@nyzaa.nrh: lagu opo ki

𝙉𝙮𝙯𝙖𝙖.𝙣𝙧𝙝

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Region: ID

Wednesday 10 June 2026 12:59:03 GMT

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Comments

safira :

pcarku ngepost ftoe gawe lagu Iki ki mksd e pie ya???

2026-06-19 12:11:03

230

Pangestu.. :

"mung sewates konco tok" sepele tapi loro polll....

2026-06-10 15:47:40

143

rosyid_suka_bernafaSHT_22 :

jeruk kang..

2026-06-12 06:19:35

88

zahra🌾 :

3 tahun suka ending ngeliat dia nikah ma yg lain😔

2026-07-08 08:18:05

12

zara riyal no fek fek :

HOALAH, LAGU IKI NEH

2026-06-29 09:30:05

18

wawannguntalgapuro :

t-tapi jus prend mas🫠

2026-06-16 11:34:33

15

putra+_+ :

lagu nikmat arti melekat

2026-06-18 08:49:27

6

Pangestu.. :

"meh lungo angel, bertahan loro"🥀

2026-06-10 15:55:02

5

️ :

kisahku

2026-07-23 08:34:16

0

MLECEKKKK_MOKONDOOOO :

Biyen seng pernah tak kenal saiki dadi angan angan🙂🥲

2026-06-17 00:50:49

0

soo pretty🧚‍♀️ :

"wong lanang bakal manut nek wedokan e ayuuu"

2026-07-23 12:36:01

0

𝙂𝙤𝙥𝙞𝙣𝙖𝙡𝙖𝙨𝙠𝙖𝙖_²² :

2026-06-13 09:33:28

0

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Crispy Half Chicken with Bravas Sauce and Garlic Aioli Ingredients For the chicken 1 whole chicken, spatchcocked and cut in half Olive oil Salt Black pepper For the bravas sauce 2 long red peppers 3 tomatoes 1 shallot 1 red chilli 1 tbsp smoked paprika 1 tbsp cayenne pepper 2 tbsp olive oil 1 tbsp sherry vinegar Salt and pepper For the garlic aioli 3 garlic cloves, finely minced 2 egg yolks 1 whole egg 1 tsp Dijon mustard A squeeze of lemon juice 250-300ml neutral oil Salt, to taste Method Start by making the bravas sauce. Char the long red peppers, tomatoes, shallot and chilli until softened and slightly blackened. You can do this in a pizza oven, on a BBQ, under the grill, or in a hot dry pan. Once nicely charred, add everything to a blender with the smoked paprika, cayenne pepper, olive oil, sherry vinegar, salt and pepper. Blend until smooth, then taste and adjust with more vinegar, salt or cayenne if needed. Set aside. For the aioli, add the minced garlic, egg yolks, whole egg, Dijon mustard, lemon juice and a pinch of salt to a bowl. Whisk together, then slowly start drizzling in the neutral oil while whisking constantly. Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon or Dijon. For the chicken, rub the spatchcocked chicken halves with olive oil, salt and black pepper. Cook in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good colour. Once the chicken is nearly cooked, start brushing it with the bravas sauce. Keep cooking and brushing until the sauce becomes sticky, charred and slightly caramelised on the outside. Cook the chicken until it reaches around 67°C in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C. Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping. #tasty #Foodie #chicken #cooking @Samsational Eats

Crispy Half Chicken with Bravas Sauce and Garlic Aioli Ingredients For the chicken 1 whole chicken, spatchcocked and cut in half Olive oil Salt Black pepper For the bravas sauce 2 long red peppers 3 tomatoes 1 shallot 1 red chilli 1 tbsp smoked paprika 1 tbsp cayenne pepper 2 tbsp olive oil 1 tbsp sherry vinegar Salt and pepper For the garlic aioli 3 garlic cloves, finely minced 2 egg yolks 1 whole egg 1 tsp Dijon mustard A squeeze of lemon juice 250-300ml neutral oil Salt, to taste Method Start by making the bravas sauce. Char the long red peppers, tomatoes, shallot and chilli until softened and slightly blackened. You can do this in a pizza oven, on a BBQ, under the grill, or in a hot dry pan. Once nicely charred, add everything to a blender with the smoked paprika, cayenne pepper, olive oil, sherry vinegar, salt and pepper. Blend until smooth, then taste and adjust with more vinegar, salt or cayenne if needed. Set aside. For the aioli, add the minced garlic, egg yolks, whole egg, Dijon mustard, lemon juice and a pinch of salt to a bowl. Whisk together, then slowly start drizzling in the neutral oil while whisking constantly. Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon or Dijon. For the chicken, rub the spatchcocked chicken halves with olive oil, salt and black pepper. Cook in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good colour. Once the chicken is nearly cooked, start brushing it with the bravas sauce. Keep cooking and brushing until the sauce becomes sticky, charred and slightly caramelised on the outside. Cook the chicken until it reaches around 67°C in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C. Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping. #tasty #Foodie #chicken #cooking @Samsational Eats

#story #storykatakata #foryou #fyp

#story #storykatakata #foryou #fyp

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