Recipes By Lucelle

Sharing my unique yet simple recipes, turn it into a food business of your own, and please take a moment to read some food packaging tips below each recipes.




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Eggplant and Caramelized-Onion Pasta

There’s magic in pasta. You know it. I know it – But we also know there’s guilt in pasta with meat, but with this guilt-free and delicious eggplant recipe which makes a tasty substitute for meat.





  • 500 grams (any pasta you like)
  • 1/2 cup olive oil
  • 3 garlic clove, minced
  • 3 cups finely diced tomatoes
  • 1/4 cup minced fresh cilantro or parsley
  • 1/2 cup caramelized onion ( click link- recipe for caramelized onion )
  • 1/2 teaspoon salt
  • 1 tablespoon of sugar
  • 2 teaspoons soy sauce
  • 2 medium eggplants
  • 2 medium carrots
  • 1/2 cup grated cheese – (any cheese you like)




Cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Set aside.

Meanwhile in a medium saucepan set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the minced garlic and cook until softened, about 1 minute. Pour in the tomatoes, along with the cilantro, parsley, pinch of sea salt, sugar and soy sauce. Bring the sauce to a gentle boil and allow to cook for about 10 minutes while you make the rest of the dish.

Using a vegetable peeler, peel thin ribbons of carrots, lengthwise, and slice the eggplant into medium size cubes.

Heat a tablespoon of olive oil in a medium pan over medium heat. Add the cooked pasta, sliced eggplants and carrots and a little salt, then add caramelized onion, Cook for about 1-2 minutes, depending on how crunchy you like the eggplant and carrot to be. Divide the pasta among the plates. Spoon sauce over each bed of pasta and garnish with grated cheese.

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Banana and Coconut-Lemon Glazed Cake – Rice Cooker Cake


Love baking and eating cake but don’t have an oven at home? – Learn how to make a Perfect Banana cake using rice cooker.


Banana-Coconut-lemon-Cake-rice cooker.jpg



  • 3 cups mashed bananas
  • 1 cup butter
  • 4 tablespoons oil
  • 1/4 cup milk
  • 1-1/2 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 1- 1/2 cup cake flour
  • 1 cup all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • honey or brown syrup for garnish
  • grated coconut for garnish
  • lemon rind for garnish




In a large bowl, mash bananas by hand using a fork until smooth.

Melt butter in a small saucepan over medium heat. In a separate large bowl, mix together sugar, eggs, vanilla, and melted butter. In a separate large bowl, mix together banana mixture, egg mixture, and flour mixture.


rice cooker cake lucelle


Pour everything into a rice cooker and cook on high heat for approx. 12 min. and then cook on low heat for an additional 60 min. until a wooden skewer comes out clean.


banana cake-rice cooker


Brush it with Honey or brown syrup and sprinkle it with grated coconut and lemon rind on top, then garnish with banana slices.

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Recipe for Korean Chilli Crab

In Korea, this dish is nicknamed ‘the rice thief,’ because the sauce is so good that you keep going back for more rice to mop it up. Though this is originally raw but raw crab isn’t for everyone, so this is the cook version. It’s addictive, messy and delicious.


Ingredients for Korean Chili Crab

  • 4 small crabs, about 1.5kg.
  • 1/2 cup cooked cooked rice
  • 2 spring onions, thinly sliced, to garnish
  • 2 tablespoons soy sauce
  • 1/4 cup coconut cream
  • 2 tablespoons sesame oil
  • 4 tablespoons Korean red chilli powder
  • 1 tablespoon sugar
  • 1/2 cup of fresh root ginger, peeled and very finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 6 garlic cloves, minced
  • 2 tablespoon fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon roasted sesame seeds


Fill a large pot with water and bring it to a vigorous boil. Lower in the crab, making sure that it is fully submerged and cook for 10 minutes. Remove the crab from the water and set aside to cool.

While the crab is cooling, make the sauce by mixing together all the ingredients in a bowl.

Once the crab is cooled, remove the legs and claws by gently twisting them off from where they meet the body. Set aside 3 tablespoons of the sauce and put the remaining sauce in a large bowl. Crack each of the legs and claws with a nutcracker or by hitting them swiftly with a large knife and then put these into the bowl with the sauce.

Lay the crab on its back and carefully push a knife between the shell and central body part or ‘purse’ of the crab to prise it open. Set the purse aside. Drain away any water left in the shell, then remove and discard the circle of grey feathery.

Using a teaspoon, scoop out the remaining brown crabmeat from the inside of the shell and spoon it into a small bowl. Mash the crabmeat with a fork, add the rice and the remaining sauce and mix together thoroughly. Set aside.

Rinse the shell out under running water and dry thoroughly.

Cut the crab purse into quarters using a large knife. Pick out the white crabmeat and put it in a small bowl.

Lay the cleaned shell on a serving dish and fill it with the brown crabmeat and rice mix. Spoon over the white crabmeat and garnish with the spring onions.

Pile the spicy claws and legs around the dressed crab and serve.


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Recipe for Dumpling Filling – Cheese and Pork Adobo Flakes


adobo flakes dumpling lucelle

For the dumpling skin or wrapper here’s the recipe  ⇒homemade-dumpling-skins⇐

Ingredients for the Dumpling Filling:

2 tablespoon oil
1 large onion diced
1 cup diced sweet potato (kamote)
1 cup diced potato
1/2 cup (each) diced red and green pepper
1/2 cup ­greens (kale or parsley or just spring onion)
1 teaspoon ground black pepper
1/2 cup seedless raisins
1/2 teaspoon salt
1/2 cup cooked red beans
1/2 cup diced cheddar cheese
1 teaspoon chili sauce (optional)
1/4 cup water
1 teaspoon of cornstarch
2 cups shredded adobo pork – from cooked adobo to this link –
(or you can use mince pork)



Add oil to a large skillet, heat and saute onions and sweet potato (kamote), potato for several minutes, until the sweet potato and potato has softened. Add the bell peppers and saute until tender but still a little crisp. Add the pork, raisins, red beans, kale or parsley or spring onions. Add salt and pepper and cheese. Dissolve cornstarch to water stir to mix.

Cook until the moisture is mostly evaporated and ingredients binds together, leaves a dry path. Cool completely before filling the dumpling skin.


For the dumpling skin or wrapper here’s the recipe  ⇒homemade-dumpling-skins⇐

You may steam it pan fry or deep fry it like crispy wanton. (my favorite is deep fried)

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Recipe for Homemade Dumpling Skins

Homemade dumpling skins are more pliable so you can fill them with more filling and because they aren’t so delicate.

Ingredients for the Dumpling Skin:

  • 120g plain flour, plus extra for dusting
  • pinch of salt
  • 60ml warm water, plus extra if needed

Sift the flour into a large bowl, add the salt and mix together. Stir in the warm water a little at a time, mixing with a wooden spoon, until the mixture starts to come together to form a dough, you may need to add an extra teaspoon of water.




You can also use food processor.



Turn the dough out onto a lightly floured surface and knead for 10 minutes, then wrap in clingfilm and leave to rest in the refrigerator for 20 minutes.


Once it has rested, knead the dough for a further 10 minutes until smooth and elastic.
Shape the dough into a ball, then roll it out to a 2mm thickness. Cut out a circle using an 8-cm cookie cutter and leave the excess to one side.


Repeat with the remaining dough pieces, lightly dusting each dough circle with a pinch of flour and covering loosely with clingfilm as you go.


Gather together the excess dough, shape into a ball and roll out to make more dumpling skins.

Fill the dumpling skins with sweet or savoury fillings and cook as per your chosen recipe, or freeze them to use later.

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Recipe for Sticky Chicken – Asian Style


Tender and juicy chicken that is coated in a sticky sweet, spicy asian sauce.




Ingredients for Recipe for Sticky Chicken – Asian Style:

600 grams thinly sliced chicken – boneless thigh (with skin -optional)
1/4 cup Tablespoon oil
1 cup brown sugar
1/2 cup soy sauce
2 Tablespoons hoisin sauce
1/4 cup ginger, peeled and grated
1/4 cup dried red pepper flakes
4 cloves minced garlic
1 tablespoons pepercorn
1/2 teaspoon salt
1/8 cup apple cider vinegar
1/2 cup pineapple juice
1 tablespoon Sesame seeds
1/2 cup chopped spring onions



Heat a skillet over medium high heat and add oil. Add the chicken and salt and pepper. Cook chicken on each side until tender or until brown on each side. Set chicken aside on plate.

In the skillet combine brown sugar, soy sauce, hoisin sauce, apple cider vinegar, ginger, red pepper flakes, garlic and pineapple juice. Bring to a boil over medium heat until sauce thickens.


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Recipe for Peanut Butter and Cookies Ice Cream




Ingredients for Peanut Butte and Cookies Ice Cream:

1 cup cup  chunky or smooth peanut butter – room temperature
1 1/2 cup condensed milk
3 cups heavy cream
1/4  teaspoon salt
1 cup cream cheese – room temperature
1 cup chunky chopped chocolate chip cookies or oreo
1 cup frozen smooth peanut butter – chop after frozen

Reese’s Peanut Butter Cups (optional)



Beat room temperature smooth peanut butter, salt, cream cheese until smooth then gradually add condensed milk and heavy cream and mix it with electric mixer in a low speed until smooth.



Freeze the mixture for 35 minutes then whisk it with an electric mixer until fluffy, approximately 2 to 3 min. Do not over whisk as water will start to separate from the cream cheese fat.

Then slowly fold in manually the chunks of cookies and frozen peanut butter or Reese’s peanut butter cup (optional) until thoroughly combined and freeze.




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Recipe for Moist Coffee-Chocolate Cake “monster cake”





Ingredients for the Moist Coffee-Chocolate Cake:

1 1/2 cups cake flour

1 1/2 cups all purpose flour

2 cups sugar

1 cup cocoa

1/2  teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup warm fresh milk or evaporated milk

1 cup warm water

1/2 cup vegetable oil

1/2 cup softened butter or margarine

6 eggs

3 tablespoons plain yoghurt or sour cream

2 teaspoons coffee

2 teaspoons vanilla



Ingredients for the Chocolate Cocoa Frosting:

2 cups powdered sugar

1/4 cup butter or margarine – softened

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup dutch cocoa

1/4 cup thick cream

2 tablespoons raspberry or strawberry​ puree


Preparation and Method

For the Cake:

Mix dry ingredients in a bowl and set aside.

Combine wet ingredients in a separate bowl and mix it with electric mixer in a low speed until fluffly

Combine dry and wet ingredients in a bowl mixing gently – fold in technique.

Transfer mixture to greased cake pan or cupcake tins.

Bake at 350 degrees F for approximately 40 to 50 minutes.

Bake for approximately 25 minutes if making cupcakes.

Set aside to cool before frosting.

For the Chocolate frosting:

Beat powdered sugar, salt, cocoa and butter until until smooth, using electric mixer in a low speed.

Gradually beat in cream, vanilla and fruit puree to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.




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Recipe for Peanut Mochi ( tikoy or masi)




Ingredients for Peanut Mochi ( tikoy or masi):
2 1/2 cups, glutinous rice flour or ( ground “galapong” or “pilit bugas”)
3 tablespoons icing sugar (confectioners sugar)
1 1/2 cup wate, warm, more if needed
sesame seed (optional)
Peanut powder (optional)


Peanut mochi (tikoy or masi) filling:
2 cups raw peanuts peeled, soaked overnight, drained and rinsed
3/4 cup coarse brown sugar
1/4 teaspoon salt
1 tablespoon honey (optional)
Cornflour for sprinkling


Method for the Mochi Dough:
To prepare the mochi dough start mixing together all the dry ingredients and stir with a fork, until well incorporated.
Add the warm water , then mix the dough. If it is too crumbly, add more water.
Set aside and cover with a damp cloth or cling wrap to prevent from drying.


Method for the Peanut filling:

Boil the peanuts, salt and sugar in a pan and mix well.
Cook for about 15 minutes or until the peanuts begin to break down.
Mash the mixture and stir in the honey , you may use food processor or blender
Place in a bowl, cool then chill.


Assembly of the Mochi and Peanut Paste Filling:
Tear off tablespoon-sized portions of dough and shape into small rectangular shape (you can also make it round) with oil damp hands to prevent from sticking.
Spoon the peanut paste into a piping bag.
Squeeze a thumb-sized amount of paste into the center of each flatten mochi dough, then bring the sides of the dough and pinch it together around the paste.
Place the mochi on non-stick baking paper sprinkled with cornflour.
Place a few balls at a time in the top of a steamer – don’t let them to touch each other or they will stick together.
Steam for 15-20 minutes until translucent, and very sticky and soft.
Use a spoon to scoop the peanut mochi out and roll in sesame seeds or cornflour or peanut powder to coat.




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Recipe for Braised Pork Belly with Char Siu 




Ingredients for Braised Pork Belly with Char Siu :

7 pork belly sliced ( 1-2 inch)
3 tbs char siu sauce
4 garlic clove crushed
3 tsp white vinegar
1 cup water
1 tsp oyster sauce
1/2 teaspoon pepper corn
1 small ginger thinly sliced
1 cup sliced (thin strips) shiitake mushroom
1 small bunch bokchoy or pechay
1/2 cup julienne sliced spring onions – for garnish






Cover pork with water and simmer until cooked and tender. Allow to cool. If desired remove pork rind. Place pork in frying pan on medium heat and allow to brown, turning occasionally. Combine all other ingredients and pour over pork fillets and allow the liquid to reduce, becoming quite sticky. Serve with spring onions as garnish and steam rice.


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Recipe for Spicy Sweet and Savory Mango Sauce

This is good for salad dressing, barbecue sauce and meat marinades.



Ingredients for Mango Sauce:
⦁ 1/2 cup olive oil
⦁ 3 cloves garlic, coarsely chopped
⦁ 1 teaspoon salt
⦁ freshly ground white pepper
⦁ 1/2 teaspoon ground allspice
⦁ 1/4 cup sweet rice vinegar
⦁ 4 tablespoons honey
⦁ 2 tablespoons lime juice
⦁ 2 cups freshly pureed mango
⦁ 1/4 cup coconut cream
⦁ 2 green bell pepper (capasicum), minced


Transfer the mixture into a bender except for green capsicum (bell pepper). Blend until smooth, then mix green capsicum.

Pour it in a sterilize bottle/jar and keep refrigerated.



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Recipe for Potato Doughnuts





Ingredients for Potato Doughnuts:
1 cup boiled potato (drain water) and mashed
3 eggs
3/4 cup sugar
3 tablespoons shortening or butter
2 teaspoons vanilla
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract


Preparation and method:
Prepare Boiled and mashed potato mix with salt, let it cool before mixing with eggs, sugar, shortening and vanilla; beat thoroughly. Stir in flour, baking powder. Turn onto generously floured board; knead about 10 times. Roll dough 1/J inch thick. Let it rest it 20 minutes.
In deep frying pan heat oil (enough to deep fry dough) – 380°.
Cut dough with floured doughnut cutter. Fry doughnuts until golden
brown; drain. Serve frosted, glazed or sprinkled with dried shaved coconut.


Ingredients for Sugar Glaze:
1 1/2 cups confectioners’ sugar, sifted to remove any lumps
3 tablespoons milk or water
2 teaspoons vanilla extract (optional)
food coloring (optional)


Preparation for Sugar Glaze:

Place the sugar in a medium bowl and slowly stir in the milk and (vanilla or food coloring) , a little at a time, to make a smooth, pour-able glaze.




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Recipe for Avocado Custard Spread/Topping




Perfect to make for sandwich for school or work and it goes well with cakes and vanilla ice cream topping too.


Ingridients for Avocado Custard Spread/Topping:

4 egg Yolks
2 tsp Cornstarch
1 cup mashed avocado
1 cup condensed milk
1 tsp vanilla extract
1/8 teaspoon salt
*green food coloring – optional

Preparation and Method:

Mix together the egg yolks, avocado, cornflour and condensed milk until well combined.



In a double boiler saucepan heat the condensed milk, salt and vanilla until warm but not too hot, remove from the heat and add egg to the condensed milk mixture, add green food coloring as desired. Tip it back into the double boiler saucepan and whisk constantly until boiling.



Take off from the heat and whisk until the custard becomes thick.



This is not suitable for freezing, but only keep covered in the fridge.



First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You could sell this in a sterilized food grade bottle like in the photo:



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Recipe for Caramelized Onion – Onion Jam




This is good for salad topping, burger filling or mix with other sauces.

Ingredients for Caramelized Onion – Onion Jam

3 tablespoons olive oil
3 large onions, finely sliced
1/2 cup red wine or “tuba” (coconut wine)
1/4 cup sugar
sea salt

water (optional)

Preparation and Procedure:

Heat olive oil in a large saucepan over high heat. Add onions stirring it frequently, until bottom of saucepan is glazed, add sugar, salt, red wine and mix gently with wooden spoon, add a little water if it gets too dry to prevent bottom pan burning, continue to cook, stirring frequently until caramelized,  Remove from saucepan rapidly to prevent burning.



First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You could sell this in a sterilized food grade bottle like in the photo:



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Recipe for Chicken – Korean crispy fried chicken in spicy, savory and sweet sauce.




Breast chicken coated in a crispy, crunchy batter and deep-fried to golden perfection, bursting with the natural and juicy flavor of chicken!

Serves 4 | Prep Time: 10 Mins | Cook Time: 20 Mins


1 lb chicken breast chicken sliced in 1 inch strips
1 teaspoon margarine
ground black pepper
1/2 cup potato starch
cooking Oil – for deep-frying
sesame seers for garnishing
Spring onion strips for garnishing
Chicken salt powder
3 cloves crushed fresh garlic


1 tablespoon korean soybean pepper paste
1 tablespoon mirin
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon soy sauce



Preparation and methods for cooking :

Season the chicken with some chicken salt, margarine crushed garlic and black pepper, then coat well with the potato starch. Set aside.

Combine all the ingredients for Dressing until well combined.

Heat up deep skillet or pan for deep frying. Heat the oil to 375F. Coat the chicken strips and shake off the excess potato starch. Drop the battered chicken strips gently into the oil and deep-fry until light brown and become crispy, drain on paper towels.

Combine the Dressing and the crispy chicken strips, toss to coat well. Garnish with the spring onion, sesame seeds and serve immediately.




First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.

You may sell this in a small take away rice box.



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Recipe for Jack fruit Cookies




Ingredients for Jackfruit Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup caster sugar
3/4 cup soft brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup candied jackfruit, broken into small pieces

Preparation and Procedures:

*How to make candied jackfruit*

1 cup Jackfruit sliced into small cubes
1/2 cup Caster sugar

Combine jackfruit and sugar into a pot and bring to boil into a low heat until reduced and syrupy, let it cool before mixing into the cookie dough.



Cookie Mixture :

1. In a large bowl combine the flour, baking soda and salt.

2. In a separate bowl, mix the butter, caster sugar, brown sugar and vanilla extract until smooth.

3. Add the eggs and the flour to the mixture and beat to combine.

4. Add the candied jackfruit and stir gently.

5. Drop well rounded spoonfuls of dough onto a greased cookie sheet.

6. Bake at 375F for 8-10 minutes.

7. Remove from the oven and place cookies on a wire rack to cool.




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Recipe for Durian Cheese Tart




 Ingredients for Tart Pastry 

100g cake flour

1/2 cup icing sugar

70g salted butter, cut into cubes, cold

2 egg yolks

1/8 cup cold fresh milk

1/8 teaspoon sea salt

Sift cake flour and icing sugar into a large bowl then add cold salted butter cubes, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs and add egg yolk to the mixture, then form the mixture into a dough. Add cold fresh milk to the dough to make it soft and pliable. Knead the dough gently into a ball. Place on a piece of food nonstick wrap and place in fridge to rest for about 1 hour.

After 1 hour, remove the dough from fridge. Dust a baking mat and rolling pin with flour, roll the dough thinly, about 3 mm thickness. Use circular cutter to stamp on the dough. Place the cut dough over a spring form tart tin and gently press it to cover the tin then use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10mins.

Ingredients for Durian Cheese Filling

150g cream cheese

50g mascarpone cheese

30g durian puree

30g salted butter

100g heavy cream

30g icing sugar

10g corn starch

1egg whole

1 egg yolk

1 tbsp lemon juice

1/4 tsp vanilla extract

1/4 tsp sea salt

1 egg yolk for brushing on top of custard

Prepare the durian cheese custard:

Add cream cheese, mascarpone cheese, durian puree, heavy cream and salted butter into a small pot. Place the pot into a large, shallow pan with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted . Once the mixture has melted, add sifted corn starch and icing sugar. Mix till mixture will thicken. Add 1 egg , 1 egg yolk, vanilla extract and lemon juice. Mix till the mixture thickens into custard, add some sea salt. Let the custard cool down completely.

After the cases are cooled gently remove them from the tins and let it cool completely before filling with custard. Preheat oven to 230C.F

Fill the cheese custard into a piping bag and pipe into the tart cases, brush custard evenly with the remaining egg yolk.

Bake the tarts at 230C, for 7 to 10 mins.

Once baked, remove from oven and place it on the wire rack to cool. Best eaten warm, freshly baked.

Dust icing sugar over the cheesecake just before serving.



Now Kick start your business for Durian Cheesecake Tarts

Suggestions for Food Packaging:

  • First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging.
  • Pack tarts individually or by 6 pieces in a box.
  • Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.




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Recipe for Gourmet Pork and Chicken Adobo




(gourmet ulam in a bottle)

Ingredients for Pork and Chicken Adobo :

4 tablespoons cooking oil
1-pound pork belly, trimmed and cut into (1-inch) pieces
1/2 cup soy sauce
1/4 cup water
1 tablespoon brown sugar
1/2 cup pineapple juice
1/2 teaspoon sea salt
1/2 teaspoon black peppercorns
1 1/2 pounds skinless, boneless chicken thighs, cut into (1-inch) pieces
1/4 cup cane vinegar or cooking sake
10 garlic cloves, crushed
1 bay leaf

1/2 teaspoon chili flakes (optional)

12 pieces. boiled quail eggs (optional)

1/2 cup pineapple chunks for garnishing (optional)

Preparation and Cooking Instructions Chicken and Pork Adobo :

Heat a large nonstick skillet over medium heat. Coat pan with cooking oil. Add pork pieces; cook 6 minutes, browning on all sides. Add soy sauce, pineapple juice, salt, water, peppercorns, chicken, vinegar, brown sugar, garlic and bay leaf; and if you want it a bit spicy add chili flakes (optional), bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Uncover and increase heat to medium-high; simmer for 20 minutes or until liquid is slightly syrupy and garnish it with boiled quail’s egg and pineapple chunks.

Now Kick start your business for “bottled gourmet ulam” (bottled gourmet meal)




  • First and foremost make sure to follow safety and hygiene rules for the kitchen, food handling or preparation and packaging. Pack meal into hot, sterilized jars, filling to within 1/4 inch of the top.
  • In the bottle you may garnish it with pineapple chunks and boiled quail’s egg to make it more appetizing for buyers.
  • Now dress up your packaging with your own label design, keep it simple and clean, and don’t forget to put your contact numbers for more orders.



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