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Preeyalak Pya
Preeyalak Pya
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Saturday 03 August 2024 20:02:33 GMT
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Life is Sweeter When You Sip Better. Sunsip is the perfect pairing for this charred corn and steak DBS. @SunSip #SunSipByHealthAde #SunSipPartner Recipe: Ingredients 1.5lbs bavette or flank steak lots of sea salt 2 ears of corn 2 tb avocado oil 2 bell peppers 1/2 a red onion 1 pint cherry tomatoes 1 can of chickpeas 1 can of white beans 1 bunch of cilantro 1 bunch of parsley 1 container of mini mozzarella balls 1/2 cup sliced roasted rep peppers For the dressing juice of 1 lemon 1/2 cup red wine vinegar 1/2 cup olive oil 2 cloves of garlic 1 shallot 2 tbs parsley (leftover) 2 tbs cilantro (leftover) 2 tsp oregano 1 tsp red pepper flakes 2 tsp sea salt Instructions Generously salt the steaks and let the salt absorb for at least an hour. Shuck the corn and rub with avocado oil. Preheat the grill to medium high heat Add the steak and corn to the grill and grill for about 8 minutes on each side until medium rare (cook time will depend on the thickness of the steaks). Remove the steak and corn from the grill and let cook while you prep the rest of your salad. Dice the bell peppers and red onion. Slice the tomatoes in half. Finely mince most of the cilantro and parsley, setting aside about 2 tbs of each for the dressing. Chop the steak and cut the corn off of the cobb. Rinse and drain your beans. Add the bell peppers, red onion, cherry tomatoes, cilantro, parsley, steak, corn, beans and sliced roasted red peppers to a big salad bowl. Drain the mozzarella and add it to the bowl Cut the ends off of the shallot and peel it. Add the lemon juice, remaining parsley and cilantro, garlic, shallot, garlic, red pepper flakes, olive oil, and red wine vinegar to a blender. Blend on high till creamy, about 30 seconds, and pour over the salad. Toss well and enjoy immediately or store in the fridge as meal prep for up to four days. Serve with a SunSip!
Life is Sweeter When You Sip Better. Sunsip is the perfect pairing for this charred corn and steak DBS. @SunSip #SunSipByHealthAde #SunSipPartner Recipe: Ingredients 1.5lbs bavette or flank steak lots of sea salt 2 ears of corn 2 tb avocado oil 2 bell peppers 1/2 a red onion 1 pint cherry tomatoes 1 can of chickpeas 1 can of white beans 1 bunch of cilantro 1 bunch of parsley 1 container of mini mozzarella balls 1/2 cup sliced roasted rep peppers For the dressing juice of 1 lemon 1/2 cup red wine vinegar 1/2 cup olive oil 2 cloves of garlic 1 shallot 2 tbs parsley (leftover) 2 tbs cilantro (leftover) 2 tsp oregano 1 tsp red pepper flakes 2 tsp sea salt Instructions Generously salt the steaks and let the salt absorb for at least an hour. Shuck the corn and rub with avocado oil. Preheat the grill to medium high heat Add the steak and corn to the grill and grill for about 8 minutes on each side until medium rare (cook time will depend on the thickness of the steaks). Remove the steak and corn from the grill and let cook while you prep the rest of your salad. Dice the bell peppers and red onion. Slice the tomatoes in half. Finely mince most of the cilantro and parsley, setting aside about 2 tbs of each for the dressing. Chop the steak and cut the corn off of the cobb. Rinse and drain your beans. Add the bell peppers, red onion, cherry tomatoes, cilantro, parsley, steak, corn, beans and sliced roasted red peppers to a big salad bowl. Drain the mozzarella and add it to the bowl Cut the ends off of the shallot and peel it. Add the lemon juice, remaining parsley and cilantro, garlic, shallot, garlic, red pepper flakes, olive oil, and red wine vinegar to a blender. Blend on high till creamy, about 30 seconds, and pour over the salad. Toss well and enjoy immediately or store in the fridge as meal prep for up to four days. Serve with a SunSip!

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