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Egg Foo Young with Gravy Recipe for the Chinese American Omelette. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelette That’s a Takeout Favourite

This egg foo young with gravy recipe makes the Chinese American restaurant specialty of crispy omelettes doused in gravy and sprinkled with scallions, sesame seeds and bean sprouts. Served with rice, the fantastic, filling omelette can be eaten for breakfast, brunch, lunch, or dinner and is just as delicious as the Cantonese original.

A few weeks ago, we published a recipe for the original Cantonese-style egg foo young – or egg foo yung or egg fu yung or the Cantonese fu yong dan or fuyong dan – a delightfully crispy omelette filled with pork, spring onions and bean sprouts, with provenance in Southern China during the 18th century Ching Dynasty.

As the recipe was so well-received by readers, we thought we’d share a Chinese American egg foo young with gravy recipe, which makes a popular Chinese takeout dish that originated in Chinese American restaurants in the 19th or 20th century. There are numerous origin stories. Similar egg foo young variations exist in Chinese diasporas around the world, each with their own tweaks, and they’re all delicious.

We’re sharing both recipes as part of our Weekend Eggs recipe series, however, like a lot of dishes here in Asia, the original Cantonese egg foo yung is eaten at any time of day – breakfast, brunch, lunch, a snack, afternoon tea, high tea, dinner, or supper – whereas the Chinese-American egg foo young is typically ordered as takeout (takeaway) or eaten at a Chinese restaurant for dinner or lunch.  

If you haven’t visited us in a while, Weekend Eggs recipes we’ve published in our re-booted breakfast eggs series include a breakfast burrito, a classic Mexican huevos rancheros, a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, and pesto scrambled eggs, and a Japanese rolled omelette recipe.

We’ve also published eggs recipes for scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.

Before I tell you more about this egg foo young with gravy recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with my images.

Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this egg foo young with gravy recipe.

Egg Foo Young with Gravy Recipe for the Chinese American Restaurant Favourite

Our egg foo young with gravy recipe will make you a version of the original Cantonese omelette that has evolved in Chinese diasporas right around the world, as the dish has been tweaked to suit local tastes and availability of ingredients.

You’ll find egg foo young everywhere from London to Kuala Lumpur but this egg foo young with gravy recipe makes a Chinese American version that has long been a Chinese restaurant favourite that’s especially popular as a takeout dish – or take-away dish for those of us outside the USA.

The main difference between the original Cantonese egg foo young recipe from Southern China and the Chinese American egg foo yung with gravy recipe is that the American dish consists of smaller omelettes rather than one large omelette that’s sliced or broken apart with chopsticks.

Another difference is that the original Cantonese crispy omelette is often eaten with a little soy sauce – it doesn’t need a lot as there’s so much flavour within the omelette itself – while the Chinese-American omelette is doused in a thick brown savoury gravy, which is also delicious.

Egg Foo Young with Gravy Recipe for the Chinese American Omelette. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Just a few quick tips to making this egg foo young with gravy recipe for the popular Chinese-American restaurant takeout dish. 

Tips to Making this Egg Foo Young with Gravy Recipe

We only have a few tips to making this egg foo young with gravy recipe for the Chinese-American omelette that’s long been a popular Chinese restaurant takeout dish in North America.

And while I say ‘North America’, this recipe makes the US dish, as the Canadian egg foo young is often described as “soft and fluffy”, which this is not.

Most importantly, you need a wok to make this crispy omelette. We recommend a seasoned carbon steel wok. And you really need your wok hot for this dish to work.

Use a decent thermometer because if the oil temperature is lower than 190°C (375°F), you’ll be making a soggy mess of an omelette, which you definitely do not want. The egg mixture should puff up like it does with a Thai omelette. You will need a good high smoke-point oil such as peanut oil for this.

Egg Foo Young with Gravy Recipe for the Chinese American Omelette. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.

Have a sheet pan with rack covered in kitchen towels (or kitchen wipes as they’re sometimes called) ready for the finished omelettes. I use a fish slice for this dish to shape and flip the egg because tongs can break up your omelette when you’re flipping it over.

If you’re making this egg foo young with gravy recipe for a large group and you don’t have a massive wok to do the omelettes in big batches, put your oven on low-medium heat to keep the finished omelettes warm while you cook the others.

Don’t forget to increase the amount of gravy that you’re making if you are cooking breakfast or brunch for a group of friends or family this weekend.

Note that you also want to really reduce the sauce down, otherwise it just makes the omelette soggy rather than enhance the flavour.

Egg Foo Young with Gravy Recipe 

Egg Foo Young with Gravy Recipe for the Chinese American Omelette. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Egg Foo Young with Gravy Recipe

Print Recipe Rate Recipe
This egg foo young with gravy recipe makes the Chinese American restaurant specialty of crispy omelettes doused in gravy and sprinkled with scallions, sesame seeds and bean sprouts. Served with rice, the fantastic, filling omelette can be eaten for breakfast, brunch, lunch, or dinner and is just as delicious as the Cantonese original.
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Breakfast, Brunch
Cuisine: Chinese/American
Servings: 8 Pieces
Calories: 1208kcal
Author: Lara Dunston

Ingredients

  • 6 large eggs
  • 150 g char siu pork chopped into small chunks
  • 80 g bean sprouts blanched
  • 6 green onions bases removed and cut into 4cm sections, tops chopped finely for garnish
  • 1 tsp light soy sauce
  • ½ tsp sesame oil
  • ½ tsp cornstarch mixed with water to form a paste
  • 4 tbsp cooking oil like peanut oil that has a high smoke-point
Sauce/Gravy
  • 200 ml chicken broth
  • 2 tsp light soy sauce
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch mixed with water to form a paste
Garnish
  • 1 tsp white sesame seeds

Instructions

  • Crack the eggs in a bowl and whisk lightly. Add the light soy sauce, sesame oil and cornstarch slurry and mix to combine.
  • To make the sauce, combine the chicken stock, light soy sauce, cornstarch slurry and sesame oil. Mix over low heat and reduce to a thick sauce while making the eggs.
  • Add the bean sprouts, green onion bases and char siu pork to the eggs and mix well.
  • Heat the oil up to 190°C in a wok. Carefully add a small ladle of the egg mixture to the wok, making sure to get a little of each ingredient in the mix.
  • The egg mixture should bubble up and start to brown on the bottom in around 30 seconds. Carefully flip the egg mixture over at this stage – if it's ready it should turn over easy with a fish slice.
  • Cook the other side for around 30 seconds and drain on kitchen towels. If you're doing a large amount of eggs you can keep the finished pieces warm in an oven over low-medium heat.
  • Serve with rice, top with the reduced gravy and sprinkle with some bean sprouts, white sesame seeds and green onions.

Nutrition

Calories: 1208kcal | Carbohydrates: 19g | Protein: 60g | Fat: 100g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 1040mg | Sodium: 2185mg | Potassium: 1224mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2172IU | Vitamin C: 38mg | Calcium: 270mg | Iron: 8mg

Please do let us know in the comments below if you make this egg foo young with gravy recipe for the Chinese American crispy omelettes as we’d love to know how the dish turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Katie Smith says

    November 30, 2021 at 2:23 pm

    I’ve only eaten the Cantonese style version of this, so I thought I’d give it a try. It turned out great but I don’t know, as much as I enjoyed the gravy I really wanted some hot chilli sauce with it or the Thai prik nam pla because it’s a little like the Thai omelette. Everyone enjoyed it though – have not made a gravy like that in years!5 stars

  2. Lara Dunston says

    November 30, 2021 at 4:27 pm

    Hi Katie, so pleased to hear you gave it a go! We actually prefer it with prik nam pla too. Or even with Sriracha. Great to hear everyone enjoyed it. Thank you so much for taking the time to drop by and leave a message. Much appreciated :)

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

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Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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