@jackiedasian: POV: you have spam email’s you need to get rid of #ad #spamemails #cleanfox #newzealand

Jackie Cheng

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Region: NZ

Thursday 11 April 2024 05:19:09 GMT

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Happy ＼(^o^)／ 🪳 :

first

2024-04-11 05:22:56

1

Richie Supa Nola :

Imma hook u up with my Hong Kong connect . It’s movie time :)

2024-04-18 20:48:49

1

honoreulufonua :

good seeing you at the fights the other night 🤟🤟

2024-04-15 07:50:00

0

Judah 🩵 :

😂😂😂😂

2024-04-17 07:55:14

0

Jackie Cheng :

Use referral code: JACK for a surprise 👀👀👀

2024-04-11 05:19:44

2

𝙅𝙅𝙃⭐️ :

sellout

2024-04-13 19:29:30

0

Awatea Mana Hands Henry :

🔥🔥🔥

2024-04-11 22:39:21

0

FuiLoaded :

🔥🔥🔥🔥

2024-04-11 19:10:55

0

CLOUDDY_D :

I love your videos man

2024-04-11 05:42:52

0

75err :

Nah sole still got his tag on his jumper gefeee

2024-04-11 05:32:51

0

Itz_Johnni🇹🇴 :

3 one here🤩

2024-04-11 05:29:39

0

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Other Videos

Its gonna be a no from her dawg #unclebob #uncle #funcle #fyp #babysitting #bigbro #cute #viral #funny #foryou #comedy #foryoupage #neice #laugh #trending #baby #fun #cutebaby #dance #niece #bestie #bestfriend

Its gonna be a no from her dawg #unclebob #uncle #funcle #fyp #babysitting #bigbro #cute #viral #funny #foryou #comedy #foryoupage #neice #laugh #trending #baby #fun #cutebaby #dance #niece #bestie #bestfriend

FISH BITES #fish #bites #food #fishfood #Recipe #foryou #snack #fy #fyp #foryoupage #Foodie DOUGH 275 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) 10 g granulated sugar 180 gunsalted butter 30 ml water FISH FILLING 40 ml olive oil 120 g yellow onion (1 yellow onion) 75 g red bell pepper (half a red bell pepper) 20 g fresh parsley 250 g shrimp (peeled) 200 g cod 3 g ras el hanout (1 teaspoon) 2 g cayenne pepper powder (⅔ teaspoon) 2 g turmeric powder (⅔ teaspoon) 1 fish stock cube GARNISH 1 egg (medium-sized) cherry tomatoes grated cheese black olives fried parsley In a deep bowl, combine the flour, salt, sugar, room temperature butter, and water. Mix well and knead until smooth. Transfer the dough to a floured work surface. Roll it out with a rolling pin into a rectangular shape. Fold the dough in half. Roll out the dough again into a rectangular shape and fold it once more. Wrap the dough in plastic wrap and refrigerate it for a while. Peel and chop the yellow onion. Dice the red bell pepper and finely chop the parsley. Cut the shrimp and cod into small pieces. Place some boiled water in a pan or mixing bowl. Add the rice vermicelli noodles and cover them. Let them sit for a few minutes. When the noodles are soft, drain them and let them cool slightly. Cut them into small pieces, which will make filling easier later on. Heat the olive oil in a skillet over medium-high heat. Add the yellow onion, red bell pepper, and parsley. Cook for 4 minutes. Add the shrimp, cod, ras el hanout, cayenne pepper, and turmeric. Crumble the fish stock cube over the pan and stir-fry for 3-4 minutes. Add the rice vermicelli noodles and mix well until combined. Allow the fish mixture to cool. Remove the dough from the refrigerator and divide it into two portions. Take one portion of dough and roll it out again into a rectangular sheet (the size of your baking tray) on a sheet of parchment paper. Repeat the process with the other portion of dough. Place the dough with parchment paper on a baking tray. Evenly spread the fish filling over the dough, leaving the edges empty. Place the other sheet of dough on top of the fish filling and press the edges together to seal. Brush the dough with the beaten egg. Cut the dough into pieces, not too deep. Garnish with grated cheese, tomato slices, black olives, and dried parsley. Place the fish pastries in a preheated oven at 190°C (375°F). Bake for 20-25 minutes or until the dough is nicely golden brown. Tips: Add your favorite type of fish. Season with salt to taste. If you like it spicy, you can add more cayenne pepper or replace it with chili pepper or a hot pepper of your choice. Total time: 1 hour 30 minutes Yield: 12 pieces

FISH BITES #fish #bites #food #fishfood #Recipe #foryou #snack #fy #fyp #foryoupage #Foodie DOUGH 275 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) 10 g granulated sugar 180 gunsalted butter 30 ml water FISH FILLING 40 ml olive oil 120 g yellow onion (1 yellow onion) 75 g red bell pepper (half a red bell pepper) 20 g fresh parsley 250 g shrimp (peeled) 200 g cod 3 g ras el hanout (1 teaspoon) 2 g cayenne pepper powder (⅔ teaspoon) 2 g turmeric powder (⅔ teaspoon) 1 fish stock cube GARNISH 1 egg (medium-sized) cherry tomatoes grated cheese black olives fried parsley In a deep bowl, combine the flour, salt, sugar, room temperature butter, and water. Mix well and knead until smooth. Transfer the dough to a floured work surface. Roll it out with a rolling pin into a rectangular shape. Fold the dough in half. Roll out the dough again into a rectangular shape and fold it once more. Wrap the dough in plastic wrap and refrigerate it for a while. Peel and chop the yellow onion. Dice the red bell pepper and finely chop the parsley. Cut the shrimp and cod into small pieces. Place some boiled water in a pan or mixing bowl. Add the rice vermicelli noodles and cover them. Let them sit for a few minutes. When the noodles are soft, drain them and let them cool slightly. Cut them into small pieces, which will make filling easier later on. Heat the olive oil in a skillet over medium-high heat. Add the yellow onion, red bell pepper, and parsley. Cook for 4 minutes. Add the shrimp, cod, ras el hanout, cayenne pepper, and turmeric. Crumble the fish stock cube over the pan and stir-fry for 3-4 minutes. Add the rice vermicelli noodles and mix well until combined. Allow the fish mixture to cool. Remove the dough from the refrigerator and divide it into two portions. Take one portion of dough and roll it out again into a rectangular sheet (the size of your baking tray) on a sheet of parchment paper. Repeat the process with the other portion of dough. Place the dough with parchment paper on a baking tray. Evenly spread the fish filling over the dough, leaving the edges empty. Place the other sheet of dough on top of the fish filling and press the edges together to seal. Brush the dough with the beaten egg. Cut the dough into pieces, not too deep. Garnish with grated cheese, tomato slices, black olives, and dried parsley. Place the fish pastries in a preheated oven at 190°C (375°F). Bake for 20-25 minutes or until the dough is nicely golden brown. Tips: Add your favorite type of fish. Season with salt to taste. If you like it spicy, you can add more cayenne pepper or replace it with chili pepper or a hot pepper of your choice. Total time: 1 hour 30 minutes Yield: 12 pieces

#ارح_سمعك_بالقران #رعد_الكردي #وادي_ريم

#ارح_سمعك_بالقران #رعد_الكردي #وادي_ريم

#thegodfather

my favs #klausmikaelson #klausmikaelsonedit #damonsalvatore #damonsalvatoreedits #tvd #fy #fyb

my favs #klausmikaelson #klausmikaelsonedit #damonsalvatore #damonsalvatoreedits #tvd #fy #fyb

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