Mango Mousse with Almond Crumble #dessert

This delicious yet light dessert is wonderful for a hot balmy summer night - it also displays beautifully and can be done in advance and stored in the fridge.

Ingredients- A

250g Cream Cheese

2/3 cup Thickened Cream

3 Egg whites

2/3 cup Caster Sugar

1 larger size Mango. Diced and blended

1.5 teaspoon Gelatine powder + 1/4 cup boiling water

Method A:

Beat cream cheese, sugar, thickened cream and mango in the food processor until light and smoothly. 

In the another bowl, beat eggs white until stiff peaks form.

Add beaten egg white to mixture.

Add gelatine water, mix well. 

Pour the mixtures into the a coupe champagne glass or one of your choice until half full. 

Refrigerate about 2 hours.

Ingredients B:

2 large Mangoes - diced and blended

1/3 cup caster sugar*

1 teaspoon gelatine powder + 1/3 cup boiling water

Method B:

Mix all ingredients together well.

Pour onto mango mousse to about 1cm height to form topping.

Refrigerate at least 1 hour.

Ingredients C:

125g Butter

1/3 cup Caster Sugar

2/3 cup Plain fFour

2/3 cup Ground Almond 

Method C:

Preheat oven to 180C.

Add all ingredients to a bowl.

Rub with your fingers until resembles crumbs. 

Pour into a baking tray with baking paper. 

Bake about 30 minutes or until golden brown. 

Cool to the aside.

For serving:  

Sprinkle almond crumble onto the mousse.

Pipe fresh cream on the top and decorate with a cherry/ strawberry/ mango slice and mint. 

You can add a piece of almond tuile biscuit too if you like- Please check the recipe from our blog.

Serves eight.

*Add or reduce sugar to taste 

Contact: lee.leehocklai@gmail.com

Mango Cheesecake #gluten-free #tropical

With the shops and roadside stalls full of mangoes at the moment, there cannot be a better time to make this beautiful tropical cheesecake. Packed with the wonderful sunshine of of golden mangoes, this cheesecake is a perfect dessert for your Christmas table.

 Base:

200g gluten free Ginger Nut Biscuits
30g Butter, melted
30g Strawberry/Apricot Jam


Method: 

Combine all ingredients in the food processor. 
Press into the base of a 22cm round springform tin with baking paper in the bottom. 
Refrigerate 1 hour.

Filling:

500g Cream Cheese
2/3 cup Caster Sugar*
1 cup Thickened Cream
1.5 cup Fresh Mango, diced
2.5 tablespoons Gelatin dissolved in 1/2  cup boiling water
 
Method:
 
Beat cream cheese, sugar, cream and half mango with an electric mixer until smooth. 
Add dissolved gelatin and beat another 3 minutes.
Add other half of diced mango into the mixture. 
Mix well using the plastic spatula. 
Pour into the tin and refrigerate for at least 3 hours or overnight.


Topping:

1 teaspoon Agar-Agar powder
1 cup Cold Water
1/3  cup Sugar
1-2 fresh Mango, sliced thinly. 

Method:
Add agar agar, sugar and water to a saucepan.
Stirring, bring to boil to dissolve. 
Remove from heat and allow to stand till temperature is warm. 
Decorate the cheesecake filling with mango slices 
Pour the agar agar liquid on the top to cover all the mango.
Refrigerate and serve after setting.

* Add extra sugar if the mango is not sweet enough.


Tips:

• Spread some whipped thickened cream around the cake and cover with roasted almond flakes.
• Normal ginger nut biscuits can be used in the base if you do not have the need to exclude gluten from your diet.

Contact: lee.leehocklai@gmail.com

Fruit MInce Tarts #christmas #traditions

With Christmas only weeks away, it is time to begin our  preparation of the traditional Christmas fare. In my last blog post I gave you the recipe for the fruit mince, and now we will make the beautiful tarts that everyone knows and loves.

Ingredients:

1kg Fruit Mince Filling, cold- check the recipe from our foods blog
350g Butter - diced into cubes and chilled
400g Plain Flour
120g Self Raising Flour
80g Ground Almond Meal (If allergic to nuts, you can replace with plain flour)
90g icing sugar
1 Egg Yolk + 1 Whole Egg
1/3 cup Iced Water
1/2 teaspoon Salt
Extra flour and icing sugar for rolling and dusting

Method:
 
Blend all flours, ground almond meal, salt, icing sugar in the food processor or rub through your fingers until mixtures resembles breadcrumbs.
Add both eggs and iced water, combine well till the mixture starts to come together.
Knead dough and wrap in plastic film. 
Refrigerate for about 1 hour.
Preheat oven to 180C.
Spray a 6/12 hole muffin tin, mini foil baking pans, or any large pie tins you like to use with oil.
Roll out a portion of the pastry till 2mm thick between two sheets of baking paper with some flour. 
Cut out shapes to fit the tins you choose. (I use a mini muffin pan but slightly deeper than normal) 
Fill each tart shell with 1-2 teaspoons of mince but do not overfill.
Cover the top of each tart with another circle of pastry or use cookie cutters to cut different shapes to decorate the top. If you cover tart completely with  pastry, pierce the pastry with a fork to let the steam out.
Bake for 18-20 minutes until golden brown. Extra time may be needed depending upon the size of the tin.

Cool for 5 minutes in the tin then remove and place on rack to cool.
Dust with icing sugar and keep into a plastic container. (Can keep up to 2 weeks or refrigerate for 1month.)
Makes 30 mini tarts depending on the baking trays/tins used.

 

Contact: lee.leehocklai@gmail.com

Macarons #frenchdelight #french #blissbombs

This is a basic macaron recipe. Add any flavour, or food colouring you like. However, for the best result, use the natural macaron flavours even though they may be a little more expensive. Today I have used use pandan (green), rose (pink) and chocolate for my macaron ...

 Macarons

Ingredients:
 
200g Icing Sugar
200g Ground Almond Flour
4 Egg Whites
150g Caster Sugar
2 tablespoons Iced Water



Colouring:

                 Drops pandan flavour
                1 teaspoon rose flavour + pink food colouring
                1 tablespoon cocoa powder + 1 tablespoon hot water

Method: 

Beat the egg white at high speed for 2 minutes. 
Add caster sugar and beat until firm and stiff peaks form.
Sift the icing sugar and ground almond flour into the mixture.
Add iced water and mix well.
Separate the mixture into three different bowls. 
Add colour/flavours and stir well until mixture is smooth and the colour is uniform.
Using a piping bag, pipe mixture onto trays lined with baking paper. 
Drop trays carefully to make the macarons firm. 
Rest for about 45-60 minutes until the outside of the macaron looks dry.
Preheat oven to 170C. 
Place the tray in the oven and bake for 5 minutes. 
Then turn to 110C and bake for another 15-20 minutes. 
Baking time may different for different ovens and dependent upon the macaron size - take one out to check, the prefect baked macaron must be dry and a little crispy inside.
Take out from the oven and cool.
Pipe in the cream/ganache. 
Place into the jar/container. These will keep in the fridge for

about 3 weeks.

Butter Cream

Ingredients:

250g Butter
1.5 cups Icing Sugar
50g White Sugar
1/3 cup Water
1 teaspoon Vanilla Extract

Method:

Heat caster sugar and water on medium heat for about 8 minutes to form a syrup. Place to one side and allow to cool.
Beat butter and vanilla extract on high speed until smooth and firm. 
Add the sugar syrup and beat for another 10 minutes. 
Sift in icing sugar and mix until smooth. 
It takes about 25 minutes to make this butter cream. It can be made one day ahead. Keep in the fridge to make sure it is not too soft and runny.

Chocolate Ganache

Ingredients:

200g Dark Cooking Chocolate, chopped
1/2 cup Thickened Cream
15g Butter

Method:

Place chocolate and butter in a bowl and heat over a saucepan of boiling water until melted. 
Pour cream into the chocolate mixture and stir until smooth. 
Cool in the fridge for about 10 minutes before use. 

Tips:

Use ground hazelnut or pistachio for a  different flavour.
Use peanut butter, jam or nutella in the filling.

Email: lee.leehocklai@gmail.com

 

Chocolate Banoffee Tart #glutenfree #unitedkingdom #dessert

Chocolate Banoffee Tart originates from the United Kingdom. This is my simplified version that is an explosion of banana and chocolate with a hint of ginger from the crumbled Ginger Nut base. Served with ice-cream or whipped cream it is a lovely dessert or decadent treat for afternoon tea with a cup of coffee. If you are not gluten-free do not be put off, simply substitute normal Ginger Nut biscuits into the base and enjoy!

Ingredients:

1 packet Ginger Nuts, gluten-free
100g Butter, melted
3 tins Condensed Milk
1/3 cup Sugar
2 tablespoons Cocoa Powder
3-4 Bananas
Coconut
Strawberries to decorate

Method:

Place Ginger Nut biscuits in food processor and crumb.
Place into bowl, add melted butter and mix through.
Press into greased spring form tin.
Refrigerate till set.
empty condensed milk into saucepan.
Add sugar and cocoa powder.
Stir over low/medium heat until thickened.
Place half mixture into the spring form tin.
Slice the bananas and arrange on the surface of the mixture.
Pour remaining mixture over the banana.
Sprinkle with coconut and refrigerate.
Turn out of spring form tin and serve with whipped cream or ice-cream as you prefer.
Bon Appetit!

Chocolate Banoffee Tart

 Email: lee.leehocklai@gmail.com

Sago Plum Pudding #glutenfree #glutenfreerecipe #Christmas

With Christmas almost upon us, it is time to share some more of the festive spirit in the form of another recipe for your Christmas table! Why not make a few of these fantastic puddings. Wrap them in foil, then in a Christmas cloth, finish with a lovely ribbon and a sprig of holly and Voila - the perfect homemade gift that is sure to please.

Ingredients:

2 cups Milk
1 cup Brown Sugar
180 gram Melted Butter
1 cup Sago
2 tabs Brandy or Rum
1 tsp Vanilla Essence
1 tsp Mixed Spice
1 teaspoon Bicarbonate Soda - mixed in a little milk
2 cups fresh gluten-free Bread - crumbed in blender
2 cups Mixed Dried Fruit
2 Eggs

Method:
 
Place sago and milk into a saucepan and bring to the boil.
Once boiling, remove from heat and allow to sit with an occasional stir for about 1 hour - (If you watch closely you can stir and boil till it is soft)  
Once soft mix all ingredients together - (Looks a little runny but ok) 
Pour into a greased steamed pudding tin, cover with grease proof paper, then alfoil,put lid on tightly. Place steamed pudding tin into a saucepan, or boiler, of boiling water with saucer under.
Cover boiler with lid and boil for about 2 hours watching the water does not boil dry. - Top up water periodically. 
When done, remove pudding tin from boiler and simply pour pudding out onto a plate.
Serve with custard and have a great Christmas.


Tip:
Ignite a little brandy for a nice effect.

Contact: lee.leehocklai@gmail.com

Pumpkin Pie #glutenfree #glutenfreerecipe #glutenfreebaking

Pumpkin Pie is synonymous with Thanksgiving! This traditional dessert may be served warm or cold with whipped cream.This delicious treat can be baked for any occasion and is suitable for all seasons.

Pastry

Ingredients:

180g Butter - softened1 Egg - lightly beaten
1 teaspoon Caster Sugar
2.5 cups gluten-free Plain Flour
1/4 cup Iced Water
Pinch of Salt

Method:

Preheat oven to 180C
Place salt, sugar and flour into a large bowl.
Add butter.
Rub the butter into the dry ingredients until it resembles crumble.
Add egg and iced water, knead the dough until smooth -  add a little extra flour or water if too dry/ wet.
Spray a 22cm pie tin with a little oil.
Roll pastry dough between 2 layers of baking paper until required size to line tin.
Lift pastry into the tin, ease into side, trim edge. Lightly prick pastry base with fork, refrigerate about 20-30 minutes.
Put into the oven and bake in 180C for 15 minutes.

Filling

Ingredients:

 

1.5 cup Pumpkin Mash - warm

1 cup Milk
1 whole Egg
2 Egg Yolks
1/4 cup gluten-free Plain Four or Rice Flour
1/2 cup Caster Sugar
1/2 teaspoon Salt 

Method:

Prepare the filling while the pastry shell is cooking!
Place all ingredients in a large bowl.
Beat until smooth using an egg whisk. 
Push mixture through sieve using wooden spoon.
Remove pastry from oven. 
Pour the filling mixture into the pastry shell. 
Bake at 170C for another 25-30 minutes. 
Remember do not over bake. Check the middle and when the filling is set, the pie is cooked.
Remove pie from oven and set aside to cool.
Serve warm or cold with whipped cream.
Ground nutmeg can be added to the filling or sprinkled on top before serving.

Contact: lee.leehocklai@gmail.com

Strawberry Mousse #glutenfree #glutenfreerecipe #dessert

Only 6 ingredients are needed to make this delicious classic dessert. With strawberries in season, ripe, plump and full of flavour, why not whip up a few of these for a light, summery dessert that is sure to be a family favourite.

Ingredients:
 

500g Strawberries -wash and hull.
125g Cream Cheese
1/2 cup Caster Sugar*
3 Egg Whites
2/3 cup Thickened Cream
2 Gelatin Leaf or 1.5 tablespoon Gelatin Powder
1/4 cup Boiling Water

Method:
 
Blend strawberries in the food processor until fine.
Soak the gelatine leaf in warm water 5 minutes. Then heat with boiling water until dissolved.
In a large bowl, beat cream cheese until soft and smooth. 
Add blended strawberries and dissolved gelatine, mix well.
In two separate bowls, beat egg white and thickened cream until stiff peaks form. 
Add into strawberry mixture and combine well.
Pour into glasses or ramekins and set in the fridge for about 3 hours or overnight. 
Serves 6.
* You may need to reduce or add extra sugar depending upon the sweetness of strawberries

Contact: lee.leehocklai@gmail.com

 

Almond Banana Tart #glutenfree #glutenfreerecipe #glutenfreepastry

This stunning tart is the perfect combination of  nuttiness and fruit. It is not too sweet, and when served with thickened cream or ice cream, it makes a fantastic dessert. I love it cold from the fridge for a quick snack when I have that craving for something extra mid-afternoon.

 

Pastry

Ingredients:

180g Butter
2.5 cups gluten-free Plain Flour
1 Egg, lightly beaten
1/4 cup Iced Water
1 teaspoon Sugar
Pinch of Salt

Method:

Oil spray a 24cm round loose base flan tin.
Rub butter, flour, salt and sugar in a bowl with your fingers until resembles breadcrumbs.
Add egg and iced water. 
Mix well with a knife or spatula until it forms into a ball.
Knead until smooth and does not stick to your hand. 
Add  more flour or iced water as necessary.
Roll the pastry between 2 sheets of baking paper until large enough to fill the flan tin. 
Remove the top paper and lift up the pastry with the bottom paper.
Carefully ease the pastry over the base and side, press gently against the surface of the tin. 
Prick the base with a fork then refrigerate for about 20 minutes.
Turn the oven to 180C. 
Bake the pastry for 12 minutes. (You don't need to cover the pastry base with baking paper and beans)

Almond Filling

Ingredients:

125g Butter
3 Eggs
1/3 cup Caster Sugar (Use 1/2 cup if you are a sweet lover )
1 and 1/3 cups Ground Almond Meal
2 tablespoons gluten-free Self Raising Flour

Method:

Beat the butter and sugar in a bowl until soft and smooth.
Add eggs one by one. 
Combine with flour and ground almond meal.
Pour into the pastry shell.

Topping

Ingredients:

3-5 Bananas
2 tablespoons Lime Jam (or any jam you prefer)
1 tablespoon Warm Water
2 drops Lemon Juice

Method:

Peel bananas and cut into slices, but not too thinly. 
Decorate and cover the almond filling.
Mix the jam, lemon juice and warm water together, then brush onto the banana slices.
Bake in 170C about 45 minutes or until touch firm in the middle. 
Take out the tart from the oven, brush  with leftover jam water.
Great to serve warm with thickened cream or vanilla ice cream.
 
Tips:

• Usually I use same pastry recipe to make sweet tarts and savouries. So why not make double, half for the main dish and half for dessert. 

• Substitute sliced pear, apple or any other fruit in the topping.. 

Contact: lee.leehocklai@gmail.com 

Choc Orange Jaffa Cake #glutenfree #glutenfreerecipe #glutenfreebaking

This  is a soft, light and moist cake that is suitable to serve at anytime. This is a two layer cake so you can add any flavour you like :- coffee, vanilla, strawberry, chocolate, green tea.... I baked a large cake (40 x 22cm) and it is still very soft and moist after three days. You can halve the ingredients to make a medium sized cake if you wish.

Ingredients:

Gently fold whisked egg whites into the mixture

10 large Eggs, separated
180g Caster Sugar (Add more if you like a sweeter cake)
100g Vegetable Oil
80ml Milk
150g gluten-free Self Raising Flour
Orange Juice from 1 Orange, about 1/3 cup
Orange Rind from 1 Orange
40g Cocoa Powder + 1/3 cup Warm Water
1 teaspoon Cream of Tartar
Pinch of Salt

Method:

Preheat oven to 170C
Grease a large baking tray base and line with baking paper.
Sieve self raising flour 3 times
In a large bowl, cream the egg yolk, half of the sugar, oil, milk, salt until smooth.
In another large bowl, whisk the egg white and cream of tartar for 2 minutes, add the other half of the sugar. 
Whisk until stiff peaks form.
Add half whisked egg white and all flour into the egg yolk mixture. 
Fold in well with plastic spatula.
Add the other half of egg white.

Separate the mixture to 2 parts : 

Part 1 -Mix with orange juice and rind. 
Part 2 - Mix with cocoa powder combined with water.

Remember to stir gently when you add the egg white as this makes the cake soft and fluffy after  baking.
Pour the chocolate mixture onto the bottom of the pan and spread well. 
Pour the orange mixture on the top and spread.
Bake in oven 170C first 15 minutes. Then change to 160C and bake another 45 minutes or until the skewer comes out clean from the middle.
Take out the cake from the oven and rest in the tray for 10 minutes. 
Use a small knife to go around the edges to loosen.
Turn out from the tray and let it cool on the rack upside down.
Cut into small pieces and store in airtight container.

Tips:

You can use melted butter to replace the vegetable oil. 
Sprinkle with icing sugar or serve with cream if you like.

Contact: lee.leehocklai@gmail.com

East meets West Tiramisu #glutenfree #italiancooking #japanesegreentea

On my business cards we say our cooking is where east meets west.... In this classic Italian dessert I have used Japanese green tea for decorating. It compliments the bitter sweet chocolate and coffee flavour, to take you to a new and special taste experience.

Sponge

Ingredients:

Fold egg whites gently into mixture

5 Eggs, separated
1/2 cup Caster Sugar
1/3 cup Vegetable Oil or Melted Butter
3/4 cup gluten-free Self Raising Flour
1 teaspoon Vanilla Extract
2 tablespoons Milk or Cold Water

Method:

Preheat oven to 180C
Grease and line the base of 40 x 25cm sponge tray with baking paper.
The sponge needs to be cut into two after baking.
I use a 20 x 15cm plastic container to make this dessert. If you do not have a large sponge tray, make 2 smaller sponges.
Beat the egg yolks, sugar, oil vanilla and milk in a bowl until light in colour. 
In a clean bowl, whisk egg white until stiff peaks form.
Fold the egg whites into the mixture and gently mix well.
Add flour using the plastic spatula to combine gently.
Pour into greased tray and bake for about 20 minutes of until the skewer come out clean in the middle.

Cool on a rack. 

Filling

 Ingredients:

250g Mascarpone Cheese
1 cup Thickened Cream
2/3 cup Caster Sugar ( you can add more if you like )
3 Egg Yolks
4 Egg Whites
2 tablespoons Galliano Liqueur ( or Marsala, Tia Maria, rum...)

Method:

In a large bowl, beat mascarpone, Galliano liqueur and half of the sugar until smooth.
In another bowl, whisk the egg yolk and remaining sugar until light creamy colour.
Add mixtures together and mix well.
In separate bowls beat the thickened cream and egg white until stiff peaks form.
Add to the mascarpone/egg yolk mixture and gently mix in with a spatula.

Coffee Liqueur

1 cup Strong Black Coffee
1/2 cup Tia Maria or Kahlua liqueur

Mix the coffee liqueur together.  Keep aside

Decorating

Ingredients:

Bitter sweet chocolate powder
Japanese green tea powder

Method:
.
Cut the sponge into 2 (if you use the large tray).
Place one sponge into the plastic container.
Brush with the coffee liqueur until sponge cake is wet.
Pour half the filling mixture on top of the cake and spread well.
Place another sponge on the top and brush with coffee liqueur.
Spread the remaining mixture on the top.
Cover with the baking paper or lid, refrigerate over night.
Cut into small pieces and put on the plate.
Sieve half coco powder and half green tea powder on the top.
Decorate with seasonal fruit and cream.
Use a spring form tin to make a whole tiramisu as a special occasion cake.

Contact: lee.leehocklai@gmail.com

Pineapple Steam Pudding #glutenfree #steampudding #winterwarmer

Pudding time again.... Steam Puddings are such comfort food in winter, all warm and syrupy served with creamy hot custard. If you think you cannot enjoy these puddings because they are gluten-free, I assure you this steam pudding compares to those in any restaurant - soft, moist and delicious. Why not make one using this recipe - you will love it....

Ingredients:

150g Butter, melted
90g Caster Sugar
4 Eggs
1/2 cup Pineapple Juice
300g gluten-free Self Raising Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
1/2 tin Crushed Pineapple,approx 250g, drained.
3 tablespoons Golden Syrup
Extra butter to grease the pudding tin

Method:

Grease the pudding bowl with extra butter.
Place the crushed pineapple and golden syrup into the base.
In another big bowl, mix all the remaining ingredients and combine until smooth.
Pour into the pudding bowl.
Wrap the top with a baking paper, then aluminium foil.
Close the lid.
Put the pudding bowl in a deep saucepan with a rack in the bottom.
Pour boiling water into the saucepan till halfway up the pudding bowl.
Cover with lid and boil on medium/low heat for 90 minutes.
Keep a check on the water level in the saucepan as extra boiling water may need to be added to the saucepan.
Turn the pudding out onto a plate when it is still warm. 
Cut into slices and serve with gluten-free custard. (Please check the recipe from our gluten-free Lemon Steam Pudding)  
Also can be served with vanilla ice cream with maple syrup poured over the top. 

Contact: lee.leehocklai@gmail.com 

Pineapple Meringue Tart #glutenfree #glutenfreerecipe #meringue

Did you made the pineapple filling from the recipe on the blog? I have used the filling which I cooked about 1 month ago,kept in the fridge, to make this dessert. This saves a lot of time and lets you serve a special dessert after dinner, at a morning tea, or for an after school treat for your children.

Pastry

Ingredients:

Use baking paper to place the pastry into the dish

160g Butter, room temperature
200g gluten-free Plain Flour
50g Rice Flour
1 Egg - beaten
1 tablespoon Sugar
1 tablespoon Ice Water
Pinch salt
Extra Plain Flour

Method:

Place all dry ingredients into a large bowl.
Add butter, rub with your fingers until crumbles form.
Add egg and water combined.
Mix together and knead with your hand until smooth. If too dry/wet, please extra little water/plain flour.
Gently roll the pasty between two sheets of baking papers to about 2.5mm thick, then ease into a lightly greased, loose-base fluted flan tin.
Refrigerate about 20 minutes.

Preheat oven to 180C.
Line the pastry with greaseproof or baking paper and fill with rice or baking beads.
Bake for 10 minutes.
Remove the baking paper and rice or beads.
Bake another 12-15 minutes or until the centre begins to colour.
Remove from the oven and set aside to cool.

Filling

1.5 cup Pineapple Filling, cold. (Please check our recipe)

Topping

4 Egg Whites
150-200g Caster Sugar (the filling may sweet so you can decide amount of sugar for the meringue)

In a clean bowl, whisk egg whites 2 minutes, add sugar and continue whisk until sugar dissolved and firm peaks form.

To Assemble the Tart

Spread the pineapple jam filling in the pasty case.
Top with meringue.
Bake in 170C for 5 minutes or until lightly brown.
Remove from the oven and stand for about 15 minutes before cutting to serve.
For the best result, refrigerate for about an hour.

Tips:

This is a gluten free recipe, the pastry may easily be broken without gluten in the flour which gives it the stretch. So please handle gently when placing into the flan tin. You can fix the pastry by pressing together with your fingers if it breaks.
If you have leftover pastry dough, roll out to 2mm thick. Then use round cookie cutter to cut into shapes, bake at 180C for 15 minutes. Keep in airtight container after allowing to cool. We will show you some finger food to make from these shortly.
Why not make an extra pastry shell to save time later.
The pastry base can be frozen or you can keep up to 1.5 months in an airtight container.

Contact: lee.leehocklai@gmail.com