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@noturbbychloe: anh ơiii

chloeneee
chloeneee
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Region: VN
Friday 10 January 2025 08:33:13 GMT
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Comments

punpun_xihh
pun><. :
tóc xinh vaiii😭😭
2025-01-11 02:23:27
27
1032000vy
_Lunnn._⋆𐙚₊ :
chi mình xin info dây chuyền ạ
2025-01-10 16:01:40
19
yni.nhee07
_ynie_🍂 :
khen xinh thì lại thừa mất chị ưi 😘
2025-01-11 04:41:07
11
name47372
rtnbn12 :
thiên thần 🥰
2025-01-10 13:41:21
11
bap3806
Thanh Thảo :
Chị nhuộm màu mocha trên nền màu gì v ạ🥺
2025-01-10 16:49:59
1
mai._.loann
Mai✿Loan🍪🫧🎀 :
Tóc chị nhuộm màu gì vậy ạ
2025-01-10 16:09:09
3
hongloan9079
Hồng Loan ° ☁️ + :
xinh xỉu lun á chị oiii💖
2025-01-11 04:22:07
3
kophainoidieu.hanilavoiu
có tiền rồi hãy làm phiền :
chị nhuộm tóc màu gì ạ
2025-01-11 04:04:14
3
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Cheer!!
Cheer!!
Sriracha Caramel Pork Sandwich with Slaw & Pickled Cucumber Ingredients: Serves 3 Pork: 3 pork shoulder steaks 4 garlic cloves - crushed 1 zest & juice of a lime 1 tbsp minced chilli 2 tbsp olive oil 150ml sriracha carmel sauce Pickled cucumber: 1/2 cucumber 1 tbsp sugar 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tsp fish sauce 1 tbsp sriracha hot sauce Slaw: 1 small carrot 1/4 cup red cabbage 1/4 cup cabbage 2 tbsp chopped coriander 1 juice of lime 2 tbsp mayonnaise 1 tsp wasabi paste 1 tsp sea salt flakes Hot mayo: 2 tbsp mayonnaise 1.5 tsbp Korean hot sauce Bun: 90g butter 3 brioche bun Method: Marinate your pork shoulder steaks in with garlic, lime and chilli - put in the fridge for 2-4 hours Chopped your cucumber and add it bowl with the rest of the ingredients and put in the fridge until ready to serve. Chopped your carrot, cabbage and it to a bowl with other ingredients, stir and leave in the fridge until ready to serve. Mix your hot sauce and mayo together - leave in the fridge until ready to serve. Remove you steaks from the fridge 20-30 mins before cooking. Add to a hot pan with olive oil and fry on both sides until you’ve got a bit go a crust. Take your steaks out the pan and remove any access oil, add the sriracha caramel and reduce slightly then add the steaks back to the pan making sure to cover them with sriracha caramel reduction then remove from the heat. In clean pan toast your brioche buns in butter. Add the hot mayo to the bun, slaw, pork steak, sesame seeds, pickled cucumber and then the lid. Enjoy! #sandwich #porksandwich #sriracha #caramel #pork #slaw @Chimac Dublin
Sriracha Caramel Pork Sandwich with Slaw & Pickled Cucumber Ingredients: Serves 3 Pork: 3 pork shoulder steaks 4 garlic cloves - crushed 1 zest & juice of a lime 1 tbsp minced chilli 2 tbsp olive oil 150ml sriracha carmel sauce Pickled cucumber: 1/2 cucumber 1 tbsp sugar 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tsp fish sauce 1 tbsp sriracha hot sauce Slaw: 1 small carrot 1/4 cup red cabbage 1/4 cup cabbage 2 tbsp chopped coriander 1 juice of lime 2 tbsp mayonnaise 1 tsp wasabi paste 1 tsp sea salt flakes Hot mayo: 2 tbsp mayonnaise 1.5 tsbp Korean hot sauce Bun: 90g butter 3 brioche bun Method: Marinate your pork shoulder steaks in with garlic, lime and chilli - put in the fridge for 2-4 hours Chopped your cucumber and add it bowl with the rest of the ingredients and put in the fridge until ready to serve. Chopped your carrot, cabbage and it to a bowl with other ingredients, stir and leave in the fridge until ready to serve. Mix your hot sauce and mayo together - leave in the fridge until ready to serve. Remove you steaks from the fridge 20-30 mins before cooking. Add to a hot pan with olive oil and fry on both sides until you’ve got a bit go a crust. Take your steaks out the pan and remove any access oil, add the sriracha caramel and reduce slightly then add the steaks back to the pan making sure to cover them with sriracha caramel reduction then remove from the heat. In clean pan toast your brioche buns in butter. Add the hot mayo to the bun, slaw, pork steak, sesame seeds, pickled cucumber and then the lid. Enjoy! #sandwich #porksandwich #sriracha #caramel #pork #slaw @Chimac Dublin

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