@judebellinghamfan08: Hehe @THZッ @Haydar #kebab #2022worldcup #mbappe🇫🇷

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Thursday 12 March 2026 18:48:30 GMT

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ntAlekzz :

2026-03-12 19:49:33

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Haydar :

i can't buy for myself 🥹

2026-03-12 19:06:56

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Never been to the UK but I’m craving this even though I’ve never had it before 🥲 ➡️Recipe: Salt and Pepper Chips and Curry Sauce 2 1/2 lb potatoes, 3 large russet potatoes 1 small red bell pepper 1 jalapeno, sliced 1 small onion, 1 inch cubes 5-6 cups frying oil 1 tbsp cooking oil Seasoning— 1 tbsp sugar 1/2 tbsp salt 1/2 tsp msg 1/4 tsp black pepper 1/8 tsp Chinese five spice Curry Sauce— 2 cup chicken stock 1 1/2 tbsp curry powder 1 tbsp soy sauce 2 1/2 tbsp of cornstarch 1 tsp sugar 1/2 tsp cayenne powder 1/4 tsp garlic powder 1/4 tsp Chinese five spice mix 1/8 tsp ground ginger 1 tbsp butter Peel and cut potatoes into 1-inch steak fry–style pieces. Soak in water for 15 minutes, then drain and pat dry. Mix together the seasoning ingredients, sugar, salt, MSG, black pepper, and Chinese five spice in a small bowl. Set aside. In another bowl, whisk together the curry sauce ingredients until smooth. Heat oil to 350°F and fry the potatoes for 5 minutes until lightly golden. Remove and let cool for 15–20 minutes. Meanwhile, melt butter in a saucepan, add the curry sauce mixture, and bring to a boil, stirring constantly until thickened. Remove from heat. Increase oil temperature to 400°F and fry the potatoes again for 3–4 minutes until golden and crispy. Drain well. Heat 1 tablespoon oil in a wok. Sauté onions, bell peppers, jalapeños, and garlic for 1 minute until fragrant but still crisp. Add fries and seasoning blend, then toss to coat evenly. Serve as is, with curry sauce on the side, or smothered in curry sauce. Enjoy! #EasyRecipe #potato #chinesefood #takeaway #recipesoftiktok

Never been to the UK but I’m craving this even though I’ve never had it before 🥲 ➡️Recipe: Salt and Pepper Chips and Curry Sauce 2 1/2 lb potatoes, 3 large russet potatoes 1 small red bell pepper 1 jalapeno, sliced 1 small onion, 1 inch cubes 5-6 cups frying oil 1 tbsp cooking oil Seasoning— 1 tbsp sugar 1/2 tbsp salt 1/2 tsp msg 1/4 tsp black pepper 1/8 tsp Chinese five spice Curry Sauce— 2 cup chicken stock 1 1/2 tbsp curry powder 1 tbsp soy sauce 2 1/2 tbsp of cornstarch 1 tsp sugar 1/2 tsp cayenne powder 1/4 tsp garlic powder 1/4 tsp Chinese five spice mix 1/8 tsp ground ginger 1 tbsp butter Peel and cut potatoes into 1-inch steak fry–style pieces. Soak in water for 15 minutes, then drain and pat dry. Mix together the seasoning ingredients, sugar, salt, MSG, black pepper, and Chinese five spice in a small bowl. Set aside. In another bowl, whisk together the curry sauce ingredients until smooth. Heat oil to 350°F and fry the potatoes for 5 minutes until lightly golden. Remove and let cool for 15–20 minutes. Meanwhile, melt butter in a saucepan, add the curry sauce mixture, and bring to a boil, stirring constantly until thickened. Remove from heat. Increase oil temperature to 400°F and fry the potatoes again for 3–4 minutes until golden and crispy. Drain well. Heat 1 tablespoon oil in a wok. Sauté onions, bell peppers, jalapeños, and garlic for 1 minute until fragrant but still crisp. Add fries and seasoning blend, then toss to coat evenly. Serve as is, with curry sauce on the side, or smothered in curry sauce. Enjoy! #EasyRecipe #potato #chinesefood #takeaway #recipesoftiktok

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