Oven baked garlic chicken thighs 蒜香烤鸡腿

Fuss-free baked chicken. If you love garlic like me, I think you will like this dish :)

Ingredients:

2 chicken thighs
2 tbs huadiao wine
1 tsp light soy sauce
1 tsp sesame oil
1/2 tsp salt
15 pcs garlic (pound lightly)
Grounded pepper
Course black pepper

1) Rub in wine, soy sauce, sesame oil, salt and pepper to the chicken thighs. Marinate for at least 2 hours.

2) Place chicken thighs onto aluminium foil together with the marinate sauce. Scatter garlic over chicken thighs and wrap up the foil.

3) Bake in preheated oven at 250d for 45mins or until the meat is cooked.

Enjoy!

No-bake Durian Cheesecake

 

It's the time of the year again. No-bake durian cheesecake for you? I'm using Maoshanwang (猫山王) here though D24 is already good enough for desserts.

This recipe yield a 7-inch cake.

Ingredients A
200g digestive cookies
70g butter （melted）

Ingredients B
250g cream cheese
200g durian flesh
200ml milk
60g castor sugar
30g custard powder
3 eggs
(Recipe adapted from the ultimate indulgence cheesecake by Chef Alan Kok with some modification).

1）In a processor, crush cookies finely and mix with melted butter. Press cookie crumbs into a loose base cake tin and chill cookie base in fridge for at least 30 minutes or until firm.
2） Mixed ingredients B in a heavy pot and cook at low heat until mixture is thicken and smooth. Remove from heat.
3） Pour mixture into base and level surface. Chill in fridge overnight.
4） To serve, you may want to dust with cocoa powder before cutting.

Enjoy!

Thai Mango Salad

You know I love Thai Food don't you? :)

A must-order for me when I patronize the Thai restaurants or eateries. Well, it's pretty easy to whip up a serving or two at the comfort of one's home. I did it, so can you ;)

Ingredient A

-1 thai mango abt 350g

(Peel away the skin, slice and julienne the flesh.)
- 6 cherry tomatoes (halved)

Ingredient B (the sauce)
3 tbs lemon lime juice
2 tbs fish sauce
2 pcs of shallot (sliced)
1 tsp sugar
1 tsp of chopped lime skin
1 chilli padi (sliced) - omit if you cant take it too spicy.

Ingredient C
1 to 2 tbs of chopped nuts
(Peanut, cashew nut or almond which I have used)
Drizzle B onto A and top with C. Garnish with coriander if desired.

Enjoy!

Mixed Berries Refrigerator Oatmeal with Honey

Nutrients packed Mixed Berries Refrigerator Oatmeal with Honey! I made it without measuring tools but just a wooden tablespoon. I did it with reference to theyummylife.com

I placed it in the fridge at 10pm and ate it at 8am. The oats are soft yet come with a wee bit of crunch. Thumbs up! In one word, this 'cold porridge' is yummilicious!

This recipe serves one but you can x 2 for the ingredients so that your honey gets to enjoy it too. Erm...Honey as in your darling or dear whatever you address your partner. You will fully utilise the milk and yoghurt if you make 2 servings.

You will need:
- a jar ( I got the 0.5L Korken jar with lid at Ikea for $1.90)
- a chopboard and knife (to cut the strawberries into quarters)
- a wooden/plastic/ceramic tablespoon (Do not use metal spoon to scoop pure honey)

Ingredients:
- 9 tbs rolled oats (Do not use quick or instant oats)
- 1 small tub of low fat plain yoghurt (I got the Marigold which comes in a pack of 2 tubs)
- 1/2 small btl of milk abt 100ml (I got the Meiji 200ml skimmed milk)
- 1/2 tbs chia seeds (I added 1tbs but its still fine)
- 1 tbs of honey
- 1 handful of blueberries (when I said one handful, it literally means how much your hand can grab. The actual quantity does not matter)
- 1 handful of dried cranberries
- 4 strawberries (cut into quarters)

1) Add the oat.
2) Add milk.
3) Add yoghurt.
4) Add chia seeds.
5) Add honey.
6) Stir until well mixed.
7) Add the fruits.
8) Give it a few stir so that the fruits are well distributed in the mixture. Place in the fridge overnight before consumption.
9. Ready to consume straight from the jar.

It's well kept in the fridge for up to 2 days.

Enjoy!

原料：
- 9汤匙燕麦片（不要使用即时燕麦）
- 1个小桶的低脂纯酸奶
- 1/2小瓶牛奶约100毫升
- 1/2汤匙嘉种子（我加了1tbs）
- 1汤匙蜂蜜 
- 1把蓝莓
- 1小把红莓干
- 4粒草莓（切成四块）


1）放入燕麦
2）加入牛奶。
3）加入酸奶。
4）加入嘉种子。
5）加入蜂蜜。
6）搅拌至到混合。
7）加入水果。
8）再继续搅拌至到混合。放入冰箱冷藏。
9。隔天打开罐子即能享用。 

Golden Pineapple Balls 黄梨酥饼

I love baking these close type pineapple tarts as compared to the open ones coz they requires no cutter or mould and hence less time consuming to do. The paste is kept moist in the crust and I like it that way. I'd made them for the last lunar new year and I am going to bake more for this coming one.

These pineapple balls exude a glaring golden hue brought about by the egg glaze, buttery yellow crust and bright orange cases. Hence, I gave these pineapple tarts an auspicious name - Golden Pineapple Balls aka 黄金满满 (huang jin man man ) which signifies having gold in abundance.

Using 1/2 tbs dough and 1tsp (7-8g) paste, this recipe yield roughly 54 pieces.

Ingredients:

- 200g unsalted butter (softened)
- 35g icing sugar
- 1 egg yolk
- 1/4 tsp vanilla essence
- 300g plain flour
- 25g custard powder
- 1/2 tsp salt

 Glazing
- 1 egg yolks (beaten)

Fillings
- 400g pineapple paste (I used ready-made paste.)
  

1) Using 1 tsp (7-8g) of the paste, roll it into a ball. Repeat until paste is used up. Chill in fridge until ready to use.

2) Sift flour, custard powder and salt into a big bowl and set aside.

3) Using an electric mixer, whisk butter and sugar until pale. Add in egg yolk and essence and mix until well combined.

4) Fold in (2) into (3) and mix to form a dough. Let the dough rest and chill in fridge for 20 minutes.

5) Use 1/2 tbs dough and roll the paste between your palms into a round ball and flatten it. Place the paste on top of the flattened dough, seal it and roll the pineapple ball between palms to shape it up, making it neatly round.

6) Glaze pineapple balls with beaten egg yolk.

7) Optional - Add a piece of clove (丁香) with the star-like part protruding for a mandarin orange look-a-like presentation or with the stem part sticking out resembling an apple.

8) Baked in pre-heated oven at 180c for 15 minutes. Let cool completely before storing in air-tight container.

Enjoy!

 

材料：

- 200g 软化无盐牛油
- 35g 糖霜
- 1个 蛋黄
- 1/4 茶匙香草精
- 300g 面粉
- 25g 吉士粉
- 1/2 茶匙盐

- 1个蛋黄（打散）

馅料 

- 400克黄梨陷（我用现成的）

1）用1茶匙的馅，把它揉成团。重复，直到用完为止。置于冰箱中待用。

2）面粉，吉士粉和盐筛入一个大碗里备用。

3）使用搅拌机，把牛油和糖打直发白。加入蛋黄和香精， 然后拌匀。

4）把（2）加入（3）搅拌直到形成团。让面团在冰箱内休息20分钟。

5) 使用1/2汤匙份的面团，揉成圆形球然后压平。将馅放在压扁的面团上，然后把馅密封起来。
在掌上轻轻揉搓，使其外形圆整。

6）刷上蛋黄，然后在预热的烤箱内以180℃烤15分钟。

7）待凉后才收入密封盒。

Golden Cornflake Cookies

These cookies received positive feedback from my neighbours and a friend at work. They like it. Hope you too :)

Ingredients:

- 227g SCS unsalted butter (softened)

- 120g icing sugar

- 250 all-purpose/plain flour

- 50g cornflour OR potato starch

- 1 pack 150g kellogg's cornflakes (50g finely crushed, 100g lightly crushed)

- 1 egg

- 1 tsp vanilla extract

- 1 tsp baking powder

1) Sift the plain flour, baking powder and cornflour or potato starch into a bowl. Set aside.

 

2a) Pour 50g of cornflakes in a ziplog bag, let out some air to flatten it before sealing. Crush cornflakes finely using a rolling pin. Pour out finely crush cornflakes on a bowl/plate and set aside.

2b)Using the same ziplog bag, pour the balance cornflakes in it and lightly crush cornflakes  by squeezing the bag. Pour cornflakes on a plate and set aside.

 

3) In a mixer, cream butter and sugar until light and fluffy. Add egg and vanilla extract and continue to whisk until combine.

4) Add (1) into the butter & sugar mixture and mix well. Add the finely crushed cornflakes from (2a) and mix well. Cling wrap the dough and let it rest in the fridge for 20-30 minutes.

5) Using 1/2 tbs portion, shape the dough a little (don't have to shape it too nicely. No need to roll it into a nice round ball or flatten it coz it will flatten and spread as it bakes in the oven.) and drop it into the lightly crushed cornflakes in (2b). Coat dough with the crushed cornflakes and arrange the dough on a tray lined with parchment paper. Note: As said, the cookies will spread as they bake so do leave adequate space between cookies to allow the expansion of the cookies.

6) Bake in pre-heated oven at 180c for 18 minutes or until the cookies turn a golden brown. Cool on rack before storing in air-tight container.

Enjoy!

Steamed Cod with Garlic

Another quick fix on busy days :) As compared to the Teriyaki Salmon, Teochew-Styled Steamed Pomfret and the Hong Kong-Styled Steamed Seabass, this steamed Cod Fish with garlic is by far the easiest to prepare.

Ingredients:-
- 1 palm-sized Cod Fish
- 1 heap tbs minced garlic
- 3 tbs vegetable oil
- 1-2 sprig spring onions (cut - for garnishing)

Ingredients for sauce:
- 1 tbs soy sauce
- 1 tsp sesame oil
- 1 tsp fish sauce
- 1 tsp huadiao wine
- pinch of pepper

1) Place cleaned fish on a plate of appropriate size.

2) Bring water in steamer to boil.

3) Combine ingredients for sauce and drizzle over fish and steamed fish over high heat for 8 minutes or until done.

4) Heat up oil in pan and fry garlic till lightly brown and fragrant. Drizzle garlic with the oil over the cooked fish. Serve immediately.

Enjoy!

Cantonese Egg Tarts 港式蛋挞

 

I have this album in my personal Facebook account which I have it named as the Star recipe of the Week whereby I will get friends to share a recipe with my readers on a weekly basis. I adapted this egg tarts recipe from the first Star Recipe shared by my friend Qianli. She is an awesome home-cook and I always drool over photos of her food posting which she took great effort and love to prepare for her family.

This egg tarts recipe was on my to-do list and I finally had the time and mood to attempt it. However, I only succeeded on the 6th attempt. There was only one main reason which caused the failure - the size of the tart tins. Yes, this is such a crucial point! Also, because my tart tins are smaller than  Qianli's, if I'd used Qianli's exact recipe, the pastry would have been so thick and would puff up so much that the filling would overflow. During the trial baking, I realised the custard puffed up so easily too, resulting in shrinking and wrinkled custard surface. Hence, the baking time and temperature have to be adjusted as well. In view of these, I modified Qianli's recipe again and again and again and again and again....until I was satisfied with it. There is in fact nothing wrong with Qianli's recipe but I have to modify it to suit my tart tins. That simple.

 

Here's Qianli's original recipe: 

 

Qianli's tart tin

This recipe makes 12 3-inch tarts (actually it's 3 and 1/2-inch - refer to above pic)

Ingredients for tart pastry:

140g unsalted butter

1/2 egg

70g icing sugar

200g flour

Ingredients for egg filing:

70g sugar

150ml water

2 eggs

40ml evaporated milk

1) Combine all ingredients for tart pastry. Mix all ingredients with hands to form a dough. Chill for 20 mins. It should not be sticky when use it.
 

2) Boil water and sugar (no mixing). Set aside to cool completely.
 

3) Divide e dough evenly to 12 portions. Press the dough into the tart tins.
 

4) Mix the eggs and milk into the sugar water. Sift the mixture for a smooth egg filing.
 

5) Pour the egg filing into the tarts. 80% full for each tarts.
 

6) Bake in pre-heat oven at 200c for 15-20 mins until set.
 

7) Let the egg tarts cool and remove the tart tins.

And here's my version because my tart tins are small, measuring 1 and 3/4-inch by base and 2 and 3/4-inch on top.

Angela's tart tin

My recipe yields only 6 because it was baking attempt on trial. I baked 6 egg tarts from scratch in 50 minutes. Here's how I do it :)

This recipe makes 6 using 2 and 3/4-inch tart tins (refer to above pic).

Ingredients for tart pastry:
- 35g unsalted cold butter (cubed)
- 1 tbs egg taken from the 1 egg for the filling
- 20g icing sugar
- 60g plain flour/all purpose flour

Ingredients for egg filing:
- 30g fine sugar
- 65ml water
- 1 egg
- 20ml evaporated milk

1) 1200hr - Combine cold butter, flour and icing sugar. Rub cold butter into flour and icing sugar using finger tips until resemble bread crumbs. Add egg and knead into a dough. Wrap dough using cling wrap and let the dough rest and chill in fridge for 20 minutes.

2) 1205hr - Meanwhile, combine water and sugar (2 of the ingredients for the filling) and bring to boil under low heat to dissolve the sugar. DO NOT stir. Stirring not required. Off heat and let the sugar solution cool completely.

3) 1220hr - Pre-heated oven at 200c for 10 minutes. Bring out dough from fridge and divide dough into 6 equal portions. Roll each divided dough into a ball and place it in the centre of the tart tin and press dough into tin, working around using the thumb. Use a fork to make holes in the dough.

4) 1230hr - bake tart shells at pre-heated oven at 200c for 5 minutes. Meanwhile, prepare the filling. Combine sugar solution (prep in step 2), egg and evaporated milk. Run mixture through a sieve and set aside.

5) 1235hr - Pour filling from (4) into the baked tart shells and continue to bake at 200c for 15 minutes. Reduce temperature to 180c during the last 2-3 minutes when the custard puffs up.

6) 1250hr - Let egg tarts cool in rack before removing them from the tart tins. I was not gentle with it. I just invert the tart tin and hit it against a plate from a 2-inch height and it comes out easily, haha... :P

Enjoy!

Click here for a step-by-step tutorial.

Eggless Chocolate Cake 巧克力素蛋糕

 

Crescentia asked if I have simple eggless cake or muffin recipe coz she would like to bake it for her parents who are vegans. So Im sharing one here. And do not be surprised that this eggless cake tastes moist just like any other cakes that contain eggs. My family love it. Hope yours will too :)

Make a 8-inch cake (A no-mixer-required recipe)

Ingredients A

- 1 1/4 cup (290g) milk

- 150g butter (melted)

- 180g fine sugar

*If you wondered how I melted the butter, here's my usual way (coz I don't have a microwave oven):

a) Cube the butter.

b) Heat up a heavy pot and remove from heat.

c) Add the butter and let it melt in pot. Give it a few stir. Done.

 

Ingredients B

- 200g self-raising flour

- 3/4 tsp baking soda

- 30g cocoa powder

Ingredients C

- 100g - 150g nutella (depending on the surface area that you want to coat and thickness of coating)

- décor can be fruits like strawberry, sliced banana or M&M etc (to your preference)

1) Sift ingredients B into a bowl. Set aside.

2) Mix ingredients A and hand whisk till well combined. Fold in (1) and mix until well incorporated.

3) Pour batter into a 8-inch round pan lined with baking paper. Bake in pre-heated oven at 180c for 60 minutes on the lower rack.

*Important note: I may not remember to remind you every time but every oven is different. Hence, baking temperature and time may varies even though everyone may be using the same recipe. Get to know your oven. Make adjustment to baking time and temperature if necessary. I set my oven to default using both top and bottom heat.

4) Remove cake from pan and let cool on rack before coating the cake with nutella and decorate as desire.

Enjoy!

Tea Leaf Eggs 简易茶叶蛋

I made these tea leaf eggs because I needed it for my egg-cellent idea as seen here above LoL.

Some people use a variety of spices like cinnamon stick, fennel, orange peel, clove, star aniseed etc and perhaps Chinese herbs like Angelica Sinensis as well for making these tea-infused eggs. However, these spices may not be commonly use in our daily cooking. I bought a pack of cloves and star aniseeds some times back and they are still sitting in my pantry. So I don't quite like the idea of purchasing more spices just for this recipe which I may not use very soon again.

Hence I made up my mind to use the Chinese 5-spice powder instead. If you wondered what made up the 5 spices in this powder, they are Cinnamon, Star Aniseed, Clove, Fennel & Pepper! Perfect for making my tea leaf eggs! And I already had another recipe in mind which requires the use of the 5-spice powder. Great! So here goes :)

Ingredients A:

- 6 eggs

Ingredients B:

- 4 cups of water

- 4 tbs light soy sauce

- 1 tbs dark soy sauce

- 3 Chinese tea bags with strings & tags removed (I used Iron Buddha Tea, Oolong or Pu-er is gd too)

- 2 tsp sugar

- 1 tbs 5-spice powder

- 2 slices of ginger

1) Place the eggs in a small pot and fill the pot with tap water that is enough to submerge all the eggs. Add a pinch of salt to prevent cracking during the boiling process. Cover the pot and over low heat, bring the water to boil. Let the water continue to boil for another minute or two and off the heat. Leave the eggs in the hot water for another 10 minutes before transferring them into a bowl of cool tap water.

2) Once the eggs are cooled enough to handle, make cracks on the shell by tapping it with the back of a teaspoon. The shell must be keep intact and not be removed. Set aside.

3) In a pot, combine the ingredients B and bring them to a boil over high heat. Once boiled, turn to low heat and lower the eggs (with cracks) into the mixture. Simmer with the lid half covered for at least 2 hours. *Important Note: In this 2 hours, top up with hot/warm water should the mixture runs dry. Make sure the eggs are always fully submerge in the mixture.

4) When done, the eggs can be served straight. But it will be best if the eggs can be marinate in the mixture for at least another few hours and ideal if being left overnight so that the eggs will be  further infused by the aroma and flavour from the mixture.

Enjoy!

Traffic Light Steamed Tofu

 

I named it traffic light steamed tofu because it consists of the tri-color just like the traffic light, haha... :) Simple as that. With red being the prawns, the corn kernels are yellow and the green is green capsicum of course.

Ingredients:

- 1 tub of tofu ideal for soup/steaming

- 150g medium prawns (de-veined and cubed)

- 2 tbs (40g) diced green capsicum

- 2 tbs (40g) corn kernels

The seasoning:

- 1 tbs soy sauce

- 1 tsp corn flour

- 1/2 tsp sesame oil

- 1/2 tsp sugar

- pinch of salt and pepper

1) Marinade cubed prawns with the seasoning and set aside to marinate for 15 minutes.

2) Place tofu on a plate (with a little depth preferred). Cubed into 8 pieces.

3) Scatter corn kernels, capsicum and prawns over and around tofu.

4) Bring water in wok/steamer to boil. Lower plate into wok/steamer, cover and steam on high heat 4-5 minutes.

Enjoy!

Click here for a step-by-step tutorial.

An 'Egg-cellent' Recipe

 

When Angeline (read more about her here) of Simply Mommie invited me to guest post at her blog to share a recipe with her readers, I felt really pleased and honoured to be able to do so and said yes immediately without second thought. Just to add, the food post is publish on every Friday.

A short introduction of myself for Simply Mommie's readers. I'm a stay-at-home mommy to 4 girls. I'm definitely no chef but just a home-cook who is always trying hard to please the children's palate. I consider them fussy eaters :P But I certainly do learn along the way and through sharing of what I have learnt via my personal Facebook page, I made quite a lot of friends. I really enjoy and appreciate this kind of interaction and discussion about baking and cooking with friends which makes my passion for cooking for the family grow by the day. If you happened to read this post, feel free to drop by to say hello :)

Meanwhile, hop by Simply Mommie to check out this healthy macaroni soup recipe incorporating my 'egg-cellent idea' . We have Ultraman VS Domokun. Roarrrrr! Haha... :)

Chicken In Beer 啤酒鸡

 





Chicken in wine 啤酒鸡。This recipe was shared by a colleague at work. I was only given a vague recipe. She did not specify the actual amount of ingredients needed. What's drawn out here is solely based on my noob cooking experience and common sense :P By the way, my colleague is from China but then I think this dish will suit any Asian's palate. At least, I find that it tastes good. By the way, I'm a true-blue Singaporean.

 

Ingredients:

- 4 chicken thighs (chopped in big chunks)

- 1/2 can of beer (any brand)

- 1 tsp of minced garlic

- 1 knob of ginger (julienned)

- 1 tbs soya sauce

- 1 tsp five spice powder

- 3 star aniseed

- 1 tsp wolfberries (soaked for 10 mins)

- 3 chilli padi (optional)

- pinch of salt

1) Fry garlic and ginger until fragrant with some oil. Add chicken and stir-fry till partially cooked.

2) Pour in the beer, add the five spice powder, star aniseeds, wolfberries and soy sauce and close the cover of the pan/wok and cook until the chicken is done.

3) Add chilli padi and cook for another minute or two. Dish out and serve with rice.

Enjoy!

Click here for a step-by-step tutorial.

Red Bean Soup with Glutinous Rice Balls

Red bean soup, a traditional sweet soup cooked using Azuki beans. I had mine added with glutinous rice balls :)

Ingredient for Red Bean Soup:

- 1 cup red beans (rinsed and soak overnight)

- 5 to 7 tbs (5 just right for me but u may want it a lil sweet coz the rice balls are not sweetened)

- 1/2 cup small sago (aka pearl sago/tapioca pearls)

- 8 to10 cups water

- 3-5 pandan leaves (knotted)

- 3 dried tangerine peel (optional)

Ingredient for Glutinous Rice Balls:

For the white dough:

- 2 cups glutinous powder (or glutinous rice flour)

- 2/3 cup water (To add gradually until dough formed. A lil more or less if necessary)

For the brown/black dough:

- 1/3 cup glutinous powder (or glutinous rice flour)

- a lil water

- 1 tsp cocoa powder and a lil brown coloring

1) In a pot, bring 8 cups of water, red beans (drain away the water used for soaking), dried tangerine peel and pandan leaves to a boil. With the pot partially covered, simmer for 1 to 1.5 hour until the beans are soft and during the period, stir occasionally and top up with water when necessary or if u prefer it with more water. I used 10 cups. Note: U may cook it longer too until the beans have break down to your desired texture.

2) Bring a small pot to boil and add in the sago. Cooked for 10 minutes and stir occasionally until sago turned partially translucent. Off heat and leave sago in pot for 10-15 minutes until totally translucent which represent it's fully cooked. Ladle out the sago into a sieve and rinse sago in running tap water. Keep sago in a bowl of drinking water and set aside until ready to use.

3) Mix glutinous powder with water (add gradually) until a dough is form. Using 1/2 tbs portion (roughly 11-13g), roll dough into balls between palms. To shape the panda glutinous rice balls, please

view tutorial here. Bring a pot of water to boil and cook the balls in it. It's done when they float. Plunge balls in a bowl of cold/ice water. It helps to prevent the balls from sticking to each other and on top of that, add to a more chewy/springly texture.

4) When the red bean soup is done, add sugar (to taste) and stir till sugar is dissolved.

5) Serve red bean soup with the glutinous rice balls and a tbs or two of the cooked sago. This dessert may be serve chilled too.

Enjoy!

Golden Pineapple Balls 黄梨挞

 

The recipe of the dough was adapted from Munch Ministry.

Ingredient A

- 200g butter
- 40g castor sugar

Ingredient B
- 1 egg yolk
- 1/4 tsp vanilla Essence

Ingredient C (sifted)
- 300g plain flour
- 25g custard powder
- 1/2 tsp salt

Glazing
- 2 egg yolks (beaten)

Fillings
- 1 kg pineapple paste ( I used ready-made paste)

1) Mix ingredient A till creamy.

2) Add in ingredient B and mix well.

3) Fold in ingredient C and mix to form a dough.

4) Leave aside for 20 minutes.

5) The thumb rule for the amount of dough and paste to be used is 1/2 tbs dough to 1 tsp paste so you can forget abt the weighing scale for a while Roll the paste between your palms into a round ball. Roll the dough between palms into a round ball and flatten it. Place the paste on top of the flattened dough, seal it and roll the pineapple ball between palms again to shape it up, making it neatly round.

6) Glaze pineapple balls with beaten egg yolk.

7) Optional - Add a piece of clove (丁香) with the star-like part protruding for a mandarin orange look-a-like presentation or with the stem part sticking out resembling an apple.

8) Baked at 180c for 15 minutes.

Enjoy!