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@pitiknisidoy: Sakpan ang sonic #trucking #popopdol #foryoupage #4feet #milestrucking

PITIKNISIDOY
PITIKNISIDOY
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Region: PH
Thursday 10 October 2024 03:49:38 GMT
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nzxx_jm
JM🪐 :
papap. dol. TEAM. KORSONADA
2024-10-10 06:49:49
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happy birthday to me!! I hope I get jake in another life :D #jake #simjaeyun #jakesim #enhypen #fyp #foryoupage #masukberanda #4u #xyzbca
happy birthday to me!! I hope I get jake in another life :D #jake #simjaeyun #jakesim #enhypen #fyp #foryoupage #masukberanda #4u #xyzbca


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Pannuvaa....!!!!❤✨🌍#tiktok #whatsappstatus #tamilsong #lovesong #tiktoktamil #viraltiktok #viralvideo #trending #status #story #foryourpage #fyp #fypシ #foryou #fypシ゚viral
Pannuvaa....!!!!❤✨🌍#tiktok #whatsappstatus #tamilsong #lovesong #tiktoktamil #viraltiktok #viralvideo #trending #status #story #foryourpage #fyp #fypシ #foryou #fypシ゚viral
#في هذا اليوم #الاحتفاء بيوم المعلم ٥ اكتوبر#
#في هذا اليوم #الاحتفاء بيوم المعلم ٥ اكتوبر#
SAMBAL BAWANG ASAM JAWA – CHEF DAVE #chefdaveveganjourney#chefdaveveganjourneytamizh#veganstyle #sambalbawangasamjawa Preparation time: 5 minutes Cooking time: 10 minutes Servings: 1-3 pax Recipe Ingredients: Oil as needed 4-5 dry chilies 14 cloves garlic (sliced) 1-2 stalks curry leaves 10 small onions (sliced) A handful sliced coriander leaves 2 tbsp tamarind paste palm sugar to taste Salt to taste Cooking Methods: 1.Heat oil in a pan, then separately fry the dry chilies and sliced garlic. Set aside and let them cool slightly. 2.In a mortar and pestle, add the dry chilies and salt as needed, and pound until the dry chilies are crushed into flakes. 3.Next, add the fried garlic and curry leaves to the mortar and pestle, and continue to pound. 4.Add the tamarind paste, sliced small onions, palm sugar, and sliced coriander leaves. Pound gently, not too finely, and adjust the seasoning to taste. Ready to serve with hot rice.
SAMBAL BAWANG ASAM JAWA – CHEF DAVE #chefdaveveganjourney#chefdaveveganjourneytamizh#veganstyle #sambalbawangasamjawa Preparation time: 5 minutes Cooking time: 10 minutes Servings: 1-3 pax Recipe Ingredients: Oil as needed 4-5 dry chilies 14 cloves garlic (sliced) 1-2 stalks curry leaves 10 small onions (sliced) A handful sliced coriander leaves 2 tbsp tamarind paste palm sugar to taste Salt to taste Cooking Methods: 1.Heat oil in a pan, then separately fry the dry chilies and sliced garlic. Set aside and let them cool slightly. 2.In a mortar and pestle, add the dry chilies and salt as needed, and pound until the dry chilies are crushed into flakes. 3.Next, add the fried garlic and curry leaves to the mortar and pestle, and continue to pound. 4.Add the tamarind paste, sliced small onions, palm sugar, and sliced coriander leaves. Pound gently, not too finely, and adjust the seasoning to taste. Ready to serve with hot rice.

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