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𝕸𝖎𝖙𝖆 𝕬𝖓𝖌𝖌𝖎

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Tuesday 03 October 2023 12:49:21 GMT

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𝙃𝙁 𝙋𝙍𝙊𝙅𝙀𝘾𝙏 🎟 :

izin ambil mas🙏

2024-06-25 04:24:52

1

ᴍᴀxɪᴍᴀʟ_ɢᴀɴᴋ :

izin ambil post ulang mas

2024-05-24 06:59:04

0

Fachry Affan :

ijin ambil 💀👍

2024-05-17 12:12:52

0

bay_1 :

🤣🤣

2023-11-03 14:23:13

0

Punyak e Bungaa😋 :

Sound e wong selopuro kii🔥

2023-10-04 22:03:47

1

candra :

mbak apa ada vidio nya sound melany🙏🙏

2023-10-03 13:46:48

0

🗿 :

izin ambil mas🙏

2024-07-01 07:28:56

0

WHY project music :

ijin buat beground cak hehe🙏🙏🙏

2024-06-04 17:59:38

0

robit :

izin ambil mbak

2024-05-29 22:54:19

0

wong pinggiran :

grupku , kampung cupet wani horeg

2023-10-07 12:34:04

0

𝐌𝐚𝐬|| 𝐀𝐋🇲🇨 :

eroh perkasa wes Padang aku

2023-10-05 02:43:31

0

♎ :

grup ku iki😍😍

2023-10-04 01:37:05

0

Den Oci :

perkasa gaya bebas

2023-10-03 13:59:57

0

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Thank you Moliehi, Minu, Maria, Siri, and Tingwei for sharing your favorite ginger dishes with us! What’s your favorite ginger food? RECIPES Ginger Beef: https://www.foodnetwork.ca/recipe/ginger-beef-with-carrots-and-rice/ Ginger Milk Curd: https://youtu.be/QIqGeRnLGKk Inji Puli: https://www.sharmispassions.com/inji-puli-onam-sadya-recipes/ Khao Mun Gai: https://hot-thai-kitchen.com/easy-hainanese-chicken-rice/#tasty-recipes-6616-jump-target Khemere Ingredients 1 cup Granulated sugar 1-1.5 tbsp grated fresh ginger 2 Liter of water 1/3 pack of yeast Peel of 1 pineapple (optional) Directions Bring 1 liter of water to a rolling boil. Put sugar in boiling liter of water and stir until sugar is dissolved. Remove water from stove and add all the ginger and pineapple peel. Stir. Add liter of cold water to the pot. Let cool into mixture is lukewarm. Pour mixture into a container large enough- best if it is glass. Add yeast. Stir. Cover container but leave slightly ajar to allow for it to burp. Leave in a dark, room temp cabinet for at least 3 days to ferment. Check everyday after the first three days. You can keep “feeding” your khemere every other day with 1 tbsp of sugar. The longer you feed it the more it will ferment. I think it tastes best after 7-8 days. To serve, sieve the khemere and serve in a tall glass with ice. You can add thin wedges of the pineapple for aesthetics. #ginger #aroundtheworld #passtheplate

Thank you Moliehi, Minu, Maria, Siri, and Tingwei for sharing your favorite ginger dishes with us! What’s your favorite ginger food? RECIPES Ginger Beef: https://www.foodnetwork.ca/recipe/ginger-beef-with-carrots-and-rice/ Ginger Milk Curd: https://youtu.be/QIqGeRnLGKk Inji Puli: https://www.sharmispassions.com/inji-puli-onam-sadya-recipes/ Khao Mun Gai: https://hot-thai-kitchen.com/easy-hainanese-chicken-rice/#tasty-recipes-6616-jump-target Khemere Ingredients 1 cup Granulated sugar 1-1.5 tbsp grated fresh ginger 2 Liter of water 1/3 pack of yeast Peel of 1 pineapple (optional) Directions Bring 1 liter of water to a rolling boil. Put sugar in boiling liter of water and stir until sugar is dissolved. Remove water from stove and add all the ginger and pineapple peel. Stir. Add liter of cold water to the pot. Let cool into mixture is lukewarm. Pour mixture into a container large enough- best if it is glass. Add yeast. Stir. Cover container but leave slightly ajar to allow for it to burp. Leave in a dark, room temp cabinet for at least 3 days to ferment. Check everyday after the first three days. You can keep “feeding” your khemere every other day with 1 tbsp of sugar. The longer you feed it the more it will ferment. I think it tastes best after 7-8 days. To serve, sieve the khemere and serve in a tall glass with ice. You can add thin wedges of the pineapple for aesthetics. #ginger #aroundtheworld #passtheplate

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