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@cuteekyupie: lucu banget duta manyun 🤏🏻 #jaehyuk #treasure #fyp

𝓀ayli𝑒 .☘︎ ݁˖
𝓀ayli𝑒 .☘︎ ݁˖
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Region: ID
Monday 27 July 2026 11:35:02 GMT
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Comments

cewenyajonguruto
estektok_awaaaa :
bener bener gw plek ketiplek sm dia klau foto pasti manyun😭
2026-07-27 13:05:43
12
_shfyyh_
~Shfyy~ :
mereka lagi dimana ya itu?
2026-07-27 13:39:17
0
moon_v1ee
𝓽𝓮𝓾𝓯𝓵𝓸𝔀ೀ⋆ :
tangannya mantep bgt jir
2026-07-27 13:45:55
0
fiarchive.hrt
raAa :
yang kaya gini bisa nikah adat Bugis engga si 😛
2026-07-27 11:56:16
0
iluv_trejo
팡팡 :
jaehyuk mau g dibugiskn?🤭
2026-07-27 13:08:15
3
junghwanie8
park jeongwoo🐺 :
jae tanganya so hot😩😩😩
2026-07-27 12:30:03
0
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The Best Steak and Fries Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 1 hour Steak: 2-3 Favorite Steaks 2 tbsp SPG Canola Oil, as needed Fries: 2-3 Russet Potatoes 1 qt Beef Tallow Kosher Salt, as needed French Steak Sauce (Le Relais De Venise): 1 medium Shallot, diced 13.5 tbsp Unsalted Butter 2 tbsp Tarragon 2 tbsp Parsley 1 tbsp Capers 1 tin Anchovies 1 tsp Nutmeg 1 tsp SPG 5-6 Walnuts 1 Egg Yolk 1 tbsp Dijon Mustard 1 tsp Worcestershire Sauce 1 tsp White Vinegar Instructions: Fries: To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve. Sauce: In a skillet over medium heat, melt your butter and soften your shallots for 2-3 minutes. In a blender, add your tarragon, parsley, walnuts, capers, anchovies, nutmeg and SPG to a blend until chunky but mixed. Add the blended ingredients to the butter sauce and let simmer for 2-3 minutes. In a bowl, add your egg yolk, worcestershire sauce, dijon and vinegar. Slowly pour the butter sauce in my whisking to emulsify the sauce. Once emulsified, add the sauce back to the skillet on low heat to purposely “break” the sauce. Once broken, pull off and set to the side for serving. Steak: Lay out your steak and season generously with SPG, then set to the side until ready to cook. Preheat your grill to medium high heat (around 375F) for direct grilling. Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes. Finally, slice your steak, add it with the fries and top the steak with the sauce. Garnish everything with parsley and salt. Serve and enjoy!
The Best Steak and Fries Recipe 👇 Recipe: Servings: 4 People Prep: 15 minutes Cook: 1 hour Steak: 2-3 Favorite Steaks 2 tbsp SPG Canola Oil, as needed Fries: 2-3 Russet Potatoes 1 qt Beef Tallow Kosher Salt, as needed French Steak Sauce (Le Relais De Venise): 1 medium Shallot, diced 13.5 tbsp Unsalted Butter 2 tbsp Tarragon 2 tbsp Parsley 1 tbsp Capers 1 tin Anchovies 1 tsp Nutmeg 1 tsp SPG 5-6 Walnuts 1 Egg Yolk 1 tbsp Dijon Mustard 1 tsp Worcestershire Sauce 1 tsp White Vinegar Instructions: Fries: To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve. Sauce: In a skillet over medium heat, melt your butter and soften your shallots for 2-3 minutes. In a blender, add your tarragon, parsley, walnuts, capers, anchovies, nutmeg and SPG to a blend until chunky but mixed. Add the blended ingredients to the butter sauce and let simmer for 2-3 minutes. In a bowl, add your egg yolk, worcestershire sauce, dijon and vinegar. Slowly pour the butter sauce in my whisking to emulsify the sauce. Once emulsified, add the sauce back to the skillet on low heat to purposely “break” the sauce. Once broken, pull off and set to the side for serving. Steak: Lay out your steak and season generously with SPG, then set to the side until ready to cook. Preheat your grill to medium high heat (around 375F) for direct grilling. Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes. Finally, slice your steak, add it with the fries and top the steak with the sauce. Garnish everything with parsley and salt. Serve and enjoy!
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