@ainfatihah_57: my new favourite foundation from @carslan.my . siyes cakap, coverage dia best dooh ! #carslanfoundation #foundation #foundationcarslan #foundationreview #foundationroutine

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Region: MY
Wednesday 12 February 2025 14:53:49 GMT
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khayranuha
khayra :
sukanya glowing finishing, byk jumpa matte finishing, this one cantik
2025-02-13 04:17:32
0
dhiazdhl
DIAZ :
cantiknya... yang best full coverage.. blend pun elok. wow😍
2025-02-13 00:56:18
0
zaranaqia
zaranaqia :
kuning langsat code yg mana tu awk
2025-02-13 03:41:16
0
nadianataashaa
Nadia | Oyen 🐈 :
Full coverage tak foundation ni sis
2025-02-13 01:24:19
0
izah.dora__
IzahDora 𐙚𖦹 :
Woww full coverage yang kita suka.. kalau seharian dia tak pacey ke wak ?
2025-02-13 01:31:08
0
norhalijahassan_
norhalijahssn 🍉 :
kitaa pun pakai ne mmg lurvee tau finishing diaa 😍😍😍
2025-02-13 02:08:30
0
topminyakwangi
TOPMINYAKWANGI :
untuk oily skin sesuai tak ?
2025-02-13 02:08:59
0
nssyafinas2302
nssyafinas🌿 :
Cantik nyeee. Nmpk senang nak blend😍
2025-02-13 04:55:24
0
ctshahidah_
SHIDA✨ᡣ𐭩 :
adik i pon pakai foundation ni. lawa terok mekap dia
2025-02-13 02:03:40
0
cikmizz10
ⓘⓐⓜ Ⓜ️ⒾⓏⓏ ⓊⒹⒶ💙💙 :
untuk tan skin ade tak
2025-02-15 06:48:02
0
ninjabuataffiliate
🎀 𝐿♡𝓋𝑒 𝒹𝒾𝓁𝒶 🎀 :
Cantik nyaa finishing foundation ni 😍
2025-02-13 01:33:54
0
shuhailarizal
ShuhailaRizal :
kena pilih code cerah sikit dari kulit asal tak sis ?
2025-02-13 03:37:19
0
ismatiktokshop_
IsmaaaaaaShop :
Wahh kena try nii cantik😍
2025-02-13 06:11:51
0
darldhuhaa_
darlDhuhaa CEO of my small biz :
traceless lasting foundation means foundation ni boleh cover bekas2 jerawat or freckles kt muka la kan? menarik ni
2025-02-13 01:09:30
0
aidaaridi
Kakak Aida :
Ok full coverage akk kena try
2025-02-13 14:14:07
0
fayyfarr
Hanna izatty_🕊️🌷 :
full coverage laa😍
2025-02-15 05:03:58
0
hakakrose20
❤︎ʜᴀᴋᴀᴋʀᴏꜱᴇ❤︎ :
senang nak blend pulak tu ...full coverage jgk ye foundation ni
2025-02-12 14:58:43
0
mie22at
Ezzyyy ツ :
Helokkk betul finishing dia 😍 smooth jaa nak blend
2025-02-13 01:51:24
0
hellohetty_
hellohetty_ :
lawa betul finishing foundation ni, coverage pun puas hati😍
2025-02-13 00:38:37
0
azwaadnan2
MuaPerlis :
mnarik
2025-02-13 00:06:05
0
aniskhaiiishop
aniskhaiiishop :
uishh cantiknyaaa nampak smooth je foundation ni 😍
2025-02-12 23:30:28
0
umiemurahrezeki
Chumieeee :
Kalau kulit medium tan boleh amik fd code apa sis?
2025-02-12 23:18:09
0
ombakbergigi
Shuhada Herman ⋆⌂ᰔᩚ :
Sumpah lawa juga ye coverage dia! 🥰
2025-02-12 22:00:18
0
rahmahmatinna
Rahmah🇲🇾 :
texture smooth, tahan lama dan sesuai utk combination skin🥰
2025-02-12 21:42:09
0
nooraina91
Noor Aina :
Lawa finishing foundation ni
2025-02-12 14:58:57
0
To see more videos from user @ainfatihah_57, please go to the Tikwm homepage.

Other Videos

Tamales rojos de puerco  Makes 20. I made this video back in may and forgot to post!! This is my recipe :)  Pork: 2lb pork shoulder  3/4 white onion 2 bay leaves 3 garlic cloves Red sauce:  10 New Mexico Chiles  3 Chile anchos 4 garlic cloves  1/4 white onion 1tsp each oregano, cumin seeds, peppercorns, salt 1/2c water from Chiles boiling  1.5 cups broth from the pork boiling  Masa 10oz lard 2tsp baking powder 2tsp chicken bouillon  2tsp salt 2.5c Maseca  2.5c water or pork broth  1/4c leftover red sauce  Soak the cornhusks  1. In a large bowl or container, add the rinsed corn husks and fill with hot water, place something heavy to press them down into the water and allow to soak for 6-24 hours. (some people only do 1-3 hours with boiling water) 
 Make the shredded pork 1. In an instant pot, or on the stove in a pot, add the pork shoulder, onion, bay leaves and garlic cloves and fill with water. Pressure cook on high for 1hr 10min and natural release 30 minutes. On the stove, simmer for 3 hours until tender.  2. In a small pot, boil the deseeded and washed Chiles for 10min.  3. Once boiled, add to a blender with the onion, garlic, oregano, cumin, seeds, peppercorn, and salt and 1/2c from the Chiles and 1.5 cups of pork broth. Blend until smooth 4. To a skillet add a dollop of lard and then add in the red sauce, along with the pork and loud to simmer for about 10 minutes. 
 Make the Masa  1. in a stand mixer, or using a hand mixer in a large bowl, whip the lard until it is fluffy, Add the baking powder and whip again for a minute. Next, you can continue in the stand mixer or you can use your hands, Add in 1 cup of the maseca and 1 cup of broth or water, the bouillon and salt, and mix. add another cup of each broth and maseca and mix again and repeat with the remaining of each. Then add the 1/4c of red sauce. Mix for 10 minutes and allow the masa to rest for 10 minutes. Cover so it doesn’t dry out. 
 Assemble the Tamales  1. Dry the corn husks and start spreading masa on the soft side of each one about half way up, (I used a plastic bowl scrapper) With enough masa that you can't see the corn husk, add your filling to the center, then fold one side over, fold the other side over the first side like a trifold, then fold the bottom of the corn husk up. You can look up a video if it's helpful! I recommend doing so.
 Steam in a pot on the stove  1. In a steamer pot (Tamalera) Add the steam attachment inside, add a layer of corn husks then add the tamales standing up. layer corn husks around the sides and the top. Add a couple inches of water to the bottom and cover with a lid that has a kitchen towel wrapped around it to help prevent water from dripping on to the tamales. Steam for 2 hours checking the water level and adding more water if needed every 30 minutes. Take them out and rest for 15 minutes for the masa to set. ****If you don’t have a steamer attachment, you can take a long piece of foil, crumble it into a long piece and shape into a spiral and place it in the bottom of the pan and cover with cornhusks. 
 OR Steam in an instant pot  1. Add the steam rack, cover bottom with water making sure none of the water touches the rack, layer 2 corn husks on the bottom, and add the tamales in standing up. cover and pressure cook for 45 minutes. Take them out and rest for 15 minutes for the masa to set. 
 2. Make sure to rest the tamales for 15 minutes for the masa to set or they won't remove well from the corn husks. Enjoy!
 #tamales #redporktamales #tamalesrojosdepuerco #Recipe #fyp
Tamales rojos de puerco Makes 20. I made this video back in may and forgot to post!! This is my recipe :) Pork: 2lb pork shoulder 3/4 white onion 2 bay leaves 3 garlic cloves Red sauce: 10 New Mexico Chiles 3 Chile anchos 4 garlic cloves 1/4 white onion 1tsp each oregano, cumin seeds, peppercorns, salt 1/2c water from Chiles boiling 1.5 cups broth from the pork boiling Masa 10oz lard 2tsp baking powder 2tsp chicken bouillon 2tsp salt 2.5c Maseca 2.5c water or pork broth 1/4c leftover red sauce Soak the cornhusks 1. In a large bowl or container, add the rinsed corn husks and fill with hot water, place something heavy to press them down into the water and allow to soak for 6-24 hours. (some people only do 1-3 hours with boiling water) 
 Make the shredded pork 1. In an instant pot, or on the stove in a pot, add the pork shoulder, onion, bay leaves and garlic cloves and fill with water. Pressure cook on high for 1hr 10min and natural release 30 minutes. On the stove, simmer for 3 hours until tender. 2. In a small pot, boil the deseeded and washed Chiles for 10min. 3. Once boiled, add to a blender with the onion, garlic, oregano, cumin, seeds, peppercorn, and salt and 1/2c from the Chiles and 1.5 cups of pork broth. Blend until smooth 4. To a skillet add a dollop of lard and then add in the red sauce, along with the pork and loud to simmer for about 10 minutes. 
 Make the Masa 1. in a stand mixer, or using a hand mixer in a large bowl, whip the lard until it is fluffy, Add the baking powder and whip again for a minute. Next, you can continue in the stand mixer or you can use your hands, Add in 1 cup of the maseca and 1 cup of broth or water, the bouillon and salt, and mix. add another cup of each broth and maseca and mix again and repeat with the remaining of each. Then add the 1/4c of red sauce. Mix for 10 minutes and allow the masa to rest for 10 minutes. Cover so it doesn’t dry out. 
 Assemble the Tamales 1. Dry the corn husks and start spreading masa on the soft side of each one about half way up, (I used a plastic bowl scrapper) With enough masa that you can't see the corn husk, add your filling to the center, then fold one side over, fold the other side over the first side like a trifold, then fold the bottom of the corn husk up. You can look up a video if it's helpful! I recommend doing so.
 Steam in a pot on the stove 1. In a steamer pot (Tamalera) Add the steam attachment inside, add a layer of corn husks then add the tamales standing up. layer corn husks around the sides and the top. Add a couple inches of water to the bottom and cover with a lid that has a kitchen towel wrapped around it to help prevent water from dripping on to the tamales. Steam for 2 hours checking the water level and adding more water if needed every 30 minutes. Take them out and rest for 15 minutes for the masa to set. ****If you don’t have a steamer attachment, you can take a long piece of foil, crumble it into a long piece and shape into a spiral and place it in the bottom of the pan and cover with cornhusks. 
 OR Steam in an instant pot 1. Add the steam rack, cover bottom with water making sure none of the water touches the rack, layer 2 corn husks on the bottom, and add the tamales in standing up. cover and pressure cook for 45 minutes. Take them out and rest for 15 minutes for the masa to set. 
 2. Make sure to rest the tamales for 15 minutes for the masa to set or they won't remove well from the corn husks. Enjoy!
 #tamales #redporktamales #tamalesrojosdepuerco #Recipe #fyp

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