@saubari13: Berelaan🙏🏻#fyp #guruzuhdi #katakataulama #katakataguru #storybanua #masukberanda #urangbanjar #storybanjar #katakatabanjar #bahasabanjar

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Wednesday 04 September 2024 03:55:36 GMT

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Akila :

ijin save

2024-09-14 07:56:44

1

Misran palangka.raya. :

assalamualaikum 😆😆😆

2024-09-08 11:53:59

1

رزقي :

al-fatihah guru🤲🤲🤲🤲

2024-09-04 10:56:05

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وحيودي إرونشه :

bujur banar jar pian bang ae

2024-09-06 06:34:41

0

HAFI. 011 :

bujur tu mang ae 😊

2024-09-04 04:28:38

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Rifqif :

@Lanaa

2024-09-09 13:50:46

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Zaki Playing darbuka :

😭😭😭😭

2024-09-07 05:36:00

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Korean Food Series : Oi Sobagi (stuffed cucumber kimchi) T = Tablespoon t = teaspoon Ingredients - 1kg Cucumbers - 2T Salt - 100g Chives - 100g Carrots - 1 Onion - 50g gochugaru - 40g Fish sauce - 3T Minced garlic How to make 1. Cut 1kg of cucumbers into 8cm lengths (approximately half of a long cucumber). 2. Leaving 2cm at the end uncut, cut the rest into quarters (like squid legs). 3. Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle. 4. Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long. 5. Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste. 6. Mix this with 50g of gochugaru and chive, carrots 7. After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour 8. Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices. 9. The cucumbers can be eaten right away(I love this way, more crunchy) or allowed to ferment at room temperature for 1 day (it depends on your taste , store in the refrigerator). #koreanfood #kimchi #김치 #cucumber #cucumberkimchi #oisobagi

Korean Food Series : Oi Sobagi (stuffed cucumber kimchi) T = Tablespoon t = teaspoon Ingredients - 1kg Cucumbers - 2T Salt - 100g Chives - 100g Carrots - 1 Onion - 50g gochugaru - 40g Fish sauce - 3T Minced garlic How to make 1. Cut 1kg of cucumbers into 8cm lengths (approximately half of a long cucumber). 2. Leaving 2cm at the end uncut, cut the rest into quarters (like squid legs). 3. Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle. 4. Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long. 5. Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste. 6. Mix this with 50g of gochugaru and chive, carrots 7. After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour 8. Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices. 9. The cucumbers can be eaten right away(I love this way, more crunchy) or allowed to ferment at room temperature for 1 day (it depends on your taste , store in the refrigerator). #koreanfood #kimchi #김치 #cucumber #cucumberkimchi #oisobagi

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