@_phnp.thaooo: i'm so fcking crazyyy 😭😭 finallyyy i can see Henry Lau in Vietnam 🥺 #henrylau #hozofestival #vietnam

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Saturday 14 December 2024 08:53:24 GMT
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Mushroom meatloaf style wellington, the centrepiece to please vegans and meat eaters alike this Christmas! Ingredients (serves 6-8) For the wellington mix  200g mixed mushrooms, finely chopped  2 shallots, finely chopped 1 tbsp thyme, finely chopped  1 tbsp rosemary, finely chopped 60g TVP mince (textured vegetable/soy protein) 120ml hot vegetable stock  1 tin black beans, drained and patted dry  3 cloves garlic   1.5 tbsp tomato purée   1.5 tbsp balsamic vinegar 1 tbsp miso  2 tbsp corn flour  100g mixed nuts  1 tbsp paprika  1.5 tbsp worcestershire sauce 1 tsp sugar 80g dried cranberries, chopped (optional) For the pastry 1 sheet puff pastry (I used GF) 1 tbsp maple syrup  1 tbsp non dairy milk  1 tbsp vegetable oil  1 tbsp mixed sesame seeds 1. For the mushroom base, add them into a frying pan with a drizzle of oil along with the shallot, rosemary and thyme. Season and cook down for 5-10 minutes until all the water has cooked off. Leave to cool.  2. Rehydrate the tvp by adding into a bowl and covering with the hot vegetable stock and stir. Set aside.  3. Add the beans into another bowl and roughly mash. Add the rehydrated TVP and mushroom mix into the bowl alone with the remaining ingredients and mix well. The mix should be firm and hold together when formed into a ball. This mix will keep for up to 3 days in the fridge.  4. When ready to cook, preheat the oven to the package instructions listed on your chosen pastry (mine was 180c fan).  5. Lay the pastry out onto a tray and start adding your wellington mixture length ways to the pastry. Pat down to form a firm log and wrap the remaining pastry over the mix in whatever pattern you like.  6. For the glaze, mix together the maple, oil and milk and brush over the top and then sprinkle over the sesame seeds. Bake for around 30-35 minutes. If you pastry starts to catch before then, cover with foil to finish cooking.  #veganchristmas #glutenfreerecipes #christmasrecipe
Mushroom meatloaf style wellington, the centrepiece to please vegans and meat eaters alike this Christmas! Ingredients (serves 6-8) For the wellington mix 200g mixed mushrooms, finely chopped 2 shallots, finely chopped 1 tbsp thyme, finely chopped 1 tbsp rosemary, finely chopped 60g TVP mince (textured vegetable/soy protein) 120ml hot vegetable stock 1 tin black beans, drained and patted dry 3 cloves garlic 1.5 tbsp tomato purée 1.5 tbsp balsamic vinegar 1 tbsp miso 2 tbsp corn flour 100g mixed nuts 1 tbsp paprika 1.5 tbsp worcestershire sauce 1 tsp sugar 80g dried cranberries, chopped (optional) For the pastry 1 sheet puff pastry (I used GF) 1 tbsp maple syrup 1 tbsp non dairy milk 1 tbsp vegetable oil 1 tbsp mixed sesame seeds 1. For the mushroom base, add them into a frying pan with a drizzle of oil along with the shallot, rosemary and thyme. Season and cook down for 5-10 minutes until all the water has cooked off. Leave to cool. 2. Rehydrate the tvp by adding into a bowl and covering with the hot vegetable stock and stir. Set aside. 3. Add the beans into another bowl and roughly mash. Add the rehydrated TVP and mushroom mix into the bowl alone with the remaining ingredients and mix well. The mix should be firm and hold together when formed into a ball. This mix will keep for up to 3 days in the fridge. 4. When ready to cook, preheat the oven to the package instructions listed on your chosen pastry (mine was 180c fan). 5. Lay the pastry out onto a tray and start adding your wellington mixture length ways to the pastry. Pat down to form a firm log and wrap the remaining pastry over the mix in whatever pattern you like. 6. For the glaze, mix together the maple, oil and milk and brush over the top and then sprinkle over the sesame seeds. Bake for around 30-35 minutes. If you pastry starts to catch before then, cover with foil to finish cooking. #veganchristmas #glutenfreerecipes #christmasrecipe

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