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@evaan0511: di era lagu ini kita ngapain ya

Evan
Evan
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Region: ID
Saturday 11 July 2026 13:22:06 GMT
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Comments

andibp6
Andibp :
First love
2026-07-14 11:58:03
0
veonika10
veronik@ :
98 hadir 🙋
2026-07-14 01:23:50
283
endahgunawan23
Teh endah🐻 :
kelahiran 95 , kita ini 21 ya bukan 31🤣
2026-07-14 08:28:17
245
ziyadah0207
Zizi0207 :
kelahiran 95, badan boleh jompo tapi jiwa tetap muda😁
2026-07-14 07:53:17
95
agusriyanto._
🅰️Guss :
mana ini tim 1997 , kita kumpul
2026-07-13 14:46:01
361
slamet.properti.3
Mas Slamet I Jualan Rumah :
kelahiran tahun 96 kumpul sini 😁😁
2026-07-12 02:08:49
471
r.liaa.2207
🩷Liaa🩷 :
97 Udah jadi janda best 😂
2026-07-14 05:41:17
75
yeslynca
buttercream :
99 sedang rungsing dgn ekonomi dan todler yg ngeyelan 🥰😁
2026-07-14 07:43:12
39
agungprayoga236
agung prayoga :
absen klahiran 99 🙏
2026-07-14 12:08:19
28
muty991
muty991 :
97 blum nikah sampai detik ini🥺
2026-07-13 19:11:36
134
niaknia444
niaknia :
hi 94 nih. .
2026-07-13 03:18:35
87
yuniyusi29
CANCER 🦀⁹¹ :
hey 93 gmn skrng 😳
2026-07-14 00:02:08
38
dari.kontak.anda7523
DARI KONTAK ANDA :
freshcare kalian warna apa guys
2026-07-14 10:31:28
14
m.asyahlan
♋️ Cancer22♋️ :
99 mana sii kumpulll wkwk 😂🥰
2026-07-14 05:38:10
16
rara3166
mas bay :
94 geng,,d tanya kapan nikah mulu sampe bosen ngadepin omongan orang😫
2026-07-14 10:47:06
12
hoza923
hoza923 :
apa kabar 92💃
2026-07-14 07:34:18
6
geakyarra
ayudamaay :
98 kak anak dua 😭 kukira ak masi 21 🙏
2026-07-14 10:53:39
11
liahariani
Liaavindra :
1996 itu umurnya 25 kan yaa 🤣
2026-07-14 10:35:05
5
zahra_h3rta
♐️🍃T☆r🥀 :
yang 90 mana nih ngumpul sini...😁
2026-07-14 07:46:31
11
taurus170592
♉ :
92 masih 25 kan yaa 😂🫣 menolak tua nih
2026-07-14 11:00:08
19
desember7302
tukang parkir :
oii gimna kabar 91
2026-07-12 04:20:10
8
sheismiraaa_
sheismiraaa_ :
1991 kak..msih berasa anak SMA😁
2026-07-14 11:03:01
16
terserahhhh10101010
P :
99 belum nikah 🙂
2026-07-14 01:23:54
20
m.hendra_adi
Lost Contact_ :
96 nihhh gaess 😁😂😅
2026-07-13 16:25:54
7
gameofwar93
benkh_pie :
Podo mba, 93 absen sek
2026-07-11 13:54:20
10
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Cornbread and chilli CHILLI 2 tbsp oil 2 onions, diced 4 garlic cloves, finely minced 1 red capsicum (bell pepper), diced 1 cup corn kernels 400g vegan mince or your choice of protein 1-2 tsp chili powder (I used 1 tbsp) 1 1/2 tsp cumin 1 1/2 tsp ground paprika 1 tsp smoked paprika 1/4 tsp cinnamon 1 can tomato paste 1 400g can crushed/diced tomatoes 1 420g can red kidney beans, drained 1.5 cup vegetable stock (I use 1.5 cup water + ~1.5 tbsp Massel beef stock powder) CORNBREAD TOPPING 1 cup soy milk + 1 tbsp apple cider vinegar 1/4 cup melted vegan butter 1 cup cornmeal or polenta 1 tbsp flax meal 1 cup all purpose flour 1/4 cup brown sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup corn kernels SERVE Sliced jalapeños Coriander Sour cream METHOD In a large shallow oven proof skillet pan or pot (dutch oven works well), heat 2 tbsp oil and add diced onion, garlic, capsicum and corn kernels. Cook until onions are soft then add vegan mince and cook til mince is cooked through. Add all the spices and tomato paste and stir through to coat everything evenly and cook for about a minute or so. Add crushed tomatoes, soy sauce, beans and stir through. Cook for 5-10 minutes until hot and bubbly. Taste chilli and season as needed. While chilli is cooking, mix the cornbread topping. In a medium bowl, mix together the cornmeal, flaxmeal, brown sugar, flour, baking powder and salt just til evenly mixed. In a large bowl mix the soy milk, apple cider vinegar and melted butter and let sit for 2 minutes. Add in the dry flour mix and mix til just combined. Turn heat off the chilli. Slowly pour the cornbread mixture in a large circle over the chilli, starting from the middle. Use the back of a spoon to spread it around (it doesn’t have to reach the corners). Then bake for 25 minutes until golden brown on top.
Cornbread and chilli CHILLI 2 tbsp oil 2 onions, diced 4 garlic cloves, finely minced 1 red capsicum (bell pepper), diced 1 cup corn kernels 400g vegan mince or your choice of protein 1-2 tsp chili powder (I used 1 tbsp) 1 1/2 tsp cumin 1 1/2 tsp ground paprika 1 tsp smoked paprika 1/4 tsp cinnamon 1 can tomato paste 1 400g can crushed/diced tomatoes 1 420g can red kidney beans, drained 1.5 cup vegetable stock (I use 1.5 cup water + ~1.5 tbsp Massel beef stock powder) CORNBREAD TOPPING 1 cup soy milk + 1 tbsp apple cider vinegar 1/4 cup melted vegan butter 1 cup cornmeal or polenta 1 tbsp flax meal 1 cup all purpose flour 1/4 cup brown sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup corn kernels SERVE Sliced jalapeños Coriander Sour cream METHOD In a large shallow oven proof skillet pan or pot (dutch oven works well), heat 2 tbsp oil and add diced onion, garlic, capsicum and corn kernels. Cook until onions are soft then add vegan mince and cook til mince is cooked through. Add all the spices and tomato paste and stir through to coat everything evenly and cook for about a minute or so. Add crushed tomatoes, soy sauce, beans and stir through. Cook for 5-10 minutes until hot and bubbly. Taste chilli and season as needed. While chilli is cooking, mix the cornbread topping. In a medium bowl, mix together the cornmeal, flaxmeal, brown sugar, flour, baking powder and salt just til evenly mixed. In a large bowl mix the soy milk, apple cider vinegar and melted butter and let sit for 2 minutes. Add in the dry flour mix and mix til just combined. Turn heat off the chilli. Slowly pour the cornbread mixture in a large circle over the chilli, starting from the middle. Use the back of a spoon to spread it around (it doesn’t have to reach the corners). Then bake for 25 minutes until golden brown on top.
#fyp #viral #oregano
#fyp #viral #oregano

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