This Taro Pudding recipe is suitable for the 6 quart Instant Pot and 8 quart Instant Pot.If making in the 3 quart Instant Pot, cut the recipe in half.The recipe yields approximately 6 cups pudding. I used a deep dish pie plate, but you can also use an 8x8 dish, a loaf pan, or another circular dish of similar volume. Add yam, five spice powder, salt, sugar and yam batter. Food often plays a huge part in a culture’s celebrations, and this Chinese taro cake, or woo tau goh (woo tao go) is no exception. Purchase dried Chinese mushrooms from your local Asian market and, depending on the size of the mushroom, use 2 large ones and 3-4 small ones. This is a great recipe. Takes a little more time to make, but overall, the result is worth it. Delicious! Yay! . Remove and discard the small hard knob from the side of the scallops. Chop sausages into small diced pieces. I was so ecstatic, I couldn’t wait to write this up for the blog! I have read online about how your skin can get irritated when when handling taro. Chinese sausages, or “lop cheng” are the other umami-packed topping ingredient and one of my favorite Chinese foods. If you are of Chinese descent and from my generation or earlier, you are, most likely, already familiar with this traditional Lunar New Year dish and hopefully, it conjures up fond childhood memories as it does for me! Drain the taro in a colander, reserving the cooking liquid. Recipe Instructions. I can assure you that I am completely sane and that, despite the name, Chinese taro cake is actually quite delicious! Run a knife along the edge of the cake to loosen sides. Here's the video and enhanced instructions (with embedded videos, adjustable serving sizes, unit conversions for ingredients.). And when I got the flavor? Round foil pans are traditionally used as the cakes are often gifted to family and friends for Chinese New Year. My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. Drain, reserving the soaking liquid. This was just like my Ah Hau used to make!! This is the typical way of slicing a cake Chinese style. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. I know. Wish I had first looked at other recipes. Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes. Grease two 8 or 9 inch cake pans and equally distribute the cake batter between the two of them. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. This is a great recipe. Also use rice flour, not glutinous flour! Whisk rice flour mixture again and pour over taro root. Avoid over-stirring or mixing the pudding vigorously which may mash the cooked taro … Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. I simply cut the taro root in half cross-wise, set each half on its flat base, and then start cutting away the skin from top to bottom. I have used an 8×8 baking dish as well as a loaf pan with great success. Thanks for sharing! Soaking them in hot water for a while will rehydrate them, and that soaking water will end up being mixed with the rice flour to make the rice flour solution. 7. Taro is a root vegetable that is most often compared to being like a potato. The “cake” part, or glue that is going to hold everything together, is made up of a mixture of rice flour, salt, white pepper, and sugar and the liquid used to soak and rehydrate the dried shrimp and scallops. Spread cooked taro root in greased dish. Taro Chips. She approved and she hadn’t even tasted it…but I’m running with it! In a large bowl, mix the water and rice flour together until well combined; it should be really thin and … I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be! I left out the lop cheung because I wanted no meat. So this is huge! Thank you for indulging me in sharing this recipe! Using Chinese mushrooms for your topping will add extra flavor to your taro cake. Wrap the cake in plastic wrap and refrigerate until ready to use. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife. Remove the bacon from its dish and reserve the juices in the dish. In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes). She kindly taught me this recipe and the one for Turnip Cake. Add just enough vegetable oil to barely coat the wok. Serve with garlic chilli sauce at room temperature. Gently push toppings into liquid so they are at least partially submerged. YAY! In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Mix well and shape into cakes. I love that and would like to learn how to make that . Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish. Finely shred the scallops. Steam for 1 hour, checking at 30 minutes to make sure there is enough water in your steamer. You can freeze taro cakes! Place the roll cake in the fridge for at least 2 hours. 1/4 cup Chinese dried scallops ( gown yu chee ), about 1 ounce Finely chop shrimp and set aside. In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Whether this dish brings back memories of your childhood or you’re intrigued about what Chinese taro cake is like to eat, I hope you’ll give it a try and enjoy it as much as I do! Please note that getting a compliment, ANY compliment from a Chinese mother from her generation does not come easily! You could certainly eat this as is, but memories of my mother’s always had bright green chopped green onion and sesame seeds sprinkled on top. I give these sausages a rinse under hot tap water to clean them off and to make them easier to handle when I chop them into small diced pieces. Optionally, you can add 1/2 a tsp of fish sauce to the solution to add more overall umami flavor to the cake. And really…it makes it look so much nicer and appetizing! Admittedly, it doesn’t exactly sound particularly appetizing. She said it looked very pretty, that I did it right, and that I was much more dedicated than she because I made sure to chop the toppings so small, making it easier to eat. Going from childhood memories, I remembered watching her ladle the rice solution into the dish, not cooking it into a paste. I’ve never tried this cake but now I want to and I really appreciate how well you explained each step and documented with pictures. All photos are original and copyrighted property of A Day In the Kitchen. Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. Your purchase helps support A Day In the Kitchen and is much appreciated! Keep in mind that this recipe is different than the majority of taro cake recipes online or that you will find being sold in shops. Add dried shrimp and scallops to 2 cups hot water and let soak until full hydrated, at least 1 hour. Pour this batter over the taro mixture in the saucepan. Fry in a little butter until golden brown on both sides. amzn_assoc_placement = "adunit0"; Thank you! In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will … Here's the video and enhanced instructions (with embedded videos, adjustable serving sizes, unit conversions for ingredients.). I grew up with that comfort food. I just made one this morning and it taste delicious. Rehydrate them in hot water for 1-2 hours until fully hydrated. Serve with chili sauce or soy sauce. When ready to use, remove covering and steam until completely heated through, approximately 30 minutes. It was so fabulous. If you want to share my photos or recipes, please provide a clear link back to A Day In the Kitchen. After the shrimp and scallops are rehydrated, I pull apart the scallops into shreds using my fingers, and I chop the shrimp roughly into small pieces. My steamer set-up is a wok with a rack at the bottom and I simply add water to the wok and bring it to a medium boil. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. It was still delish! I’m glad you were able to make the sticky rice with what you had available, and that you can appreciate these recipes! Deep-fry the shallot until golden brown. Combine cubed taro root and water in a pot over medium-high heat and bring to a boil. I want to try your taro cake too! There is not much in terms of seasonings that go into the rice flour solution except for the salt, pepper, sugar, and soaking liquid, but you don’t need much as you will get a bunch of flavor from the toppings. A traditional dish often served for Lunar New Year, this Chinese taro cake is loaded with flavor thanks to umami-rich tasty toppings! Mix with the lop cheng, shrimp, and scallops to spread on the taro cake. Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Gung hey fat choi! Cut off and discard stems and mince the caps. Hi Lisa, Happy New Year. Top with chopped green onions and sesame seeds. Cut the remaining meat into paper-thin slices and then finely chop. This recipe is a labour of love, and It’s so lovely that you were able to make it to your mom’s approval. Add dried shrimp and scallops to 2 cups hot water and let soak until full hydrated, at least 1 hour. Combine with chopped Chinese sausage; set aside. I will use less cake flour or add more coconut milk next time. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be! amzn_assoc_region = "US"; If planning to freeze, omit the chopped green onion garnish. Taro frosting, real taro filling and egg pudding so he said and so he did received. . Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy taro are pan-fried until golden brown and fragrant. The cake then gets cut into thick slices and are pan-fried before serving…that is how you will often get it at dim sum restaurants. The dark brown, almost “furry” type skin is best removed with a knife. Taro cake. Lift each piece out and arrange in a circle to form a flower. As the ultimate form of praise, my sisters showed my mum photos of my completed woo tau goh, and when I spoke to my mum on the phone, she expressed her approval! I am making the Lo Mei Fahn now in my rice cooker. You no doubt made your Mom so proud. Taro chips … While the cake … Copyright A Day In the Kitchen. Can't wait to make it again. Measure out 1 1/2 cups of reserved soaking liquid and heat in microwave for 1 minute. The Chinese taro cake is so yummy. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. My family loved it and it brought back that comfort food feeling. Dried shrimp and scallops are used in this recipe, but they require a bit of preparation before using. I really think I can do it! Get the Taiwanese Taro Swirl Mooncakes recipe by The Cooking of Joy. amzn_assoc_linkid = "71a9ae72584b5f6be332c86bba70c203"; I hope you get to see some, and it would be very cool if you tried making the taro cake! In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or until softened. Combine the ribs with the marinade ingredients (shaoxing wine, dark soy sauce, salt, and sugar) and marinate for 20 minutes.Heat 2 tablespoons of oil in a wok or Dutch … I can’t wait, thank you for sharing! I added alot more Chinese mushrooms and Chinese bacon then the recipe actually required, but this is according to each person's taste. When root is cooked, mash it with a fork or ricer. I spread the cooked taro root in a deep pie dish, but you can use any dish that is large enough to hold everything. Sharing a traditional recipe is so special, Lisa. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly. I’ve received this recipe from a Phetchaburian who makes Thai taro custard cake for a living. If you’re looking for another traditional celebratory dish, check out Savory Chinese Winter Solstice Soup, another recipe also inspired by what my mum used to cook. In a large bowl, mix the cassava flour, 1 1/2 cups chicken broth together until well … I bought small ones as they were more affordable than larger ones, but whatever you can find will do. Sometimes I will push the toppings in a bit to make sure they get embedded in the cake while steaming. My dad's Taro Cake (芋頭糕) recipe - really excited to share this one with you all! Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. In a large bowl, mix the rice flour, the glutinous rice flour, and 1 1/2 cups water … The toppings are, I think, THE best part of taro cake because of the flavor-packed punch they give the dish. Add potato starch, salt and boiling water and stir. Stir in pan juices from the bacon and remove from heat. Last weekend, I threw a birthday party for my son and prepared this cake. I love your chinese recipes! Thanks, Colleen. Thanks, Sabrina! Dried shrimp and scallops can vary in size. amzn_assoc_title = ""; Place grated ube in a large bowl. Consistency will resemble that of thick rice pudding. Combine the soaking water from the mushrooms and the shrimp and scallops, and the measure out the correct amount for the recipe. Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. When ready to eat, cut the cake into quarters. amzn_assoc_ad_type = "smart"; I’m originally from Vancouver, so I’m all too familiar with all the Lunar New Year celebrations! Volume measurements for the rice flour is approximately 1 1/2 cups, with the rice flour loosely scooped. (See note below.) Love your recipes. Spread the taro paste onto the white side (not the purple side) of the cake sheet. Combine rice flour and water; use a whisk to break up lumps. amzn_assoc_tracking_id = "adayinthekitc-20"; It is a fluffy crispy dim sum, very popular in Guangzhou and HK. Add to bowl containing rice flour mixture and mix well with a whisk. She explained how it was a lot of work when she used to make it (she would make several pans at a time!) One of the healthier 芋头糕 recipes out there (ie everything is just steamed). It’s an added bonus you weren’t expecting, right? Furthermore, there are different variations of taro cake depending on which region of southeast Asia the recipe originates from. I personally like very moist chiffon cake, and think this cake is a little bit dry. Simmer for 2 minutes. If you continue to use this site we will assume that you are happy with it. Place them in the oven and bake for 25 to 35 minutes, or until a toothpick poked into the center of each cake layer comes out clean. See more ideas about Taro cake, Asian desserts, Food. All the toppings are incredibly flavorful and full of umami, or that deep satisfying savory taste that always hits the spot. Great ☺️ I was wondering if you gave the taro ball recipe? See the introduction to Turnip Cake for how to serve and store this New Year's cake. Drain and keep the shallot oil. I remembered her laying the savory toppings on top, not having them buried in the cake. Cutting away the skin will expose the whitish speckled taro root underneath which you can then cut into small cubes. Run Chinese sausages under hot water to help soften and to make easier to cut. If you’re a chips lover, then you should definitely try this one. A traditional dish often served for Lunar New Year, this Chinese taro cake is loaded with flavor thanks to umami-rich tasty toppings! The kids loved it so much. When I mixed this, it was thick and doughy, not anything resembling a pourable slurry. Spread filling on bottom layer with spatula. I appreciate you checking back in and giving me an update! if desired. So I was determined to try and figure out how to make this recipe myself, not only to relive some delicious food memories, but also to try and carry on my mum’s version. Add the remaining 1/2 teaspoon salt and stir until combined. Let cool completely before cutting. But I was stubborn trying to adjust the kind of sugar to be quick and easy … amzn_assoc_search_bar = "false"; Your email address will not be published. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Homemade taro root cake is unsurpassed if the home cook doesn't skimp on the ingredients. Drain rehydrated shrimp and scallops, reserving soaking liquid. Trim off the mushroom stems and finely dice the mushroom caps. Reprinted with permission from The Wisdom of the Chinese Kitchen by Grace Young. Cut each strip crosswise into scant 1/2-inch-thick slices. See more ideas about cake, taro cake, filipino desserts. Glutinous rice flour would definitely thicken and become sticky. Add the hot water (just microwave the water in a pyrex measuring cup for 2 minutes), and mix in, forming a smooth paste. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend … I boil the cubes for a couple of minutes to help ensure they cooked through in the final product, and once cooked, the taro root takes on a slight purplish hue. I've always wanted to honor my parents and capture the hundreds of recipes that my dad's perfected over 50 years as a Chinese chef. Meanwhile, mix the rice flour and cold water with a whisk. And just because it’s worth mentioning, this dish can be considered gluten-free! You’re wondering, “What in the world is taro cake?”. Drain. and how she wasn’t able to do it anymore. I cook up big ideas in my small kitchen in Hong Kong! Roll the cake up slowly and pinch the edges of the parchment paper to seal it tight. What taro ball dish are you referring to? Mix rice flour and cornflour with water to make a thin batter. Thanks so much, Mary! Best excellent recipes found on the web. If you’re looking for other Chinese recipes inspired by my mum, check out Mom’s BBQ Pork Chow Mein or her Noodle Egg Foo Young. And you’re probably questioning my sanity. Basically, you don’t want to toss that flavorful water! It's a tradition definitely worth keeping up! Wonderful taste. To serve, cut taro cake into diamonds (while still in tin), about 4 cm long. © 1999 Simon & Schuster. Nothing is measured exactly, and it is impressive to see her produce cake after cake, especially because she is over eighty years old. Jul 25, 2015 - Explore Dianita WD's board "TARO CAKE", followed by 335 people on Pinterest. I have made this exact recipe several times, but I always use weight measurements for my flour as it is more precise. Can t wait to make it again. Serve immediately with oyster sauce. 1/4 cup Chinese dried shrimp, about 1 ounce. https://en.christinesrecipes.com/2009/01/chinese-new-year-taro-cake.html Pour taro mixture into a greased rectangular casserole. The rice solution is then poured over all the taro root, and finally, the savory toppings are scattered evenly over the surface. This time, it worked! Most recipes online involve cooking the savory ingredients with the cubed taro root in a pan and rice flour liquid, creating a thick paste that then gets scooped into a dish before steaming. The dry ingredients and the soaking liquid get whisked together until slightly thickened. Let cake cook completely, cover and seal well, and store in the freezer. The first time I made it, I microwaved the liquid per your recipe and poured it over the rice flour, but it was too warm and “cooked” the rice flour quickly which “solidified” it too much. This is optional. There are no toppings that are added at the end of the steaming and you simply end up with a cake or loaf. While I did not have any issues, you can always use gloves in this case. Read More…. October 28, 2014 10:29 pm A Day In the Kitchen participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com for products I highly recommend (as well as other affiliate companies). We use cookies to ensure that we give you the best experience on our website. Please let me know if you do! You can add 1/2 tsp of fish sauce to the rice solution to add more of a umami flavor to the cake. I just baked a taro chiffon cake using your recipe, it turns out beautifully!! It’s a tradition definitely worth keeping up! All rights reserved. Refill water if necessary. This is a very traditional Chinese dish, but one that I love and didn’t want to forget, and what better place to keep it but on the blog? Drain, reserving soaking liquid. I just made one this morning and it taste delicious. I’m really glad to hear it was a hit! I improvised A LOT, since I have limited supplies in my pantry, but at least I had the correct rice, chinese dried mushrooms, and I threw in other stuff my Mom would put in. Store leftovers in the fridge and then reheat individual servings in the microwave. The only possibility I can I think of is if you may have used glutinous rice flour instead of regular rice flour? I've always wanted to honor my parents and capture the hundreds of recipes that my dad's perfected over 50 years as a Chinese chef. The taro cake is best eaten warm. She seemed quite pleased that I knew how to make it, which gave me a great deal of satisfaction and sense of pride in being able to recreate my mum’s taro cake. It looks lovely! Tastes just like my mom's recipe, except my mom used a lot more ingredients. Remember to reserve the soaking liquid! Mar 21, 2016 - Explore Gloria P's board "taro cake", followed by 104 people on Pinterest. amzn_assoc_asins = "B000EYC096,B00GX5H8JM,B00FN3M59S,B008XWT058"; Filed Under: 7 Ingredients Or Less, Asian, Chinese, Dairy-Free, Gluten-Free, Main Dishes, Rice, Steaming Tagged With: Chinese New Year, chinese sausage, dried scallops, dried shrimp, Lunar New Year, rice flour, steamed, taro root. [Recipe] Taiwanese Chewy Taro and Yam Balls QQ芋圓地瓜圓食譜 VanFoodies.com tapioca flour, purple yam, taro, tapioca flour, yam, water, tapioca flour and 1 more Vegan Wendy's Frosty Copycat The Edgy Veg Sauté shrimp and sausage in oil till slightly coloured and fragrant. I then combine the shrimp, scallops, and Chinese sausage together and put it aside until I’m ready to use them. Place a cake rack over the bowl and invert to unmold. Here in Hong Kong, taro cakes are showing up in abundance as we near Chinese New Year…but they never look the same as my mum’s. Copyright © 2020 A DAY IN THE KITCHEN on the Foodie Pro Theme. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Here in Canada’s west coast, there are many lunar new year celebrations. Regarding my post from May 6, the mystery is solved. There mere sight of this brings back so many memories. Now it’s time to put it all together and cook it! Every New Year, she cooks several cakes and gives them away as gifts to close family members. Required fields are marked *, I cook up big ideas in my small kitchen in Hong Kong! Thanks, Gage! Drain and squeeze dry, reserving the soaking liquid. Bring water to a boil over high heat in a covered steamer large enough to fit the dish. I will bake this again and again. And I’m glad you didn’t give up on the recipe and tried again…I’m so glad it worked out this time! I followed this recipe and it is quite bland. I found it easier to pour the liquid over the rice flour over a low-medium heat, stirring until it gradually thickened enough but still allowed me to “pour” it over the cooked taro root. If you purchase any item from Amazon by clicking to their site via the affiliate link, it will cost the same to you, but I will receive a small commission. Add salt, taro, egg, cornstarch, baking powder, cream, cilantro, and lemon juice to tuna mixture. The 5-step Instructions. Other recipes call for onions, and/or scallions, shallots, Chinese sausage, sesame oil, soy sauce, chilies, etc. So cool! And here is a before and after! “You don’t need a silver fork to eat good food.” ~ Paul Prudhomme. Garnish with chopped green onion at this point. Add top layer of cake. Roughly chop shrimp; break scallops into shreds using fingers. Your email address will not be published. Sprinkle shrimp, scallop and Chinese sausage mixture over the taro and rice flour liquid. I made several batches, froze them all, and when I start to crave this particular dim sum again, I either steam it, or even better, fry it. Just in case, I double checked my volume measurements and 180g of rice flour actually came out to just over 1 1/2 cups for me, and that was from scooping the flour into the measuring cups. This was my first time making sponge cake. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. (optional for stirring into rice solution). 7 layers and 10 eggs. My mum used to make these every year and I haven’t eaten her taro cakes since I left home. This Chinese Taro Cake look so delicious i loved this recipie. Are these the right amounts? Remove the cake from the fridge, remove the parchment paper, and slice to … Because of the variance in size, it is best to go by the weight measurement in the recipe to determine how  much to use. The left is pre-steaming, and the right shows the finished product after an hour of steaming. No soy sauce, no wheat, no gluten. Thanks for sharing and keep sharing recipes like this. It’s those little touches that make all the difference! Hi Lisa! Whisk together and set aside. Spry and agile, she cooks with full energy and total intuition, never missing a beat. Bring water to a boil over high heat in a covered steamer large enough to fit the dish. However, this recipe is still wonderful! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. Flavors were fantastic, thank you very much for sharing this. You can find taro root, rice flour, Chinese sausage (lop cheng), dried shrimp, and dried scallops at your local Asian market. amzn_assoc_marketplace = "amazon"; In mixing bowl, combine rice flour, salt, white pepper and sugar. And I remembered how they looked, their texture, and how they tasted…I was thrilled when I got mine to look like hers used to. Notes, Tips & Tricks. Cut off and discard the rind and thick layer of fat underneath. My dad's Taro Cake (芋頭糕) recipe - really excited to share this one with you all! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. As you can see from the photo, the rice flour liquid has congealed and solidified, becoming a “cake” and marrying the taro root and toppings together. My Auntie Ivy's mother, Che Chung Ng, makes such a recipe and is famous in the family for both her Turnip Cake and Taro Root Cake. In a cleaned mixer bowl, using a mixer fitted with a whisk attachment, whip egg yolks with sugar on … 1-1/2 cups rice flour mixed with 1-1/2 cups of reserved liquid….is this right? My mum used to make this every year for Chinese New Year and I loved it. Slice cake in half horizontally. Thanks for sharing! Stir in 1 cup of the reserved hot taro broth. I’m not sure if this is the best recipe for sponge cake or […] Flip the cake right-side up onto a cutting board. Thanks so much, Mar! I set the dish on the rack and put the lid on the wok and let the taro cake steam. amzn_assoc_ad_mode = "manual"; Taro cake It was Alan’s 22nd birthday and he special ordered this cake. Powered by the Parse.ly Publisher Platform (P3). Oh my gosh! Eat at room temperature or microwave individual servings. I'd been craving it and made it the first time for Chinese New Years.
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