@26____17: @@Abdulloh_17 #rek #rekomendasi

26______17

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IMONA🌹YASMINA :

мехнатларинг рохат болсин омин 🤲

2026-08-06 15:41:45

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али :

номеризи езворин адрес каерда

2026-07-22 02:26:13

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Axbarov Bekzod :

Navi qanday

2026-07-30 01:08:22

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💥Jezduha💥 :

Лента біреума екеума

2026-07-31 15:27:56

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БАКЕ :

диханға береке берсин әумин

2026-07-29 07:35:13

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Muxsinovamm :

Зур

2026-08-01 16:05:49

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Tillo_5050 :

Маша Аллах

2026-07-21 15:22:40

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Yusuf.97 :

Маша оллох

2026-07-21 05:00:29

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Осербай Абдиганев :

👍

2026-07-25 18:25:31

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asadchik_l9 :

Assalamu aleykum kaysi sort

2026-07-21 06:45:13

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Jambul :

сорты кандаи 👍

2026-07-21 06:58:03

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yusuf :

👍👍👍👍👍👍

2026-07-21 03:11:59

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Göwher :

🫶🧿🧿🧿🧿🧿🫶

2026-08-01 03:08:41

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Kamolxoja 0.0.7. :

👍👍👍

2026-08-03 06:21:36

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Раим Недаев :

👍👋🤲🏻

2026-07-24 19:11:23

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Sayfullo 22 :

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2026-07-21 08:06:24

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Abduvahop Mamataliev :

👍👍👍

2026-07-21 06:01:09

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Роза :

👍

2026-08-07 04:17:46

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VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL INGREDIENTS Chicken: 6 boneless chicken thighs (about 750–900g) Marinade: 2 tbsp lemongrass, finely minced (white part only) 2 tbsp shallots, finely minced 6 garlic cloves, minced 1½ tsp fresh ginger, grated 3 tbsp oyster sauce 1½ tbsp soy sauce 1 tbsp fish sauce 1½ tbsp honey 1½ tbsp brown sugar 1½ tbsp neutral oil Nuoc Cham (Vietnamese Dipping Sauce): ¼ cup warm water 2½ tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 cloves garlic, finely minced 2 bird’s eye chilies, finely chopped (adjust to taste) Vietnamese Pickled Carrot & Daikon (Đồ Chua): 2 medium carrots (≈250 g), julienned 1 small daikon (≈450 g), julienned 1 tsp kosher salt (for pre-salting) Brine (1:1:1): 1 cup (200 g) sugar 1 cup (240 ml) white vinegar 1 cup (240 ml) warm water ⸻ INSTRUCTIONS 1. Marinate the Chicken: Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor). 2. Make the Nuoc Cham: In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat. 3. Cook the Chicken: Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish. 4. Pickled Carrot & Daikon (Đồ Chua): Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor. #vietnamesefood #chickenbowl #pov #dinneridea #lemongrass

VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL INGREDIENTS Chicken: 6 boneless chicken thighs (about 750–900g) Marinade: 2 tbsp lemongrass, finely minced (white part only) 2 tbsp shallots, finely minced 6 garlic cloves, minced 1½ tsp fresh ginger, grated 3 tbsp oyster sauce 1½ tbsp soy sauce 1 tbsp fish sauce 1½ tbsp honey 1½ tbsp brown sugar 1½ tbsp neutral oil Nuoc Cham (Vietnamese Dipping Sauce): ¼ cup warm water 2½ tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 cloves garlic, finely minced 2 bird’s eye chilies, finely chopped (adjust to taste) Vietnamese Pickled Carrot & Daikon (Đồ Chua): 2 medium carrots (≈250 g), julienned 1 small daikon (≈450 g), julienned 1 tsp kosher salt (for pre-salting) Brine (1:1:1): 1 cup (200 g) sugar 1 cup (240 ml) white vinegar 1 cup (240 ml) warm water ⸻ INSTRUCTIONS 1. Marinate the Chicken: Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor). 2. Make the Nuoc Cham: In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat. 3. Cook the Chicken: Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish. 4. Pickled Carrot & Daikon (Đồ Chua): Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor. #vietnamesefood #chickenbowl #pov #dinneridea #lemongrass

#وزارة_التجارة : تلزم شركات #الشحن و#توصيل الطلبيات من تمكين #العميل من فتح #الطلب قبل الاستلام يحق للمستهلك فتح الشحنة أمام المندوب قبل تسليمه رمز الاستلام للتأكد من مطابقة الشحنة.

#وزارة_التجارة : تلزم شركات #الشحن و#توصيل الطلبيات من تمكين #العميل من فتح #الطلب قبل الاستلام يحق للمستهلك فتح الشحنة أمام المندوب قبل تسليمه رمز الاستلام للتأكد من مطابقة الشحنة.

New 🆕 SoSoft cardigan drop from Old Navy #oldnavy #cardigan #tiktokshopbacktoschool #tiktokshopcreatorpick

New 🆕 SoSoft cardigan drop from Old Navy #oldnavy #cardigan #tiktokshopbacktoschool #tiktokshopcreatorpick

mne org ganu ni xramai pn

mne org ganu ni xramai pn

Dites Bonne nuit au mauvais garçon.. 👀 SCARFACE 🎥 #edit #filmedit #scarface #alpacino #gangster

Dites Bonne nuit au mauvais garçon.. 👀 SCARFACE 🎥 #edit #filmedit #scarface #alpacino #gangster

العز يمشي وسط عرق العضيله 🤩#fypシ゚ #العضيلات #خريمان_الأشقر #الاد_غازي #مطيري

العز يمشي وسط عرق العضيله 🤩#fypシ゚ #العضيلات #خريمان_الأشقر #الاد_غازي #مطيري

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