Friday, May 29, 2020

Recipe: Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is one of the easiest donburi you can try making at home. Oyako, literally translates to "parent-and-child", referring to the chicken and egg used in making this dish.

Oyakodon, Japanese chicken and egg rice bowl


Oyakodon is also a very healthy dish as it is cooked without any oil; the chicken is simmered along with onion and a stock made from dashi, mirin and Japanese soy sauce. For convenience, I am using the recipe for mentsuyu (scroll down for the recipe); any unused tsuyu can be stored for future use for soba or any other noodle dishes. Beaten eggs are added and allow to cook until just set, before serving on top of rice, along with a garnishing of spring onions and a bowl of miso soup. You may also sprinkle some shichimi togarashi spice, for an extra umami kick.



Oyakodon (Japanese chicken and egg rice bowl)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves 4

Ingredients
400g chicken fillet or breast, cut into bite-size pieces
2 medium yellow onion, thinly sliced
1 cup tsuyu (scroll down for recipe)
4 eggs, beaten

Rice, to serve
2 spring onion, finely chopped
Shichimi togarashi

1. In a large wok, place the onions, chicken and 1 cup of tsuyu. Over medium high heat, bring to a boil, then lower to medium heat and simmer for 10 minutes.

2. Pour beaten egg over the top and do not stir. Leave to cook until eggs have just set, about 1-2 minutes.

3. Fill each bowl with rice, then top with eggs, chicken and onions and some of the sauce. Garnish with spring onions. You may sprinkle on some shichimi togarashi if you like. Serve with miso soup.



For the tsuyu
Makes 800ml
3 cups water
1 pack (5g) instant dashi powder
2/3 cup Japanese soy sauce
2/3 cup mirin
1/2 tsp caster sugar

1. Place all ingredients into a saucepan. Over a medium heat, bring to a simmer and stir to dissolve the sugar. Allow to cool. Any unused amounts can be transferred to a bottle and stored in the fridge for a few months. You can use this with your soba or udon dishes.
Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe Oyakodon recipe
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Saturday, May 23, 2020

Recipe: Chicken Rendang (Rendang Ayam)

Selamat Hari Raya Aidilfitri, dear readers and friends!

During the Raya festivities, two of my favourite things to eat are lemang and rendang. One of the easiest and quickest rendang you can make at home is chicken rendang, also known as rendang ayam. Beef rendang takes at least 2 hours to make, whereas chicken rendang can be ready in as quick as 45 minutes.

For my version, I use only chicken breast as this is our family's preferred cut. Otherwise, use half a chicken for this recipe. The aromatics are first blended and sauteed, and then coconut milk and the rendang mix are added. I used Baba's rendang mix, since it's convenient (plus end result tastes great!). Then, the chicken is simmered, before kerisik and kaffir lime leaves are added, before a final simmer for 30 minutes until the rendang is dry. Rendang keeps well for a few days in the fridge or up to a month in the freezer, so you can make a big batch and freeze. Do also try my lemang recipe - trust me, it's the perfect pairing with the chicken rendang!

Chicken rendang recipe Chicken rendang recipe Chicken rendang recipe Chicken rendang recipe Chicken rendang recipe Chicken rendang recipe Chicken rendang recipe Chicken rendang 

Chicken rendang (Rendang Ayam)
Recipe by Baby Sumo, adapted from Baba's
Preparation time: 15 minutes
Cooking time:
Serves 4

Ingredients
7 shallots, peeled
7 garlic, peeled
4cm ginger, peeled
1 lemongrass, bruised
2 tbsp cooking oil
250ml coconut milk
1 pack (25g) Baba's Rendang Mix
500g chicken breast, cut into 3-cm chunks
250ml water
1 1/2 tsp salt
1 tbsp kerisik (see notes)
2 kaffir lime leaves

To garnish
1 kaffir lime leaf, thinly sliced

1. Blend shallots, garlic and ginger. In a wok, heat the oil over medium high heat and saute the blended ingredients and lemongrass for 2 mins until aromatic.



2. Add the coconut milk and Baba's rendang mix and mix well. Then, add the chicken, water and salt, and simmer, covered, for 10 minutes.




3.Stir in the kerisik and kaffir lime leaves and cook, while stirring, until gravy is thick, about 20-25 minutes. Serve, garnished with very thinly sliced kaffir lime leaves. Rendang is best eaten with lemang.

Note: I made the kerisik using dessicated coconut. Lightly toast until golden, then place in spice grinder or blender, and blend for 2 minutes, until it resembles brown sugar.

Chicken rendang recipe

Check out recipe for lemang here and acar jelatah recipe here.
 resepi rendang ayam  resepi rendang ayam  resepi rendang ayam  resepi rendang ayam resepi rendang ayam  resepi rendang ayam  resepi rendang ayam  resepi rendang ayam  resepi rendang 
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Tuesday, May 19, 2020

Harley's Burgers and Roasters: Ramadan 2020 Promo

Harley's Burgers and Roasters pride themselves at being a "Healthy Fast Food" restaurant, differentiating themselves from other burger joints by eradicating the preservatives, coloring, additives and artificial flavoring found in many burgers and buns. Their patties are made from 100% premium Australian Halal beef and fresh Halal chicken (never frozen) and their burger buns are also homemade.

For Ramadan this year, Harley's are doing a Ramadan promo, available from 3-7pm daily until 31 May 2020. There are five different sets to choose from; with prices starting from RM30, for burger, sides, fried chicken and drinks.

Harley's Burger Ramadan 2020 promo



We had Set E for 6 pax, which comes with two 2x2 burgers, two chicken burgers, 4 pieces of crispy chicken, 3 sides (choose from coleslaw, potato salad or fries) and 6 drinks (soft drinks or ice lemon tea). The burgers were nice and juicy (a bit messy, but who cares when you are dining in the comfort of your own home) and I loved the crispy fried chicken too.

Harley's Burger Ramadan 2020 promo

Harley's Burger Ramadan 2020 promo

Harley's Burger Ramadan 2020 promo

Harley's Burger Ramadan 2020 Promo Menu
Harley's Burger Ramadan 2020 Promo Menu



Harley's Burger A la Carte Menu

Harley's Burger A la Carte Menu


To place your order, please WhatsApp or call Ying (012-286 0210), Farid (011-269 4752), or Miza (013-676 2816). Available for both delivery or takeaway.

Enjoy 6% cashback everytime you dine in any restaurants managed by Globalfoods and RM5 off on your first bill. Recommend a friend and enjoy 3% cash back when they dine here too.

Download free app UDS by following this link, register and press the link again to get the membership.
https://promo.uds.app/apps/?code=uhxc0548

You can enjoy the cash back at
1- Hanare, their Japanese fine dining at Intermark KL (pork free)
2- Golden Valley, their halal seafood restaurant at Melawati Mall
3- Harley's, their no-frills all natural Burger and fried chicken cafe at Third Avenue, Cyberjaya


Operating hours: 12pm to 8pm daily.

Pork-free.

Location: Harley's Burgers & Roasters, Third Avenue Cyberjaya, Jalan Teknokrat 3, Cyber 4, 63000 Cyberjaya, Malaysia (Parking is currently free.)

Tel: 03- 8689 6227


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Sunday, May 17, 2020

Hanare Japanese Restaurant, KL: Delivery Menu

Craving for your favourite Japanese dishes? Hanare Japanese Restaurant has recently reopened for business and is now offering delivery service to your doorstep.

Hanare Japanese Restaurant KL food delivery



Hanare KL, which is located in Intermark Mall, is renowned for its authentic Japanese cuisine with quality produce handpicked and air-flown from Toyosu Market in Tokyo. For the delivery menu, they will be offering teppanyaki, grilled items, tempura, noodle sets and donburi. Sushi and sashimi is available only for dine-in.

We had the Wagyu Don, Unagi Don, Sanuki udon with tempura, Gindara saikyo yaki and Tori katsu. The donburi will also come with miso soup.

Hanare Japanese Restaurant KL food delivery


The unagi don was our favourite...it comes with two thick slabs of premium unagi (grilled eel)... so yummy!
Hanare Japanese Restaurant KL food delivery


Wagyu Don (saute sliced Wagyu beef with egg over rice)
Hanare Japanese Restaurant KL food delivery


Gindara saikyo yaki (grilled black cod marinated in saikyo miso)
Hanare Japanese Restaurant KL food delivery

Sanuki udon with tempura prawn and mushroom
Hanare Japanese Restaurant KL food delivery

Tori katsu (deep fried boneless chicken thigh in breadcrumbs)
Hanare Japanese Restaurant KL food delivery


Hanare Japanese Restaurant Food Delivery or Takeaway Menu
Hanare Japanese Restaurant KL food delivery menu

Hanare Japanese Restaurant KL food delivery menu

Hanare Japanese Restaurant KL food delivery menu


To place your order, please contact Ying (012-286 0210) or Masitah (012-326 8642) via WhatsApp.

Enjoy 6% cashback every time you dine in any restaurants managed by Globalfoods and RM5 off on your first bill. Recommend a friend and enjoy 3% cash back when they dine here too.

Download free app UDS by following this link, register and press the link again to get the membership. https://promo.uds.app/apps/?code=uhxc0548

You can enjoy the cash back at
1- Hanare, their Japanese fine dining at Intermark KL (pork free)
2- Golden Valley, their halal seafood restaurant at Melawati Mall
3- Harley's, their no-frills all natural Burger and fried chicken cafe at Third Avenue, Cyberjaya


Opening times: Lunch 12.00pm - 2.30pm; Dinner 6.00pm - 10.30pm.

Location: Hanare Authentic Japanese Cuisine, Lot G06, Ground Floor, The Intermark, 182 Jalan Tun Razak, 50400 Kuala Lumpur. (Parking RM5 per entry after 5pm)

Tel: 03-2164 2133 / 03-2164 2633

GPS Coordinates: 3.161620, 101.719670

Website: https://www.facebook.com/HanareJapaneseRestaurant/
Hanare Japanese Restaurant Hanare Japanese Restaurant Hanare Japanese Restaurant Hanare Japanese Restaurant Hanare Japanese Restaurant Hanare Japanese Restaurant
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Saturday, May 16, 2020

Apple Samgyupsal Delivery: Korean BBQ At Home

This year's Mother's Day celebration was slightly different due to the Movement Control Order. Instead of going out for a meal, we stayed in and got Korean BBQ delivered right to our doorstep.

Apple Samgyupsal: Korean BBQ At Home


The stars were definitely aligned, as there was a light shower in the afternoon making the weather perfectly cool for an al fresco BBQ session.

We got the “Korean BBQ at Home” set from Apple Samgyupsal which comes with 3 types of meat (original samgyupsal, marinated moksal and dakgalbi spicy chicken), 2 types dipping sauces, 3 types ban chans and 4 packets of Jin Ramyeon. You can cook the meat on your BBQ grill or a pan grill however you may also purchase the Disposable Instant grill from them for the full outdoor BBQ experience. The Instant Grill is ready to use in 15 mins and will last for 1.5 hours. We also recommend the Makgeolli as the perfect accompaniment to your KBBQ experience.


The "Korean BBQ at Home" set is delivered in a box. The meats are placed in an insulated bag to keep chilled throughout the journey and the sauces and ban chan are nicely packed and sealed in plastic containers.
Apple Samgyupsal: Korean BBQ At Home


Apple Samgyupsal: Korean BBQ At Home

Original samgyupsal (pork belly)
Apple Samgyupsal: Korean BBQ At Home


Crispy crackling, juicy meat
Apple Samgyupsal: Korean BBQ At Home


Marinated moksal (pork shoulder) - this one tastes a little like char siu
Apple Samgyupsal: Korean BBQ At Home


Dakgalbi spicy chicken
Apple Samgyupsal: Korean BBQ At Home


Makgeolli
Apple Samgyupsal: Korean BBQ At Home


And ramen to finish the meal off nicely. With the set, you will get 2 packs of mild and 2 packs of spicy ramen.
Apple Samgyupsal: Korean BBQ At Home



Of course, the happiest person of all is mummy cos I got to eat my favourite Korean BBQ on Mother's Day.


Get your set delivered today and enjoy a BBQ session in the comfort of your home! The Korean BBQ At Home set is priced at RM163. You can add-on the Instant Grill for RM24, homemade sausages for RM24, soju for RM23 and makgeolli for RM25. To order, click here.

Apple Samgyupsal: Korean BBQ At Home

Do check out more videos of our BBQ experience under IG highlights “Mother’s Day 2020”.

Now open for takeaway, delivery and dine-in at Taman Desa (5pm - 10pm) and Jaya One (12pm - 10pm) outlets.
Apple Samgyupsal: Korean BBQ At Home  Apple Samgyupsal: Korean BBQ At Home  Apple Samgyupsal: Korean BBQ At Home Apple Samgyupsal: Korean BBQ At Home 
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Thursday, May 14, 2020

Recipe: Acar Jelatah

Introducing my favourite Malay pickle, acar jelatah. Crunchy, tangy and refreshing, acar jelatah goes perfectly with any Malay meal, as it cuts through some of the richness of the curries, rendang, rice or meat dishes.

Acar jelatah recipe


Acar jelatah is usually made up of cucumber, carrots, pineapple, shallots and red chilli. This is a quick pickle recipe, and will be ready in under 30 minutes. It's so easy that I've been making this rather often during this MCO period. Any leftovers can be kept in a clean jar for a day or two in the fridge, but I do recommend finishing it on the day it is made.

Acar jelatah recipe


Here's the recipe:

Acar Jelatah
Recipe by Baby Sumo
Preparation time: 10 minutes (+15 minutes waiting time)
Serves 4

Ingredients
100g Japanese cucumber, peeled at regular intervals
50g carrots, peeled and julienned
100g pineapple, cut into small chunks
1 shallot, peeled, quartered and sliced thinly
1 red chilli, thinly sliced

For pickling solution
1 1/2 tbsp rice vinegar
Juice of 1 lime
2 tbsp caster sugar
1 1/2 tsp salt

1. Mix all the ingredients for the pickling in a small bowl, until all sugar is dissolved.

2. Put cucumber, carrots, pineapple, shallot and chilli in a large bowl and pour over the pickling solution. Leave for at least 15 minutes.

3. Enjoy! Any unused pickles can be stored in the fridge for a few days.

Acar jelatah recipe


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Wednesday, May 13, 2020

Hotel Maya Kuala Lumpur: Delivery Menu

For those yearning for a taste of Malay cuisine, Chef Hasbullah and his kitchen team from Hotel Maya Kuala Lumpur are rolling up their sleeves to bring a little comfort to your home, during this unprecedented Movement Control Order period in Malaysia. From 5 May, the hotel has been offering two delivery menus; namely the Malaysian Heritage menu and A La Carte Menu.

Hotel Maya Kuala Lumpur Food Delivery


Chef Hasbullah, who is renowned for his Malay cuisine, has created a special Malaysian Heritage menu featuring some of his personal favourites such as Nasi Tomato with Ayam Masak Merah; Nasi Kerabu with Ayam Goreng Berempah; Soto Ayam and more. These set meals come complete with dates and are available until 23 May 2020, from 11am to 6pm daily. Prices start from RM18 per set.

Hotel Maya Kuala Lumpur Food Delivery


The Nasi Kerabu is a must-try! One of my favourites from the delivery menu.
Hotel Maya Kuala Lumpur ramadan 2020


Hotel Maya Kuala Lumpur - Malaysian Heritage Menu
Hotel Maya Kuala Lumpur Food Delivery Menu

The A La Carte delivery menu offers a vast selection of local favourites, Western and Japanese cuisine. I loved their signature dish, the Cantonese style "Yin Yong" noodles and was especially impressed that the sauce was still piping hot when it arrived and they packed the noodles separately to keep the bihun nice and crispy. It also came with generous amounts of prawns and chicken too, and it tasted delicious!

We also tried the Cream of mushroom soup with garlic bread, Deep fried sea bass fillet marmite, Wok fried sliced beef with ginger and scallion, and Grilled unagi with miso soup. Most of the meals come with steamed white rice and a side salad with Japanese sesame dressing.

Hotel Maya Kuala Lumpur Food Delivery

Hotel Maya Kuala Lumpur Food Delivery

Hotel Maya Kuala Lumpur Food Delivery

Hotel Maya Kuala Lumpur Food Delivery

Hotel Maya Kuala Lumpur Food Delivery



For the health conscious, there’s a selection of healthy salads, gluten-free and vegan items. For desserts, we had the Bubur pulut hitam and Boiled old ginger tea with glutinous black sesame balls.

Hotel Maya Kuala Lumpur Food Delivery

Hotel Maya Kuala Lumpur Food Delivery Menu

Orders can be made via hotelmayakl.beepit.com. What’s more, diners will enjoy a 10% store cashback for their next order. Applicable for any food item ordered from Hotel Maya KL. Free delivery is available for a minimum spend of RM60 within 5KM radius and minimum spend of RM80 within 10KM radius. All prices exclude the prevailing taxes.
Hotel Maya Kuala Lumpur Food Delivery Hotel Maya Kuala Lumpur Food Delivery Hotel Maya Kuala Lumpur Food Delivery Hotel Maya KL Food Delivery Hotel Maya KL Food Delivery
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Monday, May 11, 2020

Recipe: Wantan Mee with Chicken Char Siu

This Movement Control Order (MCO) has got us craving many Malaysian dishes, such as wantan mee. When you miss it, cook it at home!

Wantan mee with chicken char siu and dumplings (sui kow)
Wantan mee with chicken char siu recipe


To pair with our wantan mee this time, we have decided to make chicken char siu and sui kow (dumplings). First, you will need to marinate your chicken for your chicken char siu. It is best to leave it to marinate overnight in the fridge, or for at least 6 hours. Then, it is a simple roasting in the oven for 20 minutes, and 2 minutes under the hot grill for a sticky, charred finish.

The dumplings are very easy to put together, just mix the minced chicken with the seasoning and spring onions and wrap. Cook in chicken broth for several minutes and they're ready to be eaten. You can also serve the noodles with wantan, however we ran out of wantan skin, so dumplings will do for now.

When it's time to assemble, quickly cook the noodles in boiling water for a minute, rinse to get rid of extra starch and back it goes into the water for another 10 seconds to reheat. And for the magic - toss the wantan noodles in a mixture of light soy sauce, dark caramel sauce, oyster sauce and shallot oil - to recreate that same taste you get from the wantan mee stalls.

Wantan mee with chicken char siu recipe


For this recipe, I have used the oyster sauce, soy sauce and sesame oil from Taste-Me. Taste-Me is a range of sauces and paste from Sin Tai Hing, a trusted brand which I have been using in my kitchen for sometime now.  Can't wait to try out some of their other sauces and pastes such as Thai Chili Sauce, Hainanese chicken rice paste and Cili padi sauce.You can purchase these Taste-Me sauces and pastes from Shopee and Lazada, do also check out their Facebook page for latest news and promos.

Taste-Me Sin Tai Hing sauce

Taste-Me Sin Tai Hing sauce
Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce
Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce Taste-Me Sin Tai Hing sauce
On 12 May 2020, enjoy 50% discount on Taste-Me products on Shopee and Lazada! Don't miss this amazing sale!
Taste-Me Sin Tai Hing sauce



Wantan Mee with Chicken Char Siu
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Serves 4


A. For the chicken char siu
Ingredients
500g chicken breast

For the marinade
1 1/2 tbsp Taste-Me soy sauce
1 tbsp cooking oil
1/2 tsp white pepper
3 tbsp honey
2 tbsp Taste-Me oyster sauce
1/2 tsp five spice powder
1/4 tsp grated old ginger

Extra 2 tbsp honey for basting


1. In a bowl, place all the ingredients for the marinade and mix well.

2. Cut the chicken into half lengthwise, then halve it again - you will end up with 4 long strips. Place the chicken into a resealable Ziploc bag and then pour in the marinade. Close the bag, and ensure the chicken is well coated with the marinade. Marinate chicken for at least 6 hours, preferably overnight in the fridge.

3. Preheat oven to 200°C (roast mode).

4. Line a baking tray with tin foil, then arrange chicken in a single layer. Pour over marinade, and cook in oven for 20 minutes. Take out half way to baste the chicken with the marinade and turn over.

5. After 20 minutes, remove tray from oven and drizzle honey on both sides of the chicken and baste. Turn on the grill to highest setting and place under grill for 1-2 minutes (keep an eye as it will brown quickly). You want the chicken to be slightly charred and sticky all over.

6. Remove from oven and rest chicken for 10 minutes. Slice into thick chunks.


B. For the dumpling (sui kow or sui gao)
Makes 5 sui kow

Ingredients
70g chicken, minced
1 tsp Taste-Me soy sauce
1/2 tsp Sin Tai Hing Fook Tong sesame oil
A pinch of salt
Freshly ground white pepper
1 tbsp spring onions, finely chopped
5 dumpling pastry skin

700ml chicken stock
Spring onion, finely chopped, for garnish


1. In a bowl, place the minced chicken with soy sauce, sesame oil, salt, white pepper and spring onions. Mix well and marinate for 10-15 minutes.

2. To wrap dumplings: Prepare a small bowl of water. Take 1 piece of dumpling pastry skin, and place a small mound of filling in the centre. Dip your finger into the water, and run it around the edges of the dumpling wrapper. Bring the opposite edges together to form a semi-circle.

3. Place chicken stock in a saucepan over medium heat and bring to the boil. Once boiling, add the dumpling and cook until the dumplings float to the top, about 3-4 minutes.

4. Serve in a small bowl with some chicken stock and garnish with spring onions.

Note: For wantan recipe, please refer here. The above recipe makes 10 wantans.


C. For the wantan noodles
Ingredients
4 pieces wantan noodles
2-3 bunch boy choy or choy sum

Noodle sauce (per serving)
1/2 tbsp Taste-Me soy sauce
1/2 tbsp Taste-Me oyster sauce
1/2 tbsp dark caramel sauce
1 1/2 tbsp shallot oil

For shallot oil
2 shallots, finely sliced
7-8 tbsp cooking oil

Pickled green chillies (recipe here)

1 For the shallot oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside.

2. Bring a large pot of water to the boil. Blanch the vegetable for 30 seconds - 1 minute, until cooked.  Remove and set aside.

3. Loosen the wantan noodles. Add 1 piece of noodle to the pot of boiling water and cook for 1 - 2 minutes (taste test a strand to check for doneness), then rinse under tap for 10 seconds to remove excess starch. Quickly blanch again in the hot water for 10 seconds, remove and drain. It is best if you have a noodle strainer to help you through the whole cooking process.

I used spinach wantan mee this time, but you can just use any type of wantan mee
Spinach wantan mee


4. Place ingredients for the noodle sauce in a bowl and mix well. Add cooked noodles (from Step 3) and mix well to coat. Place noodle on serving plate. Repeat for remaining noodles. You may need to change or add boiling water after cooking 2 portions of noodles (ie when water becomes too starchy).

5. To assemble, place blanched vegetables and chopped char siu on the side of the noodles. Drizzle some shallot oil on the vegetable. Serve a bowl of homemade dumpling with soup and pickled green chillies on the side.

Wantan mee with chicken char siu recipe
Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe Wantan mee with chicken char siu recipe
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