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@denaya110276: yg dibutuhkan di sisa usia kita adalah ketenangan...

💐DENAYA💐
💐DENAYA💐
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Region: ID
Sunday 07 June 2026 05:46:12 GMT
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Comments

indahningsih53
Indah Ningsih1262 :
alhamdulillah blajar renang di usia 59, ternyata tdk ada kata2 terlambat utk bisa belajar berenang. aku sdh bisa 3 gaya, dada, bebas dan punggung walau tdk spt atlit hehhehe
2026-06-08 21:36:55
2
ita.nurhidayati
Nur :
keren bun.aq bs cukup lm jg.tp msh takut di kolam yg dlm.
2026-06-08 11:53:46
2
retnaningsih439
Retna Ningsih439 :
kok aku ngk bisa ngambang ky gni ya
2026-06-08 04:03:29
1
rosidah.24
Rosidah 24 :
pake baju renang Hanura y k
2026-06-08 05:44:38
1
mey_hua
Mey hua :
aku bisa tapi tidak bertahan lama klelep😂
2026-06-08 05:14:17
0
wiwik.andayani8
Mak :
Aku bisanya pake pelampung 😁 sdh ber bulan2 ga maju2
2026-06-08 09:25:10
1
astutititut
Astuti titut :
aku baru sebentar trus jatuh
2026-06-08 10:42:29
0
kartiniyusranl
Kartini Yusran L :
😁😁🥰😳😳
2026-06-08 06:07:43
1
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Hiramasa Crudo Dive into a fresh, vibrant experience with Hiramasa Crudo! This dish features thin slices of delicate Hiramasa (kingfish) paired with the sweet and tangy notes of kumquats, kiwi berries, blood orange, and spring herbs from Sonoma. The prickly pear ponzu adds a unique layer, balancing sweetness, tang, and umami, while Nigella seeds lend a subtle oniony, oregano-like crunch. Ingredients: • 200g Hiramasa, thinly sliced • Salt, to taste • Olive oil, for drizzling • 1 cup prickly pear puree • 50ml white soy sauce • 30ml mirin • 30ml rice vinegar • Juice of 1 lemon • 15ml yuzu juice • Kumquats, thinly sliced • Kiwi berries, halved • Blood orange segments • Nigella seeds • Mixed Sonoma spring herbs Instructions: 1. Make the Ponzu: Combine prickly pear puree, soy sauce, mirin, rice vinegar, lemon juice, and yuzu juice. Set aside. 2. Prepare the Hiramasa: Arrange thin slices of Hiramasa on a plate, season with salt, and drizzle with olive oil. 3. Garnish: Add kumquats, kiwi berries, blood orange segments, and Sonoma herbs. 4. Serve: Just before serving, drizzle ponzu over the Hiramasa. A light, refreshing taste with each bite! #hiramasa #crudo #Recipe #pricklypear #chef #foodreel #chefsofinstagram #chefsroll #chefstable #foodstarz_official #bonappetit #cheflife #culinaireinspiratie #privatechef #tastyfood #yum#farmersmarket #foodartchefs #foodporn#gastroart #gourmetartistry #homecooking #lovefood
Hiramasa Crudo Dive into a fresh, vibrant experience with Hiramasa Crudo! This dish features thin slices of delicate Hiramasa (kingfish) paired with the sweet and tangy notes of kumquats, kiwi berries, blood orange, and spring herbs from Sonoma. The prickly pear ponzu adds a unique layer, balancing sweetness, tang, and umami, while Nigella seeds lend a subtle oniony, oregano-like crunch. Ingredients: • 200g Hiramasa, thinly sliced • Salt, to taste • Olive oil, for drizzling • 1 cup prickly pear puree • 50ml white soy sauce • 30ml mirin • 30ml rice vinegar • Juice of 1 lemon • 15ml yuzu juice • Kumquats, thinly sliced • Kiwi berries, halved • Blood orange segments • Nigella seeds • Mixed Sonoma spring herbs Instructions: 1. Make the Ponzu: Combine prickly pear puree, soy sauce, mirin, rice vinegar, lemon juice, and yuzu juice. Set aside. 2. Prepare the Hiramasa: Arrange thin slices of Hiramasa on a plate, season with salt, and drizzle with olive oil. 3. Garnish: Add kumquats, kiwi berries, blood orange segments, and Sonoma herbs. 4. Serve: Just before serving, drizzle ponzu over the Hiramasa. A light, refreshing taste with each bite! #hiramasa #crudo #Recipe #pricklypear #chef #foodreel #chefsofinstagram #chefsroll #chefstable #foodstarz_official #bonappetit #cheflife #culinaireinspiratie #privatechef #tastyfood #yum#farmersmarket #foodartchefs #foodporn#gastroart #gourmetartistry #homecooking #lovefood
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