@bramsbewz: En live tous les soirs 21h30 #bramsbewz #Valorant

BramsBewz
BramsBewz
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Region: FR
Saturday 18 January 2025 00:21:06 GMT
31901
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jueshissewer1
Jueshiii :
J’ai jure ceux qui meurent de tejo ils sont nuls au jeu frr
2025-01-18 07:14:16
110
loutheberserker
loulouthekraken :
tu change vite d'avis mdr
2025-01-18 01:10:09
138
ilias.2008
ilias.2008 :
Y a un peu de mauvaise foi mdr
2025-01-18 10:25:27
28
wuf3i
84 :
Tu peux pas updraft au dessus ?
2025-01-18 05:58:30
3
romain_m20o
𒉭 :
Le problème c’est pas le perso là
2025-02-11 18:52:10
2
oghod_bs
Oghod :
pour le moment tu sais pas le jouer, ça viendra
2025-01-18 10:06:26
4
itzzz_ev1
Itzzz_Evi :
Je main jett mais desoler le perso est trop fort faut le jouer pr win les gars
2025-01-20 13:11:12
0
huracanx
HuraCanX :
😂😂😂
2025-01-22 01:16:07
0
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here’s your sign to stop messing with @Qilah 😡👿🌶️ @Cosmic Cookware is our exclusive cookware sponsor. Get $5 off your first purchase at bit.ly/48sdVVU #sgfood #sgfoodies🇸🇬 #devilcurry #sgrecipes #cosmicookware #curry #chickencurry Qilah devil 👿 recipe:  1 whole chicken, cut to pieces 3 potatoes, peeled and cubed  2 carrots, diced 500g cocktail sausage 2 tsp mustard seeds 1 thumb size ginger, slice to fine strips 2 large fresh chillies, sliced 4 tablespoon of cooking oil 1 tbsp white vinegar 1 tbsp yellow mustard powder 1 tbsp sugar 2 tsp dark soy sauce  1/2 cup oil 300 ml water Salt to taste rempah:  2 medium red onions 10 shallots 5 cloves garlic 2 inches ginger 2 fresh chillies 2 chilli padi 60g dried chillies (discard seeds and soak in hot water for 20 minutes) 3 lemongrass, sliced 1 tbsp turmeric powder directions: - Blend all the rempah ingredients together, using as little water needed - In a pot, heat oil on medium heat and fry mustard seeds until it starts to crackle. Pour in the rempah paste and fry for 15 minutes while constantly stirring until the oil begins to separate from the rempah - Add in the chicken and 300 ml water. Mix well and bring it up to a simmer. Season with salt, turn down the heat, cover the pot and simmer for 20 mins - Combine the sausages, carrots and potatoes and simmer for another 10 minutes, covered - After potatoes become tender, add in dark soy sauce, red chillies, ginger slices and mustard powder. Mix well and let the curry cook down into a thick, sauce consistency - Mix in the vinegar and sugar and immediately turn off the heat so the vinegar stays tangy. Serve with rice or bread.
here’s your sign to stop messing with @Qilah 😡👿🌶️ @Cosmic Cookware is our exclusive cookware sponsor. Get $5 off your first purchase at bit.ly/48sdVVU #sgfood #sgfoodies🇸🇬 #devilcurry #sgrecipes #cosmicookware #curry #chickencurry Qilah devil 👿 recipe: 1 whole chicken, cut to pieces 3 potatoes, peeled and cubed 2 carrots, diced 500g cocktail sausage 2 tsp mustard seeds 1 thumb size ginger, slice to fine strips 2 large fresh chillies, sliced 4 tablespoon of cooking oil 1 tbsp white vinegar 1 tbsp yellow mustard powder 1 tbsp sugar 2 tsp dark soy sauce 1/2 cup oil 300 ml water Salt to taste rempah: 2 medium red onions 10 shallots 5 cloves garlic 2 inches ginger 2 fresh chillies 2 chilli padi 60g dried chillies (discard seeds and soak in hot water for 20 minutes) 3 lemongrass, sliced 1 tbsp turmeric powder directions: - Blend all the rempah ingredients together, using as little water needed - In a pot, heat oil on medium heat and fry mustard seeds until it starts to crackle. Pour in the rempah paste and fry for 15 minutes while constantly stirring until the oil begins to separate from the rempah - Add in the chicken and 300 ml water. Mix well and bring it up to a simmer. Season with salt, turn down the heat, cover the pot and simmer for 20 mins - Combine the sausages, carrots and potatoes and simmer for another 10 minutes, covered - After potatoes become tender, add in dark soy sauce, red chillies, ginger slices and mustard powder. Mix well and let the curry cook down into a thick, sauce consistency - Mix in the vinegar and sugar and immediately turn off the heat so the vinegar stays tangy. Serve with rice or bread.

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