1. Home
  2. Detail

@nrproject91: #nobodyisperfect #viralditiktok

random.plus21
random.plus21
Open In TikTok:
Region: ID
Monday 27 July 2026 18:06:52 GMT
3913
45
0
1

Music

Download

No Watermark .mp4 (0.84MB) No Watermark(HD) .mp4 (0.76MB) Watermark .mp4 (0.77MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @nrproject91, please go to the Tikwm homepage.

Other Videos

এটা একটা স্বপ্ন।😌#ayaterammu🌸 #froyou #viraltiktok #tiktokviral #bdtiktokofficial🇧🇩
এটা একটা স্বপ্ন।😌#ayaterammu🌸 #froyou #viraltiktok #tiktokviral #bdtiktokofficial🇧🇩
别让世俗的评判定义你。你生来独一无二，不要成为别人的复制品。你的人生由你掌控，你的梦想由你追逐，所以勇敢一点即使有时孤身一人，也要走你选择的路。。 Đừng để những lời phán xét của thế gian định nghĩa con người của bạn. Bạn sinh ra là một nguyên bản,đừng trở thành bản sao của người khác. Cuộc sống là của bạn, ước mơ là của bạn, vì vậy hãy dũng cảm bước đi trên con đường mình chọn,dù đôi lúc bạn chỉ có một mình#cap #weuz🍃 #fypシ゚ #xhtiktok #caphay
别让世俗的评判定义你。你生来独一无二，不要成为别人的复制品。你的人生由你掌控，你的梦想由你追逐，所以勇敢一点即使有时孤身一人，也要走你选择的路。。 Đừng để những lời phán xét của thế gian định nghĩa con người của bạn. Bạn sinh ra là một nguyên bản,đừng trở thành bản sao của người khác. Cuộc sống là của bạn, ước mơ là của bạn, vì vậy hãy dũng cảm bước đi trên con đường mình chọn,dù đôi lúc bạn chỉ có một mình#cap #weuz🍃 #fypシ゚ #xhtiktok #caphay
Hainanese chicken rice balls!! A Melaka specialty and one of my Malaysian favourites - in Melaka, the rice is traditionally rolled into balls, making it easier for dock workers to carry and helping to keep it warm longer 🌾 Your local auntie aka @mamajoleneyu has finally revealed her tips + tricks to making the best plate you can get in UK, terima kasih Serves 4 For poaching the chicken: 1 whole corn-fed/free-range chicken 3 spring onions (whites only) 10g ginger 1 tbsp sea salt 1 tbsp black peppercorns For the chilli sauce: 3 red chillies 8 garlic cloves Juice of 1 lime 1 ½ tbsp sugar ½ tsp salt ¼ tsp MSG 
For the ginger spring onion sauce: 50g ginger 3 spring onions (greens only) 4 tbsp sesame oil 1 tsp salt ¼ tsp MSG 1 tbsp light soy sauce 
For the pandan rice: 15g salted butter 2 garlic cloves 10g ginger 50g glutinous rice 250g jasmine rice 1 pandan leaf 
To serve: 1 small cucumber (sliced) 
Bring a large pot of water to a boil, add the spring onion whites, ginger, salt and peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath. For the chilli sauce, pound the chillies and garlic in a pestle and mortar until smooth, then mix in lime juice, sugar, salt and MSG. Mix well then add 1-2 tbsp of the chicken broth. Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin. For the ginger–spring onion sauce, pound the ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with salt, MSG and soy sauce. For the pandan rice, wash both rices until the water runs clear. In a pot, melt butter, add garlic and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy. Chop the chicken into bite-sized pieces. Serve with the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onions sauces and a bowl of soup.
Hainanese chicken rice balls!! A Melaka specialty and one of my Malaysian favourites - in Melaka, the rice is traditionally rolled into balls, making it easier for dock workers to carry and helping to keep it warm longer 🌾 Your local auntie aka @mamajoleneyu has finally revealed her tips + tricks to making the best plate you can get in UK, terima kasih Serves 4 For poaching the chicken: 1 whole corn-fed/free-range chicken 3 spring onions (whites only) 10g ginger 1 tbsp sea salt 1 tbsp black peppercorns For the chilli sauce: 3 red chillies 8 garlic cloves Juice of 1 lime 1 ½ tbsp sugar ½ tsp salt ¼ tsp MSG 
For the ginger spring onion sauce: 50g ginger 3 spring onions (greens only) 4 tbsp sesame oil 1 tsp salt ¼ tsp MSG 1 tbsp light soy sauce 
For the pandan rice: 15g salted butter 2 garlic cloves 10g ginger 50g glutinous rice 250g jasmine rice 1 pandan leaf 
To serve: 1 small cucumber (sliced) 
Bring a large pot of water to a boil, add the spring onion whites, ginger, salt and peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath. For the chilli sauce, pound the chillies and garlic in a pestle and mortar until smooth, then mix in lime juice, sugar, salt and MSG. Mix well then add 1-2 tbsp of the chicken broth. Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin. For the ginger–spring onion sauce, pound the ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with salt, MSG and soy sauce. For the pandan rice, wash both rices until the water runs clear. In a pot, melt butter, add garlic and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy. Chop the chicken into bite-sized pieces. Serve with the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onions sauces and a bowl of soup.
Hakika..
Hakika..
Mê quaa✨🥰💯☺️#xh #fyp #xhtiktok #foryou #kocvietnam #reviwe #unboxing #fypシ゚viral #xh #fyp #fypシ゚viral
Mê quaa✨🥰💯☺️#xh #fyp #xhtiktok #foryou #kocvietnam #reviwe #unboxing #fypシ゚viral #xh #fyp #fypシ゚viral
#LIVEIncentiveProgram #LIVEFEST2026 #MakeLIVECount #PaidPartnership
#LIVEIncentiveProgram #LIVEFEST2026 #MakeLIVECount #PaidPartnership

About

Legal