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@faldyferdiansyah99: Bukan Gunung Gede, bukan Gunung Salak. Melainkan Gunung sampah yg ada di TPA Cipayung #foryourepage #bebassampah #depok #jakarta #fyp #cinematic #beritaterkini #depokterkini #drone #dronevideo #dji #djimini3

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Region: ID
Saturday 28 September 2024 11:52:53 GMT
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ajengkinasih_online
Ajengkinasih_online :
busyeet
2024-11-14 00:55:11
1
lorensaclaudia
lorensaclaudia :
ka..izin pake buat tugas ya🙏🏻
2024-11-26 04:01:06
1
maulidiaaa19
yoiyoi :
bukan gunung gede bukan gunung salak gunung kapur itu, tapi dulu 😔
2025-01-01 11:58:10
0
babyclo_id
Babyclo :
Kak izin untuk mengambil videonya 🙏🏼
2024-12-27 04:40:22
0
azka65227
Azka :
😁
2024-12-18 03:01:51
1
azka65227
Azka :
🥰
2024-12-18 03:01:51
1
azka65227
Azka :
😂
2024-12-18 03:01:49
1
qwertyuhij
j :
😁😁😁
2024-12-29 02:35:02
0
azka65227
Azka :
🥰🥰🥰
2024-12-27 07:36:53
0
azka65227
Azka :
😁😁😁
2024-12-27 02:14:32
0
azka65227
Azka :
🥰🥰🥰
2024-12-18 03:02:00
0
azka65227
Azka :
😁
2024-12-18 03:01:54
0
azka65227
Azka :
😂
2024-12-18 03:01:53
0
azka65227
Azka :
🥰
2024-12-18 03:01:53
0
fahadal99
Mainichi Tamago :
Cuma di Indonesia tempat ginian di up di Sosmed . negara lain pada jaga image Indonesia malah mau dipandang kumuh .
2024-10-09 09:36:37
3
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Other Videos

a workout includes a good balance of delusion and reality #workout #hopecore
a workout includes a good balance of delusion and reality #workout #hopecore
If emojis could sing “Fly Me to the Moon..”🌙 #flymetothemoon #cover #emojichallenge #emojis #jazz #franksinatra #merissaria #merissabeddows
If emojis could sing “Fly Me to the Moon..”🌙 #flymetothemoon #cover #emojichallenge #emojis #jazz #franksinatra #merissaria #merissabeddows
A big bowl of this goes down a treat around this time of year!! Really full of flavour and so simple to make. It’s a blog recipe, but there’s plenty more delicious dinners in my cookbook Comfy which is OUT NOW! 😁 (link in profile) SPANISH STYLE CHICKEN ORZO | Serves 4 INGREDIENTS ➡️CHICKEN: 600g / 1.3lb boneless skinless Chicken Thighs 2 tbsp Olive Oil 1/2 Lemon, juice only 2 tsp Smoked Paprika 1 1/2 tsp Dried Oregano 1/2 tsp Salt 1/2 tsp Garlic Powder 1/4 - 1/2 tsp Cayenne Pepper 1/4 tsp Black Pepper ➡️ORZO: 1 medium White Onion, finely diced 1 small Red Pepper, finely diced 150g / 5oz Spanish Chorizo, diced 2 cloves of Garlic, finely diced 2 tbsp Tomato Puree (Tomato Paste in US) 400g / 2 cups uncooked Orzo 1.125 litres / 4 1/2 cups Chicken Stock, or as needed (use low-salt if sensitive to salt) 75g / 1/2 cup Sun Dried Tomatoes, finely diced 50g / 1/3 cup Mixed Olives, diced 1/2 tsp Dried Oregano 1/4 tsp Smoked Paprika Salt & Black Pepper, to taste Fresh Parsley, to serve METHOD 1️⃣In a large mixing bowl whisk together the seasoning, oil and lemon juice. Toss in the chicken thighs until fully coated, then cover and marinate in the fridge for as long as you have time for (up to overnight). Even 20mins or so as you prep the other ingredients will benefit. Bring close to room temp before frying if marinating in the fridge.
2️⃣Place a large deep pan over medium-high heat. Add the chicken thighs and fry both sides until lightly charred and cooked right through the centre (around 5 mins each side depending on size). If they start charring too aggressively just lower the heat slightly. Remove and place to one side, leaving the excess oil behind.
3️⃣Lower the heat to medium and add in the onion and pepper. Fry until soft and golden, then add the chorizo and garlic and fry for 1-2 minutes longer. Stir in the tomato puree and fry for a minute, then stir in the orzo. Pour in the stock then add the olives, sun dried tomatoes, oregano and smoked paprika. Give it a good stir and bring to a gentle simmer.
4️⃣Reduce heat slightly and allow everything to bubble away until the sauce thickens and the orzo is al dente, stirring fairly regularly. If the sauce dries out before the orzo has cooked, just stir in more stock a splash at a time. If you run out of stock just use boiling water. Check for seasoning and adjust if needed. 5️⃣Add the chicken back in to warm it through (alongside the resting juices) then garnish with parsley, serve up and enjoy!
A big bowl of this goes down a treat around this time of year!! Really full of flavour and so simple to make. It’s a blog recipe, but there’s plenty more delicious dinners in my cookbook Comfy which is OUT NOW! 😁 (link in profile) SPANISH STYLE CHICKEN ORZO | Serves 4 INGREDIENTS ➡️CHICKEN: 600g / 1.3lb boneless skinless Chicken Thighs 2 tbsp Olive Oil 1/2 Lemon, juice only 2 tsp Smoked Paprika 1 1/2 tsp Dried Oregano 1/2 tsp Salt 1/2 tsp Garlic Powder 1/4 - 1/2 tsp Cayenne Pepper 1/4 tsp Black Pepper ➡️ORZO: 1 medium White Onion, finely diced 1 small Red Pepper, finely diced 150g / 5oz Spanish Chorizo, diced 2 cloves of Garlic, finely diced 2 tbsp Tomato Puree (Tomato Paste in US) 400g / 2 cups uncooked Orzo 1.125 litres / 4 1/2 cups Chicken Stock, or as needed (use low-salt if sensitive to salt) 75g / 1/2 cup Sun Dried Tomatoes, finely diced 50g / 1/3 cup Mixed Olives, diced 1/2 tsp Dried Oregano 1/4 tsp Smoked Paprika Salt & Black Pepper, to taste Fresh Parsley, to serve METHOD 1️⃣In a large mixing bowl whisk together the seasoning, oil and lemon juice. Toss in the chicken thighs until fully coated, then cover and marinate in the fridge for as long as you have time for (up to overnight). Even 20mins or so as you prep the other ingredients will benefit. Bring close to room temp before frying if marinating in the fridge.
2️⃣Place a large deep pan over medium-high heat. Add the chicken thighs and fry both sides until lightly charred and cooked right through the centre (around 5 mins each side depending on size). If they start charring too aggressively just lower the heat slightly. Remove and place to one side, leaving the excess oil behind.
3️⃣Lower the heat to medium and add in the onion and pepper. Fry until soft and golden, then add the chorizo and garlic and fry for 1-2 minutes longer. Stir in the tomato puree and fry for a minute, then stir in the orzo. Pour in the stock then add the olives, sun dried tomatoes, oregano and smoked paprika. Give it a good stir and bring to a gentle simmer.
4️⃣Reduce heat slightly and allow everything to bubble away until the sauce thickens and the orzo is al dente, stirring fairly regularly. If the sauce dries out before the orzo has cooked, just stir in more stock a splash at a time. If you run out of stock just use boiling water. Check for seasoning and adjust if needed. 5️⃣Add the chicken back in to warm it through (alongside the resting juices) then garnish with parsley, serve up and enjoy!
preparing for my scandinavian husband
preparing for my scandinavian husband
gah damm#hopecore
gah damm#hopecore


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