@sanidy_manado: begitu indah suaramu mbak sehingga enak di dengar #nikensalindry #sanidy_manado #gaksukaskip📵

Niken
Niken"s~
Open In TikTok:
Region: ID
Wednesday 17 September 2025 16:14:18 GMT
848586
52069
214
565

Music

Download

Comments

najwaainnunisa
awa :
undang niken untuk acara nikahan brp jt ya?
2025-09-19 03:35:16
445
fiinaa132
Mba Fii🌺 :
Aq ngliat niken tu bnr2 kya trpancar bgt gitu auranya.
2025-09-18 10:50:33
1697
muzamil.zidane
Muzamil Zidane :
lagu asli dia yg mana ya ,,dia sll viral tp lagu orang terus yg di nyanyiin
2025-09-19 14:43:01
17
nurbaity336
Marisna :
q wong jowo tp g ngerti bahasane 😭
2025-09-19 02:51:14
103
almahyra.familly
𝒏𝒆𝒏𝒌.𝒘𝒊𝒏𝒅𝒚 :
judul lguny ap ini
2025-09-20 04:28:18
0
wahyu.asu3
Wahyu Asu :
yang terkenal bukan pencipta nya tapi yang ngover itulah Indonesia makanya royalti perlu
2025-09-19 03:33:20
384
sanidy_manado
Niken"s~ :
maap yah teman teman semuanya saya gak tau kalau harus izin dulu saya meminta maaf sebesar besarnya kepada teman semua🙏🙏
2025-09-19 15:14:01
19
angzzptrma
si.oom :
wong tresno kui abote koyo wong nyonggo bumi🗿
2025-09-22 22:33:14
1
ufitcann
🐿hopebi🪼 :
pujaningsih part yg ini bikin merinding asli😭
2025-09-22 14:23:20
122
mas_ga10
Mas Ga :
pamanku wingi nane nanggap niken, tak takoni jare kok regane 40juta ki iyo pora lor😅
2025-09-19 18:34:27
1
mbak.nopie
MbAk NoPiE🦉 :
adem banget suaranya🤩
2025-09-18 12:49:04
64
lougoossen_
ᯓ★𝕬𝖗𝖎𝖊𝖋 ꩜ .ᐟ :
merinding kaya di film-film horror
2025-09-24 11:15:40
0
mohdyunan71
myunan 🇲🇾 :
what language is this
2025-09-23 17:58:39
0
singapore1836
ARUM :
Maa Syaa Allah ❤️🌹😍 Bismillahirrahmanirrahim 💪 Sht sll Raden Ayu Nimas Niken🥰🥰🥰
2025-09-20 21:45:29
0
risa_4400
_0ricis :
semoga kelak anakku kayak samean mb niken cantik dan berbakat🥰🥰
2025-09-24 10:00:33
0
winni_1903
💓winda_ yani💓 :
dia anaknya klo ngomong ceplas ceplos.tapi aku yakin dibalik cerianya dia juga punya kesedihan.
2025-09-19 11:01:22
10
risa.alfa.nesa
Risa_ :
ayu e MBK Niken Ki
2025-09-22 10:36:44
0
anik.susilowati92
Anik susilowati :
sampai saat ini menurut q tetep Niken sinden muda no 1.
2025-09-19 07:40:47
40
nur.salim951
N✓π :
lagu doa semoga diberikan jalan yg indah 🥰
2025-09-24 16:55:23
0
sultan.lasusua
Sultan Lasusua :
𝐚𝐩𝐚𝐥𝐚𝐠𝐢 𝐧𝐚𝐧𝐭𝐢 𝐤𝐚𝐥𝐚𝐮 𝐬𝐝𝐡 𝐥𝐮𝐥𝐮𝐬 𝐬𝐞𝐤𝐨𝐥𝐚𝐡..𝐈𝐊𝐔𝐓 𝐊𝐃𝐈
2025-09-24 02:43:37
0
amaliahabsyi
Dewiamalia :
Bejane urepe duwe suara wapik, keno gawe ngangkat derajat urepe 🥺
2025-09-22 05:08:23
0
adivameyshaputri1
🍥🤭adiva🙂🍭 :
wow
2025-09-21 15:32:39
0
afut219
idola Niken 2L :
Mbak video tak download
2025-09-23 12:26:41
0
silva.aprilliani
Silva aprilliani :
lagune indah tapi ora Karo kisahku🥺
2025-09-22 13:54:59
0
mbakkunti92
TAU SAMAWA :
Suka banget suara anak satu ini 😩😩meski ku bukan orang jawa tapi senang dengar suara dia 😍
2025-09-19 02:56:44
2
To see more videos from user @sanidy_manado, please go to the Tikwm homepage.

Other Videos

We go behind the scenes of the infamous Elk antler dish at Amisfield Restaurant to see how it’s made 🫎🦌🤯 

Process:

Firstly, @Vaughan Mabee and friends collect Elk antlers that have been shed by the Elk in the Fiordland area, @Queenstown NZ. 

The NZ Elk - or Wapiti as they are known by its original name - derived from a Shawnee and Cree word meaning “white rump”, referring to the light-colored patch of fur on their rear. 

Wapiti shed their antlers once a year and re-grow them to full size in about 5 months. These beasts were originally gifted to New Zealand from the US by Teddy Roosevelt.

The antlers are then completely sterilised in the @amisfieldrestaurant kitchen and a small cavity is cut into them to conceal the meat later stuffed into them.

The Elk is sustainably and humanely shot and killed by @withwild_ and @awatoru_wildfood in the pure forests of Fiordland. 

The Elk is then broken down in the Amisfield kitchen, and the Elk leg is dry aged to maximise flavour. 

When it is time for service, the chefs fill the sides of the cavity in the sterilised antlers with aluminium foil. 

The aged Elk meat is then mixed with smoked pastrami made from Elk heart, Elk liver pâté, vinegar from pickled piko piko (a native fern), a touch of fermented chilli, chopped pickles, and Speights beer mustard. 

The meat mixture is then inserted into the cavity of the antlers by chefs @bae_chef97 and @jimmynewp, covered in Elk liver and Pinot noir pate, then hand moulded by the chefs to look like the rest of the antlers shape. 

Finally, chef @bex_pastry_sheffield creates the edible fake velvet by spraying the antlers with a warm  deer tallow “fat” emulsified with coffee, deer stock and wild honey, and it’s then sprinkled with wild mushroom and vinegar powder to create the velvet texture look.

Served on a French sorrel leaf with native grains, it can then be eaten like a taco. 🌮

The combination of the wild game, sweetness and acidity also spice is wildly delicious… 

Would you try it? 🤷🏽‍♂️ #fyp #foryou #nz #newzealand #elk #deer #finedining #food #foodporn
We go behind the scenes of the infamous Elk antler dish at Amisfield Restaurant to see how it’s made 🫎🦌🤯 Process: Firstly, @Vaughan Mabee and friends collect Elk antlers that have been shed by the Elk in the Fiordland area, @Queenstown NZ. The NZ Elk - or Wapiti as they are known by its original name - derived from a Shawnee and Cree word meaning “white rump”, referring to the light-colored patch of fur on their rear. Wapiti shed their antlers once a year and re-grow them to full size in about 5 months. These beasts were originally gifted to New Zealand from the US by Teddy Roosevelt. The antlers are then completely sterilised in the @amisfieldrestaurant kitchen and a small cavity is cut into them to conceal the meat later stuffed into them. The Elk is sustainably and humanely shot and killed by @withwild_ and @awatoru_wildfood in the pure forests of Fiordland. The Elk is then broken down in the Amisfield kitchen, and the Elk leg is dry aged to maximise flavour. When it is time for service, the chefs fill the sides of the cavity in the sterilised antlers with aluminium foil. The aged Elk meat is then mixed with smoked pastrami made from Elk heart, Elk liver pâté, vinegar from pickled piko piko (a native fern), a touch of fermented chilli, chopped pickles, and Speights beer mustard. The meat mixture is then inserted into the cavity of the antlers by chefs @bae_chef97 and @jimmynewp, covered in Elk liver and Pinot noir pate, then hand moulded by the chefs to look like the rest of the antlers shape. Finally, chef @bex_pastry_sheffield creates the edible fake velvet by spraying the antlers with a warm deer tallow “fat” emulsified with coffee, deer stock and wild honey, and it’s then sprinkled with wild mushroom and vinegar powder to create the velvet texture look. Served on a French sorrel leaf with native grains, it can then be eaten like a taco. 🌮 The combination of the wild game, sweetness and acidity also spice is wildly delicious… Would you try it? 🤷🏽‍♂️ #fyp #foryou #nz #newzealand #elk #deer #finedining #food #foodporn

About