@hsjk__: heejake in their own world #heeseung #jake #heejake #ramyeonz

heejakeism

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Sunday 21 January 2024 06:41:36 GMT

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Comments

iya :

si sunghoon nakatingin din kay jake ihh HAHAHAHA

2025-04-02 03:22:28

22

Willy :

i love them

2024-04-13 13:50:04

13

maica :

ayy apaka sweet

2024-01-23 14:13:21

8

Nick🌾🍑 :

😂😂😂

2025-07-01 23:58:51

1

Evelin :

❤️❤️❤️

2026-06-02 21:27:14

0

Layla :

💗💗💗

2024-01-21 19:09:45

0

Kkk :

sunghoon at the back 🥺

2024-01-21 06:46:29

27

sean :

Heejake so cute💕💕

2024-02-15 05:53:54

5

a :

HELP HEEJAKE IS SO CUTE😭🤭

2024-02-28 06:07:51

7

🕸️ :

Live laugh love Enhypen

2024-01-21 10:26:01

12

Sairaa :

while jay admiring jungwon 😭🫶🏻

2024-09-29 14:18:44

1

진 진 JEAN♡♐ :

ung sa heejake lang naka focus 😳🥰

2024-01-25 04:22:26

1

jung_min13 :

โพคนสวยขาเลยค่ะ😭

2024-04-19 03:48:25

0

𝒔𝒉𝒆𝒓. :

heejake nerr benerrrr😭🥰

2024-01-21 14:00:26

22

trái dừa 🥥 :

😭

2024-02-03 11:53:15

0

Jeoin :

ako na bubuo Ng heart mo sunghoon

2024-01-24 06:21:09

0

Quinty⁷+ᴱᴺ⁻ :

@Roshni⁷

2024-01-21 13:28:13

0

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Cheesy potato croquettes ✨ The smoked Gouda made them soooo good, turned out better than I expected. Ingredients - 6 russet or Yukon potatoes, peeled and sliced - 1/3 cup smoked Gouda cheese, shredded - 1/4 cup parsley, chopped - 5 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp smoked paprika - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup parsley, chopped - 1 tsp garlic powder - 1/4 cup all purpose flour (for paste - 2/3 cup water (for paste) - 1 egg whisked (season paste with salt and pepper) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. - Mix well until creamy but firm. Let cool slightly. - Scoop about 3 tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes. - Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra parsley and salt. • • • #Recipe #appetizer #potatorecipe #recipes #food

Cheesy potato croquettes ✨ The smoked Gouda made them soooo good, turned out better than I expected. Ingredients - 6 russet or Yukon potatoes, peeled and sliced - 1/3 cup smoked Gouda cheese, shredded - 1/4 cup parsley, chopped - 5 tbsp cornstarch - 2 tsp garlic powder - 2 tsp onion powder - 1 tsp smoked paprika - 1 tsp cayenne pepper (optional) - 1 tsp salt - 1/2 tsp pepper - 1/2 cup mozzarella, cut into small pieces - Fresh parsley for topping Dredge - 1 cup panko bread crumbs - 1/4 cup parsley, chopped - 1 tsp garlic powder - 1/4 cup all purpose flour (for paste - 2/3 cup water (for paste) - 1 egg whisked (season paste with salt and pepper) Instructions - Boil potatoes in salted water until fork-tender (about 12–15 min). Drain and mash until smooth. - Stir in, garlic powder, onion powder, cayenne powder, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. - Mix well until creamy but firm. Let cool slightly. - Scoop about 3 tbsp mashed potato mixture into your hand. - Flatten slightly, place a small cube (or pinch) of mozzarella inside, then roll back into a ball to seal. Place in fridge or freezer for 30-45 minutes. - Roll each ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.) - Heat oil to 350°F (175°C). - Fry potato croquettes in batches, 2–3 minutes, until golden brown and crispy. - Drain on wired wrack. - Sprinkle with extra parsley and salt. • • • #Recipe #appetizer #potatorecipe #recipes #food

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