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@irwankukura1: merana aku karenamu#laguviral #fyppppppppppppppppppppppp #viralvideo #lagusedih #fypdong #virall #lagubaru #fypdong

🐢🐢IRWAN KUKURA🐢🐢
🐢🐢IRWAN KUKURA🐢🐢
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Region: ID
Monday 24 February 2025 06:36:45 GMT
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Comments

lak2566
Lak2566 :
@ไอ้เบล้ลุกกุก้บบ้านลุกเบล้ๆๆๆมาๆๆๆๆๆๆๆ
2025-02-26 16:09:31
1
satuputri286
Marsha aca :
JD candu lihat vt"y👌👌
2025-03-03 23:59:51
0
zuraida.ibrahim2
Zuraida Ibrahim :
sedihnya lagu ni
2025-03-03 03:53:51
0
ibunyai01
senza :
bng love you suka lagu ny sllu sukses
2025-03-02 17:37:10
0
afizajmhari
Afiza Jmhari :
sedih kali lagunya.😌😌😣😣
2025-03-02 16:33:33
0
zha.plg
𝐈𝐋𝐄 𝐙𝐀𝐈𝐍𝐓𝐙𝐀🌹 :
🤣🤣🤣cediiih bgt bg
2025-03-01 08:51:52
0
dederania823
Dede rania :
asalamualaykum klo blh tau .abang asli mna
2025-03-01 08:48:47
0
mahamasrose
suweezan :
nanti siapakah kamu aku tak kenal 😂😁😏😳🥺
2025-02-27 13:24:08
0
norjerrr
Nor :
assalamualaikum hadir support best lagu ❤️🥰🥰🥰
2025-02-26 02:30:46
0
ayhucyhank0
Ayhu Cyhank :
Assalamu'alaikum warahmatullahi wabarakaatooh 💕💕💕💕💕
2025-02-25 15:49:10
0
naniindrayani54
NANI :
hdr
2025-02-25 14:02:24
0
mochihito387
Mochihito :
yg kuat mas smoga mndapatkan yg lbih indah lg aamiin
2025-02-25 13:48:57
0
To see more videos from user @irwankukura1, please go to the Tikwm homepage.

Other Videos

How to make a chocolate ganache tart that is also high protein! 🍫 One of the best fancy desserts to make at home is a chocolate ganache tart. I like to add in 2 scoops of @Isopure Low Carb Chocolate Protein to add nutrients and protein without compromising flavor and texture. #ad Ingredients: Crust: 1. 4 tbsp unsalted butter, melted 2. 1 cup raw almonds 3. 1 cup raw walnuts 4. 1/2 cup pecans 5. 1/4 cup granulated sugar 6. 1/2 tsp salt Ganache: 7. 12 oz 72% dark chocolate chips (has to be minimum 72% dark chocolate) 8. 1.75 cups of heavy cream 9. 6 tbsp butter, room temp, cut into 1 inch pieces 10. 1/2 cup granulated sugar 11. flaky sea salt for garnish 12. 2 scoops chocolate Isopure protein Instructions: 1. Preheat oven to 350*F. 2. In a food processor, pulse the nuts until coarsely ground. Add the remainder of the crust ingredients and blend until combined and the nuts are damp and can stick together. Transfer to a 10 inch tart pan and press into the bottom to form an even crust. Bake for 18-22 minutes until the edges are golden brown. Set aside and cool completely. 3. Place your chocolate in a bowl. In a pot over low heat, add your cream and sugar and bring up to steep (barely bubbling). Pour over the chocolate and let it sit for five minutes. 4. Once the five minutes are up, add the 6 tbsp of butter to the bowl and mix with a spatula until it is completely smooth. Whisk in the protein powder. Once smooth, pour over the tart crust, top with flaky salt and transfer to the fridge to set for 2-3 hours. 5. Once the tart is set, remove from the fridge and cut with a knife into 10-12 slices. The best way to do this is by heating your knife under hot water and then slicing. Refrigerate or serve immediately. Check out the below link to get Isopure Zero Carb Protein Powders for this delicious recipe! And use code
How to make a chocolate ganache tart that is also high protein! 🍫 One of the best fancy desserts to make at home is a chocolate ganache tart. I like to add in 2 scoops of @Isopure Low Carb Chocolate Protein to add nutrients and protein without compromising flavor and texture. #ad Ingredients: Crust: 1. 4 tbsp unsalted butter, melted 2. 1 cup raw almonds 3. 1 cup raw walnuts 4. 1/2 cup pecans 5. 1/4 cup granulated sugar 6. 1/2 tsp salt Ganache: 7. 12 oz 72% dark chocolate chips (has to be minimum 72% dark chocolate) 8. 1.75 cups of heavy cream 9. 6 tbsp butter, room temp, cut into 1 inch pieces 10. 1/2 cup granulated sugar 11. flaky sea salt for garnish 12. 2 scoops chocolate Isopure protein Instructions: 1. Preheat oven to 350*F. 2. In a food processor, pulse the nuts until coarsely ground. Add the remainder of the crust ingredients and blend until combined and the nuts are damp and can stick together. Transfer to a 10 inch tart pan and press into the bottom to form an even crust. Bake for 18-22 minutes until the edges are golden brown. Set aside and cool completely. 3. Place your chocolate in a bowl. In a pot over low heat, add your cream and sugar and bring up to steep (barely bubbling). Pour over the chocolate and let it sit for five minutes. 4. Once the five minutes are up, add the 6 tbsp of butter to the bowl and mix with a spatula until it is completely smooth. Whisk in the protein powder. Once smooth, pour over the tart crust, top with flaky salt and transfer to the fridge to set for 2-3 hours. 5. Once the tart is set, remove from the fridge and cut with a knife into 10-12 slices. The best way to do this is by heating your knife under hot water and then slicing. Refrigerate or serve immediately. Check out the below link to get Isopure Zero Carb Protein Powders for this delicious recipe! And use code "KELLY15" for 15% off Isopure! https://www.theisopurecompany.com/en-us #IsopurePartner #baking #HighProtein #chocolate
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