@urfavyapper99:

urfavyapper99

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Monday 25 November 2024 10:49:09 GMT

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Sandi Kocay :

My type

2024-11-26 01:22:59

Lιȥȥ. :

hi

2024-11-25 10:51:52

Irwan :

cutest😍

2024-11-25 11:07:34

bcdmmk :

so pretty

2024-11-25 11:32:11

haribisisi :

nice

2024-11-26 09:09:56

kajùll 🪐 :

beruntung banget cowo nya

2024-11-25 11:51:38

Ceel :

Pasti cowok nya ganteng

2024-11-25 15:15:31

D for ditto :

p yang manisnya ga abis abis

2024-11-25 10:57:16

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GRILLED CHICKENWRAPS WITH CHEESE SAUCE #food #chicken #Recipe #wrap #cheese #tasty #fy #fyp #foryoupage #fyp CHICKEN MIX 25 ml olive oil 600 gr chicken thighs 3 gr paprika powder (1 teaspoon) 2 gr salad herbs 3 gr garlic powder (1 teaspoon) 5 gr onion powder (1⅔ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 3 gr cumin powder (1 teaspoon) 1 chicken stock cube 100 gr red onion (1 red onion) 75 gr red bell pepper (half red bell pepper) 75 gr green bell pepper (half green bell pepper) CHEESE SAUCE 200 ml heavy cream 15 gr sweet soy sauce (ketjap manis) 25 gr tomato paste 250 gr cheddar cheese 1.5 gr salt (¼ teaspoon) 2 gr cayenne pepper (⅔ teaspoon) 1.5 gr cumin powder (½ teaspoon) EXTRA wraps Wash and cut the chicken into pieces. Heat the olive oil in a frying pan over medium-high heat. Add the chicken, paprika powder, salad herbs, garlic powder, onion powder, cayenne pepper, and cumin powder, and crumble the chicken stock cube over the pan. Cook for 4-5 minutes. Peel and slice the red onion into half rings. Cut the red and green bell peppers into long strips. Add the red onion, red bell pepper, and green bell pepper to the chicken. Cook for another 2-3 minutes. Heat the heavy cream in a separate pan over medium-high heat. Add the sweet soy sauce, tomato paste, and cheddar cheese. Stir until the cheese is melted. Add the salt, cayenne pepper, and cumin powder. Mix until well combined. Take a wrap and fill it with the chicken mixture, then pour some cheese sauce over it. Fold the wrap tightly and roll it up. Place the filled chicken wraps on the grill. Grill them for 2-3 minutes, or until they are nicely golden brown and crispy. Tips: It's important not to leave the wraps on the grill for too long, as they may become too hard or the filling can overheat. Adjust the grilling time based on your grill and personal preference, but 2-3 minutes per side is a good guideline. You can substitute chicken thighs with chicken breast. Season with salt and pepper to taste.

... #fy #fyp #sad #gym #ganley ib: @vitorampiress

$SOFT PAN BREAD WITH CHICKEN CURRY #soft #bread #chicken #curry #food #recipe #foodtiktok #fy #fyp #foryou #foryoupage DOUGH 400 gr flour (all-purpose flour) 12 gr granulated sugar 7 gr dry yeast (1 tablespoon - 1 packet) 2 gr turmeric powder (⅔ teaspoon)\ 2 gr curry powder (⅔ teaspoon) 7 gr salt (1⅙ teaspoon) 35 gr unsalted butter 50 gr yogurt 10 gr fresh parsley 175 ml lukewarm water CHICKEN MIXTURE 25 ml olive oil 600 gr chicken breast 3 gr ground cumin (1 teaspoon) 3 gr garlic powder (1 teaspoon) 5 gr onion powder (1⅔ teaspoon) 2 gr cayenne pepper powder (⅔ teaspoon) 1.5 gr black pepper (½ teaspoon) 3 gr curry powder (1 teaspoon) 3 gr turmeric powder (1 teaspoon) 1 chicken stock cube 1 bay leaf 10 gr fresh parsley 75 ml water 30 gr tomato paste 125 gr crème fraîche Instructions: Melt the butter and let it cool slightly. Combine the flour, sugar, yeast, turmeric, curry powder, salt, melted butter, yogurt, parsley, and water. Mix well. Knead the dough for 10-12 minutes until it becomes smooth. Allow the dough to rise for 1 hour in a warm place until it has doubled in size. Deflate the dough and divide it into 14 equal pieces. Shape them into neat rounds. Take a ball of dough and roll it out into a circle with a diameter of 14 cm, then fold it inward. Place the dough on a baking sheet with parchment paper. Let it rise for 30 minutes in a warm place or until it has doubled in size. Heat a heavy-bottomed skillet over medium-high heat. Cook the bread on both sides until golden brown. Cover the bread with a clean kitchen towel after cooking to keep them soft. Wash and dice the chicken. Heat the olive oil in a skillet over medium-high heat. Add the chicken, ground cumin, garlic powder, onion powder, cayenne pepper, black pepper, curry powder, turmeric, and the bay leaf. Crumble the chicken stock cube over the pan. Cook for 4-5 minutes. Add water, tomato paste, and crème fraîche. Mix well. Cook until the sauce thickens. Fill the bread with the chicken mixture, sauce, and fresh vegetables of your choice. Makes 14 bread rolls - 2 hours 20 minutes Tips: Ensure the melted butter has cooled sufficiently before adding it to the dough. Take your time kneading the dough, as this helps develop the gluten, resulting in a lighter texture. Place the dough in a warm, draft-free spot to rise. Make sure to roll out the dough balls evenly into 14 cm circles to ensure the rolls are the same size and cook evenly. Preheat the skillet well before baking the rolls to get a nice golden brown color. Consider serving these rolls with a fresh salad or a cold yogurt sauce to complete the meal.$
SOFT PAN BREAD WITH CHICKEN CURRY #soft #bread #chicken #curry #food #recipe #foodtiktok #fy #fyp #foryou #foryoupage DOUGH 400 gr flour (all-purpose flour) 12 gr granulated sugar 7 gr dry yeast (1 tablespoon - 1 packet) 2 gr turmeric powder (⅔ teaspoon)\ 2 gr curry powder (⅔ teaspoon) 7 gr salt (1⅙ teaspoon) 35 gr unsalted butter 50 gr yogurt 10 gr fresh parsley 175 ml lukewarm water CHICKEN MIXTURE 25 ml olive oil 600 gr chicken breast 3 gr ground cumin (1 teaspoon) 3 gr garlic powder (1 teaspoon) 5 gr onion powder (1⅔ teaspoon) 2 gr cayenne pepper powder (⅔ teaspoon) 1.5 gr black pepper (½ teaspoon) 3 gr curry powder (1 teaspoon) 3 gr turmeric powder (1 teaspoon) 1 chicken stock cube 1 bay leaf 10 gr fresh parsley 75 ml water 30 gr tomato paste 125 gr crème fraîche Instructions: Melt the butter and let it cool slightly. Combine the flour, sugar, yeast, turmeric, curry powder, salt, melted butter, yogurt, parsley, and water. Mix well. Knead the dough for 10-12 minutes until it becomes smooth. Allow the dough to rise for 1 hour in a warm place until it has doubled in size. Deflate the dough and divide it into 14 equal pieces. Shape them into neat rounds. Take a ball of dough and roll it out into a circle with a diameter of 14 cm, then fold it inward. Place the dough on a baking sheet with parchment paper. Let it rise for 30 minutes in a warm place or until it has doubled in size. Heat a heavy-bottomed skillet over medium-high heat. Cook the bread on both sides until golden brown. Cover the bread with a clean kitchen towel after cooking to keep them soft. Wash and dice the chicken. Heat the olive oil in a skillet over medium-high heat. Add the chicken, ground cumin, garlic powder, onion powder, cayenne pepper, black pepper, curry powder, turmeric, and the bay leaf. Crumble the chicken stock cube over the pan. Cook for 4-5 minutes. Add water, tomato paste, and crème fraîche. Mix well. Cook until the sauce thickens. Fill the bread with the chicken mixture, sauce, and fresh vegetables of your choice. Makes 14 bread rolls - 2 hours 20 minutes Tips: Ensure the melted butter has cooled sufficiently before adding it to the dough. Take your time kneading the dough, as this helps develop the gluten, resulting in a lighter texture. Place the dough in a warm, draft-free spot to rise. Make sure to roll out the dough balls evenly into 14 cm circles to ensure the rolls are the same size and cook evenly. Preheat the skillet well before baking the rolls to get a nice golden brown color. Consider serving these rolls with a fresh salad or a cold yogurt sauce to complete the meal.

CHICKEN PESTO BITES #chicken #pesto #bites #pastries #snack #food #Recipe #fy #fyp #foryou #foryoupage CHICKEN MIX 525 g ground chicken 4.5 g salt (⅔ teaspoon) 3 g paprika powder (1 teaspoon) 4 g garlic powder (1⅓ teaspoon) 2 g cumin powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1.5 g black pepper (½ teaspoon) 40 g Parmesan cheese 50 g fresh green pesto 35 ml olive oil EXTRA tomato sauce TOPPING 40 g pesto Parmesan cheese cherry tomatoes WRAPPER puff pastry Combine the ground chicken with salt, paprika powder, garlic powder, cumin powder, onion powder, cayenne pepper, black pepper, Parmesan cheese, green pesto, and olive oil in a deep bowl. Mix well until fully combined. Take the puff pastry and roll it out. Cut it in half lengthwise. Spread the tomato sauce over the puff pastry. Distribute some of the chicken mixture over the puff pastry. Roll up the puff pastry tightly. Repeat the process. Slice the filled chicken puff pastry into pieces. Place the pastries on a baking sheet lined with parchment paper. Brush them with green pesto and garnish with a slice of cherry tomato. Place the pastries in a preheated oven at 190 ℃. Bake for 35-40 minutes or until the pastries become golden brown.

RASPBERRY COOKIES WITH WHITE CHOCOLATE #cookies #Recipe #food #raspberry #chocolate #sweet #tasty #fy #fyp #foryou #foryoupage COOKIE DOUGH 3 eggs (medium) 75 g white caster sugar 8 g vanilla sugar (1 sachet) 175 ml sunflower oil 100 ml milk 12 g baking powder 375 g flour (all-purpose flour) 150 g white chocolate 100 g raspberries MILK MIXTURE 150 g condensed milk 100 ml milk RASPBERRY MIXTURE 75 g raspberries 35 g granulated sugar EXTRA 250 g white chocolate Chop the white chocolate into small pieces. Break the eggs into a bowl. Add the vanilla sugar and white caster sugar. Mix until smooth. Add the sunflower oil and mix well. Add the milk and mix again. Add baking powder and flour, and fold until combined. Add the chopped white chocolate and mix well. Add the raspberries and fold them into the cookie dough. Spread the cookie dough evenly in a baking pan lined with parchment paper. Use a sheet of plastic wrap as a tool and press it down firmly. Place the raspberry cookie in a preheated oven at 175 °C. Bake for 20-28 minutes. Keep an eye on the baking time, as each oven works differently. In a bowl, combine the condensed milk with milk. Mix well until smooth. Pour the milk mixture over the raspberry cookie. Poke it with a toothpick and let the milk mixture soak in well. In a skillet over medium-high heat, combine the raspberries with sugar. Bring the mixture to a boil and let it simmer for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top. Add the raspberry mixture and press it down well with a spatula or spoon to leave the seeds behind. Let it cool and transfer the raspberry mixture to a piping bag. Melt the white chocolate using a double boiler. Pour the white chocolate evenly over the raspberry cookie. Pipe dots of the raspberry mixture on top and run a toothpick through them. Allow the topping of the raspberry cookie to set and to become firm.

Bat mukha akong kinder? 🥲 #fypシ