@ledejesus_: #KarolG #Caracas #Venezuela #Servando #Florentino

Luis De Jesús | @Ledejesus

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Monday 25 March 2024 03:32:03 GMT

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Comments

Nedelka Centeno :

ME ALEGRA VER COMO VENEZUELA SE LEVANTA CADA DÍA, ME FASCINO ESE GRAN CONCIERTO

2024-03-25 06:18:51

77

yrissss :

falta un concierto de Servando y florentino ahora Venezuela 👍🏻🇻🇪

2024-03-25 05:24:15

82

Alfred Alfonzo :

Que paso con la voz de este pana.??? Alguien me lo puede decir

2024-03-25 15:28:33

0

abiliarangel :

hermanos primera.ustdes juntos a Karol g estuvieron maravillosos y sabés ustedes son istoria 🥰🥰🥰🥰los amo ❤️🥰

2024-03-25 06:16:01

42

Rebeca Rodríguez 👩🏻‍⚕️🇻🇪😻 :

jajajajajajaja, se parece a un amigo cuando está en voladora jajajaja 🤣🤣

2024-03-25 09:37:24

13

jennymaikarblanco :

muy hermoso bello y todo la que pudo pudo y la que no respire, más de una persona que estubo en el concierto habla de dictadura y de hambre que tal

2024-03-25 11:12:40

3

Nina :

Excelente lo isieron,revive de alegría ese público hermosao llenó de vida alegría como te amo Venezuela

2024-03-25 15:38:56

1

terry :

dios los bendiga gracias a Dios que ya saben que el gobierno de Venezuela no cirrve hay RUINAS AYUDEN HERMANOS DIOA ME LOS BENDIGA SIEMPRE

2024-03-25 11:36:25

0

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SPICY FISH BURGERS #food #ramadan #recipe #burgers # fish #spicy #tasty #fy #fyp #ramadan2025 #iftar #foryou DOUGH 215 ml milk 7 g instant yeast (1 tablespoon or 1 packet) 12 g honey 400 g flour (patent flour) 35 g herb cream cheese 8 g salt (1⅓ teaspoon) COD MIXTURE 1 egg (M) 20 g cornstarch 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g cayenne powder(1 teaspoon) 25 g hot chili sauce 20 g sambal oelek 450 g cod CORNSTARCH MIX 150 g cornstarch 2 g salt (⅓ teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) SAUCE 100 g hot chili sauce 15 g sambal oelek 45 g samurai sauce Instructions In a deep bowl, combine lukewarm milk, yeast, and honey. Mix well and let rest for 5 minutes. Add the flour, herb cream cheese, and salt. Knead for 10-12 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size. Beat the egg and mix it in a bowl with cornstarch, salt, garlic powder, onion powder, black pepper, cayenne powder, hot chili sauce, and sambal oelek. Add the cod pieces and mix well. Cover and refrigerate. Deflate the dough and divide it into 9 equal pieces. Shape into balls. Roll each ball flat into a circle. Fold the dough in half. Lightly coat the dough with fine semolina and place it on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes or until doubled in size. In a separate bowl, mix the cornstarch, salt, onion powder, and black pepper. Coat the marinated cod pieces completely in the cornstarch mixture and place them on a sheet of parchment paper. Cook the buns in a frying pan over medium heat until done on both sides. Cover them immediately with a clean tea towel to keep them soft. Meanwhile, heat a layer of sunflower oil in a frying pan to 175°C (347°F) or use a deep fryer. Fry the cod pieces until golden brown and crispy. Drain on a paper towel. In a bowl, mix the hot chili sauce, sambal oelek, and samurai sauce until smooth. Coat the fried cod pieces in the sauce to fully cover them. Fill the buns with the spicy cod. Add fresh vegetables of your choice and extra sauce if desired. Serve immediately and enjoy! Tips Let the dough rise in a warm spot (such as an oven with the light on or near a pan of hot water) for the best results. Lightly dusting the buns with fine semolina gives them a nice texture and a slightly crispy layer. The longer the cod marinates, the better the flavors develop. At least 30 minutes in the fridge is ideal, preferably overnight. Before coating the cod in the cornstarch mix, pat it dry slightly. This helps the coating stick well and results in extra crispiness. Fry the cod pieces in batches. Overcrowding lowers the oil temperature, making them less crispy. This recipe is spicy due to the sambal and hot chili sauce. For a milder version, replace some sambal with ketchup or sweet chili sauce. For even sauce distribution, coat the fried cod in the sauce. But if you prefer a crispy bite, spread the sauce directly on the buns and place the fish on top. Add crunchy vegetables for a refreshing contrast.

SPICY FISH BURGERS #food #ramadan #recipe #burgers # fish #spicy #tasty #fy #fyp #ramadan2025 #iftar #foryou DOUGH 215 ml milk 7 g instant yeast (1 tablespoon or 1 packet) 12 g honey 400 g flour (patent flour) 35 g herb cream cheese 8 g salt (1⅓ teaspoon) COD MIXTURE 1 egg (M) 20 g cornstarch 5 g salt (⅚ teaspoon) 3 g garlic powder (1 teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g cayenne powder(1 teaspoon) 25 g hot chili sauce 20 g sambal oelek 450 g cod CORNSTARCH MIX 150 g cornstarch 2 g salt (⅓ teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) SAUCE 100 g hot chili sauce 15 g sambal oelek 45 g samurai sauce Instructions In a deep bowl, combine lukewarm milk, yeast, and honey. Mix well and let rest for 5 minutes. Add the flour, herb cream cheese, and salt. Knead for 10-12 minutes until smooth. Cover and let rise in a warm spot for 1 hour, or until doubled in size. Beat the egg and mix it in a bowl with cornstarch, salt, garlic powder, onion powder, black pepper, cayenne powder, hot chili sauce, and sambal oelek. Add the cod pieces and mix well. Cover and refrigerate. Deflate the dough and divide it into 9 equal pieces. Shape into balls. Roll each ball flat into a circle. Fold the dough in half. Lightly coat the dough with fine semolina and place it on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes or until doubled in size. In a separate bowl, mix the cornstarch, salt, onion powder, and black pepper. Coat the marinated cod pieces completely in the cornstarch mixture and place them on a sheet of parchment paper. Cook the buns in a frying pan over medium heat until done on both sides. Cover them immediately with a clean tea towel to keep them soft. Meanwhile, heat a layer of sunflower oil in a frying pan to 175°C (347°F) or use a deep fryer. Fry the cod pieces until golden brown and crispy. Drain on a paper towel. In a bowl, mix the hot chili sauce, sambal oelek, and samurai sauce until smooth. Coat the fried cod pieces in the sauce to fully cover them. Fill the buns with the spicy cod. Add fresh vegetables of your choice and extra sauce if desired. Serve immediately and enjoy! Tips Let the dough rise in a warm spot (such as an oven with the light on or near a pan of hot water) for the best results. Lightly dusting the buns with fine semolina gives them a nice texture and a slightly crispy layer. The longer the cod marinates, the better the flavors develop. At least 30 minutes in the fridge is ideal, preferably overnight. Before coating the cod in the cornstarch mix, pat it dry slightly. This helps the coating stick well and results in extra crispiness. Fry the cod pieces in batches. Overcrowding lowers the oil temperature, making them less crispy. This recipe is spicy due to the sambal and hot chili sauce. For a milder version, replace some sambal with ketchup or sweet chili sauce. For even sauce distribution, coat the fried cod in the sauce. But if you prefer a crispy bite, spread the sauce directly on the buns and place the fish on top. Add crunchy vegetables for a refreshing contrast.

beach gymnastics 😩😩

beach gymnastics 😩😩

乖乖運動嘍🤣

乖乖運動嘍🤣

Wyd? 😱 Follow Ig: LastMinitOfficial #covid19 #funny #fypシ #grwm #ClearlyTransform #parentsoftiktok

Wyd? 😱 Follow Ig: LastMinitOfficial #covid19 #funny #fypシ #grwm #ClearlyTransform #parentsoftiktok

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