@bbysesil: outfit beli seblak

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sesil ajaa
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Tuesday 03 January 2023 02:15:41 GMT
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andraaa :
hello
2023-01-22 15:34:49
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lucuu bet 😌
2023-03-27 04:43:49
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lucuu
2023-01-03 02:58:17
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cantik banget😳
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pagi² udh ada aja
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duh sesil
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spil cardigan nya Kak
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maniss bat suu
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kacaw🥰
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pengen cantik kaya gini
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30 DAYS BUDGET FAMILY DINNERS RECIPE 21/30 Serves 4 CHICKEN SINGAPORE NOODLES 2 chicken breasts, approx. 500g in total, cut into stir fry strips 1 tablespoon of neutral flavoured oil 1 cup snow peas, cut into strips 1 small red capsicum, cut into strips 2 cups shredded green cabbage 1-2 carrots, julienned or finely chopped into matchsticks 4 spring onion, finely sliced 150g dried egg noodles (thin) Sauce: 2 tablespoons peanut or canola oil 4 tablespoons soy sauce 2 tablespoons oyster sauce 1 teaspoons sriracha (optional) 1 teaspoon brown sugar 1 teaspoon cornflour 2 cloves garlic, finely chopped 3cm piece ginger, finely chopped Method: 1. In a large pan or wok, heat oil over medium-high heat. Add the chicken and cook until they are browned and just cooked. Remove the chicken from the pan and set it aside. 2. Prepare the sauce. In a bowl, combine the peanut or canola oil, soy sauce, oyster sauce, sriracha (if using), brown sugar, cornflour, finely chopped garlic, and finely chopped ginger. 3. Cook noodles in a pot of boiling water, check the packet. Remove and drain. Set aside. 4. In the same pan as the chicken, add a bit more oil if needed, then toss in the snow peas, red capsicum, shredded cabbage, and julienned carrots. Stir-fry the vegetables for a few minutes until they start to soften but are still crisp, add half of the sauce here and toss through. 5. Add the noodles to the pan and gently toss them with the sauce and vegetables. Make sure the noodles are evenly coated with the sauce. Now, add back the cooked chicken to the pan, mixing them with the noodles and vegetables. Pour over remaining sauce and combine quickly. Add spring onion. #quickmeals  #quickdinner  #quickdinners  #quickdinnerideas  #easydinner  #easydinners  #easydinnerideas
30 DAYS BUDGET FAMILY DINNERS RECIPE 21/30 Serves 4 CHICKEN SINGAPORE NOODLES 2 chicken breasts, approx. 500g in total, cut into stir fry strips 1 tablespoon of neutral flavoured oil 1 cup snow peas, cut into strips 1 small red capsicum, cut into strips 2 cups shredded green cabbage 1-2 carrots, julienned or finely chopped into matchsticks 4 spring onion, finely sliced 150g dried egg noodles (thin) Sauce: 2 tablespoons peanut or canola oil 4 tablespoons soy sauce 2 tablespoons oyster sauce 1 teaspoons sriracha (optional) 1 teaspoon brown sugar 1 teaspoon cornflour 2 cloves garlic, finely chopped 3cm piece ginger, finely chopped Method: 1. In a large pan or wok, heat oil over medium-high heat. Add the chicken and cook until they are browned and just cooked. Remove the chicken from the pan and set it aside. 2. Prepare the sauce. In a bowl, combine the peanut or canola oil, soy sauce, oyster sauce, sriracha (if using), brown sugar, cornflour, finely chopped garlic, and finely chopped ginger. 3. Cook noodles in a pot of boiling water, check the packet. Remove and drain. Set aside. 4. In the same pan as the chicken, add a bit more oil if needed, then toss in the snow peas, red capsicum, shredded cabbage, and julienned carrots. Stir-fry the vegetables for a few minutes until they start to soften but are still crisp, add half of the sauce here and toss through. 5. Add the noodles to the pan and gently toss them with the sauce and vegetables. Make sure the noodles are evenly coated with the sauce. Now, add back the cooked chicken to the pan, mixing them with the noodles and vegetables. Pour over remaining sauce and combine quickly. Add spring onion. #quickmeals #quickdinner #quickdinners #quickdinnerideas #easydinner #easydinners #easydinnerideas

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