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@thanhhin644:

Con yêu ❤️
Con yêu ❤️
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Region: VN
Tuesday 30 June 2026 15:49:58 GMT
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user9142179907084
ゆき :
ノリノリで可愛い🩷
2026-07-01 05:53:35
0
jackyascencio6
Jacky Ascencio :
ese bebé tiene flow 😎
2026-07-01 02:58:06
0
maddyplum1
Maddy :
trop mignon petit cœur ❤️❤️❤️
2026-06-30 17:47:38
0
dalvavidal242
Dalva Vidal molitor :
lindo
2026-06-30 22:29:53
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huynh_nhu0909
Như_Như01 :
@Hoàng ZTK67
2026-07-01 13:22:37
1
sriselvam2364
@Sriselvam 2364 :
🥰🥰🥰🥰
2026-07-01 12:05:46
0
heokon0072
Heokon1792"Pig"♥️♥️♥️ :
❤️❤️❤️
2026-07-01 11:38:01
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tuyethoa169
Tuyethoa169 :
❤️❤️❤️
2026-07-01 10:34:15
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iaaaamtwinnxqt
💋 :
🥰🥰🥰
2026-07-01 04:54:50
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twinjtk
Tawin :
🥰🥰🥰❤️❤️❤️❤️👍👍👍
2026-07-01 01:42:59
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ohnmarwinnaing5
Ohnmar Win Naing :
🥰🥰🥰
2026-07-01 14:03:33
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Чорноморськ. Центральний пляж #чорноморськ #черноморск #пляж #вечір #вечер #море
Чорноморськ. Центральний пляж #чорноморськ #черноморск #пляж #вечір #вечер #море
#electrician #electronicmusic #unitedstates #support_me
#electrician #electronicmusic #unitedstates #support_me


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Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients: 350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry. Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood
Duck and Lychee Thai Red Curry - Inspired by Dodee Boran in Brisbane, who do a bomb version of this dish. The lychee adds a really nice sweet flavour ---RECIPE--- Ingredients: 350 grams Duck Breast 1 cup coconut milk 2 tbsp Thai red curry paste (If you live in Australia, Marions Red Thai Curry Paste from Woolworths is really good) 1-2 tbsp coconut sugar (to taste) 2-3 Kaffir lime leaves Small bunch Thai Basil 1 tsp fish sauce (to taste) Handful cherry tomatoes Handful canned or fresh lychees Cooking the Curry: Add coconut milk, thai red curry paste, and coconut sugar to a pan and bring to a simmer. Once the oil begins to separate adn the colour deepends, add the remaining coconut milk, along with the kaffir lime leaves. You now have a simple red thai curry base. Add your desired vegetables. In my case, I added cherry tomatoes and lychees, but you could also add baby corn, potato, etc. Slowly boil curry until the vegetables reach your desired softness. If it reduces too much, add some water. Add fish sauce to taste. The fish sauce will give it a nice well rounded flavour. Once you reach the end of the cooking process, turn the heat off and add the thai basil. The residual heat will cook down the basil and infuse the flavour into the curry. Cooking the Duck Breast: Pat duck dry. Wet skin is not a crispy skin. Gently score the skin of the duck breast. This will help the fat release from the skin. Salt both sides. On a cold pan, sear duck breast skin side down until the skin is looking golden and crispy (Do not flip the duck). The reason to sear it on a low heat is to allow the fat to render out of the skin. Throw the Duck Breast into a preheated oven for 8 minutes at 180 degrees celsius. Take the duck out and let it rest for 5-10 minutes. Slice duck breast and serve with your curry! Enjoy! #DuckCurry #ThaiCurry #DuckRecipe #ThaiFood #CurryNight #DeliciousDuck #SpicyFood #asianfood
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🔥 FIRE PA BAILAR 😈🔥 👉 cardiON ACTIVADO ⚡ 👉 Pulsaciones arriba 💯 👉 Y energía SIN FRENO 💥 Cuando suena este tema… 🔥 NO HAY EXCUSAS 🔥 🎶 FIRE PA BAILAR Una canción ORIGINAL de EVOLXION MUSIC diseñada para una sola cosa… 👉 HACERTE MOVER 😏 Y cuando empieza la coreografía… 💥 el cuerpo responde 💥 la mente se libera 💥 y la energía explota 👇 ¿La añadirías a tu playlist de entrenamiento? 🔥 🎶 Escribe: FIRE PA BAILAR 🚀 Vive EVOLXION → link en bio #EVOLXION #FirePaBailar #EVOLXIONMusic #cardiON #bailefitnessemocional

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