@sng_soumy: Réponse à @BAO11🇨🇮🇩🇪

Soumy 1
Soumy 1
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Region: FR
Sunday 05 November 2023 12:46:36 GMT
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yadagali3
yadagali :
il faut le demander où se trouve les anciens 4 président malien qui sont morts o temps de Adimi ?
2023-11-05 12:56:27
3
mrbance90
Mr Bance🇧🇫❤️🇨🇮 :
ne réponds pas c'est bâtards la frère
2023-11-05 21:12:40
1
doumbiamadou90
l'homme de valeur :
demande lui qu'il a tué modibo keïta asin président de mali
2023-11-05 13:33:38
1
sanogo731
S.I.B :
Merci grand pour la réponse en sagesse
2023-11-05 12:58:22
1
sokouramariamkone
sokouramariamkone :
❤️❤️❤️❤️
2023-11-19 21:05:14
0
moussadialla0788
Sophie :
salut
2023-11-08 02:31:24
0
lacinabengaly2
soro lacina :
donc les anciens présidents du mali ont été empoisonné
2023-11-06 13:20:24
0
bakoisoulama
petit toumba :
yaco yaco yaco mon frère
2023-11-06 13:04:02
0
toureadama205
Toure Adama :
merci grand
2023-11-05 22:16:24
0
papisdiesel2
🦅🦅Aigle royal👑 :
😂😂😂vraiment
2023-11-05 18:40:32
0
arou545
arou545 :
champion répon tu parle tro
2023-11-05 16:37:25
0
issaniangadou223
user3247814326342 :
CESA
2023-11-05 14:05:56
0
chacoulesoumahoro
Soumahoro chacoule :
merci beaucoup mon frère
2023-11-05 13:27:02
0
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Other Videos

TOFU AND MUSHROOM JJAJANGMYEON 짜장면 (Korean Black Bean Noodles) with @Sarah Brown  INGREDIENTS 3 tbsp oil (yes it needs to be this much oil!!!) 1/2 cup chunjang (Korean black bean paste) ‘Meaty’ component  250g extra firm tofu, diced very small  5 dried shiitake mushrooms, soaked overnight, stems removed as finely diced  Veggies  1 small onion, diced 14g 1 cup zucchini, diced 100g 2 cloves garlic, minced 1 cup cabbage, diced 100g To season 1 tbsp vegetarian mushroom oyster sauce (I recommend Wan Ja Shan - also vegan friendly) 1tbsp mirin 1/4 tsp MSG 2 cups water + 1/2 tsp mushroom seasoning or veggie stock powder, mixed together  1 tbsp sugar To thicken  2 tbsp cornstarch + 2 tbsp water, mix together. To serve Jjajangmyeon noodles or medium thickness wheat noodles, cooked as per packet instructions Sliced cucumber Toasted Sesame Danmuji, Korean yellow pickled radish   Cook the jjajangmyeon noodles according to the package instructions until they are al dente. Drain and set aside. Heat oil in a non-stick pan and fry chunjang for around 6-7 minutes (this gets rid of any bitterness and tartness). Set aside. Clean your pan and heat another tbsp of oil. Fry tofu and shiitake mushroom for a few minutes til tofu is golden brown -season with salt and pepper and set aside in a separate bowl to the chunjang. Return the pan to medium heat with another tablespoon of oil and fry onion and zucchini for a few minutes until onion is translucent. Add Garlic and cabbage and fry for further few minutes. Turn heat to medium-low and make a little space in the middle of your veggies. Add the chunjang in the middle and let the heat re-soften it for 1 minute or so, breaking it up with your spatula. Add half the water and mix well until the sauce has dissolved. Add the remaining water mix along with oyster sauce, mirin, msg and sugar to season and let sauce heat through. Mix cornstarch and water together in a small bowl and add to the sauce, stirring in completely. Cook til sauce is your desired thickness. Serve on top of cooked noodles along with sliced cucumber and toasted sesame. #jjajangmyeon #fyp
TOFU AND MUSHROOM JJAJANGMYEON 짜장면 (Korean Black Bean Noodles) with @Sarah Brown INGREDIENTS 3 tbsp oil (yes it needs to be this much oil!!!) 1/2 cup chunjang (Korean black bean paste) ‘Meaty’ component 250g extra firm tofu, diced very small 5 dried shiitake mushrooms, soaked overnight, stems removed as finely diced Veggies 1 small onion, diced 14g 1 cup zucchini, diced 100g 2 cloves garlic, minced 1 cup cabbage, diced 100g To season 1 tbsp vegetarian mushroom oyster sauce (I recommend Wan Ja Shan - also vegan friendly) 1tbsp mirin 1/4 tsp MSG 2 cups water + 1/2 tsp mushroom seasoning or veggie stock powder, mixed together 1 tbsp sugar To thicken 2 tbsp cornstarch + 2 tbsp water, mix together. To serve Jjajangmyeon noodles or medium thickness wheat noodles, cooked as per packet instructions Sliced cucumber Toasted Sesame Danmuji, Korean yellow pickled radish Cook the jjajangmyeon noodles according to the package instructions until they are al dente. Drain and set aside. Heat oil in a non-stick pan and fry chunjang for around 6-7 minutes (this gets rid of any bitterness and tartness). Set aside. Clean your pan and heat another tbsp of oil. Fry tofu and shiitake mushroom for a few minutes til tofu is golden brown -season with salt and pepper and set aside in a separate bowl to the chunjang. Return the pan to medium heat with another tablespoon of oil and fry onion and zucchini for a few minutes until onion is translucent. Add Garlic and cabbage and fry for further few minutes. Turn heat to medium-low and make a little space in the middle of your veggies. Add the chunjang in the middle and let the heat re-soften it for 1 minute or so, breaking it up with your spatula. Add half the water and mix well until the sauce has dissolved. Add the remaining water mix along with oyster sauce, mirin, msg and sugar to season and let sauce heat through. Mix cornstarch and water together in a small bowl and add to the sauce, stirring in completely. Cook til sauce is your desired thickness. Serve on top of cooked noodles along with sliced cucumber and toasted sesame. #jjajangmyeon #fyp

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