@_buncahaisan: ft cưng

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Region: VN
Saturday 09 August 2025 01:50:14 GMT
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tepsech
♡ :
t dùng k khc gì ăn xin😭
2025-08-09 05:12:00
1876
parkkimsu
𝓐 :
em công nhân và a chủ thầu may mắn😛
2025-08-09 02:02:27
534
_bozjw
_bozjw :
xing nhat fi fai 😭
2025-08-09 08:25:35
34
kphong.tran88
Hai Anh :
my fan 🥰
2025-08-11 17:17:24
1
tugzenda
sún sín :
nhớ 1 chút
2025-08-09 02:06:10
9
csongtoi
su ngố :
mặt baby vãiii 🙃
2025-08-21 11:08:20
2
_miinion0
oẹe :
miệng xinh v😞
2025-08-21 06:02:03
7
ihdawg
. :
helu
2025-08-10 02:13:23
1
userj14t7g2ytw
snow white :
chị ơi ôm ôm
2025-08-09 02:32:09
7
mymelody191110
thịt heo chiên xù :
vcl cute thế
2025-08-09 15:02:52
7
anh.thuw_tuongtu
_awh.thwu_❤️‍🔥 :
xin vía đẹp như bà
2025-08-09 07:34:55
4
ilw_mcr
𝙀𝙤𝙢 𝙎𝙚𝙤𝙣𝙜𝙝𝙮𝙚𝙤𝙣 :
nhìn baby dthw v tr
2025-08-09 13:33:27
1
ngtr_hll
_Halinn_. :
Mặt baby zaa
2025-08-16 05:45:18
2
ngheotft122
ngheotft122 :
Tìm cả xóm chưa thấy e ở đâu
2025-08-09 07:43:37
2
tbyyyyyyyyyyyyyyyyyyyyyy
Byen :
mặt chị này baby thấy cưng dethw quó
2025-08-09 07:59:17
2
vnhat3001
Còiii :
dthw dọ🥰
2025-08-09 06:05:05
6
maithiennhan2011209
M.Nhân :
Có đc giữ chuỗi vs cj k😳
2025-08-09 07:33:03
2
ngocckhai14
𝓝𝓰𝓸𝓬𝓬 𝓚𝓱𝓪̉𝓲🌊 :
Ui chị này xinh thí
2025-08-09 05:41:51
2
bobunba_
Trần Thịnh :
cutee thí
2025-08-09 05:26:41
1
ihdawg
. :
chuỵn tình mình
2025-08-10 02:13:21
1
anhcuongg08
anh cừn :
ai đồ🥰
2025-08-09 09:44:47
0
melo_dy901
Melody🍰🍓 :
Pé ra vd mới rùi 😍
2025-08-09 12:45:27
1
urlovely.__tl
lốp dự bị :
toc ba nhuom mau gi thee
2025-08-11 04:51:42
1
ahhtun.09
ng lắm tương tư :
cute kinh
2025-08-09 09:05:03
1
thulanh21_
사랑해 :
Em bé này mấy tháng rồi
2025-08-09 07:07:45
1
To see more videos from user @_buncahaisan, please go to the Tikwm homepage.

Other Videos

Chorizo & Cabbage Potato Cakes with Harissa Remoulade The @threeblueducks harissa paste is a great way to add a little spice to proteins, vegetables and even dressings like this one. I served these up with Chorizo and cabbage potato cakes. For the cakes I used half puréed potato (used up from the previous night) and a couple of large peeled grated potatoes which I blanched in salted water and mixed through to make the cakes. The recipe below is a simpler version using mashed potato, egg and flour to hold them together. Cooked up in the @solidteknics AUS-ION 26cm Frypan.  Very tasty! Serves 4 - 6 Potato cakes 800g potatoes (Sebago or Desiree), peeled and cut into chunks 200 g chorizo, diced small 300g green cabbage finely sliced 3 tbsp chopped parsley 4 green shallots, finely sliced 2 eggs 80 g plain flour Salt and pepper Lemon zest Olive oil or ghee for frying Boil the potatoes in salted water until completely tender. Drain well and allow them to steam dry for a few minutes. Mash roughly and set aside. Meanwhile heat a frying pan over medium heat and cook the chorizo until the oils render and it becomes lightly crisp around the edges then set aside. Fry the cabbage on a high heat until it softens slightly and sweetens but still has a little bite. Season lightly. Allow the mixture to cool slightly. Combine the potato, cabbage mixture, parsley, lemon, green shallots, eggs and flour in a bowl. Mix gently and season with salt and pepper. The mixture should hold together but still feel fairly soft. Shape into 10 - 12 potato cakes. Heat a generous splash of olive oil or ghee in a frying pan over medium heat. Cook the potato cakes for around 4–5 minutes each side until deeply golden and crisp. Harissa remoulade 180g whole egg mayonnaise 80g Greek yoghurt 1–2 tbsp Ducks harissa paste 1 tsp Dijon mustard 1 tbsp cornishions 1 good squeeze of lemon juice and a little zest 2 hard boiled eggs chopped 1 tbsp chopped parsley Salt and pepper Mix all ingredients together and season to taste with salt, pepper and an extra squeeze of lemon if needed. #ducksathome @andyallencooks @darrenrobertsonfood @Solidteknics @Three Blue Ducks
Chorizo & Cabbage Potato Cakes with Harissa Remoulade The @threeblueducks harissa paste is a great way to add a little spice to proteins, vegetables and even dressings like this one. I served these up with Chorizo and cabbage potato cakes. For the cakes I used half puréed potato (used up from the previous night) and a couple of large peeled grated potatoes which I blanched in salted water and mixed through to make the cakes. The recipe below is a simpler version using mashed potato, egg and flour to hold them together. Cooked up in the @solidteknics AUS-ION 26cm Frypan. Very tasty! Serves 4 - 6 Potato cakes 800g potatoes (Sebago or Desiree), peeled and cut into chunks 200 g chorizo, diced small 300g green cabbage finely sliced 3 tbsp chopped parsley 4 green shallots, finely sliced 2 eggs 80 g plain flour Salt and pepper Lemon zest Olive oil or ghee for frying Boil the potatoes in salted water until completely tender. Drain well and allow them to steam dry for a few minutes. Mash roughly and set aside. Meanwhile heat a frying pan over medium heat and cook the chorizo until the oils render and it becomes lightly crisp around the edges then set aside. Fry the cabbage on a high heat until it softens slightly and sweetens but still has a little bite. Season lightly. Allow the mixture to cool slightly. Combine the potato, cabbage mixture, parsley, lemon, green shallots, eggs and flour in a bowl. Mix gently and season with salt and pepper. The mixture should hold together but still feel fairly soft. Shape into 10 - 12 potato cakes. Heat a generous splash of olive oil or ghee in a frying pan over medium heat. Cook the potato cakes for around 4–5 minutes each side until deeply golden and crisp. Harissa remoulade 180g whole egg mayonnaise 80g Greek yoghurt 1–2 tbsp Ducks harissa paste 1 tsp Dijon mustard 1 tbsp cornishions 1 good squeeze of lemon juice and a little zest 2 hard boiled eggs chopped 1 tbsp chopped parsley Salt and pepper Mix all ingredients together and season to taste with salt, pepper and an extra squeeze of lemon if needed. #ducksathome @andyallencooks @darrenrobertsonfood @Solidteknics @Three Blue Ducks

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