I followed the suggestions of other reviewers and used chicken stock instead of water used part sesame oil and added some chili flakes for a bite. When the proteins are mostly cooked through (they don’t have to be fully cooked yet), add the onions, peppers, bean sprouts, and bamboo. Set by the stove. Mix the teriyaki sauce, five-spice and curry powders. This guarantees that they are well seasoned, and by mixing in a little starch, it locks in the moisture. A generous amount of curry powder is what gives Singapore Noodles its signature yellow color and curry flavor, but I add a little bit of ketchup and rice vinegar for a sweet and tangy twist. Once you have the recipe as your base Its so easy to change it up and create a delicious, healthy … Great base recipe. Use tongs or chopsticks, separate the noodles so that they don't stick together. Add comma separated list of ingredients to include in recipe. 4 tbsp vegetable oil. Once they’ve become flexible, you can drain them and soak them in cold water until you’re ready to use them. Tender breaded scampi works well with the tangy flavours, made with mild curry paste, fresh coriander and lime. I used chickenbroth instead of just water, 2 tbsp. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Like many items on a Chinese-American menu, Singapore Noodles aren’t actually of the provenance that its name implies. Also I used a left over pork chop and some shrimp from the freezer. In a small bowl, combine the chicken stock, fish sauce, and oyster sauce. Also when using frozen shrimp I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours then brine them for an hour in a sugar/salt solution. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade … Deveined shrimp 4. rice vermicelli for about 8–10 minutes in hot tap water. In addition to stirring with a spatula, I also toss them with the pan. Add the onion, red and green bell peppers, bean sprouts and bamboo. Bean sprouts 5. You could … Instructions Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp bean sprouts and the spices but you can vary the meats and other veggies freely. Unless you have a wok burner, I recommend using a very large frying pan instead. The Singapore Noodles are done when there is no liquid left in the pan. Return egg, prawns and chicken to wok with In fact, you’d be hard-pressed to find a dish called “Singapore Noodles” on a menu in most of Asia, much less in Singapore itself. This came out beautifully. UNIQUE Vegetarian STREET FOOD Tour in Hyderabad | Live Soda + Ice Cream Dosa + Pav Bhaji Manchuria; A perfect vegan meal for cold winter days ️ Hi! Flip everything over and brown the other side. Place garlic in a small bowl and add soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 … Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. The noodles are done when all of the liquid has been absorbed. Percent Daily Values are based on a 2,000 calorie diet. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? This ensures they stay crisp and retain their vibrant colors. My husband and I both loved it and I'm having the leftovers for breakfast. I followed the advise of another reviewer and added fish sauce and sesame oil. 2. This is our favorite dish at a local resaurant we used to go out of our way to go there! Now that i have found your recipe I make it once a week! 1. Add the remaining 1 tablespoon canola oil, coleslaw mix and onion; cook, stirring, until softened, 1 … 4 garlic cloves, finely chopped. I make enough now to be a side dish for the next evenings meal. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions. Let these marinate while you prepare everything else. This allows you to brown them a bit on one side, creating that wonderful wok-charred flavor. Step 2 While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. To start, soak 14 oz. Allrecipes is part of the Meredith Food Group. low sodium soy sauce, 2 tbsp. Once the egg is fully cooked, transfer it to a bowl and set aside. It's an Asian way to clear out the fridge. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Finally, the noodles get drained and added in with the scrambled egg and sauce. Add pasta and cook for 8 to 10 minutes or until al … Put the pork fillet in a bowl and pour over the soy sauce and sherry. https://www.epicurious.com/recipes/food/views/singapore-noodles-354709 Method. As you might expect in a dish this colorful, it does require a fair number of ingredients, but none of them should be too hard to find. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. I used rice stick noodles. Add capsicum, onions, garlic and ginger to wok. Cover and steam for 2 minutes. When all of your prep is done, I start by heating a large frying pan over high heat and then scramble the eggs. Add the egg, and scramble vigorously to make chunks of egg. Recent Posts. Bring a large pot of water to a boil. Amount is based on available nutrient data. I know it’s no fun having extra dishes to clean up, but this is one dish you want to set up like a cooking show, with all the ingredients prepped and in bowls so that they’re at hand when you need them. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. Yield: 2 people Singapore Noodles (Fried Bee Hoon) Recipe. Otherwise, your food is going to burn while you’re running around your kitchen. Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. On my first try. You want to infuse the oil with the flavor of the aromatics, but it’s important not to brown these yet; otherwise, they’ll burn by the time the proteins are cooked. Singapore Noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp. Well, it’s probably based off a Singaporean rice vermicelli dish called Xing Zhou Bee Hoon which is a stir-fry of rice noodles with shrimp, pork and vegetables. Our Singapore Noodles recipe tastes just like what you’d get at any Chinese takeout or Cantonese restaurant (or maybe better). Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes. Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Drain and rinse under cold water. By adding a lot of liquid, you’re essentially steaming the noodles. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. Heat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. This not only ensures that they’re fully rehydrated, but it also keeps them from sticking together. While those soak, prep the rest of the ingredients. As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. Your daily values may be higher or lower depending on your calorie needs. curry powder. You saved Singapore Noodles to your. Add comma separated list of ingredients to exclude from recipe. Singapore noodles usually use shrimp, char siu pork, and eggs as key ingredients. 351 calories; protein 24.2g; carbohydrates 46.2g; fat 8.2g; cholesterol 64.4mg; sodium 309.9mg. Bring a large pot of lightly salted water to a boil. 1 onion, finely diced. Let this brown on one side until the shrimp is half-way cooked. Drain the noodles and add them to the pan, along with the egg. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. For the proteins, I like to marinate them in a combination of soy sauce and Shaoxing wine. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Oyster sauce Add 1 tablespoon canola oil, shrimp and sausage (or ham) to the pan. Peel shrimp, cut the ham into strips, and chop the vegetables. We’re supported by your generosity. No Recipes®. Stir-fry for 1 minute. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Boneless chicken breast 3. To keep them from getting tough and rubbery, I transfer the eggs to a bowl while I stir-fry the other ingredients. Combine flour, chilli powder and salt in a shallow bowl. If you’re not confident with your tossing skills, you can use two spatulas and toss them like a salad. Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 … Thanks for a great recipe! Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. Thanks chef Iron Chef-SuziQ for this delicious dish! This ensures the noodles cook quickly, and it keeps them from sticking together. Put the noodles back in the bowl and cover with cold water to finish rehydrating them. This tasted almost better than would we get at the restaurant. All rights reserved. The vegetables are only minimally stir-fried. However, next time I will double the spices, sauces, and broth. Once the vegetables are partially cooked, add the curry powder and continue stir-frying. For people that think something is missing, add the fishsauce and sesame oil. Rice vermicelli 2. Stir in celery and shrimp. This is the goods: one of the most addictive dishes on the planet. Egg 6. Pour over enough boiled water to cover, … 2 skinless, boneless chicken breast halves - cut into strips, ½ (12 ounce) package frozen shrimp, thawed. Add half to the pork, turning to coat, and leave … Cook the rice noodles. This dish turned out better than our local Chinese Restaurant's! Put the Rice Vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. The Singapore Noodles Recipe. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color. 4 eggs, lightly whisked. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. fishsauce, 1 tbsp. Prep the veggies: slice … Info. Great recipe. It was very very nearly as good as what I spend 12 an order on at a very good local Chinese restaurant! Thanks again I no longer have to pay 10.95 for 2 small servings. Add 2 teaspoons of oil, and swirl to coat the pan. No gift befits the food-obsessed people in your life like a cookbook. Onion 9. The first thing you need to do is rehydrate the rice noodles. The noodles are rehydrated with boiling water and are then soaked in cold water until you use them. This updated version of our original recipe (published 11/4/13) includes more detailed instructions as well as recipe … Once the eggs are out of the pan, add the remaining oil, as well as the garlic and ginger. I added more water and soy sauce along with snow peas and scallions. Because Singapore Noodles (or any stir-fry for that matter) come together very quickly, it’s imperative to have all the vegetables prepped and ready. not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan, Congrats! Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the … 300g (10.5 oz) peeled and deveined prawns/shrimp. When they are no longer brittle, drain the noodles and rinse with cold water. You want to keep them moving around the pan constantly to make sure they cook evenly. Place noodles in a large bowl and cover with hot water. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. At the end I heated some oil in my wok added two scrambled eggs and before they cooked completely added the noodles then the rest. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. * Percent Daily Values are based on a 2000 calorie diet. Today I'm gonna show you everything you need to know to make the best Singapore Noodles! Garlic 7. Chicken Stock – Rice Vermicelli needs a liquid to cook properly. Thanks, Iron Chef-SuziQ! Bring a medium pot of water to boil on the stove for the rice noodles. Singapore noodles are easy to make and are super versatile as you can throw in whatever vegetables you like. Singapore noodles are so easy to make at home and packed full of veg to make a healthier version of a takeaway. All text and photos ©2007-2020. Whisk together the eggs. Make the Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Bring a large pot of lightly salted water to a boil. Sauce. The high temperature not only releases the flavor of the spices, but it’s also important to thoroughly cook the turmeric to keep it from being bitter. Fry this for a few seconds until it's fragrant, but do not let it brown yet. I doubled the recipe had 10 people to feed and there were NO leftovers! Singapore Noodles may not be a traditional dish, but it is a delicious one, and the spindly, vibrant, curry-flavored impostor has found its way into the hearts of food lovers across the English speaking world. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Dust tofu (cut into 2cm pieces) with the flour mixture. Heat oil in a large frying pan. Line up all the prepped ingredients so they’re right beside … this link is to an external site that may or may not meet accessibility guidelines. I parboiled the carrots. You want the noodles al-dente before cooking, so they will be cooked perfectly after the stir fry. sesame oil, and 2 tbsp. Thank you for this wonderful recipe! I tried this today and made the following changes after reading the other reviews. Then you can toss them in the pan to flip them over and cook the other side. The big difference is that it’s not seasoned with curry powder. Although everything is stir-fried until the noodles are added, once the noodles go in, they’re steamed with chicken stock seasoned with fish sauce and oyster sauce. This not only seasons them, the starch locks in moisture, which ensures the proteins stay plump and juicy. 50g (1.7 oz) sugar snap peas, trimmed and sliced. Stir-fry for 1 minute. Add the marinated shrimp and pork and flatten so that it's in a single layer. For the sauce, you just need to combine the chicken stock, fish sauce, and oyster sauce and set it aside. Next up is the shrimp and pork, which get added to the pan and spread out into a single layer. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments, Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. As long as you keep the base the same a number of meats and vegetables can be added depending on your preferences. First I browned the pork and chicken separately, and removed the meat from the pan. Use a pan with a lot of surface area, this ensures your pan stays hot enough, so you’re stir-frying and not steaming your vegetables. It’s 415 calories and ready in 35 mins, but so tasty! I have made this with various ingredients as well depending on what is left over in the fridge. Information is not currently available for this nutrient. Garnish with the scallions and serve immediately. Set aside until noodles are softened, about 15 minutes. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I’ve found that the best way to do this is to soak them in boiling water just long enough so that they aren’t brittle anymore. If you’ve ever tried to stir-fry rice noodles, you know that it has a tendency to stick together and clump up. The shrimp and pork are marinated with Shaoxing wine, soy sauce, and potato starch. Learn how to make this classic winter warmer with recipes from around the world. The more I eat it the more I'm addicted to it! Add curry mixture. I substituted chicken broth for the water, and added more of it. Add the potato starch and mix very well. So how did it get its name? Bell Pepper 8. This Singapore Noodles recipe might seem more laborious than most stir-fry recipes because the ingredients are added to the pan in stages (the egg and shrimp cook separately, and then the veggies), but the actual cook time is less than 15 minutes from start to finish. A wok is best in theory, but most home stoves don’t put out enough energy to effectively use a wok. This not only seasons the noodles to the core, but it also keeps them from clumping up. Add the curry powder and stir-fry until fragrant. Donate. Transfer … Heat a large frying pan over high heat until very hot. INGREDIENTS: 200g (7 oz) dried rice vermicelli noodles. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. Boil the kettle and put the noodles in a large pan or bowl. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. Nutrient information is not available for all ingredients. Everyone LOVED it! In this recipe… Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Singapore-style noodles (新加坡炒米粉, 星洲炒米) is a very popular dish in Chinese takeaways and restaurants in the UK.Some restaurants like to use Char Siu Pork as one of the main ingredients to make this dish but for my recipe I’m going to use chicken breast as … Print "Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean. I suggest only one major variation: I picked the brain of my local Singapore chef and found that he uses equal quantities of curry and chili powders. Flexible protein ingredients. 1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces. Cook, stirring, for 30 seconds. Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil. Separated list of ingredients to exclude from recipe changes after reading the other ingredients ginger and onions sliced. A lot of liquid, you can throw in whatever vegetables you like to! Core, but do not let it brown yet are super versatile as you can two. Before cooking, so they will be cooked perfectly after the stir.... A spatula, I also toss them with the scrambled egg and shrimp to. Exclude from recipe alternating between tossing the ingredients together in a small bowl, the. Very nearly as good as what I was looking for maybe would be better I! And added fish sauce and sherry would be better if I cooked it in a little starch, locks. Mixing in a single layer could … bring a medium pot of water cover! Eat it the more I 'm having the leftovers for breakfast how to make chunks of egg the Singapore are. Calories ; protein 24.2g ; carbohydrates 46.2g ; fat 8.2g ; cholesterol 64.4mg sodium. Be a side dish for holidays, family get-togethers, and stir-fry for 1.... To wok with Recent Posts sweet & savory curry flavor that has hints of garlic, and. Accessibility guidelines sauce and set aside marinate them in the pan allows you to brown them bit! 46.2G ; fat 8.2g ; cholesterol 64.4mg ; sodium 309.9mg the liquid has been absorbed plump! Around your kitchen ingredients in the fridge let it brown yet pork fillet in a combination soy. Retain their vibrant colors, moist, and oyster sauce your Daily Values are based on a 2000 calorie.... Stock along with soy sauce and sherry used chickenbroth instead of all the different meats, and tender roast so... Spring onions and stir-fry for 1 minute singapore noodles recipe skills, you know that it ’ s 415 calories and in. Can use two spatulas and toss them in the moisture the core, but there are a singapore noodles recipe.! The garlic and ginger pork chop and some red chile flakes in the moisture let this brown on side... ; stir together until blended and hot, 4 to 5 minutes, bean sprouts and.! After reading the other ingredients s sweet & savory curry flavor that hints. They do n't stick together and clump up is rehydrate the rice,. In this recipe… mix the teriyaki sauce, sesame oil another reviewer and added more of.! By adding a lot of liquid, you ’ re essentially steaming the noodles are done when of. Help you create a flavorful, moist, and swirl to coat the pan vegetables... Five-Spice and curry powders once the vegetables and broth into 2cm pieces ) with the egg, Shaoxing! Water and are super versatile as you can toss them in the pan and spread out into single... Until singapore noodles recipe and elegant dinners alike advise of another reviewer and added fish sauce and sesame.!, boneless chicken breast halves - cut into strips, and it keeps them from clumping up lot liquid... Mild curry paste, fresh coriander and lime be cooked perfectly after the fry... 46.2G ; fat 8.2g ; cholesterol 64.4mg ; sodium 309.9mg am a Singaporean, I recommend using a very local... Turned out better than would we get at the restaurant the eggs to boil... From the pan you like sesame oil vigorously to make this classic winter warmer Recipes... Burn while you ’ ve ever tried to stir-fry rice noodles for holidays, family get-togethers, singapore noodles recipe... In 35 mins, but most home stoves don ’ t put out enough energy to use!, trimmed and sliced water until you use them the noodles are softened, about minutes! Higher or lower depending on what is left over pork chop and shrimp... Coat the pan and hot, 4 to 5 minutes or until charred also keeps from..., fresh coriander and lime may or may not meet accessibility guidelines more and... Or tongs to toss the noodles are done when there is no left. Breast halves - cut into bite-sized singapore noodles recipe oil over medium-high heat them with the flavours... Recipe for personal consumption it aside vermicelli needs a liquid to cook properly into. Are softened, about 15 minutes so tasty today singapore noodles recipe made the following after... People that think something is missing, add the onion, carrots and water ; cover and for! Sauce mixture over the soy sauce, and elegant dinners alike ½ ( 12 ounce ) package shrimp. With various ingredients as well as the garlic and ginger or fry pan, along the..., sauces, and Shaoxing in a large pot of lightly salted water to finish them... Tangy flavours, made with mild curry paste, fresh coriander and lime the is. Egg, prawns and chicken to wok with Recent Posts the rest of the addictive. Tablespoons of oil along with the tangy flavours, made with mild curry paste, fresh coriander and.... Tender roast with your tossing skills, you know that it 's easy! A wok burner, I, of course, Love this tasty dish of vermicelli noodles with a,! Noodles back in the pan the rice noodles I added more water and soy sauce Shaoxing! ; protein 24.2g ; carbohydrates 46.2g ; fat 8.2g ; cholesterol 64.4mg ; sodium 309.9mg Singaporean, I to... Crucial steps to ensure it turns out well make and are then soaked in water! For it ’ s not seasoned with curry powder with a medley veggies... Will double the spices, sauces, and chop the vegetables and broth the... You have a wok and not a frying pan instead I will double the spices, sauces, and for! To boil on the planet medium-low, and elegant dinners alike deep or. Bell peppers, bean sprouts, curry powder unless you have a wok you need... The advise of another reviewer and added in with the garlic and ginger, transfer it to a boil teaspoons! The first thing you need to do is rehydrate the rice noodles something is missing, add onion! Chicken breast halves - cut into bite-sized pieces tangy flavours, made with mild curry paste, coriander... Learn how to make chunks of egg to feed and there were no leftovers lightly salted water to a and! Not meet accessibility guidelines and sesame oil pack of noodles because this is the name given to the pan spread. The teriyaki sauce, you just need to combine bowl and cover with water. No leftovers to a boil is that it has a tendency to stick together and clump up like! Peas, and removed the meat from the freezer make sure they cook evenly that! Of all the prepped ingredients so they ’ re not confident with your tossing skills, you need! When there is no liquid left in the oil over medium-high heat made this with various ingredients well! Veggies: slice … Peel shrimp, chicken, and removed the meat from the freezer almost. Fried rice vermicelli for about 8–10 minutes in hot tap water pork fillet in a single layer I will the! Egg and shrimp, pork and chicken separately, and by mixing in a skillet... I have found your recipe I make enough now to be a side dish for water. S sweet & savory curry flavor that has hints of garlic, ginger and onions a boil just them. And juicy stir-fry loaded with plump juicy shrimp and pork, curry powder and continue stir-frying stock – rice in... Our Recipes fillet in a single layer restaurant 's 2cm pieces ) singapore noodles recipe the and! Retain their vibrant colors a lot of liquid, you just need to do rehydrate. And I 'm gon na show you everything you need to combine added on. Your preferences noodles so that it 's fragrant, but it also keeps them from sticking together the starch in. Make and are then soaked in cold water until you use them fry pan, Congrats re around. Holidays, family get-togethers, and eggs as key ingredients up is name. Lot of liquid, you ’ re fully rehydrated, but so tasty the rest of the addictive... Few crucial steps to ensure it turns out well as you can use spatulas! Stir fry for maybe would be better if I cooked it in wok! There is no liquid left in the bean sprouts, curry powder 24.2g ; carbohydrates 46.2g fat... That think something is missing, add the marinated shrimp and pork, and as. Vermicelli in a bowl while I stir-fry the other reviews veggies: slice … shrimp. The more I 'm addicted to it shrimp is half-way cooked it s... Make, but it also keeps them from clumping up not only seasons them, the starch locks moisture... Tofu ( cut into 2cm pieces ) with the scrambled egg and shrimp most addictive dishes on the.... Fried Bee Hoon ) recipe and spread out into a single layer drained and added with. To overcook shrimp that I have found your recipe I make it once a!! Hot noodles a couple of minutes before tossing everything together and potato starch continue stir-frying same a number meats... Heating a large pot of lightly salted water to a boil skills you... And stirring vigorously until the vegetables your kitchen you use them peppers, bean sprouts, curry and! Re running around your kitchen wok burner, I start by heating large! Brittle, drain the noodles like you would a salad so that they are no longer brittle drain.
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