@olivialazuardy: hi tiktok, let’s be friends 🫶🏻

Olivia Lazuardy

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Region: ID

Tuesday 10 May 2022 10:11:32 GMT

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No Watermark .mp4 (16.85MB) No Watermark(HD) .mp4 (16.85MB) Watermark .mp4 (18.13MB) Music .mp3

Comments

kay :

can you do like the basic things i need in order to make outfits? i have clothes but not outfits :/

2022-05-10 14:28:13

3

Fiona Berlim :

Sukaa bgt liat style n makeup ci oliv 🥰✨

2022-05-10 13:15:36

1

젠니카 위자야 :

❤❤❤

2022-05-10 16:43:01

1

Ariso :

♥️

2022-05-10 12:29:26

0

Throve 𓆩♡𓆪 :

♥️♥️

2022-05-10 13:54:34

0

Keluarga salmon :

🥰

2022-05-10 13:55:33

0

rener :

Sky! 🥰

2022-05-10 14:29:57

0

EVERLAST accessories :

Hi Friends! 🤗

2022-05-10 16:47:27

0

Sukses di usia muda bareng yuk :

Ure living my dream!

2022-05-10 17:09:28

0

jojo :

hiii ciii!🥰

2022-05-11 00:09:35

0

Alpc :

🥺🥺🥺

2022-05-17 18:41:48

0

To see more videos from user @olivialazuardy, please go to the Tikwm homepage.

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happy celebratory day

happy celebratory day

Day 9 of Sandwich Ideas 🐟 Asian-fusion Tuna Sandwich with homemade chilli mayo, crispy shallots, a baby cucumber salad, and sesame crusted Forage and Feast Yellowfin Tuna, exclusive to @Checkers South Africa INGREDIENTS 1 French baguette/ciabatta roll 250–350g Forage and Feast Frozen Yellowfin Tuna Portions 200g mixed sesame seeds 2 egg whites Chilli Crisp Mayo: 80ml Kewpie mayo 30ml Lao Gan Chilli Crisp Baby Cucumber Salad: 4 mini seedless cucumbers 5ml sesame seeds 1 or 2 cloves of garlic, to taste 1 tbsp. (15ml) soy sauce 1 tsp. (5ml) Forage and Feast Wildflower Honey 2 tsp. (10ml) rice wine vinegar Crispy Shallots: 300g shallots 50g cornflour Flavour Bomb Sauce: 10ml sesame oil 2 tbsp. (30ml) fish sauce 1–2 cloves of garlic, to taste 1 bird’s eye chilli 4 tsp. (20ml) rice wine vinegar 1 tsp. (5ml) Forage and Feast Wildflower Honey ½ a lime; juiced Extras: Coriander Olive oil Cooking oil for frying Maldon salt METHOD: 1. Defrost tuna in fridge. 2. Separate egg whites, then place egg whites and sesame seeds into separate trays. 3. Dip defrosted tuna into egg whites, then sesame seeds and place on wire rack. 4. Preheat olive oil in a pan on high heat, then add the sesame-coated tuna. 5. Sear each side for 30 seconds, then remove and place onto a wire rack. Once rested, slice and season with Maldon salt. 6. For the Chilli Crisp Mayo, add Kewpie mayo, lime, zest and chilli crisp into a bowl. Season to taste. 7. For the cucumber salad, chop baby cucumber into 2mm/3mm circle slices and mix well with other salad ingredients. Season to taste. 8. To crisp the shallots, heat 1L of cooking oil in a pot to 180ºC. Chop shallots evenly in half-moons, add to a bowl with cornflour. Toss until evenly coated, fry until golden, then drain on paper towel. 9. For the sauce, add all the ingredients to a bowl and season to taste. 10. To assemble your sandwich, spread chilli crisp mayo on bottom slice of bread, then stack with cucumber salad, tuna, flavour bomb sauce, crispyshallots and coriander. Top with another slice of bread, spread with more chili mayo. #TunaSandwich #CheckersSouthAfrica #CheckersForageAndFeast #SustainablySourcedFoodTok

Day 9 of Sandwich Ideas 🐟 Asian-fusion Tuna Sandwich with homemade chilli mayo, crispy shallots, a baby cucumber salad, and sesame crusted Forage and Feast Yellowfin Tuna, exclusive to @Checkers South Africa INGREDIENTS 1 French baguette/ciabatta roll 250–350g Forage and Feast Frozen Yellowfin Tuna Portions 200g mixed sesame seeds 2 egg whites Chilli Crisp Mayo: 80ml Kewpie mayo 30ml Lao Gan Chilli Crisp Baby Cucumber Salad: 4 mini seedless cucumbers 5ml sesame seeds 1 or 2 cloves of garlic, to taste 1 tbsp. (15ml) soy sauce 1 tsp. (5ml) Forage and Feast Wildflower Honey 2 tsp. (10ml) rice wine vinegar Crispy Shallots: 300g shallots 50g cornflour Flavour Bomb Sauce: 10ml sesame oil 2 tbsp. (30ml) fish sauce 1–2 cloves of garlic, to taste 1 bird’s eye chilli 4 tsp. (20ml) rice wine vinegar 1 tsp. (5ml) Forage and Feast Wildflower Honey ½ a lime; juiced Extras: Coriander Olive oil Cooking oil for frying Maldon salt METHOD: 1. Defrost tuna in fridge. 2. Separate egg whites, then place egg whites and sesame seeds into separate trays. 3. Dip defrosted tuna into egg whites, then sesame seeds and place on wire rack. 4. Preheat olive oil in a pan on high heat, then add the sesame-coated tuna. 5. Sear each side for 30 seconds, then remove and place onto a wire rack. Once rested, slice and season with Maldon salt. 6. For the Chilli Crisp Mayo, add Kewpie mayo, lime, zest and chilli crisp into a bowl. Season to taste. 7. For the cucumber salad, chop baby cucumber into 2mm/3mm circle slices and mix well with other salad ingredients. Season to taste. 8. To crisp the shallots, heat 1L of cooking oil in a pot to 180ºC. Chop shallots evenly in half-moons, add to a bowl with cornflour. Toss until evenly coated, fry until golden, then drain on paper towel. 9. For the sauce, add all the ingredients to a bowl and season to taste. 10. To assemble your sandwich, spread chilli crisp mayo on bottom slice of bread, then stack with cucumber salad, tuna, flavour bomb sauce, crispyshallots and coriander. Top with another slice of bread, spread with more chili mayo. #TunaSandwich #CheckersSouthAfrica #CheckersForageAndFeast #SustainablySourcedFoodTok

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