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@philippa.lundsteen: Det ligner jeg ik har nogen tænder🤓🫰🏻 men hey jeg har en kæreste🤗

Philippa lundsteen🤍
Philippa lundsteen🤍
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Region: DK
Thursday 18 December 2025 23:35:14 GMT
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rul1e_
Ingolf🍻 :
Jeg elsker dig❤️
2025-12-19 21:41:17
1
biankaromanska
Bianka Romanska :
Mega søde sammen 🥰🥰
2025-12-18 23:42:22
1
knutzz
Knutz :
Aww babies🥹❤️
2025-12-19 08:44:11
1
fenja_thomsenn
𝐹𝑒𝑛𝑗𝑎 𝑇ℎ𝑜𝑚𝑠𝑒𝑛 :
i så søde♥️♥️♥️
2025-12-19 00:54:26
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#الشعب_الصيني_ماله_حل😂😂 #الكويت #السعودية #طرب #شعر
#الشعب_الصيني_ماله_حل😂😂 #الكويت #السعودية #طرب #شعر
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#قصايد_شعر_خواطر #ايهم
#قصايد_شعر_خواطر #ايهم
﴿وَإِنَّ رَبَّكَ لَيَعْلَمُ مَا تُكِنُّ صُدُورُهُمْ وَمَا يُعْلِنُونَ﴾             ‌                                                                                          ‌                                                                                          ---- #قرآن #quran أسم القارئ :#اسلام_صبحي
﴿وَإِنَّ رَبَّكَ لَيَعْلَمُ مَا تُكِنُّ صُدُورُهُمْ وَمَا يُعْلِنُونَ﴾             ‌                                                                                          ‌                                                                                          ---- #قرآن #quran أسم القارئ :#اسلام_صبحي
One of the most notorious Ingredients of Northeastern Thai cooking is Pla Ra or Padaek as it’s called in Lao. This fermented sweet water fish gives off a pretty intense aroma that can be quite shocking for the uninitiated. The art is understanding how to balance it in order to create some of the most exciting flavours you can imagine. When you know what can be done with it, your mouth will instantly begin to water whenever you get a whiff. This is the way I like to make a base used to dress my Som Tam. Some shops will keep all the ingredients separate and bring them together according to customer preference but I find this impractical at home. I have yet to attempt making my own fermented fish but I can highly recommend „Maeboonlam“ brand if you can find it or „Pantai“ brand which is more widely available as a second choice. All other ingredients such as crab paste, shrimp paste and frozen rice paddy crabs can be found at well stocked Southeast Asian grocers. This is obviously an unnecessary large amount for most people, you can easily scale it to use just one packet of Pla Ra. Ingredients: 400g tamarind paste with seeds 400g palm sugar 1,5l water 80g shrimp paste 250g rice paddy crabs 120g Nam Pu (crab paste) 1500g pla ra 70g msg 725g fish sauce #plara #somtam #greenpapayasalad #salad #thaifood
One of the most notorious Ingredients of Northeastern Thai cooking is Pla Ra or Padaek as it’s called in Lao. This fermented sweet water fish gives off a pretty intense aroma that can be quite shocking for the uninitiated. The art is understanding how to balance it in order to create some of the most exciting flavours you can imagine. When you know what can be done with it, your mouth will instantly begin to water whenever you get a whiff. This is the way I like to make a base used to dress my Som Tam. Some shops will keep all the ingredients separate and bring them together according to customer preference but I find this impractical at home. I have yet to attempt making my own fermented fish but I can highly recommend „Maeboonlam“ brand if you can find it or „Pantai“ brand which is more widely available as a second choice. All other ingredients such as crab paste, shrimp paste and frozen rice paddy crabs can be found at well stocked Southeast Asian grocers. This is obviously an unnecessary large amount for most people, you can easily scale it to use just one packet of Pla Ra. Ingredients: 400g tamarind paste with seeds 400g palm sugar 1,5l water 80g shrimp paste 250g rice paddy crabs 120g Nam Pu (crab paste) 1500g pla ra 70g msg 725g fish sauce #plara #somtam #greenpapayasalad #salad #thaifood
Hajj Session 2026 Today View #hajj2026 #makkah #hajj #hajjcrowd #hajjseason
Hajj Session 2026 Today View #hajj2026 #makkah #hajj #hajjcrowd #hajjseason

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