@thitirat079: #ชอบแบบนี้ #หน้าตาที่เปลี่ยนไป

˙❥˙⌕Thitirat ˙❥˙
˙❥˙⌕Thitirat ˙❥˙
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Tuesday 17 December 2024 02:49:26 GMT
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Shakshuka/Spanish Eggs- Recipe Below - 1. Heat up a non stick pan on medium before adding chorizo. Fry until golden brown. Add in diced onion and season with a pinch of salt (not too much becayse chorizo is salty). When the onion is translucent, add 2 cloves of minced garlic and cook until fragrant.  2. Pour in 3 tins of whole tomatoes and roughly break up with a wooden spoon before adding your coriander seed, cumin, paprika, chilli powder, salt and pepper. Cook for 20-25 minutes or until tomatoes break down into a sauce-like consistency. 3. Drain a tin of chick peas and add into your pan, cook for a further 10-15 minutes or until chickpeas are cooked and soft (cook for less time if you want the chickpeas to be harder). Once chickpeas are cooked, stir through 50g of baby spinach. 4. Create small wells in the pan with a wooden spoon and crack an egg into each. Cover with a lid and cook for 4-8 minutes or until the eggs are cooked to your liking.  5. Top with pickled red onions, danish feta and bean sprouts  6. Serve on sourdough toast or eat by itself.  Pickled onions:  1. Finely slice 1 red onion  2. Add onion to a 750ml container along with 2 cloves of garlic (hit with flat side of knife to break it up a little bit), 1 tsp whole black peppercorn, 1 tbsp salt and 1/2 tbsp white sugar 3. Pour in 1 cup of white vinegar followed by 1 cup of boiling water  4. Stir, then cover with a lid and set aside for 15-30 minutes before serving  5. These will sit in the fridge for up to a month  #shakshuka #shakshukarecipe #eggsinpurgatory #FoodTok #foodporn #explorepage #howtomakeshakshuka #30minutemeals #dinnermadeeasy
Shakshuka/Spanish Eggs- Recipe Below - 1. Heat up a non stick pan on medium before adding chorizo. Fry until golden brown. Add in diced onion and season with a pinch of salt (not too much becayse chorizo is salty). When the onion is translucent, add 2 cloves of minced garlic and cook until fragrant. 2. Pour in 3 tins of whole tomatoes and roughly break up with a wooden spoon before adding your coriander seed, cumin, paprika, chilli powder, salt and pepper. Cook for 20-25 minutes or until tomatoes break down into a sauce-like consistency. 3. Drain a tin of chick peas and add into your pan, cook for a further 10-15 minutes or until chickpeas are cooked and soft (cook for less time if you want the chickpeas to be harder). Once chickpeas are cooked, stir through 50g of baby spinach. 4. Create small wells in the pan with a wooden spoon and crack an egg into each. Cover with a lid and cook for 4-8 minutes or until the eggs are cooked to your liking. 5. Top with pickled red onions, danish feta and bean sprouts 6. Serve on sourdough toast or eat by itself. Pickled onions: 1. Finely slice 1 red onion 2. Add onion to a 750ml container along with 2 cloves of garlic (hit with flat side of knife to break it up a little bit), 1 tsp whole black peppercorn, 1 tbsp salt and 1/2 tbsp white sugar 3. Pour in 1 cup of white vinegar followed by 1 cup of boiling water 4. Stir, then cover with a lid and set aside for 15-30 minutes before serving 5. These will sit in the fridge for up to a month #shakshuka #shakshukarecipe #eggsinpurgatory #FoodTok #foodporn #explorepage #howtomakeshakshuka #30minutemeals #dinnermadeeasy

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