@user7338273611804: kumpulan effect video lucu untuk YouTube. #fypシ゚viral #foryoupage #fypシ #fyp #viral #viralvideo

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bmw.cameraman.edits
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Other Videos

Crispy Skin Salmon Coconut Curry Sauce - Charred corn, blistered tomatoes, roasted Zucchini This was the perfect lunch yesterday! The curry sauce with the fresh vegetables is a game changer!!! And curing the salmon in salt sugar and citrus just  before cooking  really gives the fish that perfect texture and flavour  and makes it easy to get a crispy delicious skin.  Recipe ⬇️⬇️⬇️ Curry Sauce: 1 white onion - chopped  3 cloves garlic - chopped 1 knob ginger - chopped 1 scotch bonnet pepper - chopped 1 1/2 tablespoons Jamaican curry powder 1 lime - juice only  400ml coconut milk (1 can) Salt and pepper Method: In a small pot or deep pan. Sweat your onions,  garlic and ginger in your vegetable oil. Once fully cooked add your curry powder and your scotch bonnets. Continue to cook for another 2 minutes on low to medium heat. Add your coconut milk and bring to a simmer while stirring occasionally.  Let simmer for approximately 10 minute and remove from heat. Add to blender and blend until smooth. Strain through mesh sieve for the best  consistency. Next in a bowl season with lime juice salt and pepper. Mix and enjoy.  Salmon Cure: 1/2 cup salt 1/4 cup sugar  1 lemon zested  1 lime zested  Method: Add all your ingredients above to a small bowl and mix throughly. Once combined add a generous amount to all sides of your fish. Put in the fridge and allow to slightly cure for about 20 minutes depending on the size of your filets. Remove from fridge. Rinse salmon in ice water. Pat dry with paper towel. And sear in a medium skillet with vegetable oil skins side down. Allow your fish to cook 75% of the way on the skin and the flip over for the last minute or so of cooking.  Enjoy! 👨🏾‍🍳✌🏾❤️ #salmondinner #EasyRecipes #curry #corn #roastedzuchinni #torontochef
Crispy Skin Salmon Coconut Curry Sauce - Charred corn, blistered tomatoes, roasted Zucchini This was the perfect lunch yesterday! The curry sauce with the fresh vegetables is a game changer!!! And curing the salmon in salt sugar and citrus just before cooking really gives the fish that perfect texture and flavour and makes it easy to get a crispy delicious skin. Recipe ⬇️⬇️⬇️ Curry Sauce: 1 white onion - chopped 3 cloves garlic - chopped 1 knob ginger - chopped 1 scotch bonnet pepper - chopped 1 1/2 tablespoons Jamaican curry powder 1 lime - juice only 400ml coconut milk (1 can) Salt and pepper Method: In a small pot or deep pan. Sweat your onions, garlic and ginger in your vegetable oil. Once fully cooked add your curry powder and your scotch bonnets. Continue to cook for another 2 minutes on low to medium heat. Add your coconut milk and bring to a simmer while stirring occasionally. Let simmer for approximately 10 minute and remove from heat. Add to blender and blend until smooth. Strain through mesh sieve for the best consistency. Next in a bowl season with lime juice salt and pepper. Mix and enjoy. Salmon Cure: 1/2 cup salt 1/4 cup sugar 1 lemon zested 1 lime zested Method: Add all your ingredients above to a small bowl and mix throughly. Once combined add a generous amount to all sides of your fish. Put in the fridge and allow to slightly cure for about 20 minutes depending on the size of your filets. Remove from fridge. Rinse salmon in ice water. Pat dry with paper towel. And sear in a medium skillet with vegetable oil skins side down. Allow your fish to cook 75% of the way on the skin and the flip over for the last minute or so of cooking. Enjoy! 👨🏾‍🍳✌🏾❤️ #salmondinner #EasyRecipes #curry #corn #roastedzuchinni #torontochef

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