@kychullo0: “This is from a fnf mod. The song is called For you someday which is a bubbletwister retake if you are familiar with it since it’s considered a creepypasta type thing and oh my god..this mod is so well made and PEAK I got emotional just watching and listening to it. Credit goes to ever made it you did amazing!” #bikinihorrors #spongebobsquarepants #fnfmod #xyzbca #spongebob

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° 🎀 𝒦𝓎𝒶𝒽 🎀 °
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Region: US
Wednesday 17 June 2026 03:26:03 GMT
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bababo745
★𝕰𝖓𝖉‡★ :
Apollo looked back Daphne's arms turned to bark As what ones felt like palms Became ends of a branch I'll gather her stems We coal from his hell I'll make pencil and paper and you'll read some day IF THATS IS YOUR WILL IF YOUR HEART FEARS MY LOVE WILL YOU COME FLIP THE PATTY OF MY GILT ON THE STONE COULD YOU FALL DOWN FROM GRACE SO I WON'T FEEL ALONE Oh, to feel your hand's graze from heavens above. ... The burning of heart One thats i've come to know Am i less of a monster Than those from below? As i babble tongue-twisters Thats sounds like an ode Oh... Little star, won't you twinkle above
2026-06-17 14:15:42
24
3ch0.1zz.c00l
🕯🗝3ch0🗝🕯 :
CAN I USE THE FOR AN ANIMATION
2026-06-21 02:12:58
51
oreoicecreamanima
OREO :
Never touch a cigarette or a vape in your life, okay?
2026-06-17 19:14:05
113
theoriginalstarwalker92
theoriginalstarwalker92 :
“Mr. Pines! This is peak shit”
2026-06-23 21:44:27
8
foxbox784
DAZZLE!!! :
What’s the app you use
2026-07-01 08:15:50
3
sebizapato67
sebVArrada :
Your voice is sick! I love this
2026-06-17 10:33:18
8
ilike.animalhospital03
I like Drawing :
Can I use the song for a animation?
2026-06-25 08:45:15
5
sergijgrishko
SERG1107 :
what app are u using
2026-07-05 09:38:11
0
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Red Braised Pork Belly Recipe   Hong Shao Rou, or red braised pork belly, is a classic Chinese dish known for its melt-in-your-mouth texture and rich, savory-sweet flavor.   Ingredients:   - 3.3 lbs pork belly, skin on - 2 tbsp vegetable oil - 2-3 slices ginger - 2-3 cloves garlic, crushed - 2 star anise - 1 small cinnamon stick - 2 tbsp sugar - 1/4 cup soy sauce - 2 tbsp dark soy sauce - 1 cup Shaoxing wine (or dry sherry) - 4 cups hot water - Optional: a few sprigs of green onions, chopped, for garnish   Instructions:   1. Blanch the Pork: - Cut the pork belly into large 2-inch cubes. - Place the pork in a pot, cover with cold water, and bring to a boil. - Once boiling, cook for 5 minutes. This removes impurities. - Remove pork, rinse under cold water, and set aside. 2. Caramelize the Sugar: - In a heavy-bottomed pot or wok, heat vegetable oil over medium heat. - Add sugar and stir constantly until it melts and turns into a light amber color. Be careful not to burn it. 3. Sauté Aromatics and Pork: - Add ginger, garlic, star anise, and cinnamon stick to the pot. Sauté for about a minute until fragrant. - Add the blanched pork belly and stir-fry until the pork is lightly browned on all sides. 4. Add Seasoning and Braise: - Pour in Shaoxing wine, soy sauce, and dark soy sauce. Stir well to coat the pork evenly. - Add hot water until the pork is submerged. Bring to a boil, then reduce heat to low. - Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is very tender. Check occasionally and add more water if needed. 5. Reduce the Sauce: - Remove the lid and increase the heat to medium. - Continue to cook until the sauce has reduced and thickened, coating the pork in a glossy glaze. This may take about 15-20 minutes. - Stir the pork occasionally to prevent sticking and ensure even coating. 6. Serve: - Transfer the braised pork belly to a serving dish. - Garnish with chopped green onions, if desired. - Serve hot with steamed rice.
Red Braised Pork Belly Recipe Hong Shao Rou, or red braised pork belly, is a classic Chinese dish known for its melt-in-your-mouth texture and rich, savory-sweet flavor. Ingredients: - 3.3 lbs pork belly, skin on - 2 tbsp vegetable oil - 2-3 slices ginger - 2-3 cloves garlic, crushed - 2 star anise - 1 small cinnamon stick - 2 tbsp sugar - 1/4 cup soy sauce - 2 tbsp dark soy sauce - 1 cup Shaoxing wine (or dry sherry) - 4 cups hot water - Optional: a few sprigs of green onions, chopped, for garnish Instructions: 1. Blanch the Pork: - Cut the pork belly into large 2-inch cubes. - Place the pork in a pot, cover with cold water, and bring to a boil. - Once boiling, cook for 5 minutes. This removes impurities. - Remove pork, rinse under cold water, and set aside. 2. Caramelize the Sugar: - In a heavy-bottomed pot or wok, heat vegetable oil over medium heat. - Add sugar and stir constantly until it melts and turns into a light amber color. Be careful not to burn it. 3. Sauté Aromatics and Pork: - Add ginger, garlic, star anise, and cinnamon stick to the pot. Sauté for about a minute until fragrant. - Add the blanched pork belly and stir-fry until the pork is lightly browned on all sides. 4. Add Seasoning and Braise: - Pour in Shaoxing wine, soy sauce, and dark soy sauce. Stir well to coat the pork evenly. - Add hot water until the pork is submerged. Bring to a boil, then reduce heat to low. - Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is very tender. Check occasionally and add more water if needed. 5. Reduce the Sauce: - Remove the lid and increase the heat to medium. - Continue to cook until the sauce has reduced and thickened, coating the pork in a glossy glaze. This may take about 15-20 minutes. - Stir the pork occasionally to prevent sticking and ensure even coating. 6. Serve: - Transfer the braised pork belly to a serving dish. - Garnish with chopped green onions, if desired. - Serve hot with steamed rice.

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