Tag: Dipping Sauce

Vietnamese Fried Spring Rolls Recipe: Crispy and Delicious

Make crispy and flavorful Vietnamese fried spring rolls at home! This easy recipe includes a tasty filling and perfect dipping sauce.

Vietnamese Fried Spring Rolls (Chả Giò) Recipe: Crispy and Flavorful Delight

Vietnamese fried spring rolls, known as Chả Giò in the South and Nem Rán in the North, are golden, crispy bites of perfection. Filled with seasoned pork, shrimp, mushrooms, and glass noodles, they are deep-fried until crunchy and served with fresh herbs and nước chấm dipping sauce. These rolls are a must-try for anyone who loves Vietnamese cuisine.

What Are Vietnamese Fried Spring Rolls?

Chả Giò are deep-fried rolls wrapped in rice paper, making them extra crispy compared to egg rolls. The filling usually includes:

  • Protein: Ground pork, shrimp, or sometimes chicken.
  • Vegetables: Wood ear mushrooms, carrots, and taro.
  • Noodles: Glass noodles (miến) add texture.
  • Seasoning: Garlic, shallots, fish sauce, and black pepper.

They are served with fresh lettuce, herbs, and a flavorful dipping sauce, balancing the crunch with freshness.

Ingredients You’ll Need

  • For the Spring Rolls:
    • 20 rice paper wrappers
    • 1/2 lb ground pork
    • 1/4 lb shrimp (peeled, deveined, and minced)
    • 1/2 cup wood ear mushrooms (rehydrated and chopped)
    • 1/2 cup shredded carrots
    • 1/2 cup taro (grated)
    • 1/4 cup glass noodles (soaked and cut into small pieces)
    • 2 cloves garlic (minced)
    • 1 shallot (finely chopped)
    • 1 tbsp fish sauce
    • 1/2 tsp black pepper
    • 1 egg (for binding)
    • Cooking oil (for frying)
  • For the Dipping Sauce (Nước Chấm):
    • 3 tbsp fish sauce
    • 3 tbsp lime juice
    • 2 tbsp sugar
    • 2 tbsp water
    • 1 clove garlic (minced)
    • 1 small chili (chopped, optional)

How to Make Vietnamese Fried Spring Rolls

  1. Prepare the Filling:
    • In a bowl, mix pork, shrimp, mushrooms, carrots, taro, glass noodles, garlic, shallots, fish sauce, black pepper, and egg.
  2. Wrap the Rolls:
    • Dip a rice paper wrapper in warm water for 3-5 seconds.
    • Lay it flat, add about 1-2 tablespoons of filling near the bottom.
    • Fold the sides inward, then roll tightly from the bottom up.
  3. Fry the Rolls:
    • Heat oil to 350°F (175°C).
    • Fry in batches until golden brown and crispy (about 5-7 minutes).
    • Drain on paper towels.
  4. Make the Dipping Sauce:
    • Mix fish sauce, lime juice, sugar, water, garlic, and chili.
  5. Serve and Enjoy:
    • Wrap the fried rolls in lettuce with fresh herbs and dip in the sauce.

Tips for Extra Crispy Spring Rolls

  • Use rice paper: It fries up crispier than wheat wrappers.
  • Double-fry method: Fry once at 300°F, let cool, then fry again at 375°F.
  • Don’t over-soak wrappers: They should be pliable but not too soft.

Why You’ll Love These Rolls

Vietnamese fried spring rolls are:

  • Crunchy: Golden and crispy on the outside.
  • Flavorful: Packed with umami-rich ingredients.
  • Authentic: A traditional dish loved by many.

Conclusion

If you love crispy, flavorful bites, Vietnamese fried spring rolls (Chả Giò) are a must-try. Serve them with fresh lettuce, herbs, and dipping sauce for the perfect balance. Try this recipe today and enjoy the flavors of Vietnam!

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Vietnamese Fried Spring Rolls Recipe: Crispy and Delicious

Recipe by Yummy Food
Recipe rating: N/A
Course: AppetizersCuisine: VietnameseDifficulty: Easy

Make crispy and flavorful Vietnamese fried spring rolls at home! This easy recipe includes a tasty filling and perfect dipping sauce.

Ingredients

  • For the Spring Rolls:

  • 20 rice paper wrappers

  • 1/2 lb ground pork

  • 1/4 lb shrimp (peeled, deveined, and minced)

  • 1/2 cup wood ear mushrooms (rehydrated and chopped)

  • 1/2 cup shredded carrots

  • 1/2 cup taro (grated)

  • 1/4 cup glass noodles (soaked and cut into small pieces)

  • 2 cloves garlic (minced)

  • 1 shallot (finely chopped)

  • 1 tbsp fish sauce

  • 1/2 tsp black pepper

  • 1 egg (for binding)

  • Cooking oil (for frying)

  • For the Dipping Sauce (Nước Chấm):

  • 3 tbsp fish sauce

  • 3 tbsp lime juice

  • 2 tbsp sugar

  • 2 tbsp water

  • 1 clove garlic (minced)

  • 1 small chili (chopped, optional)

Directions

  • Prepare the Filling:
  • In a bowl, mix pork, shrimp, mushrooms, carrots, taro, glass noodles, garlic, shallots, fish sauce, black pepper, and egg.
  • Wrap the Rolls:
  • Dip a rice paper wrapper in warm water for 3-5 seconds.
  • Lay it flat, add about 1-2 tablespoons of filling near the bottom.
  • Fold the sides inward, then roll tightly from the bottom up.
  • Fry the Rolls:
  • Heat oil to 350°F (175°C).
  • Fry in batches until golden brown and crispy (about 5-7 minutes).
  • Drain on paper towels.
  • Make the Dipping Sauce:
  • Mix fish sauce, lime juice, sugar, water, garlic, and chili.
  • Serve and Enjoy:
  • Wrap the fried rolls in lettuce with fresh herbs and dip in the sauce.

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Kwek-Kwek (Deep-Fried Quail Eggs)

Kwek-Kwek is a popular Filipino street food of hard-boiled quail eggs coated in bright orange batter and deep-fried until crispy.

Kwek-Kwek is a popular Filipino street food that consists of hard-boiled quail eggs coated in a bright orange batter and deep-fried to crispy perfection. This delightful snack is often enjoyed at food stalls, night markets, and during various festivals and events throughout the Philippines.

The preparation of Kwek-Kwek begins with hard-boiling quail eggs. Once cooked and peeled, the eggs are dipped into a thick batter made from flour, cornstarch, water, and annatto powder, which gives the batter its distinctive orange color. Some variations of the batter may also include baking powder to ensure a light and crispy coating.

After the quail eggs are thoroughly coated in the batter, they are carefully dropped into hot oil and deep-fried until the exterior becomes golden and crispy. The result is a deliciously crunchy outer layer that encases the tender and flavorful quail egg inside.

Kwek-Kwek is traditionally served with a dipping sauce that enhances its flavor. The most common dipping sauce is a mixture of vinegar, soy sauce, minced garlic, chopped onions, and chili peppers, creating a tangy and slightly spicy complement to the fried eggs. Alternatively, a sweet and sour sauce or a spicy fishball sauce can also be used.

This street food is often sold alongside other popular Filipino snacks such as fish balls, squid balls, and kikiam. Kwek-Kwek’s vibrant appearance, coupled with its satisfying crunch and savory taste, makes it a favorite among Filipinos and tourists alike.

Enjoyed as a quick snack on the go or as part of a larger meal, Kwek-Kwek captures the essence of Filipino street food culture, offering a delicious and affordable treat that delights the senses and brings people together. Its simplicity, flavor, and accessibility continue to make it a beloved part of the Filipino culinary landscape.

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Kwek-Kwek (Deep-Fried Quail Eggs)

Recipe by Yummy Food
Recipe rating: N/A
Course: SnacksCuisine: FilipinoDifficulty: Medium

Kwek-Kwek is a popular Filipino street food of hard-boiled quail eggs coated in bright orange batter and deep-fried until crispy.

Ingredients

  • Hard-cooked quail eggs, peeled

  • 1 cup water

  • 1 cup all-purpose flour

  • Orange food coloring or annatto

  • Vegetable oil

  • Equipment

  • Pot and stove or electric fryer

  • Whisk or other stirring implement

  • Slotted spoon or tongs

Directions

  • Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.
  • Dip the eggs in the batter to coat them completely.
  • Heat several inches of vegetable oil in a deep pot. You’re aiming for about 350°F (180°C).
  • Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess.
  • Serve with spicy vinegar.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Easy Grilled Tuna Belly Recipe

The Easy Grilled Tuna Belly recipe is a quick and flavorful dish perfect for any meal, it celebrates the delicious flavors of tuna belly.

The Easy Grilled Tuna Belly recipe is a quick and flavorful dish perfect for any meal. This recipe highlights the rich, meaty texture of tuna belly, marinated in a savory and tangy mixture to enhance its natural flavors.

The marinade, a blend of soy sauce, calamansi or lemon juice, olive oil, minced garlic, ground black pepper, brown sugar, and salt, infuses the tuna with a delicious mix of savory, sweet, and tangy notes. The tuna belly pieces are thoroughly coated in this mixture and left to marinate for at least 30 minutes, allowing the flavors to penetrate deeply.

Grilling the tuna belly is straightforward and quick. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the marinated tuna for about 3-4 minutes on each side. The goal is to achieve a nice char while ensuring the fish remains moist and tender. Overcooking can dry out the tuna, so it’s essential to monitor the cooking time closely.

Once grilled, the tuna belly is transferred to a serving platter and can be garnished with chopped parsley or cilantro for a fresh, herbal touch. This dish pairs perfectly with steamed rice and a side of vegetables, or a simple dipping sauce made from soy sauce and calamansi for added zest.

This recipe is not only easy to prepare but also celebrates the rich, delicious flavors of tuna belly. Its simplicity and quick cooking time make it an excellent choice for a healthy and satisfying meal, showcasing the best of grilled seafood in Filipino cuisine.

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Easy Grilled Tuna Belly Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Easy

The Easy Grilled Tuna Belly recipe is a quick and flavorful dish perfect for any meal, it celebrates the delicious flavors of tuna belly.

Ingredients

  • 1/2 kilo tuna belly, cleaned and cut into serving pieces

  • 1/4 cup soy sauce

  • 2 tablespoons calamansi juice or lemon juice

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon ground black pepper

  • 1 tablespoon brown sugar

  • 1/2 teaspoon salt

  • 1 tablespoon chopped parsley or cilantro (optional, for garnish)

Directions

  • In a mixing bowl, combine the soy sauce, calamansi juice or lemon juice, olive oil, minced garlic, ground black pepper, brown sugar, and salt. Mix well until the sugar is dissolved.
  • Place the tuna belly pieces in the bowl with the marinade. Make sure each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
  • Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and have a light coating of ash.
  • Lightly oil the grill grates to prevent sticking. Place the marinated tuna belly pieces on the grill.
  • Grill for about 3-4 minutes per side, or until the fish is cooked through and has a nice char. Be careful not to overcook to keep the tuna moist and tender.
  • Remove the tuna belly from the grill and transfer to a serving platter.
  • Garnish with chopped parsley or cilantro, if desired.
  • Serve hot with steamed rice and a side of vegetables or a dipping sauce like soy sauce with calamansi.

Notes

  • Enjoy your delicious and easy grilled tuna belly, a perfect dish for a quick and flavorful meal!

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Image by Jeff Balbalosa from Pixabay

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Steamed Shrimp Dumplings

Steamed shrimp dumplings, also known as “har gow” in Cantonese cuisine, are a classic dim sum dish cherished for their delicate flavor and tender texture.

Steamed shrimp dumplings, also known as “har gow” in Cantonese cuisine, are a classic dim sum dish cherished for their delicate flavor and tender texture. These translucent parcels of delight are a testament to the artistry of Cantonese cuisine, showcasing the expertise of dim sum chefs in crafting intricate yet delectable morsels.

At the heart of steamed shrimp dumplings lies a filling made from fresh shrimp, typically mixed with a combination of seasonings such as soy sauce, sesame oil, ginger, and sometimes a hint of sugar or rice wine. The shrimp mixture is carefully seasoned to enhance its natural sweetness and delicate taste, resulting in a filling that is both flavorful and fragrant.

The dumpling wrapper, made from a mixture of wheat starch and tapioca flour, is rolled out into thin circles and carefully filled with a spoonful of the shrimp mixture. The edges of the wrapper are then pleated and pinched together to form a small pouch, resembling a delicate flower bud ready to bloom.

Once assembled, the dumplings are steamed to perfection, allowing the flavors of the shrimp filling to meld together while maintaining its tender texture. Steaming also imparts a subtle sweetness to the dumpling wrapper, creating a harmonious balance of flavors and textures in each bite.

Steamed shrimp dumplings are typically served piping hot, straight from the bamboo steamer baskets in which they were cooked. They are often accompanied by a dipping sauce made from soy sauce, rice vinegar, and chili oil, adding a tangy and spicy kick to complement the subtle sweetness of the dumplings.

These delectable dumplings are not only a feast for the taste buds but also a visual delight, with their translucent wrappers showcasing the vibrant orange hue of the shrimp filling within. Whether enjoyed as a light snack or as part of a lavish dim sum spread, steamed shrimp dumplings are sure to impress with their delicate flavor and elegant presentation.

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VIDEO & IMAGE SOURCE: Steamed Shrimp Dumplings

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Lumpiang Shanghai (Filipino Pork Spring Rolls)

Lumpiang Shanghai is a popular Filipino appetizer or snack known for its crispy exterior and flavorful filling.

Lumpiang Shanghai is a popular Filipino appetizer or snack known for its crispy exterior and flavorful filling. Hailing from the Philippines, this dish is a staple in Filipino cuisine and is often enjoyed at gatherings, parties, and family meals.

At its core, Lumpiang Shanghai consists of ground meat mixed with various aromatics and vegetables, rolled tightly in thin spring roll wrappers, and then deep-fried until golden brown and crispy. While the dish shares similarities with spring rolls found in other Asian cuisines, Lumpiang Shanghai has its own unique flavor profile and is distinctly Filipino.

The filling for Lumpiang Shanghai typically includes ground pork or a combination of ground pork and beef, finely chopped onions, garlic, carrots, and green onions. Seasonings such as soy sauce, salt, pepper, and sometimes oyster sauce or fish sauce are added to enhance the flavor of the filling. Some variations may also include ingredients like water chestnuts or raisins for added texture and sweetness.

To assemble Lumpiang Shanghai, a small amount of the filling is placed near the edge of a spring roll wrapper, which is then rolled tightly into a cylindrical shape, resembling a cigar or “Shanghai” as the name suggests. The rolled Lumpiang Shanghai is then sealed with a mixture of water and flour or egg wash to prevent the filling from spilling out during frying.

Once assembled, the Lumpiang Shanghai is deep-fried until crispy and golden brown, resulting in a crunchy exterior that contrasts beautifully with the savory and aromatic filling. The finished Lumpiang Shanghai is typically served hot and accompanied by a dipping sauce, such as sweet chili sauce or vinegar with garlic and chili peppers, to add extra flavor and tanginess.

Lumpiang Shanghai is cherished not only for its delicious taste and satisfying crunch but also for its versatility and ability to bring people together. Whether enjoyed as an appetizer, snack, or part of a larger meal, Lumpiang Shanghai is a beloved dish that embodies the spirit of Filipino hospitality and culinary tradition.

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Lumpiang Shanghai (Filipino Pork Spring Rolls)

Recipe by Yummy Food
Recipe rating: N/A
Course: Appetizers, MainCuisine: FilipinoDifficulty: Medium

Lumpiang Shanghai is a popular Filipino appetizer or snack known for its crispy exterior and flavorful filling.

Ingredients

  • ½ kg ground pork

  • 1 medium-sized clove of garlic, minced

  • 1 carrot, shredded

  • 1 egg, beaten

  • Water

  • 1 pack lumpia or spring roll wrappers

  • Vegetable oil

  • 1 cup banana ketchup

Directions

  • Combine the pork, garlic, and carrot in a mixing bowl.
  • Add the egg, and mix well to combine.
  • Lay one wrapper flat on your work surface. Place a small amount of the filling mixture on it, shaped like a log.
  • Fold two opposite sides of the wrapper over the filling to enclose the two ends of the filling. Then, use the rest of the of wrapper to roll everything up length-wise.
  • Moisten the edge of the wrapper and press it against the roll to seal and prevent it from unwrapping.
  • Repeat the filling and rolling steps with the remaining filling and wrappers.
  • Deep fry the rolls in the oil until golden brown all over and cooked through.
  • Serve with the banana ketchup.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Jiaozi Dumplings

Jiaozi dumplings, often simply referred to as “jiaozi,” are a type of Chinese dumpling that is commonly consumed in China and other parts of East Asia.

Jiaozi dumplings, often simply referred to as “jiaozi,” are a type of Chinese dumpling that is commonly consumed in China and other parts of East Asia. These dumplings consist of a thin dough wrapper filled with a savory mixture of ingredients, which is typically meat or vegetables, and then either boiled, steamed, or pan-fried.

The filling for jiaozi dumplings can vary widely depending on regional preferences and personal taste. A classic filling might include ground pork combined with finely chopped vegetables such as cabbage, garlic chives, and ginger. The mixture is seasoned with soy sauce, sesame oil, and other spices to enhance the flavor.

Preparing jiaozi involves several steps. First, the dough is made by mixing flour with water to create a smooth, elastic dough. The dough is then rolled out into thin circles, and a spoonful of filling is placed in the center of each circle. The edges of the dough are then crimped and sealed together to form a dumpling.

Jiaozi can be cooked in various ways, each offering a different texture and flavor. Boiling is a common method, where the dumplings are submerged in boiling water until they float to the surface, indicating they are cooked. Steaming is another popular option, resulting in a softer and more delicate texture. Pan-frying, also known as pot-sticking, creates a crispy bottom while keeping the top soft and tender.

Jiaozi dumplings are often served with a dipping sauce made from vinegar, soy sauce, and sometimes chili oil or sesame oil. They are enjoyed as a snack, appetizer, or main course, and are particularly popular during Chinese New Year celebrations, symbolizing wealth and prosperity.

Overall, jiaozi dumplings are a versatile and delicious dish that showcases the artistry and flavors of Chinese cuisine. They are cherished for their comforting taste and cultural significance, making them a beloved part of Chinese culinary tradition.

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Easy Crispy Pata Recipe

Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.

Easy Crispy Pata Recipe

Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.

Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.

Wikipedia

Crispy Pata is known for its tender meat and crispy skin. Before cooking the pork and letting it simmer, remember to make slits on the skin. This is to ensure that all the delicious flavors from the ingredients are infused in the meat. Make sure to also dry the pork thoroughly after boiling, this is the secret to achieving that crisp skin!

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Recipe for Crispy Pata:

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Easy Crispy Pata Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: MainCuisine: FilipinoDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

15

minutes
Calories

6088

kcal
Resting Time

60

minutes
Total time

1

hour 

45

minutes

Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.

Ingredients

  • 1 whole pig’s leg (pata, about 3-4 lbs) cleaned

  • 6 pcs dried bay leaves

  • 2 tbsp whole peppercorn

  • 4-6 star anise (optional)

  • 6 tsp salt

  • 2 tsp ground black pepper

  • 2 to 3 tsp garlic powder

  • 1 tbsp leeks

  • 1 tbsp sili green

  • 12-15 cups water

  • 8-12 cups cooking oil

  • For the Sauce:

  • 2 tbsp brown sugar

  • 1 1/2 tbsp light soy sauce

  • 1 tsp dark soy sauce

  • 1/2 cup vinegar

  • 1/2 tsp sesame oil

  • 1/2 red finger chilli in diagonal slices

  • 2 shallots or half a red onion, chopped

  • 1 clove garlic, crushed

  • 1 tbsp shredded fresh ginger

Directions

  • Pour water in a cooking pot then let boil. Add dried bay leaves, whole peppercorns, star anise, leeks, green sili and 4 teaspoons of salt.
  • Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
  • Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the pork leg.
  • Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
  • Mix ingredients for the sauce.
  • Serve hot!

Nutrition Facts

4 servings per container

Serving Size1976

  • Amount Per ServingCalories6088
  • % Daily Value *
  • Total Fat 618.88g 794%
    • Saturated Fat 109.914g 550%
    • Trans Fat 3.815g
  • Cholesterol 426mg 142%
  • Sodium 5719mg 249%
  • Total Carbohydrate 17.94g 7%
    • Dietary Fiber 2.4g 9%
    • Total Sugars 8.55g
  • Protein 125.96g 252%
  • Vitamin D 38mcg 190%
  • Calcium 23mg 2%
  • Iron 40mg 223%
  • Potassium 2025mg 44%
  • Vitamin A 26mcg 3%
  • Vitamin C 20mg 23%
  • Vitamin E 309mg 2060%
  • Vitamin K 1132mcg 944%
  • Thiamin 203mg 16917%
  • Riboflavin 151mg 11616%
  • Niacin 192mg 1200%
  • Vitamin B6 149mg 8765%
  • Vitamin B12 153mcg 6375%
  • Folate 13mcg 4%
  • Phosphorus 179mg 15%
  • Magnesium 50mg 12%
  • Zinc 199mg 1810%
  • Selenium 269mcg 490%
  • Copper 79mg 8778%
  • Manganese 42mg 1827%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE: By BrokenSphere – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8497319

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