(Cookbook Project) Energise Your Life – Aloo Gobi…Sweet Potato Noodle Soup with Tofu, Asian Greens and White Fungus

A couple of nights ago I made Aloo Gobi from Energise Your Life. I have had Aloo Gobi a couple of times in the past and I was really looking forward to making it. However, this recipe was a big disappointment. I don’t know if it is because I eat Indian food out often so I am use to more authentic flavors or this was just a terrible recipe in general.

To make this recipe I had to saute a little bit of turmeric, cumin and cayenne with extra virgin olive oil. Then add peeled tomatoes and maple syrup before adding quartered potatoes. The recipe said that the potatoes only needed 10 mins to cook, but perhaps I had the wrong type, as I only had Brushed. After letting the potatoes cook for a while I found the flavor was far too sweet and didn’t have enough spice. So I added a whole lot of sea salt and some curry powder. Lastly I added some cauliflower, but it didn’t look too exciting, so I added some peas. The end result was very underwhelming and disappointing.

To make things worse I took the advice from the book and tried to pair this dish with Basmati Rice cooked in Coconut Milk, Cumin and Lime. What a disaster. I don’t know why, but every time I try to make Coconut Rice it turns out stodgy and flavorless. This time was no exception. I also had to move the rice from the rice cooker into a pot on the stove since it refused to cook it anymore. It just keep putting it to warm.

So after a few good recipes, this one was not for us. Marco and I really didn’t want to take it for lunch the next day, but we had no choice. In fact there’s still some left over in the fridge but both of us are avoiding it lol.

Since the Aloo Gobi disaster, our China student has arrived back from China and we also have a new Chinese student. We decided to do pizza night, so we could all make our own pizzas and get to know the new student. I am not sure if the new student has ever had pizza before. The poor thing looked very confused or maybe it was just jet lag.

Last night I thought I might make something she is more familiar with. So I dropped past the Asian grocery store on the way home and got some Sweet Potato Starch Noodles and Asian veggies. I also got some Gold Vegetarian Sha Chao Buns, which are vegan frozen steamed buns. I also tried out some White Fungus in the soup. I first soaked them, but they didn’t soften very much. After I chopped them and discarded the really hard center. Are any of you familiar with White Fungus and how to cook it?

Both the girls seemed to like the soup. It was a bit spicy for our new student, but our other student loves spicy burn your tongue off flavors.They both didn’t touch their Sha Chao Buns. I don’t blame them after trying them. They were terrible. The inside didn’t taste too bad, but the actual bun tasted plasticy. Definitely will be making my own next time.

I didn’t have time tonight to include tonight’s recipe, Tempeh Sausages baked with Cherry Tomatoes…It was the best thing we’ve had all week.

Sweet Potato Noodle Soup with Tofu, Asian Greens and White Fungus (vegan, gluten free, nut free)

Ingredients:

handful white fungus

250g firm tofu

2 tablespoons sesame oil

2 tablespoons tamari (more for seasoning)

1 tablespoon chinese cooking wine

3 garlic cloves, finely diced

small nib ginger, finely diced

2-4 small red chillis

1 green onion, sliced

400g sweet potato starch noodle

1 litre vegan beef liquid stock

2 cups of water (or more if you need)

1/2 bunch asian greens, roughly chopped

1/2 bunch enoki mushrooms

15 snow peas, topped and tailed

handful of mint leaves to serve

Method:

1. Soak the white fungus in filtered water. Use just enough to cover. Soak for 10-20 mins.

2. Press the tofu then slice it into cubes. Then combine it with sesame oil, soy sauce, chinese cooking wine, garlic, ginger and chili. Leave it to marinate for at least 10 mins.

3. Heat a large pot and add the marinated tofu. Saute for 3 mins.

4. Add sliced onion and saute for a further few minutes.

4. Add the liquid stock and water. While its coming to the boil quickly slice the white fungus, then add the white fungus and its soaking water to the soup. Place on a simmer and cook for 15 mins.

5. Cook the starch noodles in boil water, according to pack directions.

6. Add the asian greens, enoki mushrooms and snow peas and cook for a few minutes. Add more soy sauce for seasoning if you need.

7. Add the starch noodles, then serve soup topped with mint leaves.

*Serves 6

General Tso’s Tofu with Brown Jasmine Rice

Tonight I was trying to figure out what to make with a nearly empty fridge. All I had was some leftover tofu. I was searching for recipes and I came across this recipe for General Tso’s Chicken. Luckily I had all the ingredients for the sauce and some frozen vegetable in the freezer to go with it.

I am really happy I made this dish. The sauce was really delicious. Although this dish isn’t the healthiest it has rich flavors and so you don’t need to eat a lot of it. It went really well with steamed rice and stir fried veggies.

General Tso’s Chicken is a popular Chinese dish, which is you can find in Chinese restaurants across North America. It consists of deep-fried chicken, breaded with eggs and cornstarch, with a thick sweet and mild spicy sauce made of soy sauce, rice wine, rice wine vinegar, sugar, cornstarch, dried red chili peppers (whole), garlic, MSG. I have never see this dish in any Chinese restaurants in Australia or heard of it before, but it does have an interesting history.

So who was the man that this dish was famously named after? General Tso Tsung-tang (左宗棠 or Zuo Zongtang) was a general and statesmen from Hunan, during the Qing dysnasty. He famously served his country during the dynasties civil war again the Taiping Rebellion, founded modern arsenal, dockyard, new efficient logistics systems; pushed Russian forces out of China and held many positions in the China’s government.

This dish was not a traditional dish that was created for General Tso when he was alive, nor is a traditional dish in the region that he comes from. Even the people from his home town, and his living descendants haven’t heard of this dish. Rather this dish was created  in the late 20th century and named after General Tso for his historical significance.

Who actually invented this dish? Well there are a few different theories and claims that have been made. Eileen Yin-Fei Lo, who wrote The Chinese Kitchen,  claims that this dish is actually adapted from the humble Hunan chicken, which is known as Zongtang. This translates to ‘ancestral meeting hall’ in Cantonese and does not refer to  Zuo Zongtang. Another claim is that the dish was created by Taiwan-based Hunan cuisine chef, Peng Chang-kuei. In the 1970’s he moved to New York, and began experimenting with old dishes and creating new ones. Apparently he adapted this traditional dish to please local American tastes, by adding sugar. The last claim is from a New York Chinese restaurant that claim that a Chinese immigrant chef who worked for them, T.T. Wang, invented this dish in 1972.

Regardless of the creator of this dish, it is clear that it is an adapted Chinese recipe that was designed to attract local American patrons. Like many other dishes from other cuisines, many Chinese dishes have also been modified by Chinese chefs for local western tastes. Dishes like this one have been deep frying and sweetening and undoubtable bears little resemblance from the dish it was derived from.  A typical serving General Tso’s chicken has around 1300 calories, 11 grams of saturated fats and 3200 milligrams of sodium. So its definitely not a everyday dish. Since this version uses tofu, it is a bit healthier then the original, but the sauce still has alot of sodium and sugar added, so it won’t be a regular weekly special on my menu.

General Tso’s Tofu with Brown Jasmine Rice  (vegan, gluten free, nut free)

Ingredients:

2 cups brown jasmine rice

400g firm tofu

1/2 tablespoon shaoxing wine

pinch of sea salt

1/3 cup cornstarch

canola oil

2 teaspoons diced fresh ginger

1 garlic clove , diced

4 dried red chilli, rinsed and deseeded

white part of 2 scallion, diced  (optional)

Ingredients for Sauce:

2.5 tablespoons chinese rice vinegar

2.5 tablespoons soy sauce

1/2 tablespoon mushroom soy sauce or dark soy sauce

1 teaspoon hoisin sauce

1/4 cup water

2.5 teaspoon evaporated cane sugar or raw sugar

1/2 tablespoon shaoxing wine

1 teaspoon corn starch

Method:

1. Put rice in the rice cooking or cook on stove according to packet instructions.

2. Press tofu, then chop it into cubes. Marinate the tofu in shaoxing wine and sea salt. Leave for 15 mins.

3. Place all the ingredients for the sauce in a small bowl and set to the side.

4. Coat the tofu in corn starch.

5. Heat wok with oil then fry the tofu until golden brown. Place the tofu on a paper towel to drain oil. Remove oil from wok.

6. Add 1.5 tablespoons oil in the wok and add the garlic, ginger and red chili. Cook for 4 mins or until the chili becomes fragrant.

7. Then add the sauce to the wok. Cook until it comes to the boil and comes thick. It took about 10 mins for my sauce to become thick.

8. Add tofu and shallots to the wok. Cook for 2-3 mins then serve immediately with steamed rice and asian greens/stir fry vegetables.

*Serves 4

General Tso’s Chicken <http://rasamalaysia.com/general-tsos-chicken/&gt;

General Tso’s chicken <http://en.wikipedia.org/wiki/General_Tso’s_chicken&gt;

Who Was General Tso? <http://mentalfloss.com/article/28421/who-was-general-tso&gt;

General Tso’s Chicken <http://appetiteforchina.com/recipes/general-tsos-chicken/&gt;

Valentines Day at Kuan Yin Tea House

Hi guys, last night for Valentines Day we did end up getting to go out. Luckily Marco finished work early, so we got dressed up and headed to China Town in the Valley. Kuan Yin Tea House is a place I have been wanting to try for a while. I never knew about them, until the night I walked past them on my way to Tea Master: Vegetarian Cafe Restaurant. I noticed they were one of the busiest Asian restaurants and considering it’s Vegetarian Food in a city of meat eaters I thought that was saying something.

We had to make our reservation quite early at this place, because they actually shut at 7.30pm. I thought 1 hour would be enough time to eat entree, main and dessert, considering this restaurant is quite small. So when we arrived we were greeted by a nice waitress who showed us to our table. It’s not a fancy place by any means, but it’s clean and there were plenty of pictures of the food on the walls. This really helped us, as the menu didn’t have any explanations or pictures of the dishes. Not all the dishes are vegan, but the ones we ordered were.

For entree we ordered Phantom Chips and Veggie Satay Sticks. The Phantom Chips had were made of mashed taro and pumpkin on the inside and rice paper that had gone crispy from being fried on the outside. I really liked them. Marco did too, but he couldn’t have to much because it was quite sweet, even though he’s the sweet tooth. The Satay Sticks were excellent. The texture was like chicken, the sauce was good and they were cooked evenly all the way through.

Phantom Chips

Veggie Satay Sticks

Then for mains we ordered a Wonton Soup and Veggie Snow Fish Rice. The Soup was good. It had lots of vegetables, 5 wontons, noodles and a nice flavored broth. The Veggie Snow Fish was amazing. It can’t believe it wasn’t fish. The texture, the taste, it was so good. On the side their was sauteed green beans with peanuts, marinated taro, some other vegetables and rice with gomasio.

Wonton Soup

Veggie Snow Fish Rice

Veggie Snow Fish

For the drink we got a Lychee Green Tea with Pearls. For dessert we had the Valentines Dessert. This was a heart shape Rich Chocolate Cake that was all gooey inside, Berry Coulie and Berry Ice cream. This was an excellent end to the meal and for once I got to have dessert. The candle was a strange touch, but it was romantic I suppose.

Lychee Green Tea with Pearls

Vegan Rich Chocolate Cake, Berries Coulie, Vegan Berry Ice cream

I really loved this place and can’t wait to go back. By the look of their blog the chef is trying out new desserts and is getting good reviews from the customers. Next time I want to try their vegan Tiramisu. The cost of the food is also quite cheap, especially compared to the other restaurants around China Town. Only down side is that they close so early. On friday night they do stay open till 8pm. Otherwise it’s a great place for lunch.

By the way sorry about the photos. Once we got our first dish we realised that we had no sim card in the camera. So all the photos are taken from my mobile phone. They definitely don’t do the food justice.

Orange, Mint and Basil Noodles Stir fry with Assorted Mushrooms and Cabbage

I am addicted to mushrooms at the moment. Dried and fresh, I love them all. These little fungi are low in carbohydrates, calories, and sodium. They are cholesterol and fat free. They are also high in fiber, protein, a good source of B vitamins, potassium, riboflavin, niacin, and selenium. They are good for our metabolism and if consumed regularly are proven to decrease the amount of cancerous cells in our bodies [1].

I like to use them in pasta and noodle dishes to substitute where I would normally use meat. Dried mushrooms especially have a meat like texture and they help to make a balanced filling dish. I bought a packet of assorted mushrooms from the local Asian supermarket. They are really affordable and easy to work with. Another one of my go to recipes with dried mushrooms is Risoni Pasta with Sun-dried Tomatoes & Mushrooms. 

Orange, Mint & Basil Noodles  Stir fry with Assorted Mushrooms and Cabbage (vegan, gluten free, nut free)

Ingredients:

1 serve of brown rice noodles

1 garlic clove

2 shallots

1 red chili

1/2 cup cabbage

handful assorted mushrooms (dried & fresh)

1/2 cup vegan chicken or vegetable stock (or water)

10 basil leaves

10 mint leaves

segments from 1/2 an orange

1 tablespoon tamari or soy sauce

1 teaspoon sesame oil (plus extra for wok)

Method:

1. Cook the noodles according to packet directions, then strain and set to the side.

2. In the meantime dice the garlic, shallots and chili. Chop the cabbage and fresh mushrooms. Soak the dried mushrooms.

3. Prepare the herb sauce. Place basil, mint, orange in a mortar and pestle. Then add sesame oil and tamari.

4. Heat the wok with a little bit of sesame oil. Then add garlic, shallots and chili. Cook for 1 minute.

5. Add all the mushrooms with stock and cabbage. Cook for 3-4mins or until cabbage has wilted and stock has dried up.

6. Add the herb sauce and noodles. Heat through for one more minute, then serve.

[1] Leslee Dru Browning 2008, Mushrooms: The Underestimated Super Food, <http://www.naturalnews.com/024548_mushrooms_cancer_food.html>

Su Life Vegetarian Restaurant

Today after seeing a morning session of The Hobbit (which was really, really good), me and Marco decided to check out Su Life Vegetarian Restaurant at Upper Mount Gravatt. I  have been wanting to come here for while, as I saw many good reviews. First impressions it looked like it was closed except for the open sign. We were happy when we saw another table. It was late in the afternoon, but it wasn’t long till a couple more tables arrived. They had a really extensive menu so I was bit confused what I should order. I wanted to have some mock meat, since I can’t have that everyday. I don’t often make it at home, so its more like a treat.

We started with the Satay Veggie Chicken, since I love satay. The actually veggie meat was quite good and it was hard to tell that it wasn’t chicken. However some of it was hot and some parts were cold. The bed of lettuce also had a couple of black pieces, so I stayed away from that.

Satay Veggie Chicken

For mains we ordered the Japanese Curried Veggie Steak & comb Vegetables with Rice and the Bendon with Thai Spicy Chicken with Rice. The mock meats were not bad, however the batter was a bit thick and under seasoned. The Japanese curry wasn’t what I expected it was more like a gravy. On the bright side they were generous with the vegetables which were cooked well. There was some fried banana to accompany the curry which wasn’t bad. For the Spicy Chicken, the side dishes weren’t bad either. The sauce for the chicken wasn’t really to our taste though.

Japanese Curried Veggie Steak & comb Vegetables with Rice

Thai Spicy Chicken with Rice (Bendon)

All in all it was a cheap lunch, but not sure I will come back. I may have ordered the wrong thing or I have higher expectations. Blackened lettuce and uneven cooked food is not really acceptable though. If you have visited this place and have a better experience let me know and I will be open to try it again.

Tomorrow I’m off to Murwillumbah for a couple of days. Can’t wait to relax with just Marco. Hopefully I will find some more good eats there.

San Choy Bow and Nectarine Galette

Now that I am back to reality, its back to the kitchen for me. Marco suggest San Choy Bow for dinner. He begged me to make his with beef mince, but of course that wasn’t going to happen. This is what I came up with and he was very happy with the result. I used Wombok instead of lettuce, but either will do. It is a Chinese cabbage that can be eaten like a lettuce or cooked like a cabbage. I find it really fresh and crisp and it is great for Asian salads.

For dessert I modeled my Nectarine Galette from Chef Chloe’s recipe for Rustic Peach Galette. I followed all the steps except putting the galette in the fridge before baking and topping with maple syrup and more sugar. Nevertheless it turned out really nice and I served it with a dollop of coconut cream. I peeled the nectarines which was a challenge, since they were so ripe. The dogs both enjoyed the nectarine skins. I was surprised how much they love fruit.

San Choy Bow (vegan, gluten free, nut free)

Ingredients:

1/2 cup soy mince

20 g shiitake mushrooms

1 cup vegetable/other liquid stock

1 tablespoon tamari/soy sauce

2 garlic cloves

1 knob of ginger (same amount as garlic)

2 small red chili

1 carrot

1 small red or brown onion

100 g water chestnuts

2 leaves of silver beet spinach

1 tablespoon sesame oil

2 tablespoon hoisin sauce

6 leaves of wombok/iceberg lettuce

Method:

1. Soak the soy mince and shiitake mushrooms in the vegetable stock and marinate with soy sauce. (If you want to cut the mushrooms then soak separately in 1/2 cup of stock each).

Soaked soy mince & mushrooms

2. Finely dice the garlic, ginger, chili, carrot, onion, water chestnuts and spinach leaves (not stalks).

3. Wash the wombok/cabbage leaves and cut them into cups. If using a wombok, cut off the spine of the leave from the bottom.

4. Take the wok and heat the sesame oil. Add the garlic, ginger, chili and onion. Cook for 2-3 mins or until onions begin to brown.

5. Add the carrot, soy mince, shiitake mushrooms and any stock that may not of been aborbed. Cook for 4 mins. Add more stock or water if it sticks.

6. Add the hoisin sauce and the spinach leaves and cook for 2 mins or until the spinach has wilted.

7. Assemble the wombok leave on the plate and add the mixture to the center. To eat roll the leaves in so that it becomes like a pocket/package.

Nectarine Galette

‘Honey’ Soy Tofu and Vegetable Stir-fry

This afternoon we were debating whether to get takeaway noodles or make our own tonight. We decided we would eat more vegetables if we made our own, plus at least we would know what was in it. So we went to the local asian market at Darra and bought all the ingredients. I found heaps of vegan brands of Asian products that I would usually buy from the health food shop and they were much cheaper. The only thing is that I had to check the expiry date of everything very carefully. They just have so much stock, so I guess its hard to keep track of.

I’ve never tried mong toi before. It was the freshest asian green they had. It is also known as malabar spinach, Ceylon spinach, and climbing spinach. It has a nice flavor and has a bit of sap in the leaves, but you won’t notice it. I decided to use soba noodles, since I felt like something different. I’m not sure if the Soyco Honey Soy Tofu, that I got from Woolworths, was vegan. I made more sauce, so if you don’t get flavored tofu you could always make a double batch of that. I had some chicken stock left over, so I soaked the shiitake mushrooms in that. If you don’t have any at hand just soak in water, then add the water to the stir-fry. As for the vegetables anything goes. I always like to have onion, garlic and ginger to start with and add whatever I have in the fridge.

‘Honey’ Soy Tofu and Vegetable Soba Noodles (vegan, nut free)

Ingredients:

2 tablespoons coconut oil

2 garlic cloves

1 nob of ginger

1 onion

1 carrot

10 snake beans

1 zucchini

handful of shiitake mushrooms

1/4 cup vegan chicken liquid stock (optional)

bunch of mong toi or asian greens

1x packet of honey soy flavored tofu

soba noodles or other noodles

Ingredients for sauce:

2 tablespoons mushroom soy

1 tablespoons sesame oil

2 tablespoons agave

1 tablespoons lemon juice

Method:

1. First prepare all the vegetables and tofu. Dice the garlic and ginger. Slice the onion and cut the carrots julienne. Cut the zucchini and snack beans. Dice the stems of the mong toi and slice the leaves. Soak the skiitake mushrooms in stock or water (just enough to cover). Cut the tofu in cubes.

2. Boil water and cook the soba noodles and put to side.

3. In the meantime, prepare the sauce. Just combine the ingredients in a small bowl.

4. Heat coconut oil in the wok. Then add the onion, garlic, ginger and carrot (I don’t like the carrot crunch). Cook for 3-4 mins or till onions are browned.

5. Then add the snake beans, zucchini, stems of mong toi, shiitake mushrooms, soaking stock/water and sauce. Cook for 3 mins or until tender.

6. Add tofu and mong toi leaves. Cook for 2-3 mins or until the leaves go limp.

7. Lastly, add the noodles and heat through before serving.

*Serves 3-4

Seaweed Noodles in Peanut Sauce

This was a fusion between the original Asian Salad with Seaweed Noodles and Satay Tofu & Vegetable Stir Fry. I was a bit lazy for dinner tonight, since I am preparing a time consuming dessert. But this was still satisfying enough.

Seaweed Noodles in Peanut Sauce (vegan, gluten free)

Ingredients:

100g seaweed noodles

3 tablespoons peanut butter

1 tablespoon tamari or gluten free soy sauce

1 tablespoon maple syrup

1 handful coriander leaves, chopped

2 tablespoons sesame seeds

Method:

1.  Soak noodles in cold water for 30mins, then drain.

2. Combine peanut butter, soy sauce, and maple syrup and stir into a paste

3. Add paste to noodles and mix through coriander.

4. Dry toast sesame seeds in a pan, then serve on top of noodles.

Satay Tofu & Vegetable Stir Fry

Yesterday I finally had my Italian oral exam, which has been keeping me awake at night for the past few weeks. I went much better then I thought I would and now I can stop stressing and start cooking all the things I was putting off. I’m not completely finished at uni yet, but its nearly over thank God. It wasn’t the smartest decision to start my blog during study break, but its still been great fun.I also moved back to my house yesterday  so I can now use my processor and juicer. At my boyfriends house I only had my little bar mix, which was good, but it can’t do everything. So looking forward to making lots of sweets and healthy juices.

I bought some Malaysian Peanut Tofu the other day and I was wanting to try and make my own Satay Sauce to go with it. Although flavoured tofu’s are great for stir fries & salads, I usually find they are not flavorsome enough. I found this recipe online for the Satay sauce. It tasted really great. I just added a little bit more peanut butter. I recommend if you like your satay really saucy they make a double batch for this stir fry. This is a really quick and easy meal to make and its very moreish!

Satay Tofu Stir Fry (vegan, gluten free)

Ingredients:

sesame oil or coconut oil

1 onion, diced

2-3 garlic cloves, diced

1 red capsicum, diced

2 carrots, chopped julienne

2 zucchini, chopped julienne

1/2 bunches english spinach or asian greens, chopped

1 packet of malaysia satay tofu (or fried tofu)

2 cups jasmine rice

coriander leaves to garnish (optional)

Ingredients for Satay Sauce: (make double batch for more saucy stir fry)

2 tablespoons soy sauce

2 tablespoons rice vinegar

3 tablespoons peanut butter

1 teaspoon garlic powder

1/8 teaspoon ground ginger

1/8 teaspoon cayenne pepper

Method:

1. Prepare steamed rice in rice cooker. Make sure you rinse rice a couple of times, then cover the rice with water (1 finger tip between rice & water level)
2. Heat 1 tbsp of sesame oil in the wok, then add onion, garlic, capsicum and carrot. Cook for 4 mins on medium heat

3. While that’s cooking prepare the Satay Sauce, by combining all ingredients in a small bowl. Stir with a fork, so that peanut butter mixes well with other ingredients.

4. Add zucchini to wok and cook for another minute.

5. Add tofu, spinach and Satay Sauce and cook till tofu is heated. Make sure sauce is stir all the way through the vegetables.

6. Serve stir fry with steamed jasmine rice and garnish with coriander.

*Serves 4

Tea Master: Vegetarian Cafe Restaurant

I was so excited when I saw the Tea Master on Living Social. I’ve been wanting to try this place for a while, but haven’t got around to it. I bought the voucher before my boyfriend could complain that he didn’t want to go all the way into the city for vegetarian food. This place is definitely worth the drive. It’s only small place, but extremely busy. You have to book if you want a table at least on a Friday night. They serve a variety of popular Asian dishes, but the vegetarian versions of them. Many dishes use mock meats or tofu.

For $19 our voucher included 2 entrees, 2 mains and 2 drinks. My mum was with us, so we just ordered a few extra things as well. Since it’s called the Tea Master, they do Bubble Teas, including soy milk teas. We couldn’t get dessert, because we were too full after all that food.

Everything was really delicious. Definitely a place you can go with your carnivorous friends. My boyfriend and my mum loved it. Its half the price you will pay anywhere else in China Town, healthier and full of flavour. So the Tea Master will  definitely be seeing us again.

Entrees:

10 Handmade Dumplings, served with Soy Sauce

Deep-fried Veggie Chicken with Salt andPepper

Vegetarian Beancurd Prawn

Mains:

Sweet & Sour Veggie Pork with Rice

Stir-fried Veggie Chicken in Three-Cup Sauce with Vegetables & Rice

Vegie Sacha Sauce Noodles

Milk Tea:

Soy Milk Coffee with Coffee Jelly & Soy Milk Taro with Pearls