@infieisdamendonca: era ele, a culpa é dele.. #fy #viral #mariliamendonca #fyp #lyrics

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Monday 22 June 2026 21:03:44 GMT

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Comments

bitencourt :

A música que eu mais julguei

2026-07-05 17:44:19

2035

vitoria_xz :

e medo bobo?

2026-06-23 12:04:53

275

𝑳’𝒄 :

agora sim eu perdoou a música

2026-07-08 02:31:44

592

𝓥ickland🧸 :

CHOCADA

2026-06-27 00:22:52

402

Walli :

Agora eu perdoou a música

2026-07-07 23:41:56

199

avilacoitonho :

Será quem é o cara? 👀

2026-07-08 11:24:54

22

D.🎀 :

Gente ela era tão linda

2026-06-27 03:03:39

61

cHeRry🌸 :

Gente eu estou passado

2026-06-27 02:25:08

47

𝓜𝑖𝑙𝑙𝑒𝑛𝑎 . 💗 :

2026-06-25 18:53:18

41

🎀 Nara 🦋 :

chorei, que saudade dela

2026-07-06 01:15:33

6

nega doce🍯 :

aff que sdds

2026-06-27 05:17:25

7

♡ :

julguei tanto a música me arrependi

2026-07-08 01:44:08

1

dn 👑 :

2026-06-27 21:32:03

4

Wesley Vieira :

Como assim tem gente que não sabia?

2026-07-08 12:28:29

1

Jussara Cardoso :

ja imaginava 😅

2026-07-10 20:00:04

0

nayrafreire4 :

genial

2026-07-10 03:06:56

1

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

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Resharing this BÁNH XÈO tutorial 🫶🏼 If you don’t know it, Bánh Xèo is a Crispy Vietnamese Pancakes 🦐 🥬 🥞 and the “Xeeeooooo” part is named after the sound the matter makes when it hits that sizzling oil! This is the kind of Vietnamese food that Anthony Bourdain fell in love with. Golden, lacy edges. Juicy pork + shrimp. That iconic sizzle when the batter hits the pan. If it’s not crispy… we’re not doing it right. INGREDIENTS Batter: * 2 cups rice flour * ½ cup tapioca starch (or cornstarch, starch is crisp insurance) * 1 tsp turmeric powder * 1 tsp salt * 2½ cups carbonated cold water (or light beer) * 1/4 cup coconut milk * 3–4 green onions, thinly sliced (green parts only) * Neutral oil for frying (you’ll use more than you think… trust) Protein: * 1/2 lb shrimp, peeled & deveined * 1/2 lb pork belly (or thinly sliced pork shoulder) * Salt & black pepper (to taste) Fillings & serving: * 3–4 cups bean sprouts * Lettuce leaves (for wrapping) * Fresh herbs (mint, cilantro, perilla if you have it) * Sliced cucumbers * Pickled carrots (đồ chua) Nuoc Cham (lime, garlic, Thai chili) • ¼ cup fish sauce • ¼ cup lime juice • ¼ cup sugar • ¼ cup water • 2–3 cloves garlic, minced • 1–2 Thai chilies, sliced INSTRUCTIONS 1. Batter: whisk everything until smooth and let rest 20–30 minutes 2. Cook protein first: season shrimp and pork with salt & pepper, sear pork until lightly golden then remove, sear shrimp until just cooked then remove 3. Start the bánh xèo: heat a nonstick pan on medium-high, add 1–2 tbsp oil, pour a thin layer of batter and swirl to spread, then immediately lower heat to medium 4. Build + Steam: add the pork, shrimp, and bean sprouts to one half of the bánh xèo, cover with a lid and steam for 2 minutes 5. Crisp: uncover, pour 2 tbsp oil around the edges, tilt and swirl so oil runs underneath, cook until edges are golden and lacy and the bottom is deeply crispy, then fold 6. Repeat: for each bánh xèo start on medium-high, pour batter, then drop to medium HOW TO EAT Break off a piece, wrap in lettuce with herbs (& extra thin ice paper if you have it*) dip into nước chấm. NOTES *Thin batter = crispier bánh xèo *Don’t add too much filling *Oil is essential - don’t skimp *Cooking protein first is key for that shatter #banhxeo #vietnamesefood #vietnameserecipe #vietnamese #vietnam

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