@peoo__: Mời mn tham dự lễ dạm ngõ online của tụi tui nhaa 🫶🏻 Biết ơn vì được 2 bên gia đình vun vén yêu thương chúng con .. 👰🏼‍♀️🤵🏻🪭 2/5/2026 #lễdạmngõ #damngo #peoo #damcuoi

Peoo__

Open In TikTok:

Region: VN

Saturday 02 May 2026 13:25:34 GMT

387803

12468

72

1658

Music

Download

No Watermark .mp4 (5.76MB) No Watermark(HD) .mp4 (5.55MB) Watermark .mp4 (0MB) Music .mp3

Comments

u + me= <3 forever :

chúc peoo hạnh phúcc

2026-05-02 14:47:04

2

tuilabeebelli :

Xin inf váy dạm ngõ ạ

2026-05-04 12:30:57

2

˚✧˳ Có ny thì đổi tên ༚ ✧˚ :

Ui tưởng cổ mới 20

2026-05-02 14:19:12

37

Hanni Móc Len :

Váy cổ mặc ạ 🥰👉 AWH-WAU-RRV

2026-05-11 01:40:10

2

Thu Trà 🇻🇳🇹🇼 :

Cho e if vay vs a

2026-05-02 23:13:37

10

nhmluna 🧸ྀི :

Giàn hoa giấy đẹp quá bà

2026-05-03 02:53:27

13

Thang :

Kết mỗi giàn hoa giấy trên cổng

2026-05-04 10:30:33

8

Năng lượng số 0 :

2026-05-02 15:01:27

2

beiuoi.18 :

Đẹp đôi quáaa!!! Em xin link đồ anh ý mặc với ạ

2026-05-04 06:24:36

2

Vi Tiểu Vi :

Chúc mừng Peoo 🥰

2026-05-02 20:40:06

2

NhiNgoo tràng thơi 🌄 :

Vễ thương qó

2026-05-04 02:53:32

2

Khánh Ly ✨ :

chúc mừng 2ac , chúc 2ac trăm năm hạnh phúc 🥰🥹💗💗💗

2026-05-02 15:11:17

2

Lạp xưởng nướng đá :

hõ cỗ sắp lấy ck lun òi

2026-05-04 05:41:24

2

Quốc huy :

cưới thôi chị ơi 🥰

2026-05-04 01:13:11

3

♒️🖤🖤 :

Xem bả từ lúc còn ở JP giờ bả lc oy,xinh quá trời xinh rùi🥰

2026-05-03 01:34:43

5

Pum9.7 :

Hạnh phúc nha . Cưới nhớ mời anh anh về

2026-05-02 16:20:21

2

myuyenbexiu :

Dthhh qa c Peo ơi🥺💗

2026-05-02 16:29:52

2

Titi đây nèee ⛅️ :

Chúc 2 zk ck aaaaaa🤩🤩🎉🎉🎉🎉🎉

2026-05-02 15:21:04

1

chillieschee :

Chúc mừng pà nha

2026-05-03 04:03:04

2

sườn xào chua ngọt 𓍼 :

Chúc mừng chị nhoaaa💓

2026-05-02 17:25:58

2

Vie :

Uiii cô dâu xuynh vá điiii 😍😍

2026-05-03 00:57:53

2

Nguyễn Tú ༽ :

Chúc mừng Peoooo 💙

2026-05-04 04:31:42

2

h i k a r i :

Congratulations 🎊🎉

2026-05-02 13:56:05

2

giang.xxi :

Ôi chị ơiiiii 🫶🫶 cưới thôiii

2026-05-02 14:23:12

3

trangduoinuochoatronglong 🌙🫧 :

Cổ xinh quá chúc cổ hạnh phúc nhó 🥰

2026-05-04 05:50:47

4

To see more videos from user @peoo__, please go to the Tikwm homepage.

Other Videos

It's going to be a crazy match #creatorsearchinsights #worldoffootball #efoootball #fyp

It's going to be a crazy match #creatorsearchinsights #worldoffootball #efoootball #fyp

#goviral #masukberanda #vairal

#goviral #masukberanda #vairal

OLOKO MANO ESSE DAÍ ABRIU PORTAL NO TEMPO! #FreeFire #FreFireBrasil #memespratropa #freefirememe #TiracaoFF Garanta já seu conjunto Conjunto Estilo Tai até dia 14 de agosto!

OLOKO MANO ESSE DAÍ ABRIU PORTAL NO TEMPO! #FreeFire #FreFireBrasil #memespratropa #freefirememe #TiracaoFF Garanta já seu conjunto Conjunto Estilo Tai até dia 14 de agosto!

SPANISH CLASSICS 🇪🇸 ep. 2 - Patatas Bravas FULL RECIPE BELOW ⬇️ - INGREDIENTS - 4 large russet potatoes 1/4 tsp baking soda 1.5L canola oil (for frying) 1/2 yellow onion 1 large head garlic (12-15 cloves) 1.5 tsp Spanish paprika 1.5 tsp smoked paprika 1/2 tsp cayenne 3 tbsp + 1/4 cup olive oil 2 tbsp tomato paste 1/4 cup tomato purée 1 cup chicken stock 1 tsp sherry vinegar 1/2 lemon 1/2 cup neutral oil (grapeseed) 2 egg yolks 1/4 bunch parsley Fine sea salt (to taste) - INSTRUCTIONS - BRAVAS SAUCE 🌶️: 1. Peel and finely chop your 1/2 onion, along with 3 large garlic cloves. In a medium saucepot, sauté your onion and garlic in 3 tbsp of olive oil over medium heat. Once slightly caramelized, add your paprika(s) and cayenne. Sauté for another 30 seconds to toast the spices. Add your tomato paste, and sauté for another minute or so to allow the tomato paste to caramelize. Finally, turn the heat to low, and add your tomato purée and chicken stock. Allow the sauce to simmer for 4-5 minutes, or until it has thickened. 2. Give your sauce a few minutes to cool down slightly, then transfer it to a blender. Blend your sauce until smooth. Add a few dashes of sherry vinegar, as well as a pinch of salt to taste. Adjust the seasoning to your liking. Transfer your sauce to a container, and let it cool to room temperature. AIOLI 🧄: 1. Add 7-8 garlic cloves to a small pot, and cover with a 1/4 cup or so of olive oil. Place the pot over low heat, and cook the garlic gently until it can be easily mashed with a fork. Let cool to room temperature. 2. In a container, add 2 egg yolks, salt, the juice from half a lemon, your confit garlic cloves (removed from the oil), and 1 clove of raw garlic, grated with a microplane. Blend using an immersion blender. Slowly start drizzling in the olive oil from your confit garlic while blending. Then, start adding your neutral oil in a slow steady stream, while continuing to blend, until your aioli has thickened, and has the consistency of mayonnaise. If your aioli looks like it might split while you add your oil, you can add a small splash of cold water. This will help the emulsion. POTATOES 🥔: 1. Bring a large pot of water to a boil. While your water is heating up, peel your potatoes. Chop your potatoes into approximately 2-3 cm chunks. They do not have to be even or uniform. Once your water has come to a boil, add your baking soda. With your water still at an aggressive boil, add your potatoes, and boil them over high heat for 6-8 minutes, or until they are fully cooked through. When finished, transfer them to a large sheet tray fitted with a wire rack. This will allow all the steam to be released from the potatoes as they cool. Wait until your potatoes have fully cooled down and dried out before moving to the next step. 2. Heat your canola oil to 300 degrees Fahrenheit in a large heavy-bottom pot or deep fryer. Once the potatoes are in the oil, the temperature will drop to ~275 degrees Fahrenheit. Fry your potatoes in batches (likely 2-3 batches), for 5-6 minutes per batch, or until the edges of the potatoes have a light golden colour to them, and you see a pale skin/crust forming on your potatoes. Once more, transfer your potatoes to a tray fitted with a wire rack. Wait until your potatoes have fully cooled before proceeding to the next step. 3. For the final step (when ready to serve), pre-heat your canola oil to 350 degrees Fahrenheit. Fry your potatoes in batches for 3-4 minutes, or until dark brown and crispy. Toss your potatoes in a mixing bowl with a generous pinch of salt, and serve immediately. Drizzle your potatoes with plenty of your bravas sauce and aioli, and finish with a sprinkle of chopped parsley. #patatasbravas #tapas #spanish #classics #Recipe

SPANISH CLASSICS 🇪🇸 ep. 2 - Patatas Bravas FULL RECIPE BELOW ⬇️ - INGREDIENTS - 4 large russet potatoes 1/4 tsp baking soda 1.5L canola oil (for frying) 1/2 yellow onion 1 large head garlic (12-15 cloves) 1.5 tsp Spanish paprika 1.5 tsp smoked paprika 1/2 tsp cayenne 3 tbsp + 1/4 cup olive oil 2 tbsp tomato paste 1/4 cup tomato purée 1 cup chicken stock 1 tsp sherry vinegar 1/2 lemon 1/2 cup neutral oil (grapeseed) 2 egg yolks 1/4 bunch parsley Fine sea salt (to taste) - INSTRUCTIONS - BRAVAS SAUCE 🌶️: 1. Peel and finely chop your 1/2 onion, along with 3 large garlic cloves. In a medium saucepot, sauté your onion and garlic in 3 tbsp of olive oil over medium heat. Once slightly caramelized, add your paprika(s) and cayenne. Sauté for another 30 seconds to toast the spices. Add your tomato paste, and sauté for another minute or so to allow the tomato paste to caramelize. Finally, turn the heat to low, and add your tomato purée and chicken stock. Allow the sauce to simmer for 4-5 minutes, or until it has thickened. 2. Give your sauce a few minutes to cool down slightly, then transfer it to a blender. Blend your sauce until smooth. Add a few dashes of sherry vinegar, as well as a pinch of salt to taste. Adjust the seasoning to your liking. Transfer your sauce to a container, and let it cool to room temperature. AIOLI 🧄: 1. Add 7-8 garlic cloves to a small pot, and cover with a 1/4 cup or so of olive oil. Place the pot over low heat, and cook the garlic gently until it can be easily mashed with a fork. Let cool to room temperature. 2. In a container, add 2 egg yolks, salt, the juice from half a lemon, your confit garlic cloves (removed from the oil), and 1 clove of raw garlic, grated with a microplane. Blend using an immersion blender. Slowly start drizzling in the olive oil from your confit garlic while blending. Then, start adding your neutral oil in a slow steady stream, while continuing to blend, until your aioli has thickened, and has the consistency of mayonnaise. If your aioli looks like it might split while you add your oil, you can add a small splash of cold water. This will help the emulsion. POTATOES 🥔: 1. Bring a large pot of water to a boil. While your water is heating up, peel your potatoes. Chop your potatoes into approximately 2-3 cm chunks. They do not have to be even or uniform. Once your water has come to a boil, add your baking soda. With your water still at an aggressive boil, add your potatoes, and boil them over high heat for 6-8 minutes, or until they are fully cooked through. When finished, transfer them to a large sheet tray fitted with a wire rack. This will allow all the steam to be released from the potatoes as they cool. Wait until your potatoes have fully cooled down and dried out before moving to the next step. 2. Heat your canola oil to 300 degrees Fahrenheit in a large heavy-bottom pot or deep fryer. Once the potatoes are in the oil, the temperature will drop to ~275 degrees Fahrenheit. Fry your potatoes in batches (likely 2-3 batches), for 5-6 minutes per batch, or until the edges of the potatoes have a light golden colour to them, and you see a pale skin/crust forming on your potatoes. Once more, transfer your potatoes to a tray fitted with a wire rack. Wait until your potatoes have fully cooled before proceeding to the next step. 3. For the final step (when ready to serve), pre-heat your canola oil to 350 degrees Fahrenheit. Fry your potatoes in batches for 3-4 minutes, or until dark brown and crispy. Toss your potatoes in a mixing bowl with a generous pinch of salt, and serve immediately. Drizzle your potatoes with plenty of your bravas sauce and aioli, and finish with a sprinkle of chopped parsley. #patatasbravas #tapas #spanish #classics #Recipe

"Mere Allah, main thak chuka hun teri is zalim duniya se" 😩🥹😭💔❤️‍🩹🥀 #grow #viral #fyp #viralvideos #unfreezemyacount

About

Robot
API

Legal

Privacy Policy