@yogurt_54: don’t mind my bruises

Kim Thea

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Region: PH

Friday 28 November 2025 00:47:57 GMT

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Comments

alvaro_new_york646 :

Hermosa 💋😍❤🥰

2025-12-06 11:05:09

2

DelacrzAdc👾 :

so pretty💅🏿

2025-12-01 11:46:04

2

user7653094980237 :

hello🙋‍♂️

2025-11-29 11:58:49

2

markcruz7000 :

hi

2025-11-28 03:35:27

2

Jerel Tikashi :

ang ganda mo 🥰🥰🥰

2025-11-28 09:10:43

2

user263668439219 :

nice 👍👍👍👍🥰🥰🥰🥰

2025-12-07 08:42:45

1

𝐑𝐞𝐱 𝐂𝐚𝐮𝐩𝐢𝐭 :

hi dol🤩

2025-11-29 06:06:51

2

pabló :

🥰

2025-12-27 06:00:28

2

mosanipcamulo :

🥰🥰🥰

2025-12-22 19:51:24

1

jessanNel b, Ranoa :

💕

2025-12-19 02:37:00

1

Kamui :

🥰

2025-12-23 16:49:51

1

sk Lim :

🤔

2025-12-10 10:59:14

1

Rohimi :

👍

2025-12-10 16:31:34

1

Marcus :

❤️❤️❤️

2025-12-07 11:26:03

1

Edwin escueta :

♥

2025-12-10 06:09:23

1

jessanNel b, Ranoa :

💕

2025-12-02 00:54:24

2

Ian Jade Domingo Suniga :

🥰

2025-12-02 13:53:43

2

jessanNel b, Ranoa :

💕

2025-12-08 16:19:55

1

Mr.yuso :

🥰🥰🥰

2025-12-02 05:01:04

2

user263668439219 :

🌹

2025-12-03 09:44:29

2

jessanNel b, Ranoa :

💞💞💞

2025-12-08 16:20:03

1

sabar Sam sabir sam1 :

😳

2025-11-29 14:57:44

2

Jim Ceno🤍 :

😋😋😋

2025-11-29 02:04:55

2

Santana :

🥰

2025-11-28 19:51:07

2

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🇵🇭 Ngohiong | Filipino Food Bible Ep. 13 Cebuano ngohiong coming from Filipino Chinese influence - is essentially a battered deep fried spring roll, filled with seasoned meat, vegetables, and the distinct aroma of five-spice. But what even makes it better is its thick, sweet, savory, and spicy dipping sauce. *most measurements are estimates. Season and adjust to your liking :) INGREDIENTS: Wrapping: - Lumpia wrappers as needed Filling: - ½ kilogram of ground pork - 5 cups heart of palm/ubod, julienned - 1 white onion, sliced - 15-20 cloves of garlic, minced - Green Onion/Leeks - 1 tsp 5 spice powder - ¼ cup soy sauce - ¼ cup sugar - 2 tbsp of oyster sauce - 1 tsp of white pepper - 1 stalk of spring onions, sliced Dipping batter: - 1 1/2 cup flour - 1/2 cup cornstarch - 2 cups water - 1 tsp five spice powder - 1/2 tsp salt - 1/2 tsp black pepper - annatto for color - 2 tbsp oil Ngohiong sauce: - 250g of potato - red chili to taste (labuyo) - 1 carrot, chopped - 15-20 cloves of garlic, sliced - 1 cup of vinegar - 1 tbsp of fish sauce - 1 cup of sugar - Annatto for color - 2 cups of Water INSTRUCTIONS: - Saute garlic and onions in a pan. Add all the ingredients under “Filling,” then cook until the pork is fully cooked and everything is well combined. - Place filling near the bottom of each lumpia wrapper. Brush the top edge with a flour-and-water mixture, then roll tightly and seal. Set aside. - To make the dipping batter, combine all the ingredients under “Dipping Batter”. Dip each into the batter, then fry at 165°C for 4–5 minutes, or until golden and crisp. - For the ngohiong sauce, add all the ingredients under “Ngohiong Sauce” to a pot. boil until the carrots and potatoes are soft, then blend until smooth. - Serve the ngohiong hot and crispy with a generous amount of sauce, and enjoy! #cookingasmr #asmr #FilipinoFoodBible #filipinofood

🇵🇭 Ngohiong | Filipino Food Bible Ep. 13 Cebuano ngohiong coming from Filipino Chinese influence - is essentially a battered deep fried spring roll, filled with seasoned meat, vegetables, and the distinct aroma of five-spice. But what even makes it better is its thick, sweet, savory, and spicy dipping sauce. *most measurements are estimates. Season and adjust to your liking :) INGREDIENTS: Wrapping: - Lumpia wrappers as needed Filling: - ½ kilogram of ground pork - 5 cups heart of palm/ubod, julienned - 1 white onion, sliced - 15-20 cloves of garlic, minced - Green Onion/Leeks - 1 tsp 5 spice powder - ¼ cup soy sauce - ¼ cup sugar - 2 tbsp of oyster sauce - 1 tsp of white pepper - 1 stalk of spring onions, sliced Dipping batter: - 1 1/2 cup flour - 1/2 cup cornstarch - 2 cups water - 1 tsp five spice powder - 1/2 tsp salt - 1/2 tsp black pepper - annatto for color - 2 tbsp oil Ngohiong sauce: - 250g of potato - red chili to taste (labuyo) - 1 carrot, chopped - 15-20 cloves of garlic, sliced - 1 cup of vinegar - 1 tbsp of fish sauce - 1 cup of sugar - Annatto for color - 2 cups of Water INSTRUCTIONS: - Saute garlic and onions in a pan. Add all the ingredients under “Filling,” then cook until the pork is fully cooked and everything is well combined. - Place filling near the bottom of each lumpia wrapper. Brush the top edge with a flour-and-water mixture, then roll tightly and seal. Set aside. - To make the dipping batter, combine all the ingredients under “Dipping Batter”. Dip each into the batter, then fry at 165°C for 4–5 minutes, or until golden and crisp. - For the ngohiong sauce, add all the ingredients under “Ngohiong Sauce” to a pot. boil until the carrots and potatoes are soft, then blend until smooth. - Serve the ngohiong hot and crispy with a generous amount of sauce, and enjoy! #cookingasmr #asmr #FilipinoFoodBible #filipinofood

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