peru, part four: machu picchu

When thinking about travel destinations and bucket lists I sometimes think to myself, “What makes a place a wonder of the world?  Who thinks they are powerful enough to decide such a narrow list for something so global?”  And then when I’m in the presence of one, there are no more questions.  We all make that decision, everyone who has ever been there and felt so in awe, so menial compared to what lies before us.

I don’t know how it is for everyone else, but when I’m at places like this it feels as though a huge picture book is open in front of me.  After seeing images of something for so long, whether it be on TV, books, postcards, etc. it is hard for me to get a grasp on reality when I’m actually there looking at it with my own eyes.  But I was there!  Here’s the proof:

Thanks to the wonders of the web, I randomly stumbled across our hotel, The Sanctuary Lodge, in a travel article.  Pricey?  Yes!  Worth it?  Without a doubt!  It is all about location, and for anyone who ever plans to visit Machu Picchu, I insist this is the way to do it.  All entrance tickets to Machu Picchu give you in and out privileges, but the site is so remote you can’t really take advantage of it.  Unless you stay at this hotel.  We rolled out of bed at 5:00am, stopped by the dining room to get something in our stomachs, stepped out the front door and were part of the first hundred in line waiting for the gate to open at 6am.  Busses unloaded from their trip up the long winding road and then went back down to do it all over, hikers arrived glistening with sweat and visibly groggy from having to wake up at 4am, and the line grew longer rapidly.

We spent a few hours exploring and taking photos, but once it started to become impossible to get a shot without someone in it, we headed back to the hotel for a real breakfast.  We relaxed in our room and talked over our plan of attack for the afternoon before going back into the site.  Being able to go back and forth like that, with good food that was already paid for in the all-inclusive rate and a cozy bed and hot shower, not having to stress about catching the last bus back to town… I can’t imagine doing it any other way.  Don’t get me wrong, I like adventure and don’t mind getting my hands dirty, but there are some vacations that are special and you merely want to get to your destination and enjoy your time there.  Especially when that destination is monumental and your time is limited.

I could go on with more details about the trip… the train rides, the hotel, the food/restaurants, Machu Picchu itself… but I’ve decided to keep this post on the shorter side.  If you’re thinking about a trip of your own and have any questions, feel free to leave a comment or email me directly.  I found blogs quite useful when planning this vacation and am happy to return the favor!

one of my favorite pictures ever

peru, part three: ollantaytambo

Ollantaytambo isn’t exactly a destination town, more one of convenience.  To make the most of our time and money, we found it best to stay a night there on our way from Cusco to Machu Picchu.  Most people just stop over on a tour of the Sacred Valley since there are Inca ruins there, but oddly enough you can’t get tickets at the gate.  We learned that after we got there, apparently tickets only come part of tour packages which you can get in Cusco.  Not that we were terribly disappointed… we were heading to Machu Picchu, where we would be staying for two days, and didn’t want to be bored walking through ruins before we even got there.

What we did end up walking through, however, was the often missed residential area.  Hiding behind the restaurants and internet cafes are alleyways lined with homes where the locals go about their business.  Many websites or travel guides will tell you it is like “stepping back into the days of the Incas” as the infrastructure does date back to that time, but I’m not sure I would go as far as saying I felt like I was transported.  Children knew to ask for money if their photo was being taken, which hinders that experience in my opinion.  But at the same time, you sure can’t blame them!  Whether or not you get the feeling of traveling back in time, it is worth the hour of exploration.  Especially if you have a good camera and some small change.  We had the former but not the latter, so the picture above was taken on the sly.

We relied solely on Tripadvisor.com for our hotel and restaurant choices, and I am happy to say that we were not disappointed.  One of the best meals of our trip was eaten at Puka Rumi which also turned out to be one of the cheapest.  Even though neither of us are vegetarians, the veggie burrito sounded amazing… and it was.

So good that we contemplated going back and getting it again for our next meal.  In the end we chose to try someplace new, but it was not an easy decision.  Well rested and tummies satisfied, time to make our way to the train station.  Next stop Machu Picchu!

peru, part two: pisac

textiles at the market in Pisac

During our stay in Cusco, we took a half-day trip out to Pisac for the market.  The trip up was a lot of fun.  Our taxi driver was great, stopping multiple times along the route for photo ops when he noticed my boyfriend trying to take pictures out the window, as well as stopping at places we didn’t request so he could show off all the cool and beautiful things in his homeland.  We also got a kick out of the mix CD he played of early 90s American pop music.  I was so close to asking if I could buy it off him when the trip was over, one because they were great songs, and two as a great way to remember the trip.  Unfortunately I am too shy and didn’t do it.

The market itself was nice.  Surprisingly, most everybody let us just browse their selection without being pushy.  The younger ones were a little more eager to make a sale, but the older ones just went about their business until I approached them ready to buy.  This was a great change of pace from the hawkers back in Cusco.  And because we felt so comfortable, we ended up buying a lot of stuff!  Some things we haggled and others we didn’t.  The first thing I bought was a pen for my friend, I took the first offer which was less than $1 thinking what a steal!  Later I realized that was probably at least double the price, but who cares when things are that cheap.  I am sure I paid too much for the two alpaca scarves as well, but they were so soft and a fraction of the price I would have paid for similar items back home.  The little figurines my boyfriend talked down, then walked away from, then got called back for an even better deal which we accepted.  I feel we did pretty well with the instruments.  The maker played for us for awhile, and we bought the one he played, plus another.  I don’t remember how much the soccer jersey cost, but we went there looking for exactly that so he could wear it when we went to a pub back in Cusco to watch a soccer match later that night.

When we finished shopping we returned to the cab, earlier than the time we discussed with our driver.  He was hanging out at a bar while we did the touristy thing.  But right on time he appeared, apologetic for making us wait even though we didn’t mind.  Then it was back on the road, enjoying the scenery and the tunes.

our haul from the market in Pisac

peru, part one: cusco

the city of Cusco, Peru

When we first started planning our trip to Peru we had a very ambitious itinerary which included sand boarding in Huacachina, flying over the Nazca lines, spending at least half a day in Lima, getting to know Cusco, and of course Machu Picchu.  But the more we researched the more we determined what a chaotic waste that trip would be.  Not only would more than half of it be spent traveling, but not nearly enough of it would be spent in Cusco.  From what we read and what we heard, one could easily spend weeks in that city alone.  Plus, with an elevation of almost 11,000 feet, we knew at least a day should be reserved for resting while acclimating to the thin air.  While my boyfriend and I do enjoy hiking, we aren’t mountain climbers and were worried how our bodies would handle the elevation so we did what we could to prepare.  We made reservations in a hotel that would pump oxygen into our room, we got a prescription for diamox which we began taking a couple days before departure, and we started drinking mate de coca (tea) as soon as we arrived.  I don’t know whether these things saved us, or if we would have been fine without them, but neither of us suffered from altitude sickness.  We got winded walking up the slight hills around town, more-so than we would have back home, but that was the extent of it.

The trip got started on a negative foot when I realized that both of my brand new jackets and a brand new sweater had all been stolen out of my luggage.  Lesson learned, take tags off of items before packing them.  Luckily I did my shopping at Target at Ross, so I wasn’t down a whole lot of money.  What I was almost in tears about is that I thought I was going to be miserably cold the whole trip without a jacket.  We had been checking the forecast for weeks prior to departure and the forecast said cold and rainy.  But as we found out later, for some reason the forecast always says rain in Cusco, yet it rarely does.  In fact, I think it only rained once our whole time in Peru.  And the temperature wasn’t too bad either, so I quickly forgot about the ordeal and moved on to enjoying my vacation.

To be honest, we spent most of our time in Cusco eating and snapping photos.  About a month prior to embarking on our trip we made contact with a Danish couchsurfer who had been living in Cusco for quite a few years.  Like us, one of his biggest pleasures in life is food and eating out and he gave us a great list of his favorite restaurants around town.  The first night we ate in our hotel restaurant, and also had all our breakfasts there since it was complimentary, but other than that I think there was only one meal we ate that wasn’t on his list.  I am a fairly adventurous eater and enjoyed alpaca (an animal similar to a llama) and guinea pig.  Later in the trip I also tried ostrich.  But that’s just me, there was plenty of steak and chicken on the menus too.  Not to mention a pizza joint everywhere you look.  I am not, however, a very adventurous drinker.  It took me until the very last night to finally try a Pisco Sour, their local drink.  It is made with egg whites and, considering I don’t even eat eggs, the idea of drinking them was hard to swallow.  But at the same time, I couldn’t stand the idea of leaving the country without trying it, so I finally was able to talk myself into it.  And of course, after doing so I wish I had much earlier.  If I had, I would have enjoyed taking advantage of the free ones our hotel offered!

The only thing we disliked about Cusco was the amount of hawkers, mostly in the central plaza.  So many people selling paintings, hats, offering shoe shines, etc. and almost every restaurant had someone standing outside with a menu trying to coax you inside.  But I guess all that is to be expected in a city that thrives on tourism.  They are doing what they can to make an honest living, and you have to respect that.

What struck us the most is how remarkably clean central Cusco is.  You’d be hard pressed to find a piece of litter, and the cleaning crew rivals that of Disneyland with how quick they are to sweep up any trash that does manage to hit the ground.  The absolute best part of Cusco, however, we did not find until the last morning.  We were up before sunrise to take pictures with as few people as possible and on our way back we stumbled across a guy with a cart concocting liquid goodness.  I’m not sure exactly what it was, some sort of mate juice/tea thing.  Slightly thick and sticky, but oh so delicious!  Unlike the hawkers in the plaza, this guy was on a side street and there to serve the locals.  Because of this, he didn’t speak English so we struggled communicating.  I don’t speak any Spanish so I don’t even listen, but my boyfriend has a little leftover from high school and was able to get by better than expected most of the trip.  However, what he thought was 4 soles (equal to a little more than $1) turned out to be .40 soles.  Barely ten cents for this glass of heaven, are you joking?  We felt bad as he fished out change for us, almost all he had in his purse, but we were so happy with our drink.  We continued sipping from our glass as we watched him deliver more of it in bags to his neighbors.  When we drank the last of it we returned the glass and walked off happy to have enjoyed a little bit of local life before moving on to the next part of our trip.

a parade viewed from our hotel room balcony

a lunch of sushi and ceviche

Cathedral of Cusco in the Plaza de Armas

fountain in the Plaza de Armas

the master at work

heaven in a glass

new layout

Yesterday I was poking fun at a friend because of how often she changes her blog layout design, then I realized perhaps it was time for me to change it up.  I have been toying with the idea of adding tags, but didn’t like the way my old layout displayed them so I began looking around and stumbled across what you now see.  Similar color scheme, but a much cleaner feel.  I like clean.  Plus, since the theme of this blog is supposed to be about my goals/dreams and the journey towards achieving them, I thought it would be fun to be able to change the banner every so often to represent either what I am working towards or what I have just done.  So no, this isn’t just a food blog though it may seem that way most of the time.  Learning how to cook is one of many things I’ve set out to do.  Traveling as much as possible is another, so the first photo I’ve chosen for my banner is from a recent trip to Machu Picchu.  More on that in the next post!

the whole image

chinese night #2, sorta

I didn’t start with the intention of making Chinese, I started off wanting to find recipes to use the Sauvignon Blanc Vinegar we received for Christmas.  (Sidenote, the vinegar was bought at this awesome local store called Beyond the Olive which we have since checked out.  Another Pasadena gem.)  So I did an ingredients search on allrecipes.com and wah-lah, dinner!  Funny the ways in which we sometime stumble upon the best recipes.  My boyfriend and I agreed this could be the best chicken dish I have made thus far.  It was so good, his eyes seriously lit up when I told him there was plenty more after he had cleaned his plate and he happily went back for seconds.  There was something almost velvety about this dish.  However, I do want to point it is not that great as leftovers.  I just had some about an hour ago.

The rice salad thing really didn’t go that well with the chicken.  I am still in the beginner’s mindset that if two dishes have two or more ingredients in common they will taste good together.  In reality I find that is hardly ever the case but I continue to do it anyway because it helps me pick side dishes out of the masses.  Plus I only cook for two so it helps use up the fresh ingredients that have to be bought in bulk and would otherwise end up in the trash.  Anyway, the uncompatibility of the chicken and the salad wasn’t the only problem with it.  It just really wasn’t that good.  Let me put it this way, it was good enough for us to keep the leftovers rather than tossing them right away, but not good enough for the leftovers to actually be eaten.  To be fair, I very well could have done something wrong.  Neither the rice nor the asparagus tasted fully cooked, or maybe I just like my food a little softer than it is meant to be.

Next time I will just throw the chicken on top of plain steamed rice like the recipe says.  There will be no next time for the salad.

click the links below for recipes:

TEN MINUTE SZECHUAN CHICKEN

RICE, ASPARAGUS, AND CUCUMBER SALAD

new year’s dinner

It seems like these days I only cook on holidays, which has been kinda true.  New Year’s Day was the last one and since the most popular place in the country on that day, Pasadena, happens to be my home… eating out or even going out can be a bit of a nightmare.  So we celebrated in our tiny little apartment, just the two of us and a homemade rack of lamb.

Sounds intimidating but I chose a really simple recipe and am happy to say it turned out great!  Lamb has taken over as my favorite meat since my time in China and all those mouth-watering skewers.  Mmmm, the memories.  This meal was not as good as that and I am not going to be reminiscing about it a year later, but it was quite tasty and definitely worth making again.

For sides, mashed potatoes were probably the way to go but it is the first day of the year and, like this time every year, I am being very conscious of what I eat.  So carbs are out and veggies are in.

Carrots aren’t exactly my favorite, but I try to throw them in every once in a while.  This recipe was ok, we ate all of it, but it won’t be making it into rotation.  It did pretty well with the lamb though, flavorful but not as tart as you would think.  All in all this meal wasn’t a bad way to start the year!

click the links below for recipes:

ROASTED RACK OF LAMB

POMEGRANATE-BALSAMIC-GLAZED CARROTS

thanksgiving #2

Second Thanksgiving began much like the first, only this time I was cooking dinner, not simply making dessert.  Again I waited until morning of to decide on a menu, again I was planning grand and traditional, again I ended up with the opposite.  But I am not disappointed because the outcome was some of my best work to date!

I really did think I was going to cook a whole turkey for two, but since I’ve never attempted this before I didn’t know about the whole days to defrost thing.  So then I thought I’d be trendy and make Cornish game hens instead.  That would have worked out until I actually began to visualize myself in the kitchen and realized I am not really into the whole removing gizzards thing.  After that, making a whole bird of any kind was out of the question.  Turkey cutlets it is!  Even though I took the easy way out, dinner was so delicious that I wasn’t even disappointed in myself for doing so.  I think I’ve found the secret to a good meal… cream sauce of any kind!

For the first course I decided to finally make soup from scratch.  I love soup and had always been under the belief that it was healthy, until I read The Devil Wears Prada.  If it weren’t for that I probably would have tried a dozen different soup recipes last year, but instead it took me all the way until Thanksgiving.  Well, after tasting this recipe it is going to be very difficult to stay away from more in 2010!  The roasted butternut squash looked and smelled so good coming out of the oven that I couldn’t resist picking at it.  I guess if I want to stay away from soups I could always just eat the squash!

So while the first Thanksgiving dinner I made wasn’t exactly as planned, I dare to say it was even better.  Next year I will have a full-sized kitchen though and may give traditional another try.  Hopefully I’ll be over the whole grossed out by gizzards thing by then.

Thanks again to FineCooking.com for both recipes!

Turkey Cutlets with Mustard Cream Sauce

by Jennifer Bushman

Serves four.

1-1/2 lb. turkey breast cutlets (about 10 pieces, each 1/4-inch thick)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large shallot, finely chopped (about 2 Tbs.)
1 tsp. minced fresh garlic (from about 2 small cloves)
3/4 cup homemade or low-salt canned chicken broth
1/4 cup heavy cream
1 Tbs. grainy mustard
10 oz. fresh spinach (about 6 cups), washed and stemmed
2 tsp. fresh lemon juice
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Tip: If you can’t find turkey cutlets, buy a boneless turkey breast and cut it on the diagonal into 1/4-inch slices.

Season the turkey with salt and pepper. Heat 2 Tbs. of the oil in a large skillet over medium high heat. When it’s hot, brown the turkey (working in batches so the turkey is evenly spaced) until it’s cooked through, 1 to 2 minutes per side. Transfer the cooked turkey to a wide plate and cover loosely with foil. Reduce the heat to low and add 1 Tbs. olive oil. Add the shallot and sauté, stirring frequently, until it softens slightly, about 3 minutes. Add 1/2 tsp. of the garlic and sauté, stirring, another 30 seconds. Increase the heat to high, add the broth and cook until it reduces by half, about 5 minutes. Add the cream and mustard and cook 1 to 2 minutes, whisking until thickened. Season with salt and pepper to taste; set aside.

Heat the remaining 1 Tbs. oil in another large skillet over medium-high heat. When it’s hot, add the remaining 1/2 tsp. garlic. Sauté for 15 seconds, shaking the pan so the garlic doesn’t burn. Add the spinach and cover the pan. Cook, stirring occasionally, until the spinach wilts completely, about 2 minutes. Toss with the lemon juice and remove from the heat.

Serve immediately, putting some spinach in the middle of each plate, topped with a portion of the turkey, a spoonful of the sauce, and a sprinkling of parsley.

Roasted Butternut Squash

by Ruth Lively

Yields 1-3/4 cups chunks or 1-1/3 cups mashed.

2-lb. butternut squash
Olive oil
Kosher salt and freshly ground black pepper

Heat the oven to 400°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and scrape out the strings from the hollow. Rub the cut surfaces with oil, season generously with salt and pepper, and roast on a parchment- or foil-lined baking sheet, cut side up, until deeply browned and very tender, about 80 to 90 min. Let cool before using in other recipes, or cover and refrigerate for up to two days.

Butternut Squash Soup with Cumin & Coriander

by Ruth Lively

Yields about 6 cups; serves four to six.

2 Tbs. olive oil
1 Tbs. unsalted butter
1 medium onion, diced
1/2 tsp. kosher salt
3/4 tsp. ground cumin
1/2 tsp. ground coriander
14-1/2-oz. can diced tomatoes, with their juices (I like Del Monte brand)
Freshly ground black pepper
Flesh of a 2-lb. roasted butternut squash
3 cups homemade or low-salt canned chicken broth
1 Tbs. plain yogurt or heavy cream per serving for garnish
1 Tbs. minced fresh flat-leaf parsley

Heat the oil and butter in a heavy soup pot set over medium heat. Add the onion and salt and sauté for 2 minutes and then cover and let sweat until translucent, about 3 min. Uncover and cook, stirring occasionally, until the onions begin to brown, 3 to 5 min. Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, season with a few grinds of pepper, and cook for 2 min. Cover and simmer for another 10 minutes. Peel the roasted squash and add the flesh to the pot, breaking it up with a wooden spoon. Add the chicken broth, cover, and bring to a simmer. Adjust the heat to maintain a simmer and cook, covered, for 30 min. Let cool slightly and purée in small batches in a blender or a food processor (don’t fill the vessel more than one-third full and vent the lid or you risk getting splashed with hot soup). Taste and add more salt and pepper if needed. Return the soup to the pot and stir occasionally over low heat until hot. Garnish each serving with a spoonful of yogurt or a drizzle of cream and a sprinkling of the minced parsley.

thanksgiving #1

We celebrated Thanksgiving on Sunday prior to the actual holiday, which was fine by me because all I had to make was dessert.  At first I planned to try my hand at traditional and was leaning toward pie.  However, pumpkin pie is possibly one of my least favorite foods ever, and while writing up the grocery/supply list to make an apple pie I realized this was going to be one expensive dessert!  So the search began again.  Last time I made dessert it was a chocolate cake, so I didn’t want another cake, nor anything chocolate.  As I continued flipping through magazines and clicking through websites my time grew shorter and shorter (yes, I waited until day of to pick something.)  So now the mission was to find something quick and easy that wasn’t (A) pie (B) cake (C) chocolate.  The result was chilled champagne sabayon.  I didn’t have high hopes for it, mainly because I don’t really care for the main two ingredients much, but the hosts liking it was more important and there was at least a sliver of chance for that.

Because I figured I wouldn’t like it but would still want something sweet after dinner, I decided to make lace cookies to go along with it.  Plus it would make the presentation prettier.  After the first batch of cookies I was beginning to worry that my simple dessert was going to bomb, as they were edible but not exactly good.  Somewhat bitter because they were overdone.  So the next batch I shortened the oven time… a little better.  I continued to lessen the time with each batch and by the last one… YUM!

When the moment of truth came, the whole dessert was a hit.  Even I liked it!  The sabayon didn’t taste egg-y at all nor was the champagne overwhelming.  And the cookies… the hostess insisted that the leftovers stay with her which is a huge compliment considering she usually tries to pawn as much food off on us as she can.

I know just about everybody has probably made New Year’s resolutions to eat healthier, but keep these recipes in your back pocket for the next time you’re in the mood for a light dessert.  Both are thanks to Fine Cooking, the sabayon in their magazine and the cookies on their website.

CHILLED CHAMPAGNE SABAYON

yields 6 cups; serves 8

8 large egg yolks

1/2 cup granulated sugar

3/4 cup champagne

1 cup heavy cream, whipped to soft peaks

1. Pour the yolks into a stainless-steel or copper bowl.  Add the sugar, a little at a time, whisking until the mixture is light in color and air has been incorporated.  Stir in the champagne.  Have ready a big bowl of ice.

2. Bring some water to a simmer in a saucepan and set the bowl over the water.  Be sure the bowl doesn’t touch the water.  Whisk continuously until the sabayon becomes frothy and thick, scraping the sides and bottom of the bowl.  Remove the sabayon from the heat just as ribbons start to trail of the whisk.  Continue to whisk for another minute to help set the sabayon.

3. Set the sabayon bowl in the bowl of ice.  Whisk periodically for about 10 minutes.  When the sabayon has chilled, gently fold in the whipped cream.  Refrigerate for at least 1.5 hours.

4. To serve, spoon over fresh berries.

CLASSIC LACE COOKIES

yields about 3 dozen 3-inch cookies

2 oz. blanched almonds (to yield 1/2 cup ground almonds)

2-1/2 oz. (5 Tbs.) unsalted butter

1/3 cup granulated sugar

2 Tbs. light corn syrup

1-1/2 oz. (1/3 cup) all-purpose flour

Pinch salt

1 tsp. pure vanilla extract

1. Position two racks in the middle and upper third of the oven. Heat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.

2. In a food processor, grind the almonds finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the remaining ground almonds and the vanilla.

3. Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won’t begin to spread until about 6 minutes into baking.

4. Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they’re firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.

5. Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.

homemade chinese

What does one do when they are craving Chinese food, but also trying to eat out less due to health and finances?  Make it themselves, duh!

Yeah, I know when I said “health” pot stickers weren’t exactly the first thing that came to mind, but I had a bit of time on my hands that day and was feeling adventurous.  I would have made the steamed variety instead, but that required kitchen things that I don’t have yet.  All in all, the outcome was ok.  I think using lean ground pork took away a lot of the flavor.  However, the leftovers were awesome as midnight snacks throughout the week!  Let me warn you though, I wouldn’t suggest making the whole recipe unless you have a wrapping/folding partner because it is super time-consuming!  Luckily, I had one available which made it more fun, even if he was better at it than me.

And for the main course was an American favorite beef and broccoli which I served over vermicelli.  The noodles were decent, worth making again just because they were easy.  The beef and broccoli was honestly one of the best I’ve ever had.  The only thing I had a problem with was the thin matchsticks of ginger.  Either I didn’t cut them thin enough, or I’m not a big fan of ginger.  Both are equally plausible.

Click the links below for recipes:

POT STICKERS

QUICK CHINESE-STYLE VERMICELLI

SHANGHAI STIR-FRIED BEEF & BROCCOLI