@himako.s1:

Himako🫧

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Region: ID

Thursday 25 January 2024 09:27:04 GMT

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PanggilAjAmell :

kirain abeb serlyy😭

2024-01-25 12:04:04

12

littt :

ihhh masyaallahhh naaaa😍

2024-01-25 09:38:25

6

𖤓 :

tag orngx

2024-01-25 09:58:38

3

"Zeee kar☑️ :

makin hari makin cantik

2024-01-28 07:32:13

1

⚡🤐🤏😶‍🌫️🤪😱🫣👻 :

info nma toko Oren ny kk😁😁

2024-01-25 12:59:16

1

rikiptma :

manis pake banget

2024-01-25 12:56:14

1

sasyaaaa83 :

Ya allah cntik bnget smoga cantiknya nular aminn💐

2024-01-25 12:37:02

1

gabut :

cantik ny kelewatan sumpah 😳

2024-04-09 07:39:53

0

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Welcome 2025 #اكسبلور #viral #foryou #رياكشن #ابن_حرب🇸🇦

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Butter Chicken!! Ingredients The chicken 2 lb chicken breast or thigh, cut into bite size pieces ⅓ cup greek yogurt 2 tsp kashmiri chile powder 2 tsp garam masala 1 ½ tsp turmeric 2 tsp garlic grated 2 tsp ginger grated 1 tsp fenugreek leaves 1 Tbsp olive oil The juice of 1 lemon 1 tsp salt The sauce 3 Tbsp ghee 4 cardamom pods 4 cloves 1 piece of cinnamon stick 4 cloves garlic, sliced 1 inch knob ginger, sliced 1 green chile, minced 24 oz crushed tomatoes ⅓ raw cashews 1 tsp kashmiri chile powder 2 tsp garam masala 1 cup cream 1 tsp fenugreek leaves Salt to taste To start in a bowl add the yogurt, kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon and salt. Mix well then add the chicken mix again, then add to a wire rack lined sheet tray, spread it into one layer. Broil for about 10 minutes until lightly charred. For the sauce in a large pan over medium high heat add the ghee then toast the spices for 2 minutes. Then remove them. Add the chili, garlic and ginger. Cook for 1-2 until fragrant. Add the tomatoes and cashews, simmer for 10 minutes then blend until smooth. Add that back to the pan and add cream, kashmiri chili powder, garam masala, fenugreek and salt to taste. Add the chicken into the sauce and reheat it for 2-3 minutes. Serve with garlic naan and garnish with cilantro. Enjoy!!

Butter Chicken!! Ingredients The chicken 2 lb chicken breast or thigh, cut into bite size pieces ⅓ cup greek yogurt 2 tsp kashmiri chile powder 2 tsp garam masala 1 ½ tsp turmeric 2 tsp garlic grated 2 tsp ginger grated 1 tsp fenugreek leaves 1 Tbsp olive oil The juice of 1 lemon 1 tsp salt The sauce 3 Tbsp ghee 4 cardamom pods 4 cloves 1 piece of cinnamon stick 4 cloves garlic, sliced 1 inch knob ginger, sliced 1 green chile, minced 24 oz crushed tomatoes ⅓ raw cashews 1 tsp kashmiri chile powder 2 tsp garam masala 1 cup cream 1 tsp fenugreek leaves Salt to taste To start in a bowl add the yogurt, kashmiri chile powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon and salt. Mix well then add the chicken mix again, then add to a wire rack lined sheet tray, spread it into one layer. Broil for about 10 minutes until lightly charred. For the sauce in a large pan over medium high heat add the ghee then toast the spices for 2 minutes. Then remove them. Add the chili, garlic and ginger. Cook for 1-2 until fragrant. Add the tomatoes and cashews, simmer for 10 minutes then blend until smooth. Add that back to the pan and add cream, kashmiri chili powder, garam masala, fenugreek and salt to taste. Add the chicken into the sauce and reheat it for 2-3 minutes. Serve with garlic naan and garnish with cilantro. Enjoy!!

#trabajando #en #la #curva #de #Concreto

#trabajando #en #la #curva #de #Concreto

Its RAW!! Steak Tartare Potato Chips 2 russet potatoes Frying oil Salt Tartare ¾ lb filet mignon, small diced (high quality from a butcher) 2 tsp dijon mustard 1 egg yolk 2 anchovy filets, minced 2 tsp parsley, finely chopped 2 tsp shallots, finely minced 2 tsp capers, finely chopped 2 tsp cornichons, finely minced Salt & pepper to taste 2 Tbsp olive oil Chives to garnish To start, clean the potatoes under cold water, slice into ⅛ inch chips. Add them to ice water and mix to remove the starch. Dry the chips on paper towels very well! Heat the oil to 350 F then working in batches, add a handful of chips to the oil. Stirring constantly fry for 3-5 minutes until light golden brown. Remove to a wire rack and season with salt. In a shallow bowl, add the meat to one side of it, then the dijon and egg yolk in the middle, to the side the beef is not on, add the anchovy, parsley, shallots, capers, cornichons, salt & pepper. Begin to mix the egg yolk and dijon then drizzle the oil in. Mix everything together well and taste for seasoning. Sevre with the chips and garnish with an egg yolk and chives. Enjoy!

Its RAW!! Steak Tartare Potato Chips 2 russet potatoes Frying oil Salt Tartare ¾ lb filet mignon, small diced (high quality from a butcher) 2 tsp dijon mustard 1 egg yolk 2 anchovy filets, minced 2 tsp parsley, finely chopped 2 tsp shallots, finely minced 2 tsp capers, finely chopped 2 tsp cornichons, finely minced Salt & pepper to taste 2 Tbsp olive oil Chives to garnish To start, clean the potatoes under cold water, slice into ⅛ inch chips. Add them to ice water and mix to remove the starch. Dry the chips on paper towels very well! Heat the oil to 350 F then working in batches, add a handful of chips to the oil. Stirring constantly fry for 3-5 minutes until light golden brown. Remove to a wire rack and season with salt. In a shallow bowl, add the meat to one side of it, then the dijon and egg yolk in the middle, to the side the beef is not on, add the anchovy, parsley, shallots, capers, cornichons, salt & pepper. Begin to mix the egg yolk and dijon then drizzle the oil in. Mix everything together well and taste for seasoning. Sevre with the chips and garnish with an egg yolk and chives. Enjoy!

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