@__delacueva: #halloween #halloweencostume #descendants

pauli 💋
pauli 💋
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Friday 31 October 2025 20:43:33 GMT
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menchugafrescaentiktok
menchugafrescaentiktok :
esa transición
2025-11-07 14:20:58
0
juliabrookvancoller
Jules :
So iconic 🤩
2025-10-31 21:00:33
0
carlotasanchezjuanes
carlootasanchez :
porfavor se merece hacer viral
2025-10-31 21:47:16
0
user623828291
user623828291 :
ME MUERO
2025-10-31 23:33:50
0
tereesarg_
teree :
AMO.
2025-11-01 01:37:13
0
aitanaa_ybarra
Aitanaa_ybarra :
guapaaá
2025-10-31 21:23:34
0
rachel_23785
Rachel_23785 :
amo a esta mujer
2025-11-01 01:03:40
0
carlotasanchezjuanes
carlootasanchez :
VAS DE DESTENDIENTES
2025-10-31 21:46:56
0
teresa.grandaaa
teresaa 🥖 :
tia q icónica
2025-10-31 21:23:00
0
carlotasanchezjuanes
carlootasanchez :
QUE MUERO
2025-10-31 21:46:59
0
carlotasanchezjuanes
carlootasanchez :
TI PELO
2025-10-31 21:47:04
0
teresanogalescid
teresa :
me encanta
2025-11-01 09:24:20
0
cid_campeadora
Blancaaaa 🌹 :
RIDICULOUS es lo guapa que eres 😍
2025-11-01 10:31:51
0
anahorcher_
Albahorcher_ :
Diva 💅🏼💅🏼💅🏼💅🏼
2025-11-01 13:14:09
0
menchugafrescaentiktok
menchugafrescaentiktok :
👏👏
2025-11-07 14:21:02
0
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Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients:  350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees   Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry.  Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood
Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients: 350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry. Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood

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