@lutpakiyeerr: 😫

Mas Lutpa

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Region: ID

Tuesday 03 December 2024 13:44:55 GMT

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Comments

vyy💋 :

ending eee😔😔😔

2024-12-04 08:22:11

3

🫧 :

aw

2024-12-04 13:36:01

0

NIII_MW :

aku ws slting lohh kok endinge..😌😭

2024-12-03 13:55:14

5935

˖ ࣪ ─ e𝐋sa𐙚 :

cah cilik digawe dulinan 😰😰😰

2024-12-03 14:38:39

1616

𝙔𝙖𝙮𝙖𝙖🪼 :

KOYOK OPO MAU??!!

2024-12-04 05:49:33

471

𝖕𝖊𝖓𝖏𝖆𝖍𝖆𝖙𝖒𝖚🚀 :

cah cilik mbok gae dolanan mas"😭

2024-12-03 22:38:25

599

dindauuu :

duh tiwas slting mas'😭

2024-12-03 13:58:11

516

🫧 :

biasa wong Lanang manis di awal😓

2024-12-04 05:30:24

227

☆ アマンダ ☆ :

cempe iku opo ta?😭

2024-12-06 04:25:22

8

botol arbal💥😋 :

endinge mengecewakan😭

2024-12-03 16:25:40

252

kecoagoreng🐁 :

koyo opo mau??!!

2024-12-03 23:18:28

90

bussyit's👻 :

cempe iku wedos ya

2024-12-04 14:06:53

12

bocilmu🌻 :

tiwas sualting tibane 😭

2024-12-03 16:18:23

37

iyaa👾 :

wes salting lo🗿

2024-12-04 07:44:06

11

_kaaa? :

ehhhh baleni seng ngomong raaa😡😡

2024-12-04 05:53:56

8

🫀 :

maniss di awal tokk 😭

2024-12-04 09:20:17

23

INDH. :

melek mas melek😭

2024-12-03 14:02:14

41

𝘼𝙆𝘼˗ˋˏΨˎˊ˗ :

lah aku lgi ngiseng 🥺😭😭

2024-12-03 22:50:58

9

lalalalala :

tiwas ae kene salting keri² ne😭😂😂

2024-12-03 16:36:54

9

𝕻utrℹ️⭐ :

boh mas² tiwas guyu² dewe malak an😭

2024-12-03 23:01:22

8

nicamancalbumi :

kadung berharap🗿

2024-12-25 00:16:04

6

laapnyavinn :

wes biasa cah😔biasa cah lanang i pie to manis diawal pahit di akhir😔🙏

2025-01-01 11:32:48

5

Litt🅰️ :

Ra Sido salting ku mass😭😭

2024-12-04 04:32:02

7

semesta jaden💋 :

tiba tiba banget anj😭😭😭😭😭

2024-12-03 23:09:48

7

Luthfi🅰️ :

wes kadung salting endinge ee😭😭😂

2024-12-05 11:50:59

6

To see more videos from user @lutpakiyeerr, please go to the Tikwm homepage.

Other Videos

Pork seitan- made from organic bread flour. To save money I’ve been making my plant based protein at home. Nothing goes to waste! The leftover seitan lasts for a year in the freezer, the leftover broth is incredible in soup or as a base for gravy, and the coconut oil that drains off the seitan once cooled can be used like lard. Check out my website in my bio for in depth tips and tricks. INGREDIENTS 5 LBS Bread Flour (Can substitute with All Purpose Flour, but you will have a smaller yield) 1 tbs Red Rice Yeast Powder Optional, adds a slightly pink hue that makes this pork look more realistic 7 Cups Water 1 1/2 tbs Vegetarian Pork Flavored Broth 1 Large Yellow Onion (250-300g roughly) 5 cloves Garlic 1 Cup Dried Mushrooms ⅓ Cup Brown Sugar or Dark Maple Syrup 2 Tbs Smoked Dulse Optional, adds depth and smokiness 2 Tbs Vegetarian Ham Seasoning Can swap with mushroom seasoning 8 Cups Water 1 Cup Coconut Oil INSTRUCTIONS In a large bowl, combine 5lbs of bread flour and mix in the red rice yeast powder. Pour in your 7 cups water and mix into a dough. Knead well Add roughly 3-5 tbs of salt to about 5 cups of water and pour it over your dough ball. Let this rest overnight, it can be left at room temperature or placed in the refrigerator The next day gently knead/massage the dough under cold water until the water is thick with wheat starch. Pour the starch water into a large bowl to save for other recipes. Repeat this process until the water begins to become clear. You don't want to over wash your gluten by removing every single bit of starch, otherwise the texture will be squeaky. Rather wash it until almost all of it is gone. When you run water over the dough there should be slight cloud of starch where the water is transparent yet has some minor clouds of starch in it. This process takes about 20 minutes. Set gluten aside in a bowl or inside a large container and place in the refrigerator. The gluten will drain some of its water as it rests. Crush and chop your garlic and roughly chop your onion In either an instant pot or large stock pot, bring to medium heat and add about a tablespoon of oil. Sauté the onions and garlic for about 5 minutes, then add the dried mushrooms and dulse and continue to cook for 2 minutes Then add your brown sugar and vegetarian ham seasoning and allow to caramelize. Then pour in your water and mix well. If using an instant pot, change the setting to slow cook low. Stretch out the gluten into a long thin rope, slightly twisting it. Knot the dough repeatedly, tucking the ropes of the dough into itself, until it is one knotted loaf. Place the knotted gluten a stock sock. Place the gluten into your broth and allow that to slow cook overnight, rotating it every few hours. Once it is cooked it will expand and become firm Remove the seitan from the broth. Strain out the other solids in the broth and return the broth to your slow cooker/instant pot. Remove the seitan from the stock sock a Tear the seitan into chunks. The smaller the pieces, the richer the 'pork'. For a lower fat version tear into larger chunks. Preheat a pan with your coconut oil on high. Fry the all chunks of seitan until they are golden brown and very crispy. Add the crispy fried seitan back into your broth. Let this simmer for about 10- 15 minutes, or until the seitan has softened again. Strain the seitan from the broth. It is ready to serve now, however if you refrigerate it overnight (or a few hours) the texture will firm up and be even more pork like

Pork seitan- made from organic bread flour. To save money I’ve been making my plant based protein at home. Nothing goes to waste! The leftover seitan lasts for a year in the freezer, the leftover broth is incredible in soup or as a base for gravy, and the coconut oil that drains off the seitan once cooled can be used like lard. Check out my website in my bio for in depth tips and tricks. INGREDIENTS 5 LBS Bread Flour (Can substitute with All Purpose Flour, but you will have a smaller yield) 1 tbs Red Rice Yeast Powder Optional, adds a slightly pink hue that makes this pork look more realistic 7 Cups Water 1 1/2 tbs Vegetarian Pork Flavored Broth 1 Large Yellow Onion (250-300g roughly) 5 cloves Garlic 1 Cup Dried Mushrooms ⅓ Cup Brown Sugar or Dark Maple Syrup 2 Tbs Smoked Dulse Optional, adds depth and smokiness 2 Tbs Vegetarian Ham Seasoning Can swap with mushroom seasoning 8 Cups Water 1 Cup Coconut Oil INSTRUCTIONS In a large bowl, combine 5lbs of bread flour and mix in the red rice yeast powder. Pour in your 7 cups water and mix into a dough. Knead well Add roughly 3-5 tbs of salt to about 5 cups of water and pour it over your dough ball. Let this rest overnight, it can be left at room temperature or placed in the refrigerator The next day gently knead/massage the dough under cold water until the water is thick with wheat starch. Pour the starch water into a large bowl to save for other recipes. Repeat this process until the water begins to become clear. You don't want to over wash your gluten by removing every single bit of starch, otherwise the texture will be squeaky. Rather wash it until almost all of it is gone. When you run water over the dough there should be slight cloud of starch where the water is transparent yet has some minor clouds of starch in it. This process takes about 20 minutes. Set gluten aside in a bowl or inside a large container and place in the refrigerator. The gluten will drain some of its water as it rests. Crush and chop your garlic and roughly chop your onion In either an instant pot or large stock pot, bring to medium heat and add about a tablespoon of oil. Sauté the onions and garlic for about 5 minutes, then add the dried mushrooms and dulse and continue to cook for 2 minutes Then add your brown sugar and vegetarian ham seasoning and allow to caramelize. Then pour in your water and mix well. If using an instant pot, change the setting to slow cook low. Stretch out the gluten into a long thin rope, slightly twisting it. Knot the dough repeatedly, tucking the ropes of the dough into itself, until it is one knotted loaf. Place the knotted gluten a stock sock. Place the gluten into your broth and allow that to slow cook overnight, rotating it every few hours. Once it is cooked it will expand and become firm Remove the seitan from the broth. Strain out the other solids in the broth and return the broth to your slow cooker/instant pot. Remove the seitan from the stock sock a Tear the seitan into chunks. The smaller the pieces, the richer the 'pork'. For a lower fat version tear into larger chunks. Preheat a pan with your coconut oil on high. Fry the all chunks of seitan until they are golden brown and very crispy. Add the crispy fried seitan back into your broth. Let this simmer for about 10- 15 minutes, or until the seitan has softened again. Strain the seitan from the broth. It is ready to serve now, however if you refrigerate it overnight (or a few hours) the texture will firm up and be even more pork like

POV: You decided to be adventurous and book a trip to a lesser-known country, and your hotel ends up being this gorgeous 🥹🤭!!! Luang Prabang, Laos exceeded my expectations by far 🫂 I didn’t know much about it going in, and there isn’t as much content on social media about Laos as there is for a few of its neighboring countries, like Thailand and Vietnam. Is Laos on your bucket list? If it’s not yet, then STAY TUNED for more videos from me on this beautiful country. I’ll show you exactly why you need to go ♥️ #laos #luangprabang

POV: You decided to be adventurous and book a trip to a lesser-known country, and your hotel ends up being this gorgeous 🥹🤭!!! Luang Prabang, Laos exceeded my expectations by far 🫂 I didn’t know much about it going in, and there isn’t as much content on social media about Laos as there is for a few of its neighboring countries, like Thailand and Vietnam. Is Laos on your bucket list? If it’s not yet, then STAY TUNED for more videos from me on this beautiful country. I’ll show you exactly why you need to go ♥️ #laos #luangprabang

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سيد عامود😭😭#explore #ناصر_السهلي @ناصر السهلي

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#EkspresikanDenganCapCut #CapCut #LDR #viralvideo #hiburan #sambutramadhan #tiktokviral #fyppppppppppppppppppppppp

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