@ti_tt33: #شتبوست #الشعب_الصيني_ماله_حل😂😂 #مطايه_كونيه #وعي #معجوب_في_ذنوبي @عزرائيل الحسينيه @عباس سماوة

®عربيد~ الاربعمية ®
®عربيد~ الاربعمية ®
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Monday 27 July 2026 07:24:08 GMT
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hssean053
々𝙎𝙘𝙤𝙛𝙞𝙚𝙡𝙙★ 🇪🇪 :
يا مصر بتعمليها إزاي
2026-07-27 14:29:16
134
iknow6067
A :
THE lion that it inside me 😭✌
2026-07-27 16:55:06
0
.jr518
♪★عـــمࢪاטּ★♪ :
بس لا هاي كربلاء؟
2026-07-27 09:37:17
50
user9998528819146
. :
نايم على بطني والمخده خانگه رگبتي كمت انهك من الضحك😂
2026-07-27 14:03:43
13
user101999554478
رٍقـ͓̽ـيـ͓̽ـهّ❤🤟🏻 :
وعلي بطني كامت توجعني من الضحك🤣🤣
2026-07-27 12:45:47
8
ailz069
Ali :
الأسد حالته متهوره
2026-07-27 13:24:52
3
m42685334
M? :
هاي وين ؟
2026-07-27 11:44:24
4
b_j7m
مُحـمد الباقَر🧼 :
انحسد الأسد
2026-07-27 16:44:49
2
4ban4
F society :
يملك الموت هدة صغير جنه وردة
2026-07-27 15:13:13
3
108u5
Dち | Ghost :
صار القيديو اكثر من سنه وبعدني ماعارف القصه
2026-07-27 16:23:49
0
jjj_1_6_0
𝑹𝒐𝒓𝒐🐳 :
😂😂😂😂😂
2026-07-27 19:04:15
0
esae_6759
Вероника | 🇷🇺 :
دول عربيه بكاس العالم
2026-07-27 15:45:35
0
user35543381506172
حاتم السايبة مكفرتة :
لكه الفين
2026-07-27 18:23:13
0
pyfsmbcg
u.Ali• :
شنو صاير
2026-07-27 18:31:21
0
ab.2_2
•𓅂ᬽ ّعَبِيْس• :
الى اين يامصر
2026-07-27 13:27:29
1
_hzn13
حــــــــســـــــن🪐 :
هاي بل مضاهرات
2026-07-27 18:20:15
0
userzx8dmr4owt
حسين🪡 :
ياوزاره الداخليه إلي اين
2026-07-27 14:17:14
1
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Resharing this BÁNH XÈO tutorial 🫶🏼 If you don’t know it, Bánh Xèo is a Crispy Vietnamese Pancakes 🦐 🥬 🥞 and the “Xeeeooooo” part is named after the sound the matter makes when it hits that sizzling oil! This is the kind of Vietnamese food that Anthony Bourdain fell in love with.  Golden, lacy edges. Juicy pork + shrimp. That iconic sizzle when the batter hits the pan. If it’s not crispy… we’re not doing it right. INGREDIENTS Batter: * 2 cups rice flour * ½ cup tapioca starch (or cornstarch, starch is crisp insurance) * 1 tsp turmeric powder * 1 tsp salt * 2½ cups carbonated cold water (or light beer) * 1/4 cup coconut milk * 3–4 green onions, thinly sliced (green parts only) * Neutral oil for frying (you’ll use more than you think… trust) Protein: * 1/2 lb shrimp, peeled & deveined * 1/2 lb pork belly (or thinly sliced pork shoulder) * Salt & black pepper (to taste) Fillings & serving: * 3–4 cups bean sprouts * Lettuce leaves (for wrapping) * Fresh herbs (mint, cilantro, perilla if you have it) * Sliced cucumbers * Pickled carrots (đồ chua) Nuoc Cham (lime, garlic, Thai chili) • ¼ cup fish sauce • ¼ cup lime juice • ¼ cup sugar • ¼ cup water • 2–3 cloves garlic, minced • 1–2 Thai chilies, sliced INSTRUCTIONS 1. Batter: whisk everything until smooth and let rest 20–30 minutes 2. Cook protein first: season shrimp and pork with salt & pepper, sear pork until lightly golden then remove, sear shrimp until just cooked then remove 3. Start the bánh xèo: heat a nonstick pan on medium-high, add 1–2 tbsp oil, pour a thin layer of batter and swirl to spread, then immediately lower heat to medium 4. Build + Steam: add the pork, shrimp, and bean sprouts to one half of the bánh xèo, cover with a lid and steam for 2 minutes 5. Crisp: uncover, pour 2 tbsp oil around the edges, tilt and swirl so oil runs underneath, cook until edges are golden and lacy and the bottom is deeply crispy, then fold 6. Repeat: for each bánh xèo start on medium-high, pour batter, then drop to medium HOW TO EAT Break off a piece, wrap in lettuce with herbs (& extra thin ice paper if you have it*) dip into nước chấm. NOTES *Thin batter = crispier bánh xèo *Don’t add too much filling *Oil is essential - don’t skimp *Cooking protein first is key for that shatter #banhxeo #vietnamesefood #vietnameserecipe #vietnamese #vietnam
Resharing this BÁNH XÈO tutorial 🫶🏼 If you don’t know it, Bánh Xèo is a Crispy Vietnamese Pancakes 🦐 🥬 🥞 and the “Xeeeooooo” part is named after the sound the matter makes when it hits that sizzling oil! This is the kind of Vietnamese food that Anthony Bourdain fell in love with. Golden, lacy edges. Juicy pork + shrimp. That iconic sizzle when the batter hits the pan. If it’s not crispy… we’re not doing it right. INGREDIENTS Batter: * 2 cups rice flour * ½ cup tapioca starch (or cornstarch, starch is crisp insurance) * 1 tsp turmeric powder * 1 tsp salt * 2½ cups carbonated cold water (or light beer) * 1/4 cup coconut milk * 3–4 green onions, thinly sliced (green parts only) * Neutral oil for frying (you’ll use more than you think… trust) Protein: * 1/2 lb shrimp, peeled & deveined * 1/2 lb pork belly (or thinly sliced pork shoulder) * Salt & black pepper (to taste) Fillings & serving: * 3–4 cups bean sprouts * Lettuce leaves (for wrapping) * Fresh herbs (mint, cilantro, perilla if you have it) * Sliced cucumbers * Pickled carrots (đồ chua) Nuoc Cham (lime, garlic, Thai chili) • ¼ cup fish sauce • ¼ cup lime juice • ¼ cup sugar • ¼ cup water • 2–3 cloves garlic, minced • 1–2 Thai chilies, sliced INSTRUCTIONS 1. Batter: whisk everything until smooth and let rest 20–30 minutes 2. Cook protein first: season shrimp and pork with salt & pepper, sear pork until lightly golden then remove, sear shrimp until just cooked then remove 3. Start the bánh xèo: heat a nonstick pan on medium-high, add 1–2 tbsp oil, pour a thin layer of batter and swirl to spread, then immediately lower heat to medium 4. Build + Steam: add the pork, shrimp, and bean sprouts to one half of the bánh xèo, cover with a lid and steam for 2 minutes 5. Crisp: uncover, pour 2 tbsp oil around the edges, tilt and swirl so oil runs underneath, cook until edges are golden and lacy and the bottom is deeply crispy, then fold 6. Repeat: for each bánh xèo start on medium-high, pour batter, then drop to medium HOW TO EAT Break off a piece, wrap in lettuce with herbs (& extra thin ice paper if you have it*) dip into nước chấm. NOTES *Thin batter = crispier bánh xèo *Don’t add too much filling *Oil is essential - don’t skimp *Cooking protein first is key for that shatter #banhxeo #vietnamesefood #vietnameserecipe #vietnamese #vietnam

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