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@thaoooo92: Áo sơ mi tay bồng#thoitranghottrend #thoitrangnu #phoidoxinh

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Region: VN
Monday 27 April 2026 10:00:00 GMT
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huy.gu684
Huy☆Gấu :
xinh quá🥰🥰🥰
2026-04-28 07:06:20
0
kimne_7
Thích ún mátcha látteee :
Xinh quá nè
2026-04-28 07:26:23
0
shopnayxinh88
shop này xinh :
set xinh lắm nè
2026-04-27 14:47:19
0
bedep067
Nào triệu view đổi tên :
Đẹp nha
2026-04-27 10:28:48
0
kemi.outfit
Kemi Shop 🛍️ :
Xinh quá ạ 🥰
2026-04-27 11:25:17
0
To see more videos from user @thaoooo92, please go to the Tikwm homepage.

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ダイエット記録📝 全女の子の希望になりますように💞 私のオススメはコメント欄とプロフのリンクから見れます👍🏻 #ラクトCショット #腸活 #ダイエット #垢抜け #美容
ダイエット記録📝 全女の子の希望になりますように💞 私のオススメはコメント欄とプロフのリンクから見れます👍🏻 #ラクトCショット #腸活 #ダイエット #垢抜け #美容
@MoElshehri | محمد الشهري @milaalzahrani
@MoElshehri | محمد الشهري @milaalzahrani
Repout and metion muy hov🥺#caption #foryou #sweet
Repout and metion muy hov🥺#caption #foryou #sweet
Replying to @scixi_2130 Sobafienmaxxing Ep. 6: Crispy Vegan Lechon Kawali (Vegchon) 🌿✨ Ingredients: For the meat layer – 100g dried sobafien, soaked in warm water + 2 tbsp vinegar (10-15 mins), rinsed, boiled 5 mins, drained, and tossed with 1 tbsp mushroom seasoning or 1 vegetable bouillon (dissolved in 1/2 cup water) and 1 tbsp garlic powder. For the fat Layer – ⅓ cup tapioca starch, ⅓ cup glutinous rice flour, 1 cup water, 1 tsp mushroom seasoning, and 1 tbsp garlic powder (cooked into a sticky paste). For frying – cooking oil for frying + pinch of kala namak (black salt) for dusting. Instructions: 1. In an oiled/lined loaf pan or glass container, alternate layers of seasoned sobafien and sticky starch paste, ending with paste on top. 2. Steam each layer for 15–20 mins. Cool, then refrigerate for at least 2 hours, preferably overnight, to firm it up. 3. Slice into large or bite-sized pieces and deep-fry in hot oil for about 5 mins or until golden and crispy. Immediately dust with kala namak while hot for the
Replying to @scixi_2130 Sobafienmaxxing Ep. 6: Crispy Vegan Lechon Kawali (Vegchon) 🌿✨ Ingredients: For the meat layer – 100g dried sobafien, soaked in warm water + 2 tbsp vinegar (10-15 mins), rinsed, boiled 5 mins, drained, and tossed with 1 tbsp mushroom seasoning or 1 vegetable bouillon (dissolved in 1/2 cup water) and 1 tbsp garlic powder. For the fat Layer – ⅓ cup tapioca starch, ⅓ cup glutinous rice flour, 1 cup water, 1 tsp mushroom seasoning, and 1 tbsp garlic powder (cooked into a sticky paste). For frying – cooking oil for frying + pinch of kala namak (black salt) for dusting. Instructions: 1. In an oiled/lined loaf pan or glass container, alternate layers of seasoned sobafien and sticky starch paste, ending with paste on top. 2. Steam each layer for 15–20 mins. Cool, then refrigerate for at least 2 hours, preferably overnight, to firm it up. 3. Slice into large or bite-sized pieces and deep-fry in hot oil for about 5 mins or until golden and crispy. Immediately dust with kala namak while hot for the "lansa" and added depth. #lechonkawali #veganrecipes #plantbasedrecipes #pinoyfoodie #porkbelly


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