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Ginger Scallion Sauce Recipe for the Much-Copied Momofuku Homage. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ginger Scallion Sauce Recipe for Ginger Scallion Noodles – The Momofuku Homage to a Chinese Classic

This ginger scallion sauce recipe for ginger scallion noodles makes the much-copied Momofuku homage to the classic Southern Chinese sauce that chef David Chang and food writer Francis Lam popularised over a decade ago. I’ve been making these delicious ginger scallion noodles with the sauce ever since – well before their recent comeback – and you should too.

Before we knew it as the Momofuku ginger scallion sauce for ginger scallion noodles from chef David Chang’s Momofuku: A Cookbook published back in October 2009, Chang said it was “the secret sauce” served up in Cantonese joints all over New York City. You know the restaurants, as they’re endearingly the same in every Chinatown in the world.

They’re brightly lit, with an illuminated sign out front, and glossy roast ducks and char siew pork hanging in the window to get you salivating. There are faded newspaper reviews taped to the glass at the entrance, and a laminated English language picture menu with only a third of the dishes on the menu that Cantonese speakers get.

Whether it’s the Momofuku ginger scallion sauce for ginger scallion noodles that every Asian food lover was cooking back in 2010 or it’s your neighbourhood Chinese restaurant’s ‘secret sauce’ that’s traditionally served with poached chicken, it’s made a comeback in 2021. Only disappointingly, some of the food writers sharing the sauce recipe aren’t sharing its origins.

Before I tell you about this ginger scallion sauce for ginger scallion noodles, we have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo by using our links to book accommodation, hire a car or campervan or motorhome, purchase travel insurance, or book a tour on Klook or Get Your Guide.

You could also shop our Grantourismo online store (we have fun gifts for foodies); support our epic Cambodian cuisine history and cookbook on Patreon; or buy something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, gifts for Asian food lovers, picnic lovers and travellers who love photography.

Now let me tell you about this ginger scallion sauce recipe for ginger scallion noodles.

Ginger Scallion Sauce Recipe for the Much-Copied Momofuku Homage to a Classic Cantonese Condiment

Back in 2010, not long after David Chang got us all making ginger scallion noodles, American food writer and now cookbook editor Francis Lam published his own ginger scallion sauce recipe, which he said was originally served to accompany a simple dish of poached chicken. At the Great New York Noodletown you ordered a serving of ginger scallion noodles and a plate of BBQ duck or pork to mix in with it.

Lam wrote fondly about how his mother gave him containers of homemade ginger scallion sauce when he was in college and you can imagine how handy this would have been for a money- and time-poor university student surviving on instant ramen noodles. Lam makes it pretty clear that his recipe came from good old mum and their Cantonese culinary heritage.

Chef David Chang, founder of the Momofuku restaurants in New Yok, being the unfiltered guy that he is, stated in his first cookbook that “Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.”

Chang goes on to explain just how versatile the sauce is: “Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again…”

“If you have ginger scallion sauce in the fridge, you will never go hungry,” Chang writes. “Stir 6 tablespoons into a bowl of hot noodles – lo mein, rice noodles, Shanghai thick noodles – and you’re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.”

We remember eating at Chang’s Momofuku Noodle Bar in the East Village in the summer of 2010 and plates of ginger scallion noodles were flying off the pass to feed hungry diners yelling out to each other over the ear-bleed volume of AC/DC, as they drank good wine out of grandma’s glass tumblers. But that was part of his whole vibe.

Chang’s Momofuku cookbook roll-out, like most cookbook media campaigns, featured selected recipes from the book that were distributed to media around the world to republish. That’s how I came upon the ginger scallion sauce recipe when the cookbook was published in October 2009.

I made a big batch of the sauce for ginger scallion noodles at Lara’s uncle’s home in Bendigo in Australia, and I served them with fresh egg noodles and fantastic fresh Australian prawns and thought it was a blast. Everybody loved the dish so I made another version with fresh salmon that I pan-fried so the skin was crispy.

Nine months later and halfway through the 2010 yearlong grand tour of the world that launched Grantourismo, I was making the sauce and noodles in Bali, as part of a cultural cooking exchange with the villa chef at the holiday rental where we were staying.

I wrote about the experience, naturally crediting the original recipe to David Chang, because unbeknownst to many non-Chinese food writers and home cooks at the time, who weren’t yet aware of the Southern Chinese and Cantonese provenance of ginger scallion sauce, it was borrowed as well.

Fast forward to 2021 and without regard or respect for either Francis Lam’s or David Chang’s recipes – and just to set them apart, Lam’s ginger and scallions are immersed in sizzling oil, while Chang’s are gently coated and combined with oil – ginger scallion sauce recipes with little or no changes from the original recipes have been popping up everywhere without any attribution or even a brief mention.

While the ginger scallion sauce is ubiquitous in Cantonese cooking, it’s quite clear that these food writers and bloggers hadn’t all been to a Chinese neighbourhood restaurant and collectively thought “Wow, this is a great sauce!” Google search trends testify that a lot of cooks have been Googling ‘Momofuku ginger scallion noodles’ this year.

I don’t know about you, but we think it’s disrespectful to publish a recipe without acknowledging the source of inspiration or at least noting its cultural roots, regardless of what you’ve added to the dish to make it your own.

After the controversy last year over Alison Roman’s appropriation of a curry recipe that she called a ‘spiced chickpea stew with coconut and turmeric’ that became so famous it was simply known online as #TheStew, you’d think writers would know better.

Following the uproar over her lack of acknowledgement of the recipe’s origin, Roman’s contract with the New York Times was cancelled and her ‘original’ recipe edited to indicate that it “evokes stews found in South India and parts of the Caribbean”.

While I’ve seen public comments on a certain food magazine website about the lifting of one ginger scallion sauce recipe without attribution, Lara tells me that the subject has been much discussed on food writing forums. Let’s hope some of these recipes get an edit and writers start to respect the source of the dishes that are making them a living.

Tips to Making this Ginger Scallion Sauce and Ginger Scallion Noodles

No real tips to making this wonderful sauce as it’s super easy and it can go in a lot of directions once the sauce is made. We typically make ginger scallion noodles by dousing the sauce over noodles and combining it with plump sweet prawns, as you see above.

Lara will add a little fish sauce, some chilli flakes, and crispy fried garlic and crunchy fried shallots for more kick and texture. I like to add a good squirt of hoisin sauce.

When we made the ginger scallion noodles in Bali and Australia all those years ago we placed a fillet of grilled salmon on top. Chicken would also work obviously, as the sauce was thought to have been created for poached chicken.

And as David Chang suggests, you can serve the ginger scallion sauce “over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.”

Ginger Scallion Sauce Recipe

Ginger Scallion Sauce Recipe for the Much-Copied Momofuku Homage. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Ginger Scallion Sauce Recipe

Print Recipe Rate Recipe
This ginger scallion sauce recipe makes the much-copied Momofuku homage to a New York restaurant's take on the Chinese classic. Currently making a comeback, chef David Chang and food writer Francis Lam popularised ginger scallion sauce and ginger scallion noodles over a decade ago. I've been making these ever since with tweaks. Try this and you'll understand why. They're addictive.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Sauce
Cuisine: Chinese
Servings: 1 Cup
Calories: 584kcal
Author: David Chang (Momofuku)

Ingredients

  • 150 g scallions white and green parts mixed
  • 60 g fresh ginger finely chopped or minced
  • ¼ cup grapeseed oil or any neutral oil
  • 1 ½ tsp Light Soy Sauce
  • ¾ tsp Sherry Vinegar
  • ¾ tsp salt

Instructions

  • Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
  • Taste and check for seasoning, adding more if needed.
  • Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.
  • Add to noodles and add your protein of choice, we like this with seafood, pork or duck.
  • Add your favourite condiments.

Nutrition

Calories: 584kcal | Carbohydrates: 22g | Protein: 5g | Fat: 55g | Saturated Fat: 5g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 9g | Sodium: 2279mg | Potassium: 684mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 3mg

Please do let us know if you make this ginger scallion sauce recipe for ginger scallion noodles in the comments below. We’d love to hear how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Emma Cartmell says

    April 27, 2021 at 11:50 pm

    I absolutely loved making this. It’s so easy and the smell of the ginger and spring onion was amazing. I served it over noodles and broccoli with lashings of fish sauce (two nights running!)5 stars

  2. Terence Carter says

    April 28, 2021 at 2:26 pm

    That sounds really refreshing Emma. I think it would go well with crunchy snap peas as well!
    Thanks for the stars!

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About Grantourismo

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 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
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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