@tun.tattoostudio: Không cần quá nhiều màu sắc để tạo nên ấn tượng. Chỉ với những đường nét mạnh mẽ và bố cục tinh tế, phong cách Nhật Bản vẫn đủ để truyền tải bản lĩnh và cá tính của người sở hữu. #tattoobinhthanh #realismtattoo #blackandgreytattoo #tiemxambetun #tiemxamsaigon

Tun Tattoo Studio

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Monday 03 August 2026 14:44:45 GMT

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Comments

Mr Niftyy :

Do a Greek themed one for me please

2026-08-10 04:27:45

0

Mamondee_ :

2026-08-06 14:06:31

1

PATRICK :

disculpa puedes hacer de dragones con samurai xf 🙏🏻

2026-08-09 23:39:32

0

chinita🥰love😍 :

Que significa la imagen 6

2026-08-18 22:02:27

0

Mantra love :

😁😁😁

2026-08-04 19:29:14

1

無常 :

👍👍👍

2026-08-03 22:27:35

1

user28156819907758 :

🥰🥰🥰

2026-08-03 21:46:51

1

𝐂ᵃᵗᵃⁿⁱⁿᵃ✿ :

😁😁😁

2026-08-19 05:10:01

0

🇳🇵WIZARD GAMER🇳🇵👁️👃👁️ :

♥️♥️♥️

2026-08-20 03:54:29

0

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Other Videos

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#creatorsearchinsights #glad2glow #bodyserum #newlaunch #niacinamide

Khởi đầu ngày mới cùng sữa Grow Plus đầy dinh dưỡng ☀️ Lớn nhanh, khỏe mạnh, tràn đầy tiếng cười 😄” #MomchelinA2Club #GrowPLUSA2 #SuaA2 #sponsoredbynutifood

Khởi đầu ngày mới cùng sữa Grow Plus đầy dinh dưỡng ☀️ Lớn nhanh, khỏe mạnh, tràn đầy tiếng cười 😄” #MomchelinA2Club #GrowPLUSA2 #SuaA2 #sponsoredbynutifood

heto na #kamikaze #rockband

heto na #kamikaze #rockband

ليندهنة بطلابه #قبيلة #مياح #fyp #fypシ #لايگ #اكسبلورexplore

ليندهنة بطلابه #قبيلة #مياح #fyp #fypシ #لايگ #اكسبلورexplore

the one I reach for every time🤍 #adapalenegel #derivams #acnecare #SelfCare #hajirichallenge

the one I reach for every time🤍 #adapalenegel #derivams #acnecare #SelfCare #hajirichallenge

Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧

I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen.

1 large chicken
4 large carrots, diced
4 sticks celery, diced
1 brown onion, diced
3 heaped tsp Dijon mustard
1 heaped tbsp dried herbs (like tarragon, sage, & oregano)
1 heaped tbsp plain flour
800 ml chicken stock (or water)
100 ml cream
1 large handful chopped parsley
350 g puff pastry

Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later.

Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need.

For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving.

(The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here)
🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking

Recipe below👇🏼 Chicken & Puff Pastry Pie 🥧 I know you’ll be asking for the Chocolate Pudding Recipe, but I don’t have room for it in this caption along with the Pie. But don’t worry, this recipe will be in my cookbook, The From Scratch Kitchen. 1 large chicken 4 large carrots, diced 4 sticks celery, diced 1 brown onion, diced 3 heaped tsp Dijon mustard 1 heaped tbsp dried herbs (like tarragon, sage, & oregano) 1 heaped tbsp plain flour 800 ml chicken stock (or water) 100 ml cream 1 large handful chopped parsley 350 g puff pastry Slice the breasts off your chicken, chop into chunks & set aside. Bring a large pan of water to the boil — enough to just cover the chicken. The less water, the richer your stock will be. Submerge the chicken (minus the breasts) & simmer for 1-2 hours or until the meat falls off the bone. Set the chicken aside & reserve the stock for later. Heat a large ovenproof frying pan or skillet & fry the breasts until browned. Remove, then add the vegetables & cook for 10 mins until soft. Meanwhile, strip the meat off the chicken & set aside. Stir through the dried herbs & mustard, then sprinkle over the flour & stir until it coats the veg (the flour helps thicken the sauce). Allow to cook for 1 min, then add two thirds of the 800 ml stock & stir well until your vegetables are coated in a glossy sauce. Add the chicken breast & rest of the meat, along with the cream & parsley. Season well, then add as much of the stock as you need until you have a nice consistency. The filling should be coated in a sauce but not swimming in liquid. You may need more or less than the 800 ml you set aside — just add as much as you need. For the pie top, you can either add a sheet of pastry, or cut it into strips to make a lattice top. Make sure your pastry is cold & work quickly as the hot filling underneath will make the pastry quite delicate. Brush with egg, then bake at 200ºC (180ºC fan-forced) for 20-30 mins or until the pastry is golden brown. Remove & allow to cool for 10 mins before serving. (The recipe for Rough Puff Pastry will be in my book, too! Not enough room in here) 🎵 - All I Need, Northwestern (via Uppbeat) . #cookingfromscratch #fromscratchcooking

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