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@moriartyrann: Ini yang katanya gak bisa nyanyi? @JustMiU【AKA Virtual】 #justmiu #vtuber #coversong #akavirtual

Ran
Ran
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Region: ID
Wednesday 11 February 2026 01:13:27 GMT
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Comments

naz_cloudieey
Nazwa :
Sumvah pas Miu nyanyi di tnf yg kemarin aku ga ngenalin dia sumpah😭 , beda banget 😭
2026-02-11 07:32:12
1317
chocolatte_candd
Ochiee :
jujur untuk lagu yang anniv 2nd ini suaranya dia berani tinggi banget lohhhh
2026-02-11 08:27:22
788
nanda_chan_169
NandaChan :
dedek kalau nyanyi mendalami banget suaranya jadi lebih dewasa🫠 contohnya pas cover baru tnf, kirain bukan dedek ga ngenalin suaranya 🫠👊
2026-02-11 10:36:10
232
cemylancys
tupai nyungsruk :
dia 3 tahun jadi vtuber kagak pernah stream karaoke padahal waktu debut katanya ada, ternyata dia nyembunyiin suara indahnya. sumpah waktu MiU nyanyi di tnf anniversary je 2 langsung meleleh aku
2026-02-11 09:19:49
150
eonites.liaaaa
{eonites} liaaaa😎 :
SUMPAH KU KIRA AWALNYA PAS TNF VERSARY KEDUA AKU KIRA YANG NYANYI PERTAMA ITU SHANON BUKAN MIU TERNYATA MIU YA ALLAH😭😭
2026-02-11 09:35:03
73
punyadilla_
dilla :
kak itu dimana Miu nyanyi yang video pertama yang nyayinya "hai kamu dakdikduk hatiku"
2026-03-21 09:56:07
4
nbunny_nyanyaa
bunny nyanyaa˖Ი𐑼⋆ :
SIAPA YG BILANG GABISA SINI MAJU😤😤
2026-02-11 14:49:45
9
mattchalatvee45
ale yapper :
yg video kedua apaa videonyaa?
2026-02-11 12:47:01
8
nakamoristt
naka :
dedek sayang, you have to know how proud we are with all your progress @miuvtuber09
2026-03-02 18:47:10
1
triisa._.ra
Rsaa :
@pyo?
2026-03-02 15:47:09
0
ilyaaa146
haimo_152 :
❤
2026-02-13 06:44:40
0
dsynbi
D :
dan jangan lupa yang dia upload di tiktok juga
2026-02-11 05:02:19
83
To see more videos from user @moriartyrann, please go to the Tikwm homepage.

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450g low-fat pork sausages (or chicken), skins removed
1 large leek, diced
2 sticks celery, diced
150g chestnut mushrooms, diced
2 garlic cloves, minced
2 large handfuls cavolo nero or kale, shredded
1 tbsp fresh sage, chopped (or 1 tsp rosemary)
1 chicken stock cube
400ml boiling water
1 heaped tbsp low-fat cream cheese
1 heaped tsp Dijon mustard
Approx 6-7 lasagne sheets, broken into pieces
50g parmesan, finely grated Pre heat the oven to 200c fan. Heat a deep, ovenproof pan over medium heat, add the sausage meat and break it up as it browns. Stir in the leek, celery, mushrooms, garlic and sage with a little salt and pepper, and cook for 10 minutes until softened. Dissolve the stock cube in 400ml boiling water and pour it into the pan. Fold through the cavolo nero. Mix through the cream cheese and mustard until smooth, then add the broken lasagne sheets, fold through, then pat down, making sure they’re pushed under the liquid so they soften evenly. Simmer gently for about 7 minutes, stirring occasionally, if it looks like it’s drying out, add a splash more water, scatter with parmesan and transfer the pan to the hot oven, turn ON the grill setting to medium too and bake for 10 minutes until bubbling and golden on top. Let it rest for 10 minutes before serving so the pasta finishes softening and the sauce thickens into a creamy ragu. Reheats well and freezer friendly too! #healthyrecipes #mealprep #highprotein
Creamy Sausage & Sage Broken Lasagne This one-pot wonder is a shortcut lasagne that still delivers all the creamy, cheesy comfort of the original. Using broken lasagne sheets means no layering, no fuss just a rich sausage and sage ragu simmered with pasta, finished with parmesan and baked until bubbling. Perfect for when you want something easy but still deeply satisfying. Serves 4 at approx 360 kcal & 32g protein Ingredients
450g low-fat pork sausages (or chicken), skins removed
1 large leek, diced
2 sticks celery, diced
150g chestnut mushrooms, diced
2 garlic cloves, minced
2 large handfuls cavolo nero or kale, shredded
1 tbsp fresh sage, chopped (or 1 tsp rosemary)
1 chicken stock cube
400ml boiling water
1 heaped tbsp low-fat cream cheese
1 heaped tsp Dijon mustard
Approx 6-7 lasagne sheets, broken into pieces
50g parmesan, finely grated Pre heat the oven to 200c fan. Heat a deep, ovenproof pan over medium heat, add the sausage meat and break it up as it browns. Stir in the leek, celery, mushrooms, garlic and sage with a little salt and pepper, and cook for 10 minutes until softened. Dissolve the stock cube in 400ml boiling water and pour it into the pan. Fold through the cavolo nero. Mix through the cream cheese and mustard until smooth, then add the broken lasagne sheets, fold through, then pat down, making sure they’re pushed under the liquid so they soften evenly. Simmer gently for about 7 minutes, stirring occasionally, if it looks like it’s drying out, add a splash more water, scatter with parmesan and transfer the pan to the hot oven, turn ON the grill setting to medium too and bake for 10 minutes until bubbling and golden on top. Let it rest for 10 minutes before serving so the pasta finishes softening and the sauce thickens into a creamy ragu. Reheats well and freezer friendly too! #healthyrecipes #mealprep #highprotein

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