@mangg.zidan: Marista#fyp #fyppppppppppppppppppppppp #fypシ #storybanjar #storykatakata #fypシ゚ #storykatakatabanjar #fypシ゚viral #katakatabanjar #fypp #storyvideokatakata

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Tuesday 13 August 2024 13:21:18 GMT

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Vgenk S Junior :

dikala centang abu2 yang tak kunjung membiru,percayalah bukan kamu yang dia mau..😌

2024-08-13 17:51:59

95

mww🌀 :

Kya ini lalu heh hdup

2024-08-13 13:24:36

9

- :

sudh tahu kada gsn saorng, tapi ttap haja hakun mehadangi😣

2024-08-18 14:54:32

1

pambakal :

tasandar pulang lakian nya imbah manyahan galuh

2024-08-13 14:07:09

1

Butterflyy🦋🦕 :

Sudh dipdhi online nya kda gsn ikm knp msih dihdgi smpai tguring 🤣

2024-08-13 14:25:24

9

ف :

Padih nyaa🗿

2024-08-13 14:36:50

7

Aris suka widya :

mang kdpp lah Chet nya di biar akan kd sakit hati lah Chet nya😌

2024-08-13 14:12:54

6

ji :

bahh nasib ae lagi

2024-08-13 13:25:01

3

lynn. :

teks kalimantan, sound jawa 😁

2024-09-18 07:35:23

2

wong elek🎟️ :

gasan siapa jr mang online nya😂

2024-08-14 10:16:57

3

raa :

sampai sini rasanya nah

2024-08-17 12:27:23

2

lynn. :

teks kalimantan, sound jawa 😁

2024-09-18 07:35:23

2

mhmmd haidir227 :

jalan lalihat kalo layau k parit 😂 gugur d parit kda senyaman gugur d pelukannya 🤣

2024-08-13 23:35:42

4

Z A H :

uma ae heh di ulah sadar pulang😭

2024-08-13 13:58:21

2

URANG TABUNGANEN🗿 :

Kd kawa di karasi idola ae🤣

2024-08-13 13:34:16

2

burk_burak :

kalo online nya di hilngin gimana donk🙂

2024-08-15 00:32:41

1

amat ja :

lawas KD menyapa idola nh😅

2024-08-14 11:45:49

1

2Tak rongsok :

Asa titik banyu hidung🗿

2024-08-13 17:27:43

2

RiellCuyyy :

Sabar ay 🗿

2024-08-13 13:34:30

2

cariin yaa😝 :

nasib nyaa dah 😭

2024-08-13 13:31:00

3

amatkita :

ketua lagi galau nah kawan🤕

2024-08-14 11:16:58

2

dewisetyarini :

sakit bnarrrr

2024-08-15 13:52:32

2

DilzPreset✌ :

kdd lagi tatambanya dah🙂

2024-08-19 08:43:15

1

⊹ ᮫࣭﹆ֹ 🧸 anii 𓂃 ✿ :

skit bnr mang lehh☺️

2024-09-02 12:00:26

1

Ig: Syea_yaaa_ :

iih tau ae ku sadar diri jaa😌

2024-08-14 05:07:37

2

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Replying to @1234567890dd25 Diabetic-friendly recipes: tuna and avocado okonomiyaki (30g protein per serving) Ingredients (Serves 2): -300g shredded cabbage -2 eggs -1 large can low sodium tuna -1/2 avocado -1 tablespoon sriracha -1 tablespoon kewpie mayo -2 tablespoons bonito flakes Instructions: 1. Drain canned tuna, slice avocado and mix together in small bowl. Season lightly as desired with pepper, italian garlic seasoning, and furikake. 2. Shred cabbage in bowl, crack 2 eggs and mix together thoroughly until creating a foamy mixture. Season lightly with salt and pepper to taste. 3. Add mixture onto pan and cook one side on medium low heat for 4-5 minutes until bottom is browned 4. When bottom side is solidified, flip over and cook other side for a few more minutes until reaching desired pancake texture. Make sure it’s cooked through otherwise the pancake may fall apart! 5. Serve and drizzle with kewpie mayo and sriracha. Top off with bonito flakes #type2diabetes #type2diabetic #type2diabetesreversal #bloodsugar #carbfriendly #lowcarbrecipes #diabetes #okonomiyaki #cabbage #bonitoflakes

Replying to @1234567890dd25 Diabetic-friendly recipes: tuna and avocado okonomiyaki (30g protein per serving) Ingredients (Serves 2): -300g shredded cabbage -2 eggs -1 large can low sodium tuna -1/2 avocado -1 tablespoon sriracha -1 tablespoon kewpie mayo -2 tablespoons bonito flakes Instructions: 1. Drain canned tuna, slice avocado and mix together in small bowl. Season lightly as desired with pepper, italian garlic seasoning, and furikake. 2. Shred cabbage in bowl, crack 2 eggs and mix together thoroughly until creating a foamy mixture. Season lightly with salt and pepper to taste. 3. Add mixture onto pan and cook one side on medium low heat for 4-5 minutes until bottom is browned 4. When bottom side is solidified, flip over and cook other side for a few more minutes until reaching desired pancake texture. Make sure it’s cooked through otherwise the pancake may fall apart! 5. Serve and drizzle with kewpie mayo and sriracha. Top off with bonito flakes #type2diabetes #type2diabetic #type2diabetesreversal #bloodsugar #carbfriendly #lowcarbrecipes #diabetes #okonomiyaki #cabbage #bonitoflakes

now why did it look like that but taste incredible? 🌹 check out @Ebby Moyer ‘s recipe if you want to try this out!! #fyp

now why did it look like that but taste incredible? 🌹 check out @Ebby Moyer ‘s recipe if you want to try this out!! #fyp

for everyone who asked for this as a post #hehim #holidaydrinks #hotchocolaterecipe #boozyhotchocolate #boozycocoa #hotchocolate

for everyone who asked for this as a post #hehim #holidaydrinks #hotchocolaterecipe #boozyhotchocolate #boozycocoa #hotchocolate

Manga chiks lumalapi! #fypシ

Manga chiks lumalapi! #fypシ

Soup = bread #baking #vintage #cooking #bread

Soup = bread #baking #vintage #cooking #bread

Lets make our own kimchi better than your local Ajumma can! This is actually my first timr making it, but it turned amazing Ingredients: • 4 large Napa cabbages • 2 cups Korean radish (daikon), julienned • 1 cup carrots, julienned • 1 cup onion, thinly sliced • 2 Korean pears, quartered • 12 cloves garlic, minced • 4-inch piece ginger, minced • 3/4 cup glutinous rice flour • 1 cup fermented shrimp paste (saeujeot) • 1 cup fish sauce • 1 cup gochugaru (Korean red pepper flakes) • 1/2 cup sugar • 1/2 cup salt • Water Instructions: 1. Cut each Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter. Rinse the cabbage under cold water and sprinkle salt between the leaves. Let it sit for 2 hours, flipping halfway through. 2. While waiting, make the rice paste by combining glutinous rice flour with 2 cups of water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool. 3. In a large mixing bowl, combine minced garlic, minced ginger, fermented shrimp paste, fish sauce, gochugaru, sugar, and the cooled rice paste to make the kimchi seasoning. I also like to add korean pears for sweetness, but sugar is a fine substitute. 4. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and cut each quarter into bite-sized pieces. 5. Add the cabbage, julienned radish, carrots, and sliced onion to the kimchi seasoning mixture. Toss until the vegetables are evenly coated. 6. Transfer the kimchi mixture into clean, sterilized jars or airtight containers, pressing down firmly to remove any air pockets. 7. Leave the jars at room temperature for about 1-2 days to ferment, then transfer them to the refrigerator. The kimchi will continue to ferment slowly in the fridge, developing its flavors over time. 8. Enjoy!

Lets make our own kimchi better than your local Ajumma can! This is actually my first timr making it, but it turned amazing Ingredients: • 4 large Napa cabbages • 2 cups Korean radish (daikon), julienned • 1 cup carrots, julienned • 1 cup onion, thinly sliced • 2 Korean pears, quartered • 12 cloves garlic, minced • 4-inch piece ginger, minced • 3/4 cup glutinous rice flour • 1 cup fermented shrimp paste (saeujeot) • 1 cup fish sauce • 1 cup gochugaru (Korean red pepper flakes) • 1/2 cup sugar • 1/2 cup salt • Water Instructions: 1. Cut each Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter. Rinse the cabbage under cold water and sprinkle salt between the leaves. Let it sit for 2 hours, flipping halfway through. 2. While waiting, make the rice paste by combining glutinous rice flour with 2 cups of water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool. 3. In a large mixing bowl, combine minced garlic, minced ginger, fermented shrimp paste, fish sauce, gochugaru, sugar, and the cooled rice paste to make the kimchi seasoning. I also like to add korean pears for sweetness, but sugar is a fine substitute. 4. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and cut each quarter into bite-sized pieces. 5. Add the cabbage, julienned radish, carrots, and sliced onion to the kimchi seasoning mixture. Toss until the vegetables are evenly coated. 6. Transfer the kimchi mixture into clean, sterilized jars or airtight containers, pressing down firmly to remove any air pockets. 7. Leave the jars at room temperature for about 1-2 days to ferment, then transfer them to the refrigerator. The kimchi will continue to ferment slowly in the fridge, developing its flavors over time. 8. Enjoy!

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