@cctvnetizenn: Isu kesehatan Ruben Onsu, hasil tes medis negatif, dan sengketa hak asuh atau tuduhan masa lalu ramai dibahas. Kuasa hukum Ruben, Minola Sebayang, menunjukkan hasil tes laboratorium tertanggal 25 Juli 2026 yang menyatakan Ruben non-reaktif (negatif) HIV, sekaligus Ruben membantah berbagai rumor miring di media sosial.

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Monday 03 August 2026 11:52:30 GMT

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Comments

Skadi :

sarwendah ga pernah nuduh lho, itu temuan netizen pas pengacara yg km utus ngasih liat yg ada d hpnya

2026-08-09 07:38:36

4

Nura :

ruben, sebaiknya ga usah di ladenin, mending fokus aja dg kehidupan baru mu, pelajari islam dg baik, dan tdk usah di tanggapi apa pendapat org, krn nnt kamu bisa terpancing emosi yg sdh kamu tahan dg baik

2026-08-11 07:15:08

0

@ichapecek1 :

sabar Kaka biar Allah yg bales semuah nya ,,,biar omongan sw beblik semuah ke dri nya sndri ,,

2026-08-07 10:44:59

4

juhaenie :

itu fitnah,laporin aja pengacara s dkk ke polisi pencemaran nama baik,tunjukin buktinya Ben

2026-08-07 09:33:54

3

Anita Unal :

ingat sw tidak pernah menuduh ... kalian yang harus nonton ulang videonya .paling pendukung R yg bilang begitu 😂😂

2026-08-10 10:36:14

0

chayati nur :

klo msalh paje daster yg nmanya perempuan pingin pake yg lain dong nggk cuma daster emang laki suka klu istri pake apa gitu tapi laki juga hrus mengrti perasaan istri nyaman nggak gitu nggk cuma mukirin yg dia suka aja

2026-08-08 03:01:37

0

Arry88 :

ya kan tania udah gede..gosip nya sejak kapan hiv?😌baru2 aja kn pas sakit..itu tania ga baru lahir

2026-08-07 03:44:02

2

setyabudhi motor :

biar tau yaa..yg ikut program bayi tabung.tes loh.memastikan tdk ada sakit bawaan.aplagi kalau sampe punya sakit h1v.

2026-08-10 16:38:09

0

(Teh Manis)🫖 :

klau ro kena y si sw kena juga y

2026-08-03 21:00:50

4

ririnrindiyani26 :

🥰

2026-08-07 23:02:19

0

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Si aguantas los dolores de Cólicos, te doy dinero PARTE 3

Si aguantas los dolores de Cólicos, te doy dinero PARTE 3

Ingredients: For the buns: • 8 pieces of activated charcoal • 185 g of flour + flour for dusting • 2 g of baking powder • Salt • 30 ml of olive oil + oil for greasing • 120 ml of hot water For the filling: • Tuna • Chopped shallot • Lime juice • Hot sauce • Soy sauce • Sesame oil • Lime zest For the cream: • Avocado • Cream cheese Additional: • Caviar • Microgreens • Radish Cooking: Crush the charcoal. Sift the flour and add all the dry ingredients to a mixing bowl, mixing until the flour mixture turns gray. Make a well in the center of the flour and add the oil and hot water. Start mixing with a spatula until a ball of dough forms, then remove the dough from the bowl, dust with flour, roll it into a ball, and place it in a bowl, greasing it with olive oil. Roll out the dough to a thickness of about 2 mm and cut circles using pastry rings. Place a circle of dough on top of the cannelloni, thread the cannelloni onto a skewer, and secure with pastry rings. Bake for 10 minutes at 160°C. Cut the tuna into pieces, transfer it to a bowl, add all the filling ingredients to the tuna, and mix until homogeneous. Blend the avocado with the cream cheese in a blender until creamy. Fill the buns with cream, then add the tuna, and garnish with microgreens, radish, and caviar. Enjoy your meal! #Cooking #Recipe #Gourmet #HealthyEating #FoodArt #CulinaryDelight #TunaBuns #ActivatedCharcoal #DeliciousFood MY EXPERIENCE AT A MICHELIN⭐️ RESTAURANT Today I’m back home, but just a couple of days ago I was in Champagne – a magical place that looks like it’s straight out of a painting, where my friends and I visited a Michelin-starred restaurant. The most important thing I want to note is that these kinds of places are often about a certain gastronomic experience. But unlike locations with molecular cuisine, it’s not some kind of interactive experience; rather, it’s more of a flavor journey 🤌🏻 The presentation, the ingredients, and, of course, the attention to detail – everything is crafted by hand. You can feel the textures, aromas, and notes. This approach and the ability to find unconventional combinations that amaze the imagination are what earn those coveted stars. You often write to me about how I cook Michelin-worthy dishes, and it makes me very happy 🥺 Who knows, maybe one day I’ll get my own star 🤓 Share with me the restaurants where you had the most pleasure from the cuisine? 🤤

Ingredients: For the buns: • 8 pieces of activated charcoal • 185 g of flour + flour for dusting • 2 g of baking powder • Salt • 30 ml of olive oil + oil for greasing • 120 ml of hot water For the filling: • Tuna • Chopped shallot • Lime juice • Hot sauce • Soy sauce • Sesame oil • Lime zest For the cream: • Avocado • Cream cheese Additional: • Caviar • Microgreens • Radish Cooking: Crush the charcoal. Sift the flour and add all the dry ingredients to a mixing bowl, mixing until the flour mixture turns gray. Make a well in the center of the flour and add the oil and hot water. Start mixing with a spatula until a ball of dough forms, then remove the dough from the bowl, dust with flour, roll it into a ball, and place it in a bowl, greasing it with olive oil. Roll out the dough to a thickness of about 2 mm and cut circles using pastry rings. Place a circle of dough on top of the cannelloni, thread the cannelloni onto a skewer, and secure with pastry rings. Bake for 10 minutes at 160°C. Cut the tuna into pieces, transfer it to a bowl, add all the filling ingredients to the tuna, and mix until homogeneous. Blend the avocado with the cream cheese in a blender until creamy. Fill the buns with cream, then add the tuna, and garnish with microgreens, radish, and caviar. Enjoy your meal! #Cooking #Recipe #Gourmet #HealthyEating #FoodArt #CulinaryDelight #TunaBuns #ActivatedCharcoal #DeliciousFood MY EXPERIENCE AT A MICHELIN⭐️ RESTAURANT Today I’m back home, but just a couple of days ago I was in Champagne – a magical place that looks like it’s straight out of a painting, where my friends and I visited a Michelin-starred restaurant. The most important thing I want to note is that these kinds of places are often about a certain gastronomic experience. But unlike locations with molecular cuisine, it’s not some kind of interactive experience; rather, it’s more of a flavor journey 🤌🏻 The presentation, the ingredients, and, of course, the attention to detail – everything is crafted by hand. You can feel the textures, aromas, and notes. This approach and the ability to find unconventional combinations that amaze the imagination are what earn those coveted stars. You often write to me about how I cook Michelin-worthy dishes, and it makes me very happy 🥺 Who knows, maybe one day I’ll get my own star 🤓 Share with me the restaurants where you had the most pleasure from the cuisine? 🤤

#pourtoiii #fyp

#pourtoiii #fyp

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