@by.cathy_: Ê máy này sài êm mà rổ rá 🌰, mn nên thử nhenn🌟🪒 #cathy04 #axetech #maytaylong #tipslamdep #muataitiktok

𐙚Cathy Rì Viu 🍡 ༘
𐙚Cathy Rì Viu 🍡 ༘
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Wednesday 10 September 2025 11:13:40 GMT
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banhbeok1_
𝓑𝓪́𝓷𝓱𝓑𝓮̀𝓸 ᥫ᭡ :
Xịn quá
2025-09-10 12:58:38
1
ch.anhreview98
𝙲𝚑.𝙰𝚗𝚑 𝚁𝚒̀ 𝚅𝚒𝚞 🍒 :
Xịn dị luôn
2025-09-10 13:31:35
1
minana.unbox
⊹♡Minana.unbox 𐙚₊˚ :
Xịn ha
2025-09-10 11:39:28
1
gocchamsocsuckhoe
Góc Khoẻ Trong_Đẹp Ngoài🌹 :
Xịn lắm ạ🥰🥰
2025-09-10 12:28:47
1
minnthu1604
⋆. 𐙚˚࿔mthuu𝜗𝜚˚⋆ :
xịn quá
2025-09-10 17:41:28
1
_dwoqnnep
⊹suane⊹ :
tiệnn
2025-09-10 13:10:42
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thanhsanvip2
Manhunbox ❤️💙 :
Xịn nhoa 🤩
2025-09-10 13:01:12
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chouxabong.vn
Chou Xà Bông :
xịn nha
2025-09-10 11:44:53
1
donut.anrine
Donut unri 🍩 :
Ui cịn nha
2025-09-10 12:06:55
1
hoangthuhang25
⋆𝗮𝗺𝗶𝗲𝗯𝗼𝘅𝗯𝗼𝘅⭑.ᐟ :
tiện quá nè
2025-09-10 11:24:19
1
.iulino__
🎧Hino♡🫧 :
Tiện lắm nè
2025-09-10 13:57:53
1
bongxingriviu
Bống xingiu :
Xịn nha
2025-09-10 13:07:20
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linriviu5
lin_review✨ :
xịn nha
2025-09-10 11:28:56
1
meooutfit_g04
Hướng nội dùng social 𐙚⋆˚♡︎ :
Ưng he
2025-09-10 14:27:46
1
kenhthuyduong
Kênh Thuỳ Dương :
Xịn quá
2025-09-10 11:42:28
1
emca_review
em cá review .☘︎ ݁˖ :
xịn xịn
2025-09-10 12:13:04
1
z_heni21_
t_heni💰 :
Xịn z
2025-09-10 14:18:04
1
meowlp896
Pu Cat Unbox :
Xịn dữ lắm🥰
2025-09-10 11:43:50
1
phanh.unboxing
𝙋𝒉𝙖𝒏𝙝🛒 :
Siu mê
2025-09-10 11:54:25
1
minhlatihonne_
Tí Hon Ghiền Unboxing 🎁 :
tiện quá pà
2025-09-10 11:41:17
1
linhminf
Tiệm Của Linh99 :
Xịn ghê á
2025-09-10 11:26:13
1
bongva_miune021
MÈO MIU THỐI :
tiện nhỉ
2025-09-10 15:02:38
1
phoomaiday
✩ Phô mai đây ⋅˚₊ :
ưng lém
2025-09-10 11:43:06
1
iam_hanariviu
𝗛𝗮𝗻𝗮𝗿𝗶𝘃𝗶𝘂 ≽^• ˕ • ྀི≼ :
uayy xịn nhaa
2025-09-10 11:23:33
1
_caigivaynoodle_
noodle🍜 :
Ủa ẻm xịn dậyyy
2025-09-10 12:42:20
1
To see more videos from user @by.cathy_, please go to the Tikwm homepage.

Other Videos

Tagen Lahma Basal, One of those dishes that instantly feels like Eid. Just tender meat… soft sweet onions… and somehow that’s enough to make one of the best things ever. An Egyptian classic made famous by the old-school hersha restaurants — and honestly, for good reason. This is my version of it: Sear the meat: Use beef cubes (I used Boucherie chuck). In a very hot pan, sear the meat well on all sides until deeply browned. Remove and set aside. Cook the onions: In the same pan, add a large amount of julienne cut onions. The onions will release moisture and naturally deglaze all the flavor stuck to the pan. Cook on medium heat with a little salt, stirring regularly. You don’t want the onions browned — just softened, broken down, sweet, and deeply flavorful. Build: Return the meat back in. Cover with beef stock (chicken stock works too). Season with salt, black pepper, and nutmeg. Slow cook: Bring to a boil, then lower the heat to a very gentle simmer and cover with a lid. Cook for around 1½–2 hours until the meat becomes fork tender. Tip: If the liquid feels too much at any point, slightly open the lid so some steam escapes. You want it silky and oniony… not soupy. Finish in the oven: Transfer everything into a tagen. Bake uncovered at the highest oven temperature for about 15–20 minutes until the top gets deeply caramelized. Serve: Best eaten with Roz Beshe'ria… or just baladi bread honestly. Ingredients: 1 kg beef chuck cubes 6 large onions (julienne cut) 3 cups beef stock (or chicken stock) Salt, black pepper & nutmeg (to taste) That’s it. No complicated ingredients. Just patience, onions, and properly cooked meat. I used Boucherie beef for this one. You can order from: https://boucherieworld.com/?utm_source=influencer&utm_medium=ahmed-eid Use code: AHMED15 for 15% off your first order.
Tagen Lahma Basal, One of those dishes that instantly feels like Eid. Just tender meat… soft sweet onions… and somehow that’s enough to make one of the best things ever. An Egyptian classic made famous by the old-school hersha restaurants — and honestly, for good reason. This is my version of it: Sear the meat: Use beef cubes (I used Boucherie chuck). In a very hot pan, sear the meat well on all sides until deeply browned. Remove and set aside. Cook the onions: In the same pan, add a large amount of julienne cut onions. The onions will release moisture and naturally deglaze all the flavor stuck to the pan. Cook on medium heat with a little salt, stirring regularly. You don’t want the onions browned — just softened, broken down, sweet, and deeply flavorful. Build: Return the meat back in. Cover with beef stock (chicken stock works too). Season with salt, black pepper, and nutmeg. Slow cook: Bring to a boil, then lower the heat to a very gentle simmer and cover with a lid. Cook for around 1½–2 hours until the meat becomes fork tender. Tip: If the liquid feels too much at any point, slightly open the lid so some steam escapes. You want it silky and oniony… not soupy. Finish in the oven: Transfer everything into a tagen. Bake uncovered at the highest oven temperature for about 15–20 minutes until the top gets deeply caramelized. Serve: Best eaten with Roz Beshe'ria… or just baladi bread honestly. Ingredients: 1 kg beef chuck cubes 6 large onions (julienne cut) 3 cups beef stock (or chicken stock) Salt, black pepper & nutmeg (to taste) That’s it. No complicated ingredients. Just patience, onions, and properly cooked meat. I used Boucherie beef for this one. You can order from: https://boucherieworld.com/?utm_source=influencer&utm_medium=ahmed-eid Use code: AHMED15 for 15% off your first order.

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