@rofie_ash: 6 Terpidana Kasus Vina Cirebon Minus Sudirman Telah Kembali ke Lapas Kesambi Kota Cirebon Untuk Persiapan Pengajuan Peninjauan Kembali Atau PK. Diantaranya Adalah : -Rivaldi -Eka -Eko -Hadi -Jaya -Supriyanto #kasusvina #cirebon #pk #keadilan

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Thursday 15 August 2024 16:05:50 GMT

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Comments

Novi Sam :

UP

2024-08-16 18:29:06

0

dedenardiansyah768 :

up

2024-08-16 03:24:26

0

Ria Alika Yara :

kasihan Sudirman ,,, di manakah diaaa

2024-08-15 16:47:27

150

sokemahiman :

jgn lupa nitizen kawal trus tugas kita Lom selesai 🙏🙏🙏🙏 Sudirman dmna ksihn 😭😭😭

2024-08-15 17:37:09

102

Febri Tri :

aneh bin ajaib Sudirman gak ikut rombongan 😭

2024-08-15 16:51:11

92

shofie hasim jedah 🇸🇦 :

reel lakalantas trus rudiana di proses gk..

2024-08-15 16:17:26

69

Ulan Zunita :

entah kenapa, kok firasat buruk ke Sudirman ya, semoga dia tidak kenapa2 aamiin

2024-08-15 16:52:44

35

𝚆𝚊𝚛𝚝𝚒𝚢𝚎𝚖 :

7 woy kenapa 6 yg 1 kemana😫

2024-08-15 21:38:40

11

Munahendro :

skrg fokus k 7 terpidana dulu biar bebas,baru fokus k Sudirman🙏

2024-08-15 23:03:14

53

watikmerindu :

Allah huakbar 🤲 moga ad keadilan wat 7 terpidana aminn 🤲 moga segera bebas 😭😭😭

2024-08-15 16:10:08

53

anisa :

president tolong sudirman pk

2024-08-15 23:07:33

66

Na 🧚🏻‍♀️ :

Mereka itu satu berkas, bisa dipisahkan kasian Sudirman .

2024-08-15 17:59:15

8

Hobby Ikan 27 :

Minus Sudirman ? Sudirman Masih Hidup Kan ?

2024-08-15 18:22:05

7

Bu Tika :

Ya Alloh tunjukanlah kekuasaanmu permudahkanlah mereka untuk bebas

2024-08-15 22:05:19

27

Olla :

ya ampun suditman kmn ....tolong lah suditman pak , kasihan keluarga nya , wahai para pengacara bantu lah sudirman 🙏🙏🙏

2024-08-15 17:44:54

19

Dhyan Cintaka :

kasian lihat orang tua nya sudirman😭😭

2024-08-16 01:14:48

10

SS... :

semangat terus buat sahabat netizen.. bersama sama tegakkan kebenaran keadilan... dengan kekuatan doa.. semoga Allah SWT kabulkan doa.. kita semuanya Aamiin

2024-08-15 20:19:15

7

Aevina Putri :

semoga yg nmnya Sudirman cepat ktmu dn diproses dn yg lainya semoga kluar bebas breng ya Allah

2024-08-15 17:46:39

7

Idaparwatiazhara :

Alhamdulillah Sudirman sudah ketemu 🤲

2024-08-15 17:40:50

5

ades :

semoga sudirman dlm keadaan baik² saja

2024-08-15 16:48:42

20

Suminy :

usut trs sudirman

2024-08-15 23:23:12

14

BUDDY SYAMSURI :

alhamdulilah. semoga bebas semua

2024-08-15 17:43:44

11

Nuraayatie (♉) :

Ya Allah sampai merinding semoga PK nya terkabul dan mereka segera di bebaskan 🤲🤲😭

2024-08-15 21:54:08

10

@_madayeni :

Aku yakin akan kebebasan dari para terpidana kasus vina.

2024-08-15 16:15:01

9

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Raised Pies Standing crust pies are still quite popular in Great Britain and many former Commonwealth countries, but not so much in America. After the War for American Independence, the newly formed nation purposefully shrugged off many culinary connections to the former mother country. ‘Tis a pity, because these hot-water crust pies are delicious! The standard filling is pork, but many variations exist and can be substituted. In addition to pork as a filling, lard is used in the crust. Not only does this provide an amazing flavor, but it also lends the necessary strength to keep the pies standing throughout the baking process. Most pies were originally a means of preservation without refrigeration, so gelatin is poured in through the top in order to fill in the gaps after baking. Ingredients: Crust: 350 grams all-purpose flour 150 ml water 125 grams lard 6 grams salt Filling: 600 grams pork shoulder 10 grams salt 5 grams black pepper 250 ml water 7 grams powdered gelatin Begin by boiling 150 ml of water with 125 grams of lard. Add the hot liquid to 350 grams of all-purpose flour and 6 grams of salt. Knead until all the ingredients are combined and the dough is smooth. Set aside to cool for 30 minutes. Meanwhile, cube 600 grams of pork shoulder and season with 10 grams of salt and 5 grams of black pepper. Once you're ready to build your pies, find a food-safe object to build your crust around. Cut the dough into four 150 gram portions and roll each to a thickness of ⅛ inch. Flour your mold then raise the dough around so that you have a two inch wall pressing the sides together until the desired standing crust is achieved. You’ll need approximately 100 grams of dough for the bottom and 50 grams for the top crust. Once you have the bottom crust formed, fill it with 150 grams of pork. Layer the top crust and crimp the edges to form a tight seal. Wash with an egg and sprinkle with coarse salt. Bake at 350F for 60 minutes. Meanwhile, bloom 7 grams of gelatin in 250 ml of cold water. Heat the mixture and pour into the holes until full. Allow the pies to cool completely so that the gelatin sets firm. The final product is best when served cold.

Raised Pies Standing crust pies are still quite popular in Great Britain and many former Commonwealth countries, but not so much in America. After the War for American Independence, the newly formed nation purposefully shrugged off many culinary connections to the former mother country. ‘Tis a pity, because these hot-water crust pies are delicious! The standard filling is pork, but many variations exist and can be substituted. In addition to pork as a filling, lard is used in the crust. Not only does this provide an amazing flavor, but it also lends the necessary strength to keep the pies standing throughout the baking process. Most pies were originally a means of preservation without refrigeration, so gelatin is poured in through the top in order to fill in the gaps after baking. Ingredients: Crust: 350 grams all-purpose flour 150 ml water 125 grams lard 6 grams salt Filling: 600 grams pork shoulder 10 grams salt 5 grams black pepper 250 ml water 7 grams powdered gelatin Begin by boiling 150 ml of water with 125 grams of lard. Add the hot liquid to 350 grams of all-purpose flour and 6 grams of salt. Knead until all the ingredients are combined and the dough is smooth. Set aside to cool for 30 minutes. Meanwhile, cube 600 grams of pork shoulder and season with 10 grams of salt and 5 grams of black pepper. Once you're ready to build your pies, find a food-safe object to build your crust around. Cut the dough into four 150 gram portions and roll each to a thickness of ⅛ inch. Flour your mold then raise the dough around so that you have a two inch wall pressing the sides together until the desired standing crust is achieved. You’ll need approximately 100 grams of dough for the bottom and 50 grams for the top crust. Once you have the bottom crust formed, fill it with 150 grams of pork. Layer the top crust and crimp the edges to form a tight seal. Wash with an egg and sprinkle with coarse salt. Bake at 350F for 60 minutes. Meanwhile, bloom 7 grams of gelatin in 250 ml of cold water. Heat the mixture and pour into the holes until full. Allow the pies to cool completely so that the gelatin sets firm. The final product is best when served cold.

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