@69salsa69: #twingohotelbest #twingotravelhemat Patra Dumai #fyp #promohotel #hotelpekanbaru

Mandi

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Monday 06 July 2026 14:44:13 GMT

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Comments

nadiaaa🦋 :

awww masih mantapan ak gk sih😭

2026-08-08 05:09:45

0

oca :

dia mantep, ak lebih mantepp😻

2026-07-10 02:24:37

1

user80609909920 :

mantep bngtt kaya gw 😭😭

2026-08-07 05:46:31

0

hi ini selvi :

pelan tpi pasti

2026-07-21 11:36:22

1

raztachok :

soo hot 🔥🔥🔥🥰

2026-07-06 15:55:48

0

nadiaa🦋 :

dia mantep, gw lebihh mantepp😘

2026-08-07 14:00:06

0

suwarno :

slmt siang cantik slm kenal 👍👍🥰

2026-08-05 05:47:46

0

Us Man :

2026-07-28 12:38:24

0

Mas Ucup :

idolakuh

2026-07-18 14:04:26

1

Komang sukerte :

🥰

2026-07-22 15:50:23

0

wendi pradanaa :

manteb ah

2026-08-07 08:28:13

0

wahyukusnadi0 :

2026-07-26 04:45:26

0

user99730907340 :

mantep bngtt kaya gw 😭😭

2026-08-04 17:57:33

0

Putra Ceme :

2026-07-20 03:28:07

0

cindy :

gacoran aku sih kak

2026-08-03 15:49:07

0

user20071180621 :

top demais

2026-07-11 20:10:37

1

om 50k :

ada wa nya kak

2026-07-06 21:09:35

0

lan 90 :

👍

2026-07-16 04:06:23

0

songotmadura5 :

2026-07-13 20:12:48

0

Rendy Reynaldy :

h

2026-07-24 14:03:51

0

bang din 22 :

👍

2026-07-18 07:29:27

0

lauraa🧚 :

mau insecure tapi sama-sama mantep 😻

2026-08-08 18:46:22

0

user2216331507924 :

🥰

2026-07-15 05:10:54

0

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Soup season episode 1 - beef pho from scratch 😌 The weather here in Australia is FREEZING right now, so welcome to our soup season series, where we’re gonna show you how to cook some of our favourite soups to keep you warm! Soup broth: 250g ginger 2 brown onions 2 bags pho spice mix 1.5kg beef marrow bones 1.5kg beef neck bones (or oxtail) Water as needed (for both parboiling and broth) 3 tablespoons fish sauce, to taste 2 tablespoons palm sugar, to taste 2 tablespoons salt, to taste Pho Toppings: 600g eye fillet (can use flank, skirt, rump, or sirloin) about 150 g per bowl 400g dried rice noodles 200g bean sprouts 4 spring onions, thinly sliced 1 red onion, thinly sliced 1 bunch Vietnamese mint 1 Lime, sliced Method: 1. Slice the ginger and onion in halt lengthways and char under a hot grill until slightly blackened. 2. Empty the 1 pho spice mix bags into a dry pan and toast until really fragrant, then tip the spices back into the little pouches to keep them all together in one place. 3. Add the beef marrow bones and beef neck bones to a large pot, cover with water and parboil for about 5 minutes or until just cooked through. Strain the bones, give the bones a good wash and rinse out the pot too. 4. Return the bones to the clean pot along with the charred ginger, onions and the spice pouches. Fill with 4 litres of water, or as needed to cover until everything is covered, bring to the boil and skim off any scum on top. 5. Put the lid on and simmer for approximately 10 hours, skimming occasionally. This is where the magic happens! 6. Season the broth with palm sugar, salt and 3 fish sauce to taste. 7. Strip any meat off the neck bones, as well as slicing the raw eye fillet into very thin pieces (freezing the meat for 1-2 hours before slicing helps!). 8. Have your 150 grams bean sprouts, 4 spring onions, sliced, 1 small red onion, thinly sliced, 1 bunch Vietnamese mint and 1 lime, cut into wedges prepped and ready to go. 9. Prepare the rice noodles per packet instructions and divide between bowls. Top with the cooked beef, raw sliced beef and toppings, then ladle over the boiling pho broth to cook the beef right in the bowl, just like at the restaurant. Enjoy! #phobo #photai #vietnamesefood #souprecipe #cookingfromscratch phở bò, phở tái

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