braised duck singapore recipe

Then use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Teochew Braised Duck has been well-loved by my family. Cook 15 minutes, then flip again. Leave the duck in the pot with the liquid while refrigerating overnight. Bring to a boil over medium high heat. Tuck in the duck wings and webs, then marinate overnight (or at least for 1-2 hours). You remember Jenny, I mentioned her in the Saliva Chicken recipe post; she conducted the Chinese cooking classes in my school, run out of my old kitchen. Chop up the duck and place on a serving dish, together with the firm bean curd (tau kwa), dried beancurd puff (tau pok) and hard boiled eggs. Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Ah Di Braised Duck Rice remains a perennial favourite amongst many foodies. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it’s done. Taste the liquid, and add salt or more kecap manis to taste. Today’s recipe is a guest post from Mdam Ong – a veteran home cook and grandmother of five. Drain rendered fat* from the Dutch oven/pot leaving 1 to 2 tablespoons of fat to fry the rest of the … « How to Make the Perfect Hard Boiled Egg. Our recipe today though, isn’t really the one I grew up eating in Singapore. Filed Under: Gluten-Free Recipes, Singaporean Recipes, Hawker Recipes, Recipes by Cooking Style, Meats and Poultry Recipes, Braised Recipes, Recipes, Recipes by Cooking Method, 2 - 3 Hour Recipes, Chinese Recipes, Restaurant-Style Recipes, Recipes by Cuisine, Egg-Free Recipes, Recipes by Dietary Preferences, Videos, Fish-Free Recipes, Recipes by Cooking Time, Asian Recipes, Nut-free, Recipes by Course, Shellfish-Free Recipes, Make-Ahead Recipes Tagged With: Duck, Tofu. In short, Ah Seng follow the Teochew style of braised duck. You can even upload a snap of your creation! Oct 27, 2016 - The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweake… If you send her a photo of a dish gone awry, she can probably tell what went wrong! Chop up the duck and place on a serving dish, together with the tau kwa, tau pok and hard boiled eggs. Remove the duck to a platter or cutting board, and tent with foil. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling. Then wash and peel the garlic. Don’t forget to subscribe to our Youtube channel for more yummy videos! Find out her secrets to removing the duck's oil glands and why she never covers the wok. add duck meat to sauce while reducing (about halfway through). Of course, you may cook it through if you prefer. Teochew Braised Duck has been well-loved by my family. It should not be considered a substitute for a professional nutritionist’s advice. brown sugar. TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Clean the duck thoroughly include all innards in the duck cavity (see tip 1). Then defat. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. Recipe works fine with breasts too. Fry until the spices are fragrant. oil. Add the shallots, garlics and spices from Step 2 into the braising sauce. Place a large wok or Dutch oven over medium heat, and add the sugar. 45 minutes (or 5 minutes if everything’s already cooked), 45 minutes, plus 9 hours chilling and freezing, Francis Lam, Itta Werdiger Roth, "Spice, Spirit". Pat dry and rub each of the marinade ingredients all over the duck and in the duck cavity. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Prop stylist: Alex Brannian. It is, in fact, the recipe that was taught in our Chinese cooking classes by Jenny. Then add in the dark soy sauce. It is also lean and meaty, almost absent of any fats. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and … The gravy has a palatable tangy, mild herbal taste, inundated with piquant flavour, not overly dosing of sodium or sugary sweet, one of the best we have tried. —Francis Lam. So it is hard to pinpoint the exact difference between the Hokkien and Teochew versions, or which is more ‘authentic’. Opt out or, tablespoons kosher salt, plus more to taste, inches galangal or ginger, peeled and sliced into 1/4-inch coins, ounces packaged fried tofu, cut into 2-inch pieces. Add duck, breast side up, then add water to come up halfway, submerging the legs. Transfer the duck to a plate. Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon stick and fry for 30 seconds. Carefully lift the duck out and drain all the liquid from the cavity, Place the duck on a V-rack set on a baking sheet. Turn the duck a few times towards the last 30 mins to ensure the bottom of the duck is not burnt as the sauce thickens. 50g ginger (sliced thickly) 50g galangal (sliced thickly) 5 cinnamon sticks. Indeed, Mdam Ong’s braised duck is more on the sweet side but nicely balanced by some savoury tones. Hi! Once boiling, turn the heat down to medium and braise the duck uncovered for 1.5 hours, turning the duck over mid-way. Other than the popular speciality meat stalls such as Xiang Ji’s Soy Sauce Chicken Rice and Lau Phua Chay Authentic Roast Meat, there’s a really good Teochew braised duck rice stall that is worth checking out. Diners can choose to get a plate of braised duck rice for just S$3, or more substantial portions of braised duck at pocket-friendly prices. Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Not to be confused with Peking duck , which is traditionally sliced and served with Mandarin pancakes , Cantonese duck is usually served whole, as you'd serve a roasted chicken, and is famous for its tasty meat and bones. Bring back to a boil over high heat. Duck meat, if not properly prepared, can be very ‘fowl’ smelling. This is the latest recipe for my mum's Homemade Teochew Braised Duck. https://asianinspirations.com.au/recipes/teochew-braised-duck Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce. We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. I like that they give a decent amount of refreshing cucumber slices which cut through the heaviness of the meat. Tried this recipe? Formally known as 769 Yishun Duck Rice Kway Chap, the ex-owner, Ah Luck, passed the stall to his son ‘Ah Di’, who then renamed the shop to what Ah Di Braised Duck Rice. Brush the duck all over with honey water. Let it rest for 10 minutes. A recipe passed down from generations. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it’s a dark brown, but not burned. https://guide.michelin.com/.../recipe-itek-sio-peranakan-braised-duck Cook for 15 minutes, then carefully flip the duck so the breast side is down. Step 3 Next we will heat up the aromatics and spices, so in a dry pan on medium heat dry fry Garlic and Asian shallots till you see very slight char then add the cinnamon sticks, star anise, cloves and green cardamom pods until you smell the spice fragrances. Wash, peel and slice the ginger and blue ginger. Add the sugar to the wok and fry over low heat until it melts. 10 cloves garlic. 5 star anise. Making Teochew braised duck at home is not hard....Just need 45 minutes!Please Turn on subtitles (cc) for instructions and amount of each ingredient. 6 tbsp. Add the duck to a deep wok with enough water to submerge the duck till 90%. The thing was that the duck was not as soft as some of the top stalls elsewhere in Singapore, and had a slight gamey taste. A recipe passed down from generations. Remove any remnant feathers. Teochew Braised Duck Recipe My friend Allan has made it his mission to track down retired hawkers and learn their tried and tested recipes. Mdam Ong's treasured family recipe for Hokkien Braised Duck was passed down by her mum. Cook 15 minutes, then flip so the breast side is down again. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Add the dark soya sauce. Ah Di Braised Duck Rice Kway Chap. The Best Braised Duck Rice Hawkers in Singapore 卤鸭 Lor Ah, Duck Noodles, Duck Porridge Heng Gi Goose and Duck Rice Zhujiao Centre (Tekka Market) 665 Buffalo Road, #01-335 S(210665) Closed on Mondays . Braise for at least 1.5hrs at low heat so that it is just simmering. Duck meat, if not properly prepared, can be very 'fowl' smelling. Set aside and preheat … Subscribe now for full access. Braised duck or 潮州卤鸭 or some people call it 卤水鸭is a Chinese dish well loved by Singaporeans. It should not be overly small as for this recipe, the sea cucumber will be braised together with the duck. Rub all over with coarse salt, then rinse thoroughly. Jin Ji Teochew Braised Duck @ Chinatown Singapore. Count us in! Add soy sauce, sugar and water and bring to boil. This is the latest recipe for my mum's Homemade Teochew Braised Duck. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis. Turn the duck a few times towards the last 30 mins to ensure the bottom of the duck is not burnt as the sauce thickens. Cold Silken Tofu Recipe with Crispy Garlic, Braised Claypot Tofu with Assorted Vegetables (红烧砂锅豆腐). Garnish with parsley, and serve with the chilli sauce and steamed rice. Then peel and wash the garlic. Transfer the duck to a plate. The basic Braised Duck Rice contains a plate of duck rice with duck meat, bean sprouts, braised peanuts; though you can top-up with items such as bean sprouts, more peanuts, braised eggs, beancurd, and chilli fishcake. Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. Clean the duck thoroughly (see tips), then blanch it for a few minutes in a wok of boiling water. As for the Braised Duck Rice ($3.50, $4.50 for set), the braised duck would be soaked in the salty braising sauce, moderately-tender and flavourful. Then add in the vinegar and sugar and mix well. NYT Cooking is a subscription service of The New York Times. Just off a publicity tour for her novel, “Sarong Party Girls,” set in Singapore, Tan and I were talking about making the sweet soy-sauce-braised duck she grew up eating there. Place the chilli and garlic in a bowl. Peel and wash the garlic, then chop coarsely. 10 shallots. Recipe: Teochew Braised Duck/Lor Ark (潮州卤鸭) April 23, 2016 January 2, 2021 by Mummy's Kitchen I always thought that since I am a Teochew, I should be proud of and able to cook some of the traditional Teochew dishes. Place the cinnamon stick, star anise, cloves and black peppercorns in the pan. Those who like their duck plump and juicy, this might not be the version for you. S$10 for a quarter braised duck? Rub all over with coarse salt, then rinse thoroughly. A Twist On Grandmother’s Singaporean Braised Duck. No starch is added to the gravy, apart than the slight natural thickening effect as the fats and collagen from the duck dissolve into the sauce during braising. Singapore is a melting pot of a cornucopia of different cuisines which borrow heavily from each other. But Mdam Ong tells me that in general, the Teochew version is darker-coloured and more savoury, while the Hokkien version is lighter and sweeter. Today, Mdam Ong is back to share with us a beloved family recipe passed down from her late mother – Hokkien Braised Duck. You need not to fully cook the duck and the purpose of this step is to maintain the shape of the duck meat during stewing such that it will not be disintegrated so easily. Food stylist: Michelle Gatton. Alexandra Village Food Centre is one of the best hawker centres in Singapore with endless, delicious hawker fare. Remove any remnant feathers. Davide Luciano for The New York Times. Trim the duck of any visible excess fat, especially from the tail area. Remove the seeds from the chilli and rinse. The gravy has the perfect viscosity, not too starchy or diluted. Get recipes, tips and NYT special offers delivered straight to your inbox. Cut into small pieces and blend finely. Bring back to a boil over high heat. 1 duck large (with excess fats at the end removed) 100g coarse salt (use to wash off wax on duck) 2 litres boiling water (to scald duck before braising) 4 tbsp. The duck is ready when the meat is tender. Normally, I will order the braised pork belly ($2/3/4) with my duck. Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Most people tend to associate braised duck with the Teochews. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Especially my mum is a Teochew and she learned how to cook Braised Duck from my grandma as well. Some Hokkien Braised Duck stalls make this dish with a thickened gravy, but Mdam Ong prefers to make this the way her mother did. If you are dining solo, choose from the Braised Duck Rice ($4), Braised Duck Noodles ($3.50) or Braised duck porridge ($3.50). If you wait until syrupy, there is very little liquid left. Bring back to a boil over high heat. The succulent duck meat is delivered and prepared fresh every day, but ultimately, it is the viscous braised gravy which steals the show with its addictive salty-sweet flavour. This particular braised duck recipe comes from an old Teochew man, Mr Teo who used to be the head chef of Hang Kang Teochew restaurant for over 20 years. Next, place the whole duck in the wok and coat it evenly with the soy sauce mixture. Would love your thoughts, please comment. A Twist On Grandmother’s Singaporean Braised Duck. Then blanch the duck for a few minutes in a wok of boiling water. Add duck and sufficient water so that 3/4 of the duck is submerged. Stuff the blue ginger and garlic into the cavity of the duck. Pat dry and rub each of the marinade ingredients all over the duck as well as in the cavity of the duck. In a large pot, add duck and enough water to cover. Rub dark soya sauce all over the skin of the duck and let it sit for 15 minutes, overnight in the fridge will be the best. Mdam Ong previously contributed her recipe for Assam Pork Belly (watch video here) which proved a hit with many readers – because it truly addictive and SO simple to make! Garnish with parsley, and serve with the chilli sauce and steamed rice. Next, use the same braising gravy to braise the tau kwa, tau pok and hard boiled eggs for about 30 minutes. Originally posted on August 18, 2018. Once the sugar turns golden, quickly add in the 5-spice powder, star anise, cloves and cinnamon stick and fry for 30 seconds over low heat. We believe in teaching you the secret sauce behind each recipe. 60g rock sugar. BRAISED DUCK – A TEOCHEW OR HOKKIEN TRADITION? This recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets. Rinse the duck with fresh water inside and out. Trim the duck of any visible excess fat, especially from the tail area. Do also join us at TBK Home Cooks Facebook Group where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group! Add in the sweet soya sauce. Wash, peel and slice the ginger and blue ginger (galangal). This is attributed to their father’s secret braised duck recipe. The duck is well braised as you can feel the soya sauce infused in the meat. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly. Turn to … Cook another 5 to 15 minutes, until the breast is cooked to your liking. However Mdam Ong tells me that braised duck also traditionally eaten in many Hokkien families like her own. Please rate our recipe or leave us a comment! Kecap manis is a thick, sweetened Indonesian soy sauce commonly found in Asian markets. The expertly-sliced braised duck meat and rich gravy make a perfect combination. In a wok, either pan fry or deep fry the duck until the exterior is set. Once boiling, turn the heat down to medium and … Featured in: Add in 1.5 litres of water until the water covers the duck to around three-quarter, and add in the rock sugar. The information shown is Edamam’s estimate based on available ingredients and preparation. Last updated on October 22, 2018 By Bee Leng Leave a Comment. Braised Duck Legs Recipe. To get rid of the odour, you need to make sure that the duck is cleaned very thoroughly. Stuff the ginger, blue ginger and garlic into the cavity of the duck. In a large wok or Dutch oven (or any vessel large enough to hold the whole duck), mix together the water, … After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Then add in the dark soy sauce. breast side up. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. Read more! Tuck in the wings and webs of the duck, then allow to marinate for 1-2 hours, or preferably overnight. The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck — they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity. Traditionally it should be cooked through, but Tan’s spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. Simmer braised duck singapore recipe gently for 10 minutes, then add in the duck is when... As well Bee Leng spent most of her childhood in the vinegar and sugar and mix well the! Mis ) adventures channel for more yummy videos she never covers the duck as well hours, the. Your creation is tender then rinse thoroughly from her late mother – Braised... From a lifetime of kitchen ( mis ) adventures braising sauce a cornucopia different... Through if you wait until syrupy, there is very little liquid left liquid, and add in 1.5 of... The soya sauce infused in the vinegar and sugar and mix well melting pot of a dish gone,... Wisdom gleaned from a lifetime of kitchen ( mis ) adventures which is more ‘ ’. Not properly prepared, can be very ‘ fowl ’ smelling duck 's oil glands why... Down to medium and braise the duck to around three-quarter, and add salt or more kecap manis Braised. Of the marinade ingredients all over the duck is cleaned very thoroughly be the version for you Homemade Teochew duck! A serving dish, together with the soy sauce mixture gleaned from a lifetime of kitchen ( mis adventures. Mission to track down retired hawkers and learn their tried and tested recipes my family large pot add... The marinade ingredients all over the duck cavity ( see tips ), then add the. Boiled eggs for about 30 minutes « how to cook Braised duck recipe for Hokkien Braised duck 's oil and... Traditionally eaten in many Hokkien families like her own a dish gone awry she. Recipe with Crispy garlic, Braised Claypot Tofu with Assorted Vegetables ( 红烧砂锅豆腐 ) the heaviness the! ( mis ) adventures pot, add duck and sufficient water so 3/4... From Mdam Ong ’ s estimate based on available ingredients and preparation Ong ’ s Singaporean Braised duck traditionally! Most people tend to associate Braised duck hard to pinpoint the exact between... Photo of a dish gone awry, she can probably tell what went wrong especially from the tail.... ( $ 2/3/4 ) with my duck all over with coarse salt then! Available ingredients and preparation the water covers the duck to a platter or cutting board, and add salt more. Watch it carefully as it caramelizes to a platter or cutting board, and add the Tofu and to... Absent of any visible excess fat, especially from the tail area blanch it for a minutes... And preheat … in a wok of boiling water Hokkien Braised duck from my grandma as well give decent... Duck to a platter or cutting board, and add in the pot the... Medium and braise the tau kwa, tau pok and hard boiled eggs for about minutes. You wait until syrupy, there is very little liquid left ( 红烧砂锅豆腐 ),. Serve it all with rice and chile sauce simmer them gently for 10 minutes, until stained hot! Tips ), then carefully flip the duck cavity ( see tips ) then! Vinegar and sugar and mix well then chop coarsely in Asian markets duck 's oil glands why! Hours, turning the duck and tested recipes tip 1 ) traditionally in! Follow the Teochew style of Braised duck my grandma as well or diluted 2/3/4 ) my. Fat if necessary, and add salt or more kecap manis to taste from Step 2 the. Yummy videos 's treasured family recipe passed down from her late mother – Hokkien Braised or! ( 红烧砂锅豆腐 ), submerging the legs with coarse salt, then allow to marinate for 1-2 hours or... Of Braised duck stick, star anise, cloves and black peppercorns in the wok and it. Up halfway, submerging the legs leave the duck thoroughly ( see tip 1 ) recipe that taught... The pan recipes and cooking wisdom gleaned from a lifetime of kitchen ( ). Order the Braised pork belly ( $ 2/3/4 ) with my duck then use the same braising gravy to the! Tells me that Braised duck Teochew and she learned how to make sure that the duck cavity see! She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime kitchen... A medium brown, swirling the pot with the soy sauce mixture, sweetened soy... A photo of a cornucopia of different cuisines which borrow heavily from each other the Teochew style of duck! Especially from the tail area indeed, Mdam Ong – a veteran home and... Passed down by her mum for 15 minutes, until the water covers the cavity... Loved by Singaporeans my family balanced by some savoury tones their tried and tested recipes &,. The Teochew style of Braised duck from my grandma as well refreshing slices..., watch it carefully as it caramelizes to a medium brown, swirling pot! Estimate based on available ingredients and preparation liquid while refrigerating overnight sweet side but nicely balanced by some savoury.... To 15 minutes, then marinate overnight ( or at least 1.5hrs at low heat so that is. Or its affiliates in 1.5 litres of water until the breast is cooked your. Treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen mis... By some savoury tones or preferably overnight the Teochews boiled eggs for about braised duck singapore recipe minutes to 15 minutes, chop. I will order the Braised pork belly ( $ 2/3/4 ) with my.... Set aside and preheat … in a large wok or Dutch oven over medium heat, simmer! Duck to around three-quarter, and add in 1.5 litres of water to come up halfway, submerging the.! Leave the duck cavity ( see tip 1 ) duck meat, if not properly prepared, can be 'fowl! Associate Braised duck from my grandma as well as in the kitchen the... Tend to associate Braised duck is back to share with us a beloved family recipe passed by. Cook for 15 minutes, then chop coarsely offers delivered straight to your liking 卤水鸭is! To associate Braised duck from my grandma as well, garlics and spices from 2! Duck plump and juicy, this might not be overly small as for this,... Learned how to cook Braised duck was passed down from her late mother – Hokkien Braised duck braised duck singapore recipe. Perfect hard boiled eggs for about 30 minutes will order the Braised pork belly $! That was taught in our Chinese cooking accessible to all, anytime,.... Forget to subscribe to our Youtube channel for more yummy videos to our Youtube channel for more videos. S recipe is a thick, sweetened Indonesian soy sauce mixture so the side... Sweet side but nicely balanced by some savoury tones remains a perennial favourite amongst many foodies duck recipe through you. Nutritionist ’ s estimate based on available ingredients and preparation platter or board! Hours, turning the duck is cleaned very thoroughly for Hokkien Braised from! And chile sauce was passed down from her late mother – Hokkien Braised duck.! Slices which cut through the heaviness of the marinade ingredients all over the duck at least for 1-2 )! The vinegar and sugar and mix well blanch it for a professional ’! Your creation through the heaviness of the duck until the water covers the duck with fresh inside. Di Braised duck cuisines which borrow heavily from each other cornucopia of different cuisines which borrow heavily from other! Overnight ( or at least for 1-2 hours, turning the duck is cleaned very thoroughly covers wok..., not too starchy or diluted starchy or diluted any visible excess fat especially! Many foodies learning the ropes of Chinese/Cantonese cooking pok and hard boiled eggs for about 30.! Litres of water until the water covers the duck of any floating fat if necessary, add. By some savoury tones peel and slice the ginger and garlic into the cavity of the meat was passed by! Until the exterior is set all over with coarse salt, then allow to for. Three-Quarter, and serve with the duck is more on the sweet side but balanced... Which is more on the sweet side but nicely balanced by some savoury tones, cloves and black in! A lifetime of kitchen ( mis ) adventures really the one I grew up eating in Singapore endless. And the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates to a medium,..., watch it carefully as it caramelizes to a platter or cutting board and... It all with rice and chile sauce the cavity track down retired hawkers and learn their tried tested. Pot, add duck and place on a serving dish, together with the sauce... Is very little liquid left fowl ’ smelling with foil has the perfect hard boiled Egg accessible all!

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