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Kimchi Fried Rice pictures (1 of 5)My husband has a good Korean friend whose mother-in-law runs a restaurant in LA’s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever.
Kimchi fried rice takes practically 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, and egg. If you like, you can add meat such as beef, chicken, spam, or bacon, but I like the plain kimchi fried rice. It is delicious as is…
The egg is often cooked sunny side up and placed on top of the rice. For my food photography, I served it separately to let the kimchi fried rice shines through in the photos. (You can check out the complete gallery by clicking on the top picture above.)
Many Koreans make Kimchi fried rice whenever they need to use up the kimchi at home. To me, kimchi fried rice is one easy recipe that produces mouthwatering and satisfying result.
If you like Korean recipes, you might also like these recipes on Rasa Malaysia:
Japchae (Chap Chae) - sweet potato noodlesKalbi (Galbi) – BBQ beef short ribsBibimbap – mixed rice with vegetablesKimchi Fried RiceIngredients:
2 tablespoons oil
1 large egg
1 clove garlic, finely minced
1/4 small onion, finely diced
1/2 cup kimchi, cut into small pieces + 1 tablespoon kimchi juice
2 cups overnight steamed white rice
1 tablespoon soy sauce or to taste
1/4 teaspoon sesame oil
3 dashes black pepper
1 stalk scallion, cut into small rounds
Method:
Heat up a wok with 1/4 tablespoon oil and cook the egg sunny side up. Dish out and set aside.
Add the remaining oil into the wok. Sauté the garlic and onion until aromatic. Add the kimchi and do a few quick stirs before adding the rice. Stir to combine well. Add the soy sauce, sesame oil, black pepper, and scallion. Stir a few times to blend with the rice. Dish out and serve immediately with the egg on top of the rice.
Cook’s Note:
I like my Kimchi Fried Rice spicy with lots of kimchi. Cut down on the kimchi if you like a milder taste.
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Crab Bee Hoon pictures (1 of 5)During my most recent trip to Singapore (in April), my friends took me to Melben—a popular restaurant famed for its crab dishes. When the waiter came to take the order, I knew that I had to try crab bee hoon, a dish that I had read so much about on Singaporean food blogs.
The crab bee hoon was served in a clay pot, with a big and succulent crab swimming in a milky broth. At the first taste, I was transported to crab heaven. I love crab and have tried many versions: chili crab, ginger and scallion crab, black pepper crab, creamy butter crab, roasted crab, my mother’s version of chili crab, but I had never tried the soupy combination of crab and bee hoon. It was simply delicious! After the meal, my friends told me that the restaurant chain makes millions every year just selling crab. They asked me if I could crack the secret crab bee hoon recipe. I told them that I would try and that we could then start a crab restaurant and make a boat load of money…
So, here it is, my crab bee hoon recipe. To be very honest, I think the taste of this crab bee hoon is extremely close to the ones I had in Singapore, except that Dungeness crab is used instead of Sri Lankan crab, which is not available in the United States. The secret ingredient is evaporated milk, hence the milky color of the crab bee hoon. It’s also a very easy recipe, one that anyone can attempt at home. If you love crab bee hoon, try this recipe and let me know how it’s compared to the real ones served in Singapore!
Crab Bee Hoon Recipe
Serves 3
Ingredients:
6 oz Guilin rice noodles (dry)
4 tablespoons melted unsalted butter
6 slices peeled ginger
1 cup canned chicken broth
2 cups water
1/2 cup evaporated milk
2 lb crab, cleaned and cut into pieces
5 baby bok choy, cut lengthwise into halves
1 tablespoon rice wine
1/2 tablespoon fish sauce or to taste (or salt to taste)
3 dashes white pepper
1 stalk scallion, cut into 1-inch lengths
Method:
Boil the dry Guilin rice noodles per the package instructions until al dente. Rinse the noodles with cold running water to remove the starch of the noodles (the noodles should be smooth and clean of starch after rinsing). Drain the noodles dry and set aside.
In a pot, add the butter and saute the ginger. Add the chicken broth and water and bring it to boil. Add the evaporated milk and follow by the crab. Cook for a few minutes until the crab turns red and cooked. Add the baby bok choy, rice wine, fish sauce, white pepper, scallion, and the noodles. Bring it to a quick boil and serve immediately.
Cook’s Note:
Add 2 more tablespoons of evaporated milk if you like your crab bee hoon creamier.
WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won't damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the 'ADD TO CART' button. Our graphics are offered in a variety of sizes and prices. Price:
WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won't damage your paint or leave any mess. PLEASE double check the size of the image you are ordering prior to clicking the 'ADD TO CART' button. Our graphics are offered in a variety of sizes and prices. Price:
Andrea Nguyen
Author & Teacher
Send a messageMy Publications
Asian Tofu
Release date: Feb. 28, 2012
available for pre-order
Asian Market Shopper
mobile app is here!
"Never Be Lost in an Asian Grocery Again"
-- L. Andriani, Oprah.com
Asian Dumplings
Reviews & Press Release
Enhanced e-book with how-to videos now available!
Into the Vietnamese Kitchen
Reviews & Press Release
E-book released on 6/1/11!
Recent PostsPandan Chiffon Cake RecipeTasting Texas Part 2: Houston’s Big Little SaigonTasting Texas 1.5: Bread and Butter Pickles RecipeAsian Market Shopper Winners + New Asian Cuisine GiveawayTasting Texas Part 1: BBQ and Tex-MexGiveaway: Asian Market Shopper appSodium Benzoate in Fish SauceCool New Tool: Asian Market Shopper AppOyster Spring Rolls RecipeKimchi Sour Cream with Grilled Artichokes RecipeAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook
IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook
National Public Radio
Best 10 Cookbooks of 2009
Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks
CHOW.com
Winter 2009 Gift Guide
Handy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravel« Tasting Texas Part 1: BBQ and Tex-Mex |Main| Tasting Texas 1.5: Bread and Butter Pickles Recipe »
June 20, 2011Asian Market Shopper Winners + New Asian Cuisine Giveaway Boy, thank you for the more than 50 entries in the AMS app giveaway. I was tickled by your humor and touched by your enthusiasm for Asian cooking. The remarks ran the gamut and here are a few that caught my attention: (I’m paraphrasing and adding respones of my own.)
To pick the winners, I numbered the qualifying entries and then used Random.org to select 5 entries. [DRUM ROLL…] And the winners are:
(#6) Anne(#14) Kelly(#30) Amanda(#43) Paul(#50) Tu DoanI’ll be contacting those folks today to provide the low-down on how to redeem the Asian Market Shopper prize. Again, thanks for entering!
6/22/11 UPDATE: If you missed or would like another chance to win the AMS app, head to New Asian Cuisine's giveaway. The NAC site is a terrific portal for Asian recipes co-published by food marketing veteran Grace Niwa and author/blogger Jaden Hair (SteamyKitchen.com). To enter the NAC giveaway, you just have to let them know what Asian ingredient you'd like to learn more about! More details about the AMS giveaway on NAC...
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More in Viet World Kitchen pool. Add yours!RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2011/06/asian-market-shopper-winners.html", c5: "", c6: "", c15: ""});
Andrea Nguyen
Author & Teacher
Send a messageMy Publications
Asian Tofu
Release date: Feb. 28, 2012
available for pre-order
Asian Market Shopper
mobile app is here!
"Never Be Lost in an Asian Grocery Again"
-- L. Andriani, Oprah.com
Asian Dumplings
Reviews & Press Release
Enhanced e-book with how-to videos now available!
Into the Vietnamese Kitchen
Reviews & Press Release
E-book released on 6/1/11!
Recent PostsPandan Chiffon Cake RecipeTasting Texas Part 2: Houston’s Big Little SaigonTasting Texas 1.5: Bread and Butter Pickles RecipeAsian Market Shopper Winners + New Asian Cuisine GiveawayTasting Texas Part 1: BBQ and Tex-MexGiveaway: Asian Market Shopper appSodium Benzoate in Fish SauceCool New Tool: Asian Market Shopper AppOyster Spring Rolls RecipeKimchi Sour Cream with Grilled Artichokes RecipeAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook
IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook
National Public Radio
Best 10 Cookbooks of 2009
Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks
CHOW.com
Winter 2009 Gift Guide
Handy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravel« Tasting Texas 1.5: Bread and Butter Pickles Recipe |Main| Pandan Chiffon Cake Recipe »
June 23, 2011Tasting Texas Part 2: Houston’s Big Little Saigon
By the time we arrived in Houston, my husband Rory and I were hankering for Viet food. I had been traveling for a week and hadn’t had a drop of fish sauce or bowl of rice. After all the amazing barbecue and Mexican food, we were looking forward to a change of cuisine. Plus, Houston’s Vietnamese community is one of the nation’s largest, the biggest in the American South.
I was looking forward to driving up and down Bellaire Boulevard, the H-Town equivalent to Bolsa Avenue in Westminster, California. While there are a few Vietnamese restaurants in the main downtown area where we were staying, the concentration of the Viet shops and services were located in the southwestern part of the city, in what’s referred to as Chinatown. Most of the activity is centered on Bellaire, the main drag. (The former Chinatown was located in the main downtown area but increases in real estate prices drove Asian businesses further out.)
We regrettably only had one-and-a-half days in Houston, and our exploration was limited to Friday afternoon. What struck me as really neat was that at one end of Bellaire, there seemed to be more Chinese businesses with a few Viet ones but as you drove toward Alief, it was reversed. Business signs mostly had Vietnamese and English with just a tiny sprinkling of Chinese characters.
There were a number of handsome, modern shopping centers as well as near-vacant shopping centers from decades ago. With palm trees lining some areas, it reminded me lots of Little Saigon in Southern California. I felt quite at home, but experienced some unexpected things.
Big and Bling
They say that everything is bigger in Texas and it’s true! The shopping centers, markets, restaurants seemed on average much larger than what I’d seen in other parts of the country. The Hong Kong City Mall (11021 Bellaire Blvd, Houston, TX 77072) is gigantic. We were there mid-day on a Friday and found it to be sleepy, though the blazing heat outside may have had something to do with it! The mall is arguably the center of the Viet shopping area on Bellaire. Look for it by the iconic signage at the top of this post.
There’s been much talk about the food court at the mall but I found it to be somewhat dark and depressing. There was one table of women digging into a pile of crawfish from Crawfish and Beignets. The stand-alone restaurants in other parts of the maze of the mall seemed more appealing and had more customers. Next time, I’d venture to the food court on a weekend when it’s really jumping.
Texas is a colorfully decorated state (remember the décor at Mi Tierra in San Antonio?) and a couple of Viet eateries at the mall had really shiny silver metal chairs. The chairs made everything around them sparkle. Another restaurant (specializing in bun bo Hue, I believe) had a green interior with a big Jesus statue presiding over diners.
Religious and Cultural Diversity
Then there was the astoundingly large Vietnam War monument with a statue of a Vietnamese soldier standing next to an American soldier. The centerpiece of a newish shopping center, the monument was clearly visible from Bellaire. While I expected to see the South Vietnamese flag and the American flag flying together, I didn’t expect to see the flags of Korea, Thailand, and the Philippines too. It was really cool and completely matter-of-fact.
To top it off, at Café Don, where I ordered banh mi sandwiches, the non-Asian cashier (above, in the yellow shirt) spoke Vietnamese. When an order was up for a Viet woman, he loudly called to her, “Chi oi, banh mi thit nuong!” (Sister, your grilled pork sandwich). His intonation were spot on. Seriously.
Fresh and Honest Food
How was the banh mi at Cafe Don? Well done but the bread could have been more crisp and the pickled carrots and daikon were mostly carrot, which lacks the bite of the radish. I ordered the dac biet expecting the works but it lacked the pate; however, the other cold cuts in the sandwich were nicely prepared. My husband’s grilled pork banh mi was surprisingly bland.
Nevertheless, the scene was something else. The two Viet ladies behind the counter worked lightning fast to satisfy customers who ranged in age, race, and ethnicity. One guy came from the back kitchen with a half pan piled high with meat. We chased down the sandwich with an ice coffee, watching the customers keep streaming in.
I didn’t have time to explore markets other than the Hong Kong Market but felt like it was pretty representative of the Houston selection of Asian groceries. While the size of the market was on part with say, the Shun Fat Superstores in California, I was struck by how most of the produce at the Hong Kong Market was not pre-bagged.
An Asian produce department manager once told me that bagging Asian vegetables prevented customers from rummaging through the selection and destroying it for the next customers in line. The range of produce was similar to other Asian markets that I have visited, although in the American South, you can often get fresh banana leaves. It was great to see a pile of them at the market.
The seafood counter included a few things not often seen in my neck of the woods, such as whelk and mudfish (ca loc). The fish can be used for tart fish soup (canh chua ca), pickled fish (mam ca loc), and grilled turmeric fish (cha ca). The whelk can be steamed, stuffed, or simmered into a noodles soup. I wished I had an H-Town kitchen to cook some of that seafood.
Though we were on Bellaire for a couple of hours, a banh mi was not enough. We also had to have pho. Tucked in the back of the Hong Kong City Mall was Pho Danh, which was doing a brisk business. The wait staff all had uniforms and name tags, which I’d never seen in the U.S. The pho came out quickly but not too fast, which was nice. It was fantastic tasting, on the salty rather than sweet side. The noodles were easily separated and not clumpy as if they’d been sitting in the bowl for too long before the broth was ladled on top.
The broth was well balanced and savory, but the outstanding part of the bowl at Pho Danh was the cooked meat. Texas has really good beef and the cooked beef in the pho was exceptional. We ate the pho with relish, emptying our bowls, MSG high be damned. (We didn't suffer one!)
I went to Texas as a blank slate and returned home filled with glee, knowing that there are many good stewards of food in the Lone Star State. Before going on this trip, I didn’t give Texas much thought but now, I’m looking for a reason to visit again!
P.S. Reef was fabulous for seafood and Vic and Anthony’s offered exceptional steaks. Mi Tiempo, El Real, and Hugo’s will have to wait for the next Houston trip.
If you're familiar with Houston and have a favorite Asian market or café/restaurant (Asian or not), let the rest of us in on your picks.
Little Saigons related posts:
Cambramatta in Australia, near SydneyNew York CityWestminster, CaliforniaDenverPosted in Asian Food Culture, Asian Markets, Little Saigon, Travel | PermalinkReblog (0) | | Digg This | | Comments You can follow this conversation by subscribing to the comment feed for this post.
I love pho Nguyen on wilcrest and beechnut.
Viet Hoa market on Sam Houston and Beechnut is alot cleaner than Hong Kong 4.
Tan Ba Le on Beechnut and Boone has really good bo ne and banh mi.
At the food court at Hong Kong 4, there is a really good crawfish place. She usually sells out by afternoon time. It's the Catholic lady not the Buddhist one.
Posted by:Thuy |June 23, 2011 at 10:01 PMI like Sinh Sinh for Bot Chien & Kim Son for Dim Sum & a viet buffet.
agree about Viet Hoa! A much better market than Hong Kong 4. Hong Kong Mall is really a touristy place now, there's better places in Houston to go. My dad actually told me that there's been a rumor/joke that the guy who owns the Hong Kong markets all over Houston and one in New Orleans, he opens one for every mistress he has haha.
There's a really really really popular pho place in Houston...but it's out of a trailer. Pho Binh Trailer. But it's still popular because it's so good. It reminds me of Vietnam I guess with using your home.
Posted by:Harrison |June 23, 2011 at 11:10 PMThanks for share! So sweet :)
Posted by:The gioi may loc nuoc |June 24, 2011 at 12:11 AMI can see here so many fantastic and the attractive things of the Houston.Its with City Mall,Shopping Centre,Restaurants,Foods and all.Nice to see these all the things.
Posted by:grow lights |June 24, 2011 at 03:27 AMI always had in mind that I will travel to Texas someday- Houston and Austin in particular. This post just added to the reasons to make that trip. Thanks for the yummy recommendations.
Posted by:Madeline |June 24, 2011 at 07:03 AMWhenever we go to Houston. Hong Kong mall is a must stop. Their selection of melamine tableware is the best I have found in the south. Thanks to the above posters I know have more places to check out on my radar. Keep 'em coming. :)
Posted by:Mytah |June 24, 2011 at 07:43 AMHarrison: I've been waiting/wanting/fantasizing about pho from a trailer. It does have an extra authentic feel. Hopefully, they set plastic baby chairs and tables out for customers...
Posted by:Andrea Nguyen |June 24, 2011 at 08:02 AMAnd everyone -- thanks for sharing your picks and community insights (gossip). Future trips to Houston will not be the same. ;-)
Posted by:Andrea Nguyen |June 24, 2011 at 08:03 AMWhen we were in Houston, we didn't get to sample the Vietnamese cuisine there. That is one reason I'd want to go back.
What does mudfish look like? I've been hankering for some cha ca.
Posted by:Nate@House of Annie |June 24, 2011 at 08:28 AMOh, my home town. Houston is an underrated foodie destination - I miss it even from my perch here in the Bay Area.
My family likes the newish Ranch 99 on the Katy Freeway and... Blalock or Bunker Hill? Used to be a Fiesta. The food court is sparkling new - wonder why we can't get that kind of food court in a Ranch 99 here.
You've done it justice. Thanks.
Posted by:Henry |June 24, 2011 at 08:36 AMBy the time we arrived in Houston, my husband Rory and I were hankering for Viet food. I had been traveling for a week and hadn??™t had a drop of fish sauce or bowl of rice. After all the amazing barbecue and Mexican food, we were looking forward to a change of cuisine. Plus, Houston??™s Vietnamese community is one of the nation??™s largest, the biggest in the American South. I was looking forward to driving up and down Bellaire Boulevard, the H-Town equivalent to Bolsa Avenue in Westminster, California. While there are a few Vietnamese restaurants in the main downtown area where we were staying, the concentration of the Viet shops and services were located in the southwestern part of the city, in what??™s referred to as Chinatown. Most of the activity is centered on Bellaire, the main drag. (The former Chinatown was located in the main downtown area but...
Posted by:zyprexa online |June 24, 2011 at 07:29 PMYour comment about pho is exactly what I have been thinking for a long time. I live in the Midwest and beef is everywhere. Pho seems to be much better around here thanks to the beef. I've eaten pho on East and West coasts but the meat always seem to turn me off. And often times, cooks substituted in fat for meat (cheaper that way?).
Posted by:Xuanie |June 25, 2011 at 09:49 AMHenry--funny that you say Houston is underrated for food. I tend to think that you are right. Before going we planned more time in San Antonio but it turned out rather boring and touristy. Houston is where things are happenin'!
Posted by:Andrea Nguyen |June 25, 2011 at 11:05 AMXuanie: yep, beefy bones and meat make pho taste extra good. That brisket I'm the Pho Danh bowl was extraordinary. I'm not one for tender filet or wagyu beef in pho because those pricey cuts are fatty and rich. They are not necessarily beefy! What is pho Bo if it is not about neediness?
Posted by:Andrea Nguyen |June 25, 2011 at 11:12 AM Verify your Comment Previewing your CommentPosted by: |This is only a preview. Your comment has not yet been posted.
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Everyday Food
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Join Sandy and me to talk Asian marinades & sauces!Share Shots#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;}#flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;}#flickr_icon_td {padding:0 5px 0 0 !important;}.flickr_badge_image {text-align:center !important;}.flickr_badge_image img {border: 0px solid black !important;}#flickr_badge_uber_wrapper {width:150px;}#flickr_www {display:block; text-align:center; padding:0 10px 0 10px !important; font: 11px Arial, Helvetica, Sans serif !important; color:#3993ff !important;}#flickr_badge_uber_wrapper a:hover,#flickr_badge_uber_wrapper a:link,#flickr_badge_uber_wrapper a:active,#flickr_badge_uber_wrapper a:visited {text-decoration:none !important; background:inherit !important;color:#3993ff;}#flickr_badge_wrapper {background-color:#ffffff;border: solid 1px #000000}#flickr_badge_source {padding:0 !important; font: 11px Arial, Helvetica, Sans serif !important; color:#666666 !important;}www.flickr.comMore in Viet World Kitchen pool. Add yours!RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2011/06/little-saigon-houston.html", c5: "", c6: "", c15: ""});
