@armel_akk: Pr vos rp 🧑‍🦯

Armelito
Armelito
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Region: FR
Thursday 09 January 2025 15:54:29 GMT
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ys.iir6
𝕪𝕒𝕤𝕤𝕚𝕣 ⌚️ :
wsh ?
2025-01-09 16:22:40
1
c.xmillee
𝐂𝐚𝐦𝐢𝐥𝐥𝐞 ✨ :
tana 🫡🤣
2025-01-09 19:14:44
3
lxnxisd
LxnxisD :
PTDRRR MAOS
2025-01-09 16:15:00
0
tony._.officiel
tony officiel :
nan mais c'est la fête
2025-01-09 17:35:34
2
raph.r4ph
Ռաֆայել :
vous me le bz celui là
2025-01-09 18:52:49
5
ad_i_
Jsp :
Tu dérape chef..
2025-01-09 16:02:07
2
mateo.btn
Mateo :
vous me le surveiller celui là🧐
2025-01-09 16:25:14
0
leyna_bss
✨𝐋𝐞𝐲𝐧𝐚✨ :
En roue libre mes pour toi 🤣
2025-01-09 16:13:39
8
tyre3665
tyre :
Azz
2025-01-09 18:36:34
0
msrgt03
Mat :
🤣🤣🤣
2025-01-11 17:34:40
0
marseilles1343
Enzoooo 🇫🇷🇮🇹 :
chefffffffffffff 🐵🙊🙉🙈
2025-01-09 16:05:26
0
marriiiiina_
𝓶𝓪𝓻𝓲𝓷𝓪🇪🇸🇦🇲 :
Vous me le briser celui la
2025-01-11 10:27:59
1
_el.ia_
𝔼𝕝𝕚𝕒• :
Tu va encore te faire sup tu va crier ptdrrrr 🤣🤣
2025-01-09 17:34:19
0
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One pot Mexican chilli rice Ingredients: - 500-600g Beef Mince - 1 Large White Onion - 6 Garlic Cloves - 3/4 Green Pepper - 1 Tin Kidney Beans - 1 Tin Crushed Tomatoes - 2 tbsp Tomato Puree - 1 tsp Salt - Sprinkle of Black Pepper - 1 tsp Garlic Powder - 2 tsp Paprika - 1 tsp Smoked Paprika - 1/2-1 tsp Cayenne Pepper - 1 tsp Cumin Powder - 2 tsp Coriander Powder - Sprinkle of Oregano - Sprinkle of Parsley - 1/2 Lime (Juice) - Bullet Chilli or Jalapeno - Handful of Fresh Coriander Method: 1. Wash 3 times and set aside to soak your rice for at least 45 minutes. Heat a splash of oil in a pan. Add in the mince and cook until all of the water and fat is released. Drain the fat then put the cooked mince in a separate bowl and set aside. 2. Add another splash of oil to the pan and add in the diced onion, chopped garlic, with a small sprinkle of salt. Cook for 5 to 6 minutes until translucent. Add water if required. 3. Add diced green pepper and cook for two minutes. Then add back in the cooked mints, followed by a tin of drained kidney beans. Cook for the further two minutes and add in the crush tomatoes, and tomato purée. For a further 3 to 4 minutes. 4. Add in the salt, pepper, and all of the seasonings. Cook and stir for 2 to 3 minutes. Then add in 250 mil of boiling water. Then stir, bring up to heat, and simmer on low heat with the lid on for 15 minutes. 5. After simmering for 15 minutes, increase the heat to medium and simmer for a further 5 minutes. Remove the lid and add in the lime juice, and a handful of chopped coriander. Continue cooking for a further 3 to 5 minutes and reduce most of the fluid in the pan. 6. Add in 1.5 mil of boiling water and bring up boil. Then add your rice, more salt, and stir. on a medium high heat cooking and stirring for 2 to 4 minutes until all of the water has evaporated. Don’t be too rough when stirring to prevent breaking the grains. 7. Once done, turn off the heat. Cover with foil, cloth, and tightly press close the lid. Fold the cloth on top of the lid. Place the pan on the low heat for 15 minutes. Then turn off the heat, and let it rest for a further 15 minutes. 8. Once done, fluff the rice and enjoy. #mexicanfood #mexicanrecipe
One pot Mexican chilli rice Ingredients: - 500-600g Beef Mince - 1 Large White Onion - 6 Garlic Cloves - 3/4 Green Pepper - 1 Tin Kidney Beans - 1 Tin Crushed Tomatoes - 2 tbsp Tomato Puree - 1 tsp Salt - Sprinkle of Black Pepper - 1 tsp Garlic Powder - 2 tsp Paprika - 1 tsp Smoked Paprika - 1/2-1 tsp Cayenne Pepper - 1 tsp Cumin Powder - 2 tsp Coriander Powder - Sprinkle of Oregano - Sprinkle of Parsley - 1/2 Lime (Juice) - Bullet Chilli or Jalapeno - Handful of Fresh Coriander Method: 1. Wash 3 times and set aside to soak your rice for at least 45 minutes. Heat a splash of oil in a pan. Add in the mince and cook until all of the water and fat is released. Drain the fat then put the cooked mince in a separate bowl and set aside. 2. Add another splash of oil to the pan and add in the diced onion, chopped garlic, with a small sprinkle of salt. Cook for 5 to 6 minutes until translucent. Add water if required. 3. Add diced green pepper and cook for two minutes. Then add back in the cooked mints, followed by a tin of drained kidney beans. Cook for the further two minutes and add in the crush tomatoes, and tomato purée. For a further 3 to 4 minutes. 4. Add in the salt, pepper, and all of the seasonings. Cook and stir for 2 to 3 minutes. Then add in 250 mil of boiling water. Then stir, bring up to heat, and simmer on low heat with the lid on for 15 minutes. 5. After simmering for 15 minutes, increase the heat to medium and simmer for a further 5 minutes. Remove the lid and add in the lime juice, and a handful of chopped coriander. Continue cooking for a further 3 to 5 minutes and reduce most of the fluid in the pan. 6. Add in 1.5 mil of boiling water and bring up boil. Then add your rice, more salt, and stir. on a medium high heat cooking and stirring for 2 to 4 minutes until all of the water has evaporated. Don’t be too rough when stirring to prevent breaking the grains. 7. Once done, turn off the heat. Cover with foil, cloth, and tightly press close the lid. Fold the cloth on top of the lid. Place the pan on the low heat for 15 minutes. Then turn off the heat, and let it rest for a further 15 minutes. 8. Once done, fluff the rice and enjoy. #mexicanfood #mexicanrecipe

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