@q__bold: วนมาอีกปีกับการถูกเดาว่าเป็นเกสต์คอนจูมาร์ค และฮีก็ตอบแบบเดิมทุกปี555555555555 #tawan_v #เตตะวัน #juniormarkconcert

qbold
qbold
Open In TikTok:
Region: TH
Friday 07 August 2026 07:33:58 GMT
6447
693
0
26

Music

Download

Comments

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

Other Videos

Crispy Rice Salad! Ingredients: Cooked Rice - 2c Soy Sauce - 3tbsp Sesame Oil - 1tbsp Chili Crisp - to taste  Chicken Breast - 2 Olive Oil Salt Pepper Garlic Powder Korean Chile Flakes Napa Cabbage - 1  Cucumber - 1 Carrots - 3 Green Onion  Bell Pepper - 2 Shelled Edamame - 1c Sesame Ginger Dressing: Avocado Oil - 1/2c Soy Sauce - 1c Rice Vinegar - 2tbsp Honey - 1/4c Kewpie Mayo - 1/4c Ginger - 2” piece (peeled) Garlic Powder Sesame Oil - 2tbsp Lime Juice - 1 Directions: 1. Take the cooked rice and add to a baking sheet. Drizzle over the soy sauce, sesame oil, rice vinegar and chili crisp. Give it a good mix until coated and flatten out. Bake at 400 until the rice is crispy. I also broiled it for the last minute or two.  2. I seasoned the chicken breasts with olive oil, salt, pepper garlic powder and Korean Chile flakes. Sear each side for 3-4mins before adding to the oven at 400 for 15-20mins until the chicken is cooked through. I did this the night before and served the chicken cold cut into cubes.  3. For the dressing combine all the ingredients into a blender. Make sure to peel the fresh ginger, I also cut it into smaller chunks to make it easier to blend. As always give it a taste and adjust your seasonings to your taste.  4. Add the cabbage to a salad bowl along with some of the dressing. Add all your toppings and pour over some more of your dressing and toss to fully coat. Serve topped with the crispy rice, sesame seeds and green onion. Enjoy!  #crispyricesalad #DinnerIdeas #salad #saladrecipe #easyrecipen
Crispy Rice Salad! Ingredients: Cooked Rice - 2c Soy Sauce - 3tbsp Sesame Oil - 1tbsp Chili Crisp - to taste Chicken Breast - 2 Olive Oil Salt Pepper Garlic Powder Korean Chile Flakes Napa Cabbage - 1 Cucumber - 1 Carrots - 3 Green Onion Bell Pepper - 2 Shelled Edamame - 1c Sesame Ginger Dressing: Avocado Oil - 1/2c Soy Sauce - 1c Rice Vinegar - 2tbsp Honey - 1/4c Kewpie Mayo - 1/4c Ginger - 2” piece (peeled) Garlic Powder Sesame Oil - 2tbsp Lime Juice - 1 Directions: 1. Take the cooked rice and add to a baking sheet. Drizzle over the soy sauce, sesame oil, rice vinegar and chili crisp. Give it a good mix until coated and flatten out. Bake at 400 until the rice is crispy. I also broiled it for the last minute or two. 2. I seasoned the chicken breasts with olive oil, salt, pepper garlic powder and Korean Chile flakes. Sear each side for 3-4mins before adding to the oven at 400 for 15-20mins until the chicken is cooked through. I did this the night before and served the chicken cold cut into cubes. 3. For the dressing combine all the ingredients into a blender. Make sure to peel the fresh ginger, I also cut it into smaller chunks to make it easier to blend. As always give it a taste and adjust your seasonings to your taste. 4. Add the cabbage to a salad bowl along with some of the dressing. Add all your toppings and pour over some more of your dressing and toss to fully coat. Serve topped with the crispy rice, sesame seeds and green onion. Enjoy! #crispyricesalad #DinnerIdeas #salad #saladrecipe #easyrecipen

About