and mix on low until incorporated. Then, add the remainder of the potato. Transfer the dough to a container for bulk fermentation.
  3. Bulk fermentation (11:15 a.m. to 2:30 p.m.)
    This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
  4. Divide and shape (2:30 p.m.)
    To make shaping easier, place your bulk fermentation container into the fridge for 30 minutes. Line two baking sheets with parchment paper. After the dough is chilled, scrape the dough out to a floured work surface and divide into 120g potions. Using floured hands, flour the top of the dough pieces and shape them into tight balls. Place 5 on each baking sheet.
  5. Proof (2:45 p.m. to 5:15 p.m.)
    Cover the baking sheets with large reusable plastic and seal shut and proof for about 2 1/2 hours until the dough has puffed up considerably and is very soft to the touch.
  6. Bake (5:15 p.m., pre-heat oven at 4:45 p.m.)
    Preheat your oven to 450°F (232°C) with one rack at the bottom third and another at the top third. Make the egg wash: in a medium bowl whisk together one whole egg and 1 tablespoon of whole milk. Whisk until no lumps remain and the mixture is frothy. Uncover your baking sheets and, using a pastry brush, paint on an even layer of the egg wash. Liberally sprinkle on black and white sesame seeds, if desired. Bake the dough for 25-30 minutes until well colored. When baked, remove and let cool for 5 minutes on the sheets, then transfer to wire cooling racks. 

 

Homemade Hot Dog Buns

  • Author: Maurizio Leo
  • Prep Time: 6 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 10 hot dog buns
  • Cuisine: American

Description

Sturdy, light, airy, and absolutely delicious, these homemade sourdough hot dog buns will take your next hot dog to the next level.

Ingredients

 

Main dough

  • 398g medium-protein bread flour or all-purpose flour
  • 100g whole wheat flour
  • 274g water
  • 55g (one whole egg) egg
  • 50g butter, unsalted
  • 25g caster sugar
  • 9g fine sea salt
  • 139g ripe sourdough starter (100% hydration)

Egg wash

  • 1 whole egg
  • 1 tablespoon whole milk

Instructions

  1. Mix (9:00 a.m.)
    Cut the butter into 1/2″ pats and let warm to room temperature while mixing the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the water, flour, sourdough starter, egg, sugar, and salt. Mix on speed 1 for 1 to 2 minutes until the ingredients come together. Increase the mixer to speed 2 and mix for 4 to 5 minutes until the dough starts to strengthen and clump around the dough hook. Let the dough rest in the mixing bowl for 10 minutes. Turn the mixer on to speed 1 and add the room temperature butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. This is a fairly strong dough, so it won’t take long to add all the butter and the dough to come back together and smooth, somewhere around 3 to 5 minutes.
  2. Bulk fermentation (9:30 a.m. to 12:30 p.m.)
    Transfer the mixed dough to a bulk container and ferment for 3 hours at 75ºF (23°C). Perform 3 sets of stretch and folds at 30-minute intervals.
  3.  Chill dough (12:30 p.m. to 1:30 p.m.)
    Place the covered bulk fermentation container into the fridge for at least 1 hour to thoroughly chill.
  4. Divide and shape rolls (1:30 p.m.)
    Line a full sheet pan, or two half sheet pans, with parchment paper and set near your work surface. Divide the dough into ten pieces, each weighing 100g. Shape each into a tube about 4-inches long and place them on the prepared sheet pan with space between.
  5. Proof (1:45 p.m. to 3:45 p.m.)
    Cover the proofing dough with a large, airtight cover ensuring the cover doesn’t contact the dough (grease it with oil if necessary to prevent sticking). Let the dough proof at room temperature for two hours.
  6. Bake (3:45 p.m.)
    Preheat an empty oven with a rack in the bottom-third to 425°F (220°C). In a small bowl, whisk one whole egg and one tablespoon of whole milk for the egg wash. When the oven is preheated, uncover the dough and brush on a thin layer of the egg wash. Slide the sheet pan into the oven and bake for 20 minutes. After this time, rotate the pan back to front and reduce the oven temperature to 350°F (175°C). Bake for 10 minutes longer until the tops of the buns are golden brown, but the sides are still pale yellow. Once fully baked, remove the buns from the oven and cool them on a wire rack for 15 to 30 minutes before slicing. These buns are fantastic buttered and grilled before serving.

 

Doggo Bun for Hot Dogs

See full article at AZ Central.

This doggo dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.

Makes: 8 buns

Ingredients:

For the tangzhong starter:

  • 172 g (¾ cup) whole milk
  • 28 g unbleached bread flour

For the dough:

  • 600 g unbleached bread flour
  • 75 g granulated sugar
  • 12 g kosher salt
  • 18 g dry active yeast
  • 114 g butter, room temperature
  • 2 large eggs
  • 226 g (1 cup) whole milk, room temperature

For baking:

  • Baking tray
  • Parchment paper
  • 1 egg
  • 1 teaspoon water

Preparation:

  1. Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.
  2. Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.
  3. In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.
  4. Knead with either a mixer fitted with a dough hook or with the heel of your palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.
    To test for correct gluten development, form the dough into a smooth ball, then gently press your thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right.
  5. Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.
  6. Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands will provide just enough oil to keep everything moving smoothly).
  7. Divide dough into 8 equal portions and form them into smooth balls. Then roll each one into an even 5 ½-inch cylinder, about the length of a hot dog.
  8. Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a ½-inch  apart and flatten slightly.
  9. To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.
  10. Remove the bread tray from the oven and preheat to 350°F.
  11. Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.
  12. Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.
  13. Cool the buns completely on a wire rack to prevent sogginess.
  14. Once cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.
  15. Store cooled buns in a paper bag for freshness.

 

Yesica’s French Toast Wheels

This is a special recipe for Eliseo.

  1. Roll fresh brioche bread flat
  2. Spread with cinnamon mixture
    • 1/4 C Brown sugar
    • 3 TBL Softened butter  (not melted)
    • 1 TBL Cinnamon
  3. Mix number 2 ingredients to create a spread
  4. Optional spreads:  Nutella in Cinnamon cream cheese mixture
  5. Roll into tube
  6. Cut (without pressing too hard) into 1/2 inch “coins”
  7. Dip in traditional French toast mixture
    • Milk, egg, cinnamon, nutmeg, vanilla
  8. Cook in skillet until browned

Buttermilk Donuts

WET INGREDIENTS

  • 1 stick of butter  (8 TBL) melted and browned (see below)
  • 1 lemon – zest and juice
  • 2 eggs + 3 egg yolks
  • 1 TBL vanilla extract
  • 1 tsp almond extract
  • 3/4 C buttermilk

DRY INGREDIENTS

  • 1 C almond flour
  • 5 tsp baking powder
  • 1/2 C granulated sugar
  • 1/2 C packed brown sugar
  • 4 C cake flour (AP flour, if you must)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground CinnaSugar

BROWN YOUR BUTTER

  1. Over medium heat melt your butter
  2. Let it simmer until the “sizzling” stops and the edges start to brown
  3. Don’t overcook it, or it will become bitter

COMBINE WITH WITH DRY

  • Add 1/2 C dry (a bit at a time) into the wet until all in
  • The dough should be about the consistency of Play Dough
  • Wrap in Plastic and Refrigerate 2 hours (or overnight)
  • Roll to 1/2 – 3/4 inch thickness
  • Form either bars or donuts
    • 1/2 inch bars
    • 3″ donuts with 1″ hole in center
  • Place on baking sheet
  • Combine and re-roll scraps
  • Put back onto sheet pan and refrigerate for another 30 minutes
  • Using spider strainer or fish spatula, lower into fry at 350º (min 345º – max 360º)  till browned and cracked.  Flip occasionally.
  • Wire rack to drain
  • Dip into Glaze – both sides
  • Drain on wire rack

GLAZE

  • 2 C powdered sugar
  • zest and juice from one lemon
  • 2 tsp vanilla extract
  • 2 TBL Melted butter
  • 2 TBL boiling water (ONLY IF NECESSARY)

 – Glaze should be like thick syrup or cold honey

 

 

Chickpea Snack from Scratch

See also Chickpea Snack from Canned Garbanzos

 

Recipe One

Roasted chickpeas from dried

I often use canned chickpeas in this recipe because that’s what I buy more of, but if you have a bag of dry chickpeas and you’re wondering if you can make this chickpeas recipe from dried chickpeas, yes you can! In fact, baked chickpeas from dried can be even more crunchy! You do not have to cook the dried chickpeas before you roast them. Here is how:

  • When making this recipe from dried beans, start by soaking the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
  • Before you roast them, be sure to dry the chickpeas very well.
  • Bake the chickpeas on a large sheet pan at 400 degrees F until they are nice and crispy (about 20 to 35 minutes).
  • Season with your favorite spices just as they come out of the oven.

 

Why are my roasted chickpeas not crunchy?

Here are a few tips to make sure your chickpeas are as crispy as possible:

  • Make sure they are perfectly dry before roasting them. Whether you’re using canned chickpeas or if you’ve soaked some dried chickpeas to make this recipe, dry them up as well as you could.
  • Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I’m lazy, and I don’t peel my chickpeas. But, because the skins of the chickpeas can hold some moisture underneath them, it’s not a bad idea to peel them off and dry them some more with a paper towel
  • Do not skimp on the olive oil. I use about 3 tablespoon quality extra virgin olive oil (Private Reserve Greek EVOO.) I may even use more if I don’t feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
  • Use a high-heated oven anywhere from 400 degrees F to 450 degrees F. Ovens do vary, so you are the best judge of that for your oven.
  • Do not use parchment paper on your sheet pan. For me, the heated surface of the sheet pan will do a much better job to crisp up the chickpeas. And in fact, if you want to go the extra mile, go ahead and heat the sheet pan in the oven before adding your chickpeas (but be careful not to burn your hands working with the hot sheet pan).
  • Roast the chickpeas long enough, and do not pull them out of the oven until they are golden brown and crispy to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
  • Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
  • Let the crispy baked chickpeas fully cool before storing. A glass jar is the best to use for storage, keep the lid somewhat lose will allow the chickpeas to breathe and keep them crispy for longer.
  • And finally, chickpeas will lose their crisp after a couple of days, you can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.

Recipe Two

To go with cocktail hour, or just for fun, we’ve adapted a classic Italian snack. I think this is a smart way to start a meal.

  1. In a small bowl, combine the garlic powder, oregano, Stardust, and salt and pepper. Heat the olive oil in a small skillet over medium­high heat. Add the chickpeas and spice mix and cook, shaking the pan occasionally, about 7 minutes. Keep cooking until most of the moisture is gone. They won’t be crispy fried, more like very small russet potatoes when cooked. Drain the chickpeas on a paper towel.
  2. Taste and adjust the seasonings. Serve at room temperature.

Recipe Three

Ingredients

  • 31 ounces chickpeas organic, cooked or canned without salt
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp garam masala
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves (dried, ground)
  • 1/4 tsp ginger (dried)

Instructions

  • Preheat oven to 300F/150C/gas mark 2.
  • Wrap chickpeas in a towel; lightly roll to loosen skins.
  • Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
  • Arrange on a baking sheet covered in parchment paper.
  • Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.
 

Notes

Per serving:

  • 212 calories
  • 6 g fat
  • 0 g cholesterol
  • 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
  • 321 mg potassium
  • 31 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 10 g protein
  • 5 Weight Watchers Points Plus

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.

Recipe Four

This roasted garbanzo bean snack is a delicious, healthy alternative to chips and crackers. Feel free to use your own choice of favorite spices and herbs. This recipe makes about 4 servings.

Ingredients
  • 2 cups of dry garbanzo beans
  • 3 Tbsp of vegetable oil
  • 1/2 Tsp ground black pepper
  • 1 Tsp cayenne pepper
  • 1/2 Tsp cinnamon
  • 1 Tsp dry cilantro herb
Method
  1. Soak 2 cups of dry garbanzo beans for 12 hours, drain the soak water away.
  2. In a saucepan with fresh water, boil the beans for an hour or until they are tender. Drain the water away so the beans are quite dry.
  3. Preheat oven to 450 degrees.
  4. Put the beans and other ingredients in a bowl and toss to coat.
  5. Tip the beans into a large dish (9”x13” is ideal) so they are in one layer.
  6. Bake them in the oven for about 30 minutes until they are crisp and crunchy.
  7. Serve immediately.

Apple Pie for Diabetics

Ingredients

  • Pastry for double-crust 9-inch pie
  • 1⁄3 cup + 11⁄2 Tbsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***
  • 3 Tbsp cornstarch
  • 1⁄4 tsp salt
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground nutmeg
  • 8 cups Granny Smith apples, peeled, cored, and sliced
  • 1 Tbsp lemon zest
  • 1 Tbsp butter
***or 18 zero-calorie Truvia Original Calorie-Free Sweetener Packets
 

Directions

  • 1.   Roll out half of the pastry on a floured surface to 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.
  • 2.   Blend Truvía® Original Sweetener, cornstarch, salt, cinnamon and nutmeg in small bowl. Sprinkle on apples and toss until coated. Add lemon zest and mix thoroughly. Arrange apple mix into crust. Cut butter into slices, place on top of apples.
  • 3.   Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over apples, seal edges, trim and flute. Cut slits in top to allow steam to escape.
  • 4.   Bake at 400°F for 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack.

Steak Medallions

THIS IS A BRIEF FOR GRANDPA

  1. Prepare dry coating / seasoning
  2. Toss Fillet medallions into the dry seasoning
  3. Heat cast iron really hot and put in about 1 TBL canola oil
  4. Sear medallions 2 minutes per side for rare, 3 minutes for medium, then set aside.  Don’t cook more than 3 minutes per side.
  5. Leave remaining “fond” to season the onions
  6. Add 1 TBL EVOO and 1 TBL butter
  7. Slice onions
  8. Put into skillet and cook 6-8 minutes
  9. Add 1 C white wine
  10. Stir to deglaze and reduce
  • Meanwhile simmer baby potatoes for about 12 minutes
  • Put onto a large serving plate and press with glass to break them open
  • Sprinkle with Maldon salt
  • Put a small cup of 1/2 C horseradish sauce and 1/4 C sour cream
  • Put onions over top of the potatoes
  • Top with fillet medallions
  • Top with glazed onions
  • Top with parsley

 

Pad Thai in Five Steps

  • 6 ounces rice noodles
  • 1/4 C canola oil
  • 4 large eggs
  • 1 bunch kale – chopped
  • 3 TBL lime juice
  • 1/4 C Asian sweet chili sauce
  • 1/4 C soy sauce
  • 2 carrots, peeled & grated
  • 1 C bean sprouts
  • 1/4 C dry roasted peanuts – chopped
  • 4 green onions – diced on the bias
  • 2 TBL fresh cilantro – chopped
  1. Soak the rice noodles in warm water for 20 minutes, then drain and set aside
  2. Heat a large skillet until hot, then add oil.  Add eggs and stir fry until eggs are lightly scrambled – about 2 minutes
  3. Add kale, lime juice, chili sauce, soy, carrots and bean sprouts
  4. Gently fold in rice noodles and cook for an additional 5 minutes
  5. Serve in a “bowl shaped plate” and sprinkle with peanuts, chives, and cilantro

Thai Peanut Sauce

  • 1/2 C Creamy Peanut
  • 3 TBL Soy
  • 2 TBL Honey
  • 1 TBL Fresh Lime Juice
  • 1 tsp Grated ginger
  • 1 tsp Garlic
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Seasoned Rice Wine Vinegar
  • SCANT Fish Sauce

 

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