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@iammarjmallows: hydrate and protect your skin with this BUY 1 TAKE 1 lotion—SPF30/PA+++ from SNAIL WHITE 🌤️ #snailwhite #spf30 #whiteninglotion #ugc #snailwhiteph

jie 𐙚
jie 𐙚
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Region: PH
Wednesday 26 November 2025 05:19:08 GMT
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Comments

blueangel1414
Jenny :
nice
2025-11-26 22:10:20
2
dannah081020
realDannah :
ang ganda ng lotion nato, consistent using lang talaga🥰
2025-11-27 02:37:09
1
mhy02492
Moti finds :
ang ganda ng lotion na to
2025-11-27 00:00:46
1
_mpdc02
May 🌺 :
Snail white user here
2026-02-23 11:19:25
0
elletnahcdalem
shine@13❤️ :
nice❤️
2025-11-27 02:04:31
1
jelai721
Single Mom🇵🇭🇸🇦 :
Riyadh magkano?
2025-11-27 00:05:45
1
patriciapearlita
pearlyy 𐙚 :
Super nice nito! Bet ko itry!!
2025-11-26 08:57:53
1
nasheemii
Mommy Nashee and Kids :
omg ganda 🥰💯 love it! super mura lang !
2025-11-27 01:07:40
1
trendsbylyka.r
trendsbylyka.r :
must try to!
2025-11-26 10:29:41
2
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Todo es tu culpa 😞🥹💖💖💖 @nicomadtv @Rodi Garrido @Valentin Cotera @Benjamín Arismendi @Pipe Karbaxo
Todo es tu culpa 😞🥹💖💖💖 @nicomadtv @Rodi Garrido @Valentin Cotera @Benjamín Arismendi @Pipe Karbaxo
🥩 why can’t restaurants make steak this good anymore? I normally baste the steak in Cajun seasoning but the dry brine alone was solid and the chimichurri goes with it so well.  Ingredients: 250–300g steak Maris Piper potatoes Chimichurri: 2 handfuls parsley 2 cloves garlic (crushed) Olive oil (I eyeballed it lol) 2–3 tbsp balsamic vinegar (icl I eyeballed this too) 1 tsp Italian mixed herbs 1 tsp smoked paprika 1/2 tsp paprika 1 tsp chilli flakes Juice of 1 lemon Salt Method: 1️⃣ Salt the steak on all sides and dry brine for at least 1 hour — overnight in the fridge is best. Use fine salt, not flaky ❌ 2️⃣ Peel, slice and wash the potatoes, then boil until the edges start going fluffy/flaky. 3️⃣ Drain and leave the chips to steam dry on a rack (or tray). 4️⃣ Heat oil to 175°C and fry in batches unless you fancy deep-cleaning the kitchen🥲 Fry until golden brown — I like mine abit darker and crispier. 5️⃣ For the steak, ideally use a stainless steel or carbon steel pan for the best crust. Add oil and heat till you see the first bit of smoke. 6️⃣ Sear the steak for 60 seconds on each side first, then flip every 30 seconds. Baste in butter and garlic. Pull it just before your target temp as it’ll continue cooking while resting. Internal temp guide: Medium rare: 46°C Medium: 52°C 7️⃣ Mix the chimichurri ingredients together and spoon over the steak. Hands down the best sauce for a steak! #fyp #steak
🥩 why can’t restaurants make steak this good anymore? I normally baste the steak in Cajun seasoning but the dry brine alone was solid and the chimichurri goes with it so well.  Ingredients: 250–300g steak Maris Piper potatoes Chimichurri: 2 handfuls parsley 2 cloves garlic (crushed) Olive oil (I eyeballed it lol) 2–3 tbsp balsamic vinegar (icl I eyeballed this too) 1 tsp Italian mixed herbs 1 tsp smoked paprika 1/2 tsp paprika 1 tsp chilli flakes Juice of 1 lemon Salt Method: 1️⃣ Salt the steak on all sides and dry brine for at least 1 hour — overnight in the fridge is best. Use fine salt, not flaky ❌ 2️⃣ Peel, slice and wash the potatoes, then boil until the edges start going fluffy/flaky. 3️⃣ Drain and leave the chips to steam dry on a rack (or tray). 4️⃣ Heat oil to 175°C and fry in batches unless you fancy deep-cleaning the kitchen🥲 Fry until golden brown — I like mine abit darker and crispier. 5️⃣ For the steak, ideally use a stainless steel or carbon steel pan for the best crust. Add oil and heat till you see the first bit of smoke. 6️⃣ Sear the steak for 60 seconds on each side first, then flip every 30 seconds. Baste in butter and garlic. Pull it just before your target temp as it’ll continue cooking while resting. Internal temp guide: Medium rare: 46°C Medium: 52°C 7️⃣ Mix the chimichurri ingredients together and spoon over the steak. Hands down the best sauce for a steak! #fyp #steak
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