Chinese easy Main Dishes

Chicken Manchurian

  • By
  • February 17, 2015

I’m back on the blog with yet another recipe that will tantalize and tickle those tastebuds for sure. As promised here it is the recipe of the very famous Chicken Manchurian.

 Before I go on with the recipe, I’ll share where I’ve been all this time. Well, I got busy with a few projects which initially started out as personal projects but then became client projects (for which I’m really glad and thankful). So at first, it was my little sister’s birthday and she wanted a Golden Themed Princess Birthday and we decided to give her a surprise birthday party, there was a lot of work and this is what we came up with


She was really happy and appreciated our efforts πŸ˜€ it made us all so happy, you know sister love. From here it all got busy. Do you notice those chocolate bouquets on the table? Yes, I made those and those little beauties brought me clients. Till now I had been busy with client orders and had fun making these beauties.


So, it has been all about happiness, love, sharing smiles and all things good. Continuing with the month of love, I thought of sharing the recipe of Chicken Manchurian, since its all red πŸ˜› and btw, Chicken Manchurian did not originate from China, the Chinese won’t even be aware of  its existence, but this dish has become a famous Chinese dish in both Pakistan and India and can be found on the menu of every Chinese Restaurant of the country.

Question is, then where did it originate from? Well, this dish came into existence out of a cooking experiment of Nelsan Wang, a restaurateur from Mumbai in 1975. The dish came into existence when Nelsan, working in a small hotel heard that Taj Hotel in Mumbai, has brought on board chefs from Sichuan  and has opened a genuine Sichuan Restaurant, because Indians wanted Spicy Chinese Food. It was then, when his customers began to ask for spicy Chinese food and he came up with the idea of this dish that had some fried ingredient since Indians are fond of fried foods and created sauce with a fusion of Indian spices and Chinese seasonings. The name Chicken Manchurian came out as a joke name as Manchurian in China means ‘mad’, since he made up this dish so he gave it this name. Interesting, isn’t it? πŸ™‚


Many variations of Manchurian have sprung up since its existence, there is Gobi Manchurian (Cauliflower Manchurian), Seafood Manchurian, Paneer Manchurian (Cottage Cheese Manchurian), Chicken and Vegetables Manchurian, all have their own unique tastes.

This Chicken Manchurian recipe is an all time favorite. Whenever Chinese meal is being prepared at my home, this is a must dish on the menu and even in restaurants too, we order this the most and I just love the sizzling sound of it on the hot plate. I remember, as kids me and my sister would impatiently wait for our order  just to hear and enjoy that sizzling sound (good childhood memories). This one is as easy as my other recipes and you can serve it up with gravy or dry, we like it with gravy at my home so this one is with gravy.

For my veggie friends do check out the notes section of the recipe for a veggie variation. Also, if you have a different Manchurian recipe do share by commenting below. Try this recipe too and share its picture with me on my Facebook Page.

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Chicken Manchurian
by February-17-2015
Chicken Manchurian – Batter fried, golden chicken pieces in a hot and peppery sauce

Prep time: Cook time: Total time: Yield: serves 6


Chicken Batter

  • 1/2 Kg (1lb) Boneless Chicken, diced into 1 inch pieces
  • 2 Tbsp Flour
  • 1 Tbsp Corn-Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • Oil for deep frying

Chili Sauce

  • 1/2 Cup White Vinegar
  • 1 tsp Chinese Salt (optional)
  • 3 tsp Sugar
  • 1 tsp Salt
  • 2 tsp Red Chili Powder

Manchurian Gravy

  • 3/4 Cup Chicken Stock
  • 1 Cup Tomato Ketchup
  • 5 Garlic Cloves, roughly chopped
  • 1 1/2 tsp Red Chili Powder
  • 1 tsp Salt
  • 2 tsp Sugar
  • 2 tsp Chinese Salt
  • 1 tsp Soy Sauce
  • 1 Tbsp Oil
  • Chili Sauce, prepared or store bought


  1. In a prepping bowl mix together the ingredients of Chicken Batter, add the chicken pieces and let marinate for 15-20 minutes
  2. Meanwhile, in a small sauce pan prepare the chili sauce, by adding all the ingredients. Mix well and let cook until the sugar dissolves completely
  3. In a pan heat oil over medium-high flame. Add the chicken pieces, working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil and keep warm until needed
  4. In a pan add 1 Tbsp Oil and stir fry chopped garlic until fragrant. Add the fried chicken pieces to it along with all the sauces. Cook for about 1-2 minutes and add chicken stock, bring to a boil and then add tomato ketchup. Mix well, taste check and adjust seasoning. Bring to a boil and let simmer for sometime. The sauce will thicken on its own
  5. Dish out on the hot plate or serving dish
  6. Serve with steamed rice,vegetable fried rice or pasta


  1. I don’t use cornflour and water paste to thicken the sauce. If your sauce isn’t thickening you can add more tomato ketchup and adjust seasoning accordingly or you can add 1 Tbsp cornflour+ 1/4 Cup water mixture to thicken your sauce to desired consistency
  2. If you don’t want deep fried chicken, you can simply stir fry it
  3. Veggie Version: use Cauliflower florets instead of chicken, you can avoid egg and instead make a thin batter of all the batter ingredients mentioned, dredge the florets in it and deep fry. For the sauce, use vegetable stock instead of chicken stock

Tags: Main Meal, Chinese,Easy Meals

Chinese easy Main Dishes

Chinese Orange Chicken

  • By
  • January 21, 2015

I wanted to try this recipe for Chinese Orange Chicken from so long and finally I DID IT!! This citrus season I wanted to make the most of these oranges and I’m glad that I made some really delicious and amazing recipes.

Since the beginning of the season I’ve been in search of a good recipe for Orange Chicken that’s according to the taste palate of my family, who generally like things a bit spicier. So after a lot of research and going through a lot of recipes on the internet, I came across one recipe that I thought to give a try and with my additions to it came with this version of Chinese Orange Chicken. It’s tangy and spicy, it’s sweet and crispy and it’s Oh! so citrusy πŸ˜€
This dish requires a bit of a preparation but the cooking time is just 10 minutes and there you have an amazing Chinese dish ready to serve. My family loved it so much that I can proudly say that this is a Make-Again kind of a dish and a must addition to Chinese Lunch or Dinner menus. The Orange Sauce prepared is to glaze the chicken pieces however I made the sauce a little more in quantity to go along with the rice – That’s how my family likes it πŸ™‚


If you’ve viewed my previous posts, you must have seen how I have used Oranges in different dishes. If not yet, then check out these interesting recipes of Orange Chiffon Cake – a very easy to make cake and Orange Chocolate French Toast Roll-Ups – an exciting and flavorful breakfast.
Do try out this Chinese Orange Chicken recipe, it’ll definitely Tickle those Tastebuds and will become your Make-Again dish too πŸ™‚

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Chinese Orange Chicken
by January-20-2015
The Best Orange Chicken Recipe, It’s tangy, it’s spicy, it’s sweet, it’s crispy and it’s Oh! so citrusy

Prep time: Cook time: Total time: Yield: serves 6


  • 1/2 Kg (1lb) Boneless Chicken, diced into 1 inch pieces
  • Orange Sauce
  • 1 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • 1 Tbsp Oil
  • 1 Green Onion, Stalks thinly sliced, for garnish
  • 1/2 tsp Sesame Seeds, for garnish

Chicken Batter

  • 1 Egg
  • 1 Cup Flour
  • 1/2 Cup Corn-Flour
  • 1 tsp Baking powder
  • 1/2 Tbsp Oil
  • 1/4 tsp Salt
  • 1/4 or 1/2 Cup Water
  • Oil for deep frying

Orange Sauce

  • 1 1/2 Cup Chicken Stock
  • 1 Cup Orange Juice, Freshly Squeezed
  • 2/3 Cup White Vinegar
  • 1/2 Cup Soy Sauce
  • 1/2 tsp Garlic, Minced
  • 1 Tbsp Orange Zest
  • 2 Tbsp Sriracha Hot Sauce
  • 1/2 tsp Ginger, Minced
  • 1/4 tsp White Pepper powder
  • 1 tsp Black pepper powder
  • 2/3 Cup Granulated White Sugar
  • 1 tsp Salt
  • 1 1/2 tsp Red Chili Flakes
  • 4 Tbsp Cornflour + water, paste


  1. In a prepping bowl, whisk together the ingredients of Orange Sauce
  2. In another bowl combine chicken pieces with 2/3 cup of the prepared Orange Sauce mixture and marinate for 15-20 minutes
  3. In a pan add 1 Tbsp Oil, add minced garlic and ginger. Fry until fragrant. Now add the prepared Orange Sauce in the pan and bring to boil. Stir in the Cornflour+water paste, cook while stirring frequently until the sauce thickens about 1-2 minutes. Taste check, adjust salt, spice or sugar according to taste. Keep warm
  4. Mix together the ingredients of the Chicken Batter in a bowl, drain the chicken from the orange sauce and discard the marinade
  5. In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil
  6. In a pan heat oil over medium-high flame. Dredge the chicken piece in the prepared Chicken batter and working in batches fry until crisp, golden and cooked through. Remove from oil and transfer to a paper towel lined plate to drain excess oil.Toss or drizzle the fried chicken pieces with the Orange Sauce, garnish with sesame seed and green onion and serve immediately
  7. Serve with steamed rice


  1. Recipe adapted from Cooking Classy

Tags: Main Meal,Chinese,Easy Meals

Chinese easy Main Dishes quick

Beef Chili Gravy

  • By
  • December 15, 2014
It’s winters and it’s the start of holiday season. A lot has been going on the past week, a lot of family get-together, laughter and of course family fun and all this could not have been complete without FOOD!

Since it’s family time and you want to spend more with family than in kitchen so easy and quick recipes are all you need. So here it is the recipe for quick, easy and tasty Beef Chili with Gravy.
This recipe is in continuation of the Chinese style recipes which I love making during the winter season more. Although Chinese food (Pakistani Style) is the one you can have all round the year, but in winters its more comforting and some of the dishes really are good enough to keep you warm through the winter season and so is this Beef Chili Gravy recipe.
I understand most people don’t like eating beef, but “some dishes taste good in beef only”. Hey, don’t be disappointed my vegan friends and picky-eater friends I’ll be posting variations to this recipe in notes below so that you can enjoy this dish too πŸ˜€
Before going on to the recipe, there is some information that I’d like to share with you all. Yes, it’s about the selection of meet for this recipe. Here is a chart that describes the beef cuts, this is quite helpful in knowing which beef cut is used for which type of cooking (a very essential cooking info)
Image Source: Google
For Beef Chili Gravy we will be using the Tenderloin Cut also known as undercut, fillet or eye-fillet. Why we’re using this meat because its very tender and needs little preparation and cooking to bring out the best flavor and texture, thus making it the best cut for quick cooking,stir frying, grilling and roasting.

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Beef Chili Gravy
by December-15-2014
Quickest stir fry recipe with a zing from the chili gravy – comforting and delicious!

Prep time: Cook time: Total time: Yield: serves 4-6


  • 2 Cups Beef (Undercut, thinly sliced strips (1cm in size)
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Black pepper powder
  • 1 Tbsp Soy sauce
  • 1 Tbsp Vinegar
  • 1 tsp Green Chili paste
  • 1/4 tsp White pepper powder
  • 2 Tbsp Vegetable oil
  • 1 Tbsp Garlic, chopped finely
  • 1 Tbsp Ginger, chopped finely
  • 1 Cup Capsicum, diced
  • 1 Cup Onion, diced
  • 1 Tbsp Red pepper flakes
  • 1/2 Cup Tomato puree
  • 1 tsp Salt (or to taste)
  • 1/4 tsp dried rosemary
  • 1 tsp black pepper powder
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • 1/4 tsp Chinese salt (optional)
  • 2 Cups Water/Beef Stock/Chicken Stock
  • 2 Tbsp Cornflour mixed with water
  • 1/2 Cup Sweet corn (optional)


  1. Combine egg, salt, black pepper powder, soy sauce, vinegar, green chili paste and white pepper powder in a prepping bowl. Add beef slices and coat well
  2. In a pan heat 2 Tbsp vegetable oil and stir fry beef slices on medium-high flame until cooked and browned. Set aside
  3. In another pan heat 2 Tbsp oil and add garlic and ginger. Add diced capsicum and saute for 2 minutes. Remove from pan and set aside.
  4. In the same pan now add red chili flakes and tomato puree. Mix well and add Water. Bring it to a boil and lower the flame and let it simmer
  5. Now add the seasoning: salt, black pepper powder, Chinese salt,dried rosemary. Mix well
  6. Add cornflour and water paste to thicken the gravy to desired consistency. Bring it to a boil and add the vegetables, capsicum,onion and beef. Add the soy sauce, mix and taste check. Adjust seasoning according to taste
  7. Don’t overcook after adding the vegetables to retain their crunchiness. Add sweet corn mix and serve
  8. Serve with Egg Fried Rice or Masala Rice


  1. If you don’t like beef, you can make this recipe with your choice of meat (chicken or fish)
  2. For the vegan version: use your favorite vegetables instead of beef, simple saute them before adding to sauce

Tags: Chinese,Quick & Easy, under 30 minute meals

Chinese easy Main Dishes Pasta Pizza & Pasta quick

Kung Pao Chicken Spaghetti

  • By
  • December 4, 2014

Pasta is one of the most favorite dishes around the world. Available in different shapes and sizes, pasta is made according to flavors that suits one’s taste palette and this is why there is a huge variety of Pasta dishes out there.

Pasta recipes generally are based on similar ingredients: tomato paste, beef mince, chicken, white sauce, vegetables and topped with grated cheddar. However there is still a lot of variety out there that needs to be explored. And I’m glad I explored and came across this recipe, which is also a dish of a famous restaurant.

Here I present you today the recipe of Kung Pao Chicken Spaghetti from the Asian/Chinese cuisine. What sets this pasta apart from the rest is the combination of sweet and spicy flavors with a kick of salt and a punch of sourness (kick & punch – interesting πŸ˜› ), all these flavors combined and in a delectable balance. This dish is quick – prepared in just 30 minutes, healthy and definitely better than takeout! (oh yes it is)


Just look at that glaze of the Kung Pao Sauce, the crunch of the peanuts, the tender chicken pieces and those slurp worthy noodles – can you just taste that? Well it’s really tasty, try it yourself and it’ll become your favorite pasta dish too.

And for my Vegan Friends, you can enjoy Kung Pao Spaghetti too, see the notes below

I love hearing from you so do write back!

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Kung Pao Chicken Spaghetti
by December-04-2014
Slurp worthy spaghetti glazed with spicy Kung Pao Sauce, crunchy peanuts and tender chicken pieces, prepared in just 30 minutes-Awesomely saucy and delicious!

Prep time: Cook time: Total time: Yield: serves 4-6


  • 3 Chicken Breasts, Cubed
  • 500 grams Spaghetti
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • 1/2 Cup Cornflour
  • 2 Tbsp Vegetable Oil
  • 1 Cup Roasted Peanuts
  • 3 Green Onion Stalks, chopped
  • Oil for deep frying

Kung Pao Sauce

  • 1/2 Cup Chicken Stock
  • 2 Tbsp Cornflour
  • 3/4 Cup Soy Sauce
  • 1/4 Cup White Vinegar
  • 1/4 Cup Water
  • 1 Tbsp Sugar
  • 3 Tbsp Red Chili paste with Garlic
  • 2 Tbsp Red Vinegar
  • 1 Tbsp Sesame Oil
  • 1/4 Cup Sugar
  • 2 Tbsp Red Chili Flakes


  1. Bring a large pan of salted water to a boil, add the spaghetti and cook until al dente. When done, strain, drizzle some oil on it and set aside
  2. While spaghetti is cooking, mix chicken pieces with salt and pepper (to taste) and toss with cornflour till evenly coated.Heat oil for frying in a pan and deep fry chicken pieces till crisp and golden. Drain on kitchen towel and set aside
  3. In a bowl whisk together all the ingredients of the sauce.
  4. Heat 2 Tbsp vegetable oil in a wok over medium heat and add ginger and garlic paste. Stir fry for about 15 seconds. Now pour the sauce mixture in the wok, stir in peanuts,add salt and pepper powder Bring it to a boil and reduce the heat. Let it simmer until it is bubbly and thickens.Taste Check and adjust seasoning according to taste
  5. Now add the fried chicken pieces, stir in the noodles and green onion.
  6. Toss everything together and serve. Garnish with green onions


  1. For the Vegan version: use vegetable stock instead of chicken stock, use your favorite vegetables instead of chicken, simply stir fry them in 1 Tbsp vegetable oil before adding to sauce
  2. If you want to roast peanuts yourself: simply add peanuts in a pan and roast until golden, approximately 3 minutes
  3. You can use sea food items or beef instead of chicken
  4. For Serving: instead of tossing everything together in the wok, do this on the serving plate/bowl. Simply add cooked spaghetti on the plate top it with chicken pieces and the Kung Pao Sauce. Add green onions on the top and serve

Tags: Chinese, Pasta, Quick & easy

Appetizer Chinese Kid Friendly Soups & Salads

Hot and Sour Chicken Soup – Restaurant Worthy!

  • By
  • November 28, 2014
Whenever we visit our favorite Chinese restaurant, for soup we always order Hot & Sour Chicken Soup. Its not the only soup we like but this is the family-favorite kind so it has to be this. Here I’m sharing home-made Hot& Sour Soup recipe which is definitely restaurant worthy! and will keep you warm through the winters.

Why I’m calling it restaurant worthy is because its very close to what you get at the restaurant and it tasted really really good. Although its not like the authentic Chinese Hot & Sour soup, as in this part of the world we’ve transformed the Chinese dishes according to our tastes and requirements. As the name suggests its Hot & Sour, here the ‘Hot’ comes from the chili and garlic paste and pepper whereas the ‘Sour’ comes from vinegar.
Many Hot & Sour Soup recipes include Mushrooms, bamboo shoots, Tofu etc. These ingredients may not be available in some areas or can be hard to find so with this soup you can include anything that is available i.e. your choice of meat or vegetables.
If you’re a veggie lover and don’t want chicken in your soup, you can always skip that part and follow the rest and enjoy Vegetable Hot & Sour Soup – it’s that simple πŸ™‚ To dress up the Soup it is served with different sauces that includes: Chili Sauce, Soy Sauce and Green Chilies and vinegar


 This recipe is very easy and I’m sure you’ll be in love with this Hot & Sour Soup!

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Hot and Sour Chicken Soup
by November-28-2014
This Hot and Sour Soup recipe is truly Restaurant Worthy!- Make it to believe it

Prep time: Cook time: Total time: Yield: serves 4-6


  • 6 Cups Chicken Stock
  • 1 Cup Chicken, boiled (cubed or julienne)
  • 1/2 Cup Carrot, diced small
  • 1/2 Cup Cabbage, shredded
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Red Chili sauce with garlic
  • 1/2 Tbsp Black Pepper Powder
  • 2 Tbsp White Vinegar
  • Salt to taste
  • 1 Egg
  • 3 Tbsp Cornflour


  1. In a pot bring chicken stock to a simmer, add chicken, soy sauce, red chili sauce with garlic, simmer for a few minutes
  2. Now add carrot,cabbage, salt, black pepper powder, white vinegar and bring to a soft boil. let simmer for 2-3 minutes. Do a taste-check here and adjust seasonings according to taste
  3. Now mix cornflour in water and add to the soup while stirring till soup has thickened and reached desired consistency
  4. Bring the soup to simmer and pour beaten egg in a thin stream in to the soup. Let stand for about 10 seconds and give it a stir. You can do this in 2-3 additions
  5. Soup is ready! Serve hot with the soup dress-up sauces
  6. Garnish with spring onions and serve with crackers, bread sticks or croutons

Soup Dress-up Sauces

  1. For Red Chili Sauce: 1 tsp red Chili powder, 1/4 cup white vinegar and a pinch of salt. Mix all these ingredients together into a sauce
  2. For Green Chili & Vinegar: 2 Green Chilies, sliced, 1/4 cup white vinegar. Add green chilies to vinegar to serve with soup


  1. For Preparing Chicken Stock: Take 2 Chicken breast pieces, add these to a pot of water along with salt, black pepper corns, garlic cloves and sliced onion. Let chicken cook, once tender remove the pieces from stock and strain the liquid. Chicken stock is ready. You can even use chicken carcass for preparing stock
  2. For a bit crunchier vegetables don’t cook them for long
  3. Consistency of the soup can be thick or runny you can adjust that by increasing or decreasing the amount of cornflour+water mixture
  4. For Vegan version of the soup: Use Vegetable broth instead of Chicken broth, Omit Chicken and egg

Tags: Soup, Chinese,

Chinese egg roll egg wrap vegetable

Chinese Egg Wraps

Wraps and rolls are timeless appetizers and are also great as party finger foods or an evening snack. They also are handy to serve guests as these can be prepared and frozen in advance.

There is generally a confusion about the difference between egg wraps/rolls and spring rolls. According to my information and knowledge, Egg wraps are a Chinese style snack that consists of shredded meat and vegetables wrapped in dough made with egg and deep-Fried. Whereas, Spring rolls is a snack that consists of vegetables wrapped in a thin sheet of flour that becomes delicately crisp when fried. It’s said that spring rolls led to the creation of egg rolls/wraps. (That’s quite interesting.. No?)

This recipe is interesting too and hey! everything in this recipe is home made, yes even the egg wraps. So let’s get started with the recipe.


For Stuffing:

  • Boiled and shredded Chicken     2 Cups
  • Carrots                                      2 julienne
  • Cabbage                                    1/2 head shredded
  • Capsicum                                   2 julienne
  • Soy  Sauce                                2 Tbsp
  • Chili Sauce                                 2  Tbsp
  • Oyster Sauce                              2  Tbsp
  • Black Pepper powder                 1  tsp (or according to taste)
  • Salt                                            To taste
  • Chinese Salt                                1 tsp (optional) – I used it in my recipe
  • Garlic Cloves                              3 minced
  • Ginger                                         1 tsp freshly grated
  • Green Chilies                               3 finely chopped
  • Vegetable Oil                               2-3 Tbsp
For Egg Wraps
  • Plain Flour                                  2 Cups
  • Eggs                                           2
  • Water                                         2.5 Cups
  • Salt                                             1.5 tsp
For Slurry
  • Cornflour                                    1-2 Tbsp
  • Water                                          1/4 Cup


For Stuffing:

  1. Boil and shred the chiken
  2. In a wok or medium pan, heat oil. Add to it garlic and stir fry when it starts to change color add green chilies and ginger saute’ for about 30 seconds. Add soy sauce and mix 
  3. Now add to it boiled and shredded chicken, salt, pepper, Chinese salt and mix well. 
  4. Add the vegetables to the mixture, turn heat to medium high and stir fry vegetables until carrots have softened. (At this stage you will add oyster sauce – if you’re using it) toss well.
  5. Take the mixture out in a bowl and allow it to cool. (Make sure the mixture is cool when you start wrapping)
For Egg Wrap

  1. To make the batter, mix all ingredients together in a large bowl using a balloon whisk or you can even blend it in the blender. (Make sure there are no lumps in the mixture)
  2. Heat a pan onto medium heat. Pour 1/2 a ladle of batter on to the pan and quickly tilt it so that it covers the pan.
  3. Cook it from one side only. (remove from pan when the sides begin to curl)
It will look like this:

For Slurry

  1. In a small bowl, mix cornflour and water. A paste will be formed. This will be used to seal the wraps

To Make the Wraps

  1. Keep the filling on the uncooked side of the wrap. Place the filling as a line on the side facing you. (Make sure to leave some gap around the edges)
  2. Now carefully fold the left and right side of the wrapper over the mixture 
  3. Gently pull away the edges of the wrapper facing you and roll over the filling
  4. Continue to fold the roll. Seal the end with the slurry 
  5. Prepare all the rolls in the similar manner. You can either freeze the prepared rolls and fry later.
  6. For Frying: Heat oil in a pan over medium heat and shallow fry the wraps until golden.
  7. Serve hot with chili sauce!
Serves: 7-8
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