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@rogerllauradojr_13: Jika istiqlal dan katedral diberi nyawa, siapa yg bisa menjamin mereka tidak jatuh cinta? Antara lonceng yang berdentang dan adzan yang berkumandang. antara tasbih yang ku genggam, dan kalung rosario yang kau kenakan. antara salib yang membuatmu tenang, dan kiblat yang menentukan arahku pulang. Tuhan memang satu, hanya kita menyebutnya dengan cara yang berbeda. semoga genggaman tanganmu dan menadahnya tanganku akan bisa bertemu di Aamiin yang sama. #bedaagama #rogerilauradojunior🇺🇸 #sbcaper🚯 #wawasanpencariankreator #xybca

𝐫𝐚𝐚𝐚||𝐜𝐥𝐢𝐦🐦‍🔥
𝐫𝐚𝐚𝐚||𝐜𝐥𝐢𝐦🐦‍🔥
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Region: ID
Tuesday 30 June 2026 06:04:35 GMT
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Comments

alifa_mochi5
inialifa🖇 :
antara lonceng yang berdentang dan azan yang berkumandang antara tasbih yang ku genggam dan kalung rosario yang kau kenakan antara salib yang membuat mu tenang dan kiblat yang menentukan arahku pulang tuhan memang satu hanya kita menyebutnya dengan cara yang berbeda semoga genggaman tanganmu dan menadahnya tanganku akan bisa bertemu di amin yang sama
2026-06-30 14:08:49
890
flado.kunzaa
garr mpruy' :
semangat jangan peduliin yg hujat
2026-06-30 13:56:34
9
sop_buah.love
ciapa yak? :
ngejaga jodoh orang lain itu sakit banget ya?💔😕🙃😔😁🥲♥️🤫💔
2026-07-01 02:31:39
6
syiii.rraaa
rarrawww :
seru jir rasanya jagain jodoh orang
2026-07-01 04:52:31
127
.luvvstrgrl
zaa? :
kak...
2026-06-30 13:59:17
30
elven15022
ｒｉｎｚ|| rjr🇺🇸 :
"CINTAAA MENYATUKANN KITAA YANGG TAKK SAMAA" sakitt bett woiii🥺
2026-06-30 14:34:04
41
5k_nana
𝕸𝕮𝖓𝖆𝖓𝖆. :
dia indah ketika se agama in another life kita se agama dan saling kenal ya ger..
2026-06-30 14:42:39
82
ajkrxxn78_5
who??🤷🏻 :
para fans inter miami caption lnya jangan di baca ya!!
2026-07-01 08:25:33
7
laa_xy66
justlaa 🚬 :
burem tuh capt nya.
2026-06-30 09:46:04
10
rogerilaurado67
𝒍𝒚𝒐𝒓𝒂𝒂 𝒓𝒋𝒓 🇺🇸⋆.𐙚 ˚ :
Mangat sayang 🫰🫶
2026-06-30 08:55:14
5
sanzz_2two
ivy cinav :
gak ngehujat gak ngefans🥰 yg sama absen👇🏻
2026-07-02 01:22:44
5
505mitz
Mitz.stecu🧜🏻‍♀️ :
semangat besti aku dukung kamu sampe terkenal okyy🫰🏻
2026-06-30 07:00:36
21
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Fish pakoras Ingredients: * 90g or 1/2 cup chickpea flour (besan) * 30g or 3 tbls rice flour * 280 g skin-on white fish (e.g. cod, hake, tilapia), cut into 3-4cm chunks * 4 garlic, crushed or 1 tbls garlic paste * 1 tsp ginger, grated * 1 tsp red dried chilli * 1 ttsp red chilli powder * 1/2 tsp turmeric * 1/2 tsp ajwain (carom seeds) * 1 tsp ground coriander * 1 tsp garam masala * 1/2 tsp dried mango powder * 1 tbsp lemon juice * Handful fresh coriander stems,chopped * 1 tsp salt * 80 ml cold water, as needed for batter * 500 ml vegetable oil, for deep frying * Garnish: pinch chaat masala Steps 1. Pat the fish chunks dry. Toss with 2 garlic, crushed, 1 tsp ginger, grated, half the 3/4 tsp red chilli powder, half the 1/2 tsp turmeric, and 1 tbsp lemon juice and 3/4 tsp salt. Set aside 10-15 minutes. 2. Whisk 90 g gram flour (besan), 20 g rice flour (for crunch), with all ingredients. Gradually add 60 ml cold water, as needed for batter, whisking to a thick, coating batter (should cling to the fish, not run off). 3. Heat 500 ml vegetable oil, for deep frying in a deep pan or kadai to 175-180°C. Test with a drop of batter — it should sizzle and rise steadily. 4. Dip fish pieces in the batter to coat, then lower gently into the hot oil. Fry in batches, skin-side down first, for 3-4 minutes until golden and crisp. 5. Remove with a slotted spoon onto kitchen paper. Serve immediately with lemon wedges and green chutney #indian #snack #fish #pakora
Fish pakoras Ingredients: * 90g or 1/2 cup chickpea flour (besan) * 30g or 3 tbls rice flour * 280 g skin-on white fish (e.g. cod, hake, tilapia), cut into 3-4cm chunks * 4 garlic, crushed or 1 tbls garlic paste * 1 tsp ginger, grated * 1 tsp red dried chilli * 1 ttsp red chilli powder * 1/2 tsp turmeric * 1/2 tsp ajwain (carom seeds) * 1 tsp ground coriander * 1 tsp garam masala * 1/2 tsp dried mango powder * 1 tbsp lemon juice * Handful fresh coriander stems,chopped * 1 tsp salt * 80 ml cold water, as needed for batter * 500 ml vegetable oil, for deep frying * Garnish: pinch chaat masala Steps 1. Pat the fish chunks dry. Toss with 2 garlic, crushed, 1 tsp ginger, grated, half the 3/4 tsp red chilli powder, half the 1/2 tsp turmeric, and 1 tbsp lemon juice and 3/4 tsp salt. Set aside 10-15 minutes. 2. Whisk 90 g gram flour (besan), 20 g rice flour (for crunch), with all ingredients. Gradually add 60 ml cold water, as needed for batter, whisking to a thick, coating batter (should cling to the fish, not run off). 3. Heat 500 ml vegetable oil, for deep frying in a deep pan or kadai to 175-180°C. Test with a drop of batter — it should sizzle and rise steadily. 4. Dip fish pieces in the batter to coat, then lower gently into the hot oil. Fry in batches, skin-side down first, for 3-4 minutes until golden and crisp. 5. Remove with a slotted spoon onto kitchen paper. Serve immediately with lemon wedges and green chutney #indian #snack #fish #pakora
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Ini #drama bagus juga title👉 Ren Yu👌#fypシ
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