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Saturday 23 November 2024 16:23:20 GMT
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Tokwa’t Isda 🐟 This dish is a twist on the beloved Filipino staple Tokwa’t baboy, which is usually served with grilled or crispy pork. I substituted the pork with Tilapia using the 🇹🇭 Thai technique of making crispy catfish salad! This makes for a great alternative for those who don’t eat pork :) What really tied this dish together though is the delicious sauce made with my favorite soy sauce from Marca Piña! 💛 Create more unique and tasty combos like this with @pinakamasarap’s piñarap soy sauce! Ingredients: Crispy fish: - 1kg tilapia/catfish fillets, steamed Crispy tofu: - 1 pack firm tofu, cubed - equal mix of cornstarch and flour for breading (seasoned w salt/pepper) Sauce (to taste): - red onion, diced - garlic, minced - green chili, sliced - red chili, sliced - brown sugar - Marca Piña Soy Sauce - Marca Piña Cane Vinegar - Pepper - Patis/Fish sauce (optional) Instructions: - Steam tilapia fillets for 20mins. Let cool and drain excess liquid with cheese cloth. Pound in mortar & pestle until fish is fluffy. - In a pan with hot oil (170C), drop a fist full portion of your pounded tilapia and let cook until golden brown. Fold in half and drain on a wire rack. - Coat cubed tofu in flour/starch mixture and deep fry at 165C until crispy - Make sauce by combining ingredients under “sauce”. No specific measurements just go by feel/taste :) - Serve fish on a bed of crispy tofu, pour over sauce, top with more onion/chili and enjoy!! #Piñakamasarap #Marcapiña #soymalinamnam #cookingasmr #asmr #pinoycooking #filipinofood   #marcapiñapartner
Tokwa’t Isda 🐟 This dish is a twist on the beloved Filipino staple Tokwa’t baboy, which is usually served with grilled or crispy pork. I substituted the pork with Tilapia using the 🇹🇭 Thai technique of making crispy catfish salad! This makes for a great alternative for those who don’t eat pork :) What really tied this dish together though is the delicious sauce made with my favorite soy sauce from Marca Piña! 💛 Create more unique and tasty combos like this with @pinakamasarap’s piñarap soy sauce! Ingredients: Crispy fish: - 1kg tilapia/catfish fillets, steamed Crispy tofu: - 1 pack firm tofu, cubed - equal mix of cornstarch and flour for breading (seasoned w salt/pepper) Sauce (to taste): - red onion, diced - garlic, minced - green chili, sliced - red chili, sliced - brown sugar - Marca Piña Soy Sauce - Marca Piña Cane Vinegar - Pepper - Patis/Fish sauce (optional) Instructions: - Steam tilapia fillets for 20mins. Let cool and drain excess liquid with cheese cloth. Pound in mortar & pestle until fish is fluffy. - In a pan with hot oil (170C), drop a fist full portion of your pounded tilapia and let cook until golden brown. Fold in half and drain on a wire rack. - Coat cubed tofu in flour/starch mixture and deep fry at 165C until crispy - Make sauce by combining ingredients under “sauce”. No specific measurements just go by feel/taste :) - Serve fish on a bed of crispy tofu, pour over sauce, top with more onion/chili and enjoy!! #Piñakamasarap #Marcapiña #soymalinamnam #cookingasmr #asmr #pinoycooking #filipinofood  #marcapiñapartner

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