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From My : Readers’ Choice

Top 10 Recipes from Focus:Snap:Eat

Words and images by Benjamin Seto Copyright © 2016 Benjamin Seto

All rights reserved. No parts of this ebook should be excerpted or distributed without the owner’s permission. For more information, contact Benjamin Seto at [email protected] Introduction

In September 2016, I marked 10 years of blogging in the San Francisco Bay Area. And can you believe in all that time, this is my very first ?

In the next few pages, you’ll see the Top 10 most viewed recipes that can be found on my Focus:Snap:Eat food blog. Coincidentally, many are Chinese favorites from my youth growing up in Honolulu, which makes me wonder if I’m getting a lot of page hits from ? ;-)

Whoever is reading my recipes, I thank you for your interest and hope you enjoy this collection of readers’ choices.

Cheers,

Ben

1 Hainanese

2 I don’t think there’s a better dish to celebrate the pure chicken-ness of a good chicken Makes 4 servings than Hainanese chicken rice.

Ingredients: If you’re not familiar with this dish, it’s 1 whole organic or free-range chicken (about 3 to 3.5 lbs.) extremely popular in . In fact, 2 cups 1 English cucumber even though it was created in — an 2 to 4 stalks of green island province in Southern China — it was fresh root adopted by other nearby Asian countries 4 cloves 1 shallot and became so popular in that 1 star anise (optional) it’s considered the . pinch of Sichuan peppercorns (optional) 1 T light soy 3 t oil

Remove any giblets inside the cavity of the chicken. If you see boil and then reduce heat to simmer. Continue until any fat in the back cavity or near the neck, remove with small chicken is done, or about 40 to 45 minutes. To check, stick a knife and reserve for later. Then prep chicken by rubbing kosher chopstick or in the thickest part of the thigh. It’s ready on the skin to remove any loose feathers or dirty bits. Rinse if it runs clear (not if blood comes out). Or use a meat and pat dry. thermometer for a reading of 170 degrees. Season chicken with 1 tablespoon of salt rubbed all over the Get an ice bath ready. When chicken is done, slowly remove it outside and inside cavity. Stuff two stalks of green onion, a few from the pot, letting as much liquid drain out as possible (but slices of ginger and two cloves of peeled garlic into the cavity of do not pour away the liquid!), and then quickly place in ice the chicken. bath for about 10 minutes. This will help tighten up the skin Place whole chicken breast down into a large pot and fill for a better presentation. Remove from ice bath and pat dry, with water to just barely cover the entire chicken. Add star anise then wrap with plastic and set aside until ready to carve. and a few whole Sichuan peppercorns, and a pinch more salt (as much as if you’re making chicken stock). Cover and bring to a (continued) 3 Now that you have a big pot of chicken stock, drain any of the ingredients and use the stock to the rice, serve as an accompany (and if you have more left over) and freeze for later use. Before using the stock, season with salt to taste, if needed, and skim off the top layer of fat. Rinse rice until water isn’t cloudy, and then let sit in water for about 10 minutes. Then drain and set aside. In a medium pot or saucepan, cook the chicken fat you reserved early on over medium high heat with 2 cloves of garlic Dipping (smashed), a half-inch of garlic root (also smashed) and 1 Make one or all three! tablespoon of finely diced shallot, for about 1 minute. Then add Ginger- oil the rice and for about 30 seconds. Then add enough of the Finely mince 1 tablespoon of fresh ginger (skin removed) and chicken stock (about 2.5 cups) to cover the rice leaving about 1/4 finely dice 1 stalk of green onion. Blend with enough extra virgin inch of above the rice level. Bring to boil and then or vegetable oil to coat all the ginger/green . immediately reduce to simmer, cooking for about 20 minutes until rice is fluffy and broth evaporates. (Be careful to watch your rice to ensure it doesn’t burn the bottom of the pot.) If you have In a blender, pulse together 2 teaspoon , 2 teaspoon finely a rice cooker, even better. Just sautee the ingredients and rice in diced shallots, 1 teaspoon freshly grated ginger, juice from one a pan and transfer everything to your rice cooker, adding enough lime, and one diced serrano or jalapeno chili pepper (optional) of the chicken broth per the rice cooker instructions. with about 2 tablespoons of sauce to cover everything (and per your taste). When ready to serve, use a butcher knife to chop the chicken (making sure you retain the skin) and then plate with rice and Sweet thinly sliced cucumbers. (I recommend a butcher’s knife because In small pot over medium heat, add 1 part with 1/2 you may need to cut through bones in some parts.) part sugar and 1/2 part water. Then slowly cook until liquid condenses and thickens, about 25 to 30 minutes depending on Optional: In a small saucepan heat light soy sauce and how much you make. Stir occasionally. (You’ll know it’s almost until bumbling and then drizzle over chicken pieces on the plate. ready when the liquid starts to bubble like the beginning of Serve with dipping sauces and bowls of chicken broth garnished .) 4 with finely chopped green onion. Ahi Poke Bowl

Poke (pronounced POH-kay) is everywhere! This Hawaiian delicacy of cured raw is the new crudo. While I’m a traditionalist, I admit I have enjoyed a poke bowl with all the fixin’s.

Makes 4 servings Slice your ahi tuna and salmon fillets into 1/2-inch cubes. Sprinkle a pinch of Hawaiian sea salt (or any sea salt like fleur de sel, but this is a Ingredients Hawaiian recipe!) and coat the fish with soy sauce and sesame oil. Mix 4 to 6 oz. Ahi tuna (-grade) in chopped green onions and refrigerate for at least two hours to let 4 to 6 oz. salmon (sushi-grade) the fish cure and marinate a bit. 1/4 cup soy sauce *Make as much rice as needed. I use a rice cooker that automatically 2 T sesame oil lets me know how much water and rice to make. But if you don’t have 2 stalks green onion, finely diced (including the green one, you can rinse your rice and then put it in a covered saucepan or part) pot. Make sure the rice is leveled throughout the bottom of the pan, 1 T toasted sesame seeds then pour enough water so that the rice is covered with about a 1/4 1-2 cups* sushi rice inch of water above. Cover pot and bring to a boil and then reduce heat 1 T rice to simmer, and let cook for about 20-25 minutes (or until the rice looks pinch of Hawaiian sea salt fluffy and you don’t hear the water). shredded (seaweed) and micro greens for (continued) 5 Hint: You may need to leave the cover ajar to let some of the steam out, and if it’s your first time cooking rice, watch to make sure you don’t let it burn the bottom of the pan if the water evaporates too quickly. When the rice is done, put into a large bowl and drizzle the rice vinegar and blend in. Add more to taste if needed. When ready to serve, bring out the poke from the refrigerator and mix in the toasted sesame seeds. Place rice into bowls and then top with scoops of the poke. Then garnish with shredded nori and a bunch of micro greens. Tip: If you can’t find tuna or it’s too expensive, another nice fatty, meaty fish I’ve seen is opah, which is also from Hawaii.

Braised Tongue

This might seem like an odd childhood favorite but I loved this dish my Mom would make. Forgetting that it’s tongue, the tender meat after hours of was delicious to me. 6 Beef tongue : With my leftover beef tongue, I created an Asian-influenced by chopping up the Braised Beef Tongue tongue into cubes, and adding diced avocado and pickled carrots and radish. (I made a simple pickling juice of one Makes 4 to 6 servings part white vinegar, one part water and half part sugar.) I then topped it with a sauce I made using Sriracha, Ingredients and sauce, and finally garnished with shredded One beef tongue (about 2.5 to 3 lbs.) 1 carrot seaweed. Definitely not something my Mom would have 2 cups beef stock made. (To make sure I retained the tenderness of the 2 cups water tongue, I reheated it in a steamer instead of using the 1 cup soy sauce microwave.) ¼ cup 5 to 6 Sichuan peppercorns 2 T vegetable or canola oil

Prep the beef tongue by carefully removing the exterior Continue cooking covered until the tongue is tender, “skin” and the tendons underneath. If you want, you can approximately 90 minutes. (You can check by sticking the tongue cut the tongue into two parts to make it fit your saucepan. with a butter knife. If it easily cuts through, it’s done.) In a saucepan or braising pan, warm oil over medium high Remove tongue from pan and let cool on a cutting board. Then heat. Then add tongue and brown the sides, about 2 slice and plate. Serve with sautéed greens such as bok choy and minutes each side. Then add braising liquid made of beef steamed rice. stock, water, soy sauce and Worcestershire sauce. TIP: The tongue will have a lot of taste on its own, but if you want Depending on your cooking pan, you may need to add more a sauce, you can continue cooking the braising liquid until it’s or less liquid. You want to fill the pan until the tongue is reduced and thicken. (It’ll cook faster if you use half of the original barely covered by the liquid. Add carrots roughly chopped liquid.) Use that as a or . in chunks and the peppercorns. Bring liquid to a boil and then reduce to a simmer and cover.

7 Bun Rieu Cua 5 Bun Rieu Cua (Vietnamese Rice The Vietnamese soup dish known as Soup ) bun rieu is my obsession right now in the Makes 4 to 5 servings soup noodle category. This dish is similar to but has more to it Ingredients: 1 noodles (or pho noodles if you’re like than just beef parts. This is and me) in a pool of orange-red broth that’s 12 fried tinted by the tomatoes. 6 to 8 large or , shell removed and deveined Ingredients for the broth: This recipe might seem laborious because 4-5 cups of pork broth of all the ingredients but it’s so worth it. 1 t fine shrimp sauce (known as mau tom) 1 t soup mix 2 ripe tomatoes, quartered 1 T 1 T oil (see below to make your own) Ingredients to serve on the side: Ingredients for the rieu: Fresh perilla or mint 1/4 lb. ground pork Water spinach or rau muong 1/4 lb. lump (optional), preserve a few large pieces for lime wedges garnishing sliced jalapeno pepper 5.6 oz. can of minced crab meat in sprouts 1/2 T fish sauce 1 t sugar Start by soaking the tablespoon of (these are sold 1/2 t ground white pepper in the dry goods area of Asian stores, or sometimes at the 3 eggs Chinese herbal shops). After you soak them, you can throw the 1 T chopped dried shrimp water in with your broth to get that briny . 1/2 T chopped shallots (continued) 9 To make the annatto oil, buy the annatto seeds (also known as tomatoes go near the end so they don’t totally fall apart in the achiote seeds in the Mexican aisle) and add 1 tablespoon to a cooking process; if you prefer mushy tomatoes in smaller bits, quarter cup of olive oil in a small pot on medium heat. Once the then you can add them from the beginning.) Be sure to taste the oil starts to bubble around the edge of the seeds, remove from broth and see if you need to adjust the by either heat and let sit for two minutes. Then strain the seeds from the adding more fish sauce (for savoriness) or tamarind soup mix oil and set aside. I highly recommend going through this process (for more tartness). to get that really nice red color for your bun rieu. As the broth simmers, make the rieu. In a medium size bowl, The fried tofu, which looks like golden tofu pockets and found combine the ground pork, lump crab meat, can of minced crab often in the refrigerated section of Asian grocery stores, should meat in spices, pepper, sugar, fish sauce, shallots, chopped dried be cleaned by placing them in a bowl and adding boiling water shrimp and eggs. When your broth is ready, bring the pot to a over them. Pour out the hot water and then rinse with cold boil and then use a ladle to scoop in your pork-crab-egg mixture. water. When the tofu feels cool enough to touch, squeeze out Toss in your tofu and shrimp. Turn down the heat to medium or the excess water. My mom makes me do this because she says it medium high. helps get the grease out of the tofu. Set aside. Your bun rieu will be ready when the shrimp turns pink and the In a large pot of boiling water, cook the per the pork-crab mixture (known as the rieu) floats to the top. About 8- instructions on the package. Drain and rinse and then set aside. 10 minutes. Finish by drizzling the annatto oil into your broth. Make your broth by adding the pork stock, shrimp sauce, tamarind soup mix and fish sauce into a large pot. Let simmer for Ladle the soup over bowls with the noodles inside. about 30 minutes. Near the end, add the tomatoes. (The Serve with the fresh herbs.

10 Steamed Pork Hash You know how kids don’t like vegetables Steamed Pork Hash growing up, so they mostly eat meat or Makes 4 servings ? It’s no wonder that my Mom always fed us a simple, common Chinese Ingredients: 1 lb. ground pork, roughly minced dish called ju yook bang, which literally 1/2 cup of water chestnuts, finely diced (about 2.5 ounces) means “pork meat .” 1 T preserved turnips, finely diced 1 T light soy sauce I think of it like a pork hash, because it’s 1/2 T sesame oil basically ground pork mixed with water 1 t chicken bouillon powder chestnuts for crunch, and then steamed 1 t cornstarch 1/4 cup water until it’s like a big flattened meat ball. 1 inch cut of (or 3 slices of ), chopped into It’s a very rustic dish, not very pretty, but tiny pieces so filling and tasty, especially when my In a large bowl, combine the ground pork, water chestnuts, Mom would add something salty as the preserved turnips, soy sauce, sesame oil, chicken bouillon, topping – either bits of salted fish or salted cornstarch and water. Make sure all the ingredients are blended together, then pour onto a rimmed plate to steam. duck eggs. Flatten the pork evenly to the edge of the plate. Then sprinkle We would gobble it up as we ate it with the top with the bits of salted fish. rice and some cooked greens. And today, Place the plate of pork in a steamer. If you don’t have one, create a steamer using a large pot or wok and placing a metal it’s one of the few Chinese dishes that my stand in the center. Steam the pork cake covered over medium nephew and niece would ask my Mom to heat for about 20 minutes (maybe longer if your pork cake is make whenever she would go over to visit thick). Check if done by sticking a knife into the pork cake to see if there are any pinkish pork meat in the center. them. When done, remove pot from the heat. Slowly tip the plate to let excess water to drain into the pot. Then carefully remove 12 the plate from the steamer, serving immediately. -Glazed Pork Belly Jook 7 Miso-Glazed Pork Belly Jook aka Rice Rice congee, which I know simply as Makes two to three servings “jook” in Chinese, is a traditional Ingredients: dish. But leave it to California Pork belly to elevate this dish to a offering. 1.5 lb. pork belly, skin removed 2 T salt* While I think it’s odd to have jook for 2 T sugar* dinner, I wouldn’t mind if it’s served with 1 t freshly ground tender pork belly toppings like this recipe I Jook created to dress up my basic jook. 1 cup sushi rice 2 cups chicken broth 4-5 cups water 1 T chicken bouillon powder 1 T vegetable oil 1/2 cup dried (soaked and drain) Combine the salt, sugar and black pepper and rub the mixture all 2 preserved egg (optional) aka pei dan around the pork belly, almost massaging it in. Then refrigerate 1/2 to 1 T fresh minced ginger (optional) overnight or at least six hours before cooking. 1 t ground white pepper Preheat oven to 250 degrees. Place pork belly in pan and pinch of salt then cook in oven for two to three hours until meat is tender but negi or green onion for garnish fatty portion shouldn’t be mushy. (To test, literally poke a fork into it to see if it’s fork tender.) Miso glaze When done, remove from oven and let cool to room temperature. 1 part white miso Then tightly wrap in plastic wrap and place in refrigerator for at least 1 part sugar two hours (or overnight) till ready to use. You can keep the cooked 1 part light pork belly in the refrigerator for up to two days. 1 part rice vinegar dash of soy sauce (continued) 14 *salt and sugar should be about 1 tablespoon per pound of pork belly In a large saucepan or pot, warm the oil over medium high heat and then add the sushi rice. Briefly toast rice with ground white pepper. Then add chicken broth, two cups of water and peanuts that have been drained. Cover and bring to boil then reduce to simmer. Now you’ll slowly cook the rice until creamy, stirring periodically to make sure nothing sticks to the bottom of the pot and to make sure there’s enough moisture. When the rice looks thick and dry, add more water, about a cup at a time. This should take between 90 minutes to 2 hours to get the creamy, silky texture for the jook. Because you’re adding so much water as you’re cooking, you need to make sure to season your jook. After about an hour, you can add the chicken bouillon powder. (If you don’t want to use chicken bouillon, then just add salt or soy sauce to taste.) Also add the ginger at this time. When the jook is almost ready, add the preserved eggs cut Chicken Adobo into pieces (with shell removed) and let the jook warm it up. Place jook aside. In a small non-stick skillet, warm a bit of oil over medium high heat and add the slices of pork belly. Pan-fry briefly to get both Filipino food is beginning to trend, sides crispy (about 30 seconds each side) and then drizzle a bit of the miso glaze into the pan to coat the pork slices. Cook for and while there’s a lot I need to learn another minute (turning occasionally to get the glaze all over about this , I do know that I the pork) then remove from heat. enjoy the common and popular dish Place your jook into bowls, then pile a few slices of pork belly on top and garnish with julienne strips of negi or green onion. known as chicken adobo. Serve immediately. 15 Chicken Adobo Makes 2 to 3 servings

Ingredients: 4 to 6 chicken thighs, bone-in (about 1.5 to 2 lbs.) 1/2 cup white vinegar 1/2 cup light soy sauce 1/4 cup sugar 2 garlic cloves, finely diced 2 bay leaves 1-2 star anise

Prep chicken by removing skin and excess fat (I do this mostly to be healthy, but you can leave the skin on if you want). In a shallow dish, mix vinegar, soy sauce and sugar and then place chicken thighs in the marinade. Refrigerate for at least six hours or overnight. When ready to cook, place chicken thighs and marinade in a saucepan or frying pan. Add remaining ingredients: garlic, bay (Sticky Rice Chicken) leaves, and star anise. Find a pan that fits the chicken while allowing the sauce to barely cover the thighs. Cover the pan and bring pan to a boil, then immediately reduce to simmer. Cook covered for 25 to 30 minutes. This is a favorite: lo mai gai. Remove chicken from pan and set aside. Bring heat up to It’s sticky rice with , chicken medium and reduce sauce. You might need to skim the sauce first for excess fat. Reduce the sauce for about 20 minutes until and mushrooms packaged in a lotus the right thickness. leaf. It’s super easy to make, but like Serve chicken with sauce over steam rice. most Chinese recipes it’s the prep 16 that takes time. Lo Mai Gai or Sticky Rice Chicken Makes 4 to 5 servings

Ingredients 2 dried lotus leaves* 2 cups (aka sweet rice) Seasoning for rice Soak glutinous rice in water for 2 hours (or overnight). Line your 1/2 t chicken bouillon (powder form) steamer basket with parchment paper, and bring water to boil. 1 T light soy sauce Reduce heat to medium. Rinse rice and then pour into steamer 1 T sesame oil basket and steam for 40 minutes (until rice looks like it’s 1/4 cup warm water (preferably the water used to soak the almost translucent). Tip: Make sure you have enough water to dried shrimp) steam for that long. Prep lotus leaves by cutting one in half down the middle. Cut Filling away the tough part near the base of the stem and any outer- 1 skinless chicken thigh, chopped into tiny cubes edges that are broken or damaged. Then bring water in a wok or 1/2 lap (), diced large pot to a boil and boil the leaves for about 3 to 5 minutes 1/2 T dried shrimp, diced until soften and easy to work with. Drain leaves in colander in 2-3 dried mushrooms, rehydrated and chopped sink until ready to use. (You might want to prepare a couple of 1 t fresh ginger, minced or grated extra leaves, just in case.) 1 t ground white pepper Soak dried shrimp in 1/4 cup of water for about five minutes. 1 T soy sauce Remove shrimp and dice into bits, reserving the water for rice 1 T sesame oil seasoning. 1 T Xiao Xin wine (Chinese rice cooking wine) 1 T oyster sauce Prep the dried shiitake mushrooms by boiling in water with a 1 t cornstarch dash of soy sauce for about 10 to 15 minutes, or under they look soft. Remove from heat and pour out the hot water, then *Dried lotus leaves can be hard to find, but they’re usually found in soak for a minute in cold water. Drain water and squeeze Chinatown, and usually in the shops that sell dried goods (probably the mushrooms to get out excess water. same place where you find the dried shrimp). You can make this 8 without the leaves (or sub with banana leaves), but you won’t have (continued) that same herbal fragrance of the lotus leaf. 17 In a bowl, whisk together the ingredients for the rice seasoning (chicken bouillon, light soy sauce, sesame oil, water). Then add steamed rice and blend. Set aside to let cool. Marinate the chicken with ground white pepper, soy sauce, sesame oil, Xiao Xin wine, oyster sauce, cornstarch and ginger. Let sit for about 10 minutes. In a small skillet or sauté pan, add a bit of oil (any neutral flavored oil will do) and warm over medium high heat. Add chicken and brown lightly on all sides (do not add all the marinade because you don’t want the chicken to be sitting in soup). Then add lap cheong, dried shrimp, and mushrooms. Mix together for about a minute. If you still have marinade left, add to pan and quickly cook until thicken. Set aside. Assemble your lo mai gai packets by laying down the lotus leaf with the bumpy stem side up. Place layer of rice near bottom third of the leaf, about a 4”x4” square. Place a tablespoon of filling in the center and then add some rice on top. Fold the lotus leaf like a , wrapping over the rice once and then pulling in the sides and rolling. Do the same with the remaining leaves and ingredients. Place your packets in the steamer (with the loose end leave part on the bottom) and cook over medium heat for 30 to 40 minutes. Let cool for about a minute before serving.

18 Dong Gua Tong (Winter Soup) This soup can only be made if you see the Dong Gua Tong or Winter Melon Soup winter melon sold at stores. It’s often found Makes four to five servings in the winter (thus its name) and is known as dong gua in Chinese. Ingredients: Quarter winter melon (about 1.5-2 lbs.) Growing up, I always thought the melon 4-6 cups chicken broth (the amount really depends on how was so cute because it has peach fuzz much soup you want) 4-5 dried shiitake mushrooms, rehydrated and chopped into around its outer shell (don’t let that fool you, small bits though, because the fuzz is prickly). But 1 Chinese sausage or lap cheong, minced (or 1/4 cup diced bits really I enjoy the therapeutic simplicity of of ham) 1/4 cup dried shrimp*, minced this childhood favorite. soy sauce salt for seasoning

Prep the mushrooms by boiling them in a small pot with a tablespoon of soy sauce until the mushrooms are rehydrated becomes translucent, about 30 to 45 minutes (the time really and plump (about 15 minutes). Cool in cold water and then depends on how big your chunks of melon cubes are). Add remove from pot, squeezing out excess water. Chop into small the minced Chinese sausage, mushrooms and dried shrimp bits and set aside. bits about half-way through. When the melon cubes looks translucent, remove from heat and season with salt per your Prepare the winter melon by scraping out all the seed and white taste. Serve warm. membrane from the center, leaving only the hard white flesh. Use a knife to carve away the green skin. Then cut the melon flesh into roughly 1-inch cubes. *Dried shrimp is often found in the Chinese dried good stores that sells dried shiitake mushrooms and herbs. Or they can be found sold in packets Bring the broth to a boil in a soup pot, and then add the melon in the refrigerated section of large Asian grocery stores. cubes. Reduce to a simmer and let cook until the melon

20 Haupia Haupia (Hawaiian coconut pudding) I was surprised to see that my Makes four servings recipe for this straight- forward Hawaiian Ingredients known as haupia was the 2 cups coconut cream most visited page on my food 1/2 cup sugar blog. 1/2 cup cornstarch 1 cup milk But in some ways I’m not surprised too, because who Pour coconut cream, milk and sugar into a medium pot or saucepan. Over medium heat, stir until the sugar is dissolved (about two minutes). doesn’t love dessert? This In a small bowl, mix cornstarch with about 5 tablespoon of cold water. Stir coconut pudding is a favorite until cornstarch is dissolved, creating a cornstarch slurry. This makes it and brings back fond easier to pour the cornstarch into the coconut mixture. memories of Hawaii. With your coconut mixture still on medium heat, slowly stir in the cornstarch slurry (add the entire thing). Then slowly cook, stirring While this is a simple dessert, occasionally, until the coconut mixture thickens like pudding. It’ll begin it can be tricky to make watery and then the cornstarch will “activate” and you’ll start to see because the main ingredient clumping. Stirring vigorously in the beginning will help break down the lumpy cornstarch. Stir and cook until the mixture feels silky and you can is patience. To get the right scrape your finger across the back of a wooden spoon covered with haupia consistency (that pudding and the streak stays. On my stove top on medium heat, it took me about 8 texture that’s not grainy but to 10 minutes for the haupia to get the right thickness and smooth texture. silky smooth), you have to Remove haupia from the heat. Let cool a bit and then pour into 8X8 heat- proof glass square container. (Optional: You can make individual servings by keep stirring slowly over heat pouring haupia into ramekins.) Let haupia cool completely before using cornstarch. But if you refrigerating. Leave in refrigerator until haupia firms up, about 4 hours or can master it, you’ll be overnight is best. When ready to serve, cut into 1-inch cubes and serve 22 rewarded with a rich treat. cold. For more of Ben’s eating adventures, visit his food blog “Focus:Snap:Eat” at http://focussnapeat.com

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