@aradhe_: 100 hariannya ibu, alfatihah🙏🏻 #yasin #100hari #tahlilan #ibu

arra ✨ newbie mom
arra ✨ newbie mom
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Region: ID
Thursday 11 September 2025 09:54:14 GMT
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sikarciwi
Sikar Ciwi :
Spil tempat telurnya beli dimana kak
2026-06-28 06:10:48
2
luthfi.lautan_emas
#MINYAK TAWON 🐝 :
Keranjang e bagus
2026-07-15 11:39:57
0
riza_kholis
kholisshi :
kak spill biskuit kotak yg dipegang ini dong😁😁 ini roti apa mereknya?
2026-03-31 04:15:45
0
411beneran
. :
kak spill keranjang nya kak
2026-08-25 02:50:02
0
dapurmama101
dapuralmeera1 :
Hbs berapa kak ? Itu utk brp berkat
2026-01-31 12:17:25
0
baby.fiona7
Molly.CEO :
Itu isinya apa aja ya kak
2025-12-03 16:25:13
1
wa99312
azwa🌻 :
Kalau udh kaya gtu pake nasi lgi engga k?
2025-11-27 14:49:05
2
hamdiyanielsa
🌊 :
Kalo 100hari kasih yasin jg ya?
2026-07-24 03:21:20
0
kirey1010203
kymcis :
@dapuralmeera1:Hbs berapa kak ? Itu utk brp berkat
2026-02-19 00:02:36
0
enovitriana
EnoVitriana :
kak Spil isianya kak...mau buat 100hr naku besok tgl 5
2026-03-27 07:50:13
0
meri1998_
Ayani :
Keranjang ukuran brapa kak
2026-02-07 03:01:19
0
lesssugarr26
Lessugar2 :
Ini budget brp kk
2026-02-02 07:12:49
0
catursebastian
CATUR04 :
kak itu alquran/surat yasin ya,,? trs belinya dmn ditoko oyen adakah,,?
2026-03-12 18:13:21
0
ulfa2n
Ulfa N🪴🕊️ :
KK maaf ini ukurannya brpa keranjang nya
2026-01-26 06:17:14
0
nday_hd
nday_hd :
100 porsi berapa ya kak?
2026-03-12 12:57:53
0
hasya_yumna8
Hasya_Yumna :
🥰
2026-04-05 05:58:46
0
nkbeauty89
Ayam Besan18 :
😁😁😁
2026-02-01 15:54:44
0
sivaniwarda
Chipani Tu Vani :
😁
2026-01-12 23:06:16
0
iis.nurhasanah64
Iis Nurhasanah :
😁😁😁
2026-04-02 22:44:21
0
faizbyantara
Widya Byantara :
😁
2025-12-24 23:18:46
0
linaawati_08
linaaa :
😁
2025-12-24 11:58:08
0
muhammadriyadi85
Bang Riyadi :
😂
2025-12-07 13:07:47
0
freeaangely
Putri Freea :
kak keranjangnya beli dmn
2026-01-12 03:04:51
0
To see more videos from user @aradhe_, please go to the Tikwm homepage.

Other Videos

Silverbeet, Beetroot and Goat’s Feta Salad Prep Time: 15 minutes Cook Time: 50 minutes INGREDIENTS   Salad: 500g (3 medium) fresh beetroot, or 2 x 250g packet vacuum-packed cooked beetroot  250–300 g silverbeet, washed  1 tablespoon olive oil 2 cloves garlic, crushed ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped 200 g goat’s feta, crumbled 3 tablespoons pine nuts Sea salt and cracked pepper Extra olive oil, to serve   Dressing: 2 tablespoons lemon juice 2 tablespoons red wine vinegar3 tablespoons extra virgin olive oil1 teaspoon sea salt ½ teaspoon cracked pepper   INSTRUCTIONS   1. Prepare the beetroot If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges. 2. Toast the pine nuts Heat a dry frying pan over medium heat. Toast the pine nuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside. 3. Prepare the silverbeet Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften. 4. Make the dressing Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, sea salt and cracked pepper. 5. Combine the salad Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss. 6. Serve Transfer to a serving platter. Scatter over toasted pine nuts, drizzle with extra virgin olive oil and finish with cracked black pepper. #salad #christmassalad #beetrootsalad #spinach
Silverbeet, Beetroot and Goat’s Feta Salad Prep Time: 15 minutes Cook Time: 50 minutes INGREDIENTS Salad: 500g (3 medium) fresh beetroot, or 2 x 250g packet vacuum-packed cooked beetroot 250–300 g silverbeet, washed 1 tablespoon olive oil 2 cloves garlic, crushed ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped 200 g goat’s feta, crumbled 3 tablespoons pine nuts Sea salt and cracked pepper Extra olive oil, to serve Dressing: 2 tablespoons lemon juice 2 tablespoons red wine vinegar3 tablespoons extra virgin olive oil1 teaspoon sea salt ½ teaspoon cracked pepper INSTRUCTIONS 1. Prepare the beetroot If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges. 2. Toast the pine nuts Heat a dry frying pan over medium heat. Toast the pine nuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside. 3. Prepare the silverbeet Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften. 4. Make the dressing Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, sea salt and cracked pepper. 5. Combine the salad Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss. 6. Serve Transfer to a serving platter. Scatter over toasted pine nuts, drizzle with extra virgin olive oil and finish with cracked black pepper. #salad #christmassalad #beetrootsalad #spinach

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