@televisaoargentina_: O golaço de Brenner para o Vasco contra o Fluminense na narração de Nicolás Haase, do DSports! #vasco #fluminense #copadobrasil

televisaoargentina_
televisaoargentina_
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Region: BR
Saturday 08 August 2026 21:01:18 GMT
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adhamtoscano
Adham Toscano :
narracion melhor que Brasilena
2026-08-09 12:17:40
1
pauloricardodasil903
pauloricardodasil903 :
Narração top
2026-08-09 10:52:36
2
tonho952
tonho952 :
golaço mesmo
2026-08-09 07:50:14
2
humbertocristian5
Fala Vascaíno! :
viva o Vasco
2026-08-08 23:00:10
3
kjhkjhkjkjh
fé :
narração horrível
2026-08-09 14:50:51
0
everton.schmitz
Everton Schmitz :
2026-08-09 11:41:33
0
jarbas0017
jarbas0017 :
parabéns ao narrador e parabéns ao Brenner. que golaço
2026-08-09 13:23:09
0
joaopaulo.silva34
JP...😏✌️"agraciado por Deus" :
melhor narração
2026-08-09 04:18:08
0
e.f.widall
E.f.widal :
valeu vascão
2026-08-09 14:05:03
1
7890f3
Mt :
crlh, melhor que a brasileira
2026-08-08 22:57:05
5
bobsurfermcz
Bobsurfermcz :
Aí aqui no Brasil sou obrigado a escutar a Renata ... tá de sacanagem
2026-08-09 14:54:08
0
rickmatosx
Henrique Matos :
💢🇧🇷❤️
2026-08-09 02:19:22
1
agnaldocosta69
Agnaldo Costa :
💪🔥💢💢💢
2026-08-09 11:43:56
0
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Hainanese Chicken & Crispy Rice Salad!!! 🍗🍚🌶️ The best salad I’ve ever made hands down. Full recipe below:  Ingredients: Rice: Approx 500g cooked and cooled rice (I cooked 1 cup of raw basmati) 3 spring onions Thumb piece of ginger 6 tbsp avocado oil  Chilli Salad dressing: 3 fresh red mild chilies, seeds removed (only use one if you want it less spicy) 1.5-inch piece ginger 2 cloves garlic 2 tbsp sesame oil Juice of a whole lime 1/2 teaspoon salt 3 tbsp soy sauce 1-2 tbsp maple syrup, to taste  Salad add-ins: Leftover cooked and shredded chicken (about 1 cup) - if poaching a whole chicken, see method.  1 cup cooked edamame beans ½ cucumber, finely sliced 2 spring onions, finely sliced 1 handful coriander, finely diced Method: Crispy rice: Add 3 sliced spring onions, a grated thumb-sized piece of ginger + 6 tbsp avocado oil to a pan. Heat on low for 10 mins to infuse. Toss with your cooked & cooled rice, spread on a tray + bake at 200°C for 40 mins, tossing every 10 mins, until golden & crispy. Chicken: Use ~1 cup leftover shredded chicken OR poach your own. Add 1 whole chicken (or chicken thighs), 2 tsp salt, 4–5 slices ginger + 2 whole spring onions to 12–14 cups boiling water. Return to the boil, then gently simmer until cooked through, approx. 45 mins for a whole chicken (around 10–11 mins per lb). Shred once cool enough to handle. Dressing: Blitz 1–3 red chillies, 1.5-inch ginger, 2 garlic cloves, 2 tbsp sesame oil, juice of 1 lime, ½ tsp salt, 3 tbsp soy sauce + 1–2 tbsp maple syrup. Salad: Toss the chicken with 1 cup edamame, ½ sliced cucumber, 2 sliced spring onions and a handful of coriander. Add the crispy rice and dressing and toss together. Serve straight away for maximum crunch! #hainanesechickenrice #crispyrice #salad #fyp #healthyrecipeideas
Hainanese Chicken & Crispy Rice Salad!!! 🍗🍚🌶️ The best salad I’ve ever made hands down. Full recipe below: Ingredients: Rice: Approx 500g cooked and cooled rice (I cooked 1 cup of raw basmati) 3 spring onions Thumb piece of ginger 6 tbsp avocado oil Chilli Salad dressing: 3 fresh red mild chilies, seeds removed (only use one if you want it less spicy) 1.5-inch piece ginger 2 cloves garlic 2 tbsp sesame oil Juice of a whole lime 1/2 teaspoon salt 3 tbsp soy sauce 1-2 tbsp maple syrup, to taste Salad add-ins: Leftover cooked and shredded chicken (about 1 cup) - if poaching a whole chicken, see method. 1 cup cooked edamame beans ½ cucumber, finely sliced 2 spring onions, finely sliced 1 handful coriander, finely diced Method: Crispy rice: Add 3 sliced spring onions, a grated thumb-sized piece of ginger + 6 tbsp avocado oil to a pan. Heat on low for 10 mins to infuse. Toss with your cooked & cooled rice, spread on a tray + bake at 200°C for 40 mins, tossing every 10 mins, until golden & crispy. Chicken: Use ~1 cup leftover shredded chicken OR poach your own. Add 1 whole chicken (or chicken thighs), 2 tsp salt, 4–5 slices ginger + 2 whole spring onions to 12–14 cups boiling water. Return to the boil, then gently simmer until cooked through, approx. 45 mins for a whole chicken (around 10–11 mins per lb). Shred once cool enough to handle. Dressing: Blitz 1–3 red chillies, 1.5-inch ginger, 2 garlic cloves, 2 tbsp sesame oil, juice of 1 lime, ½ tsp salt, 3 tbsp soy sauce + 1–2 tbsp maple syrup. Salad: Toss the chicken with 1 cup edamame, ½ sliced cucumber, 2 sliced spring onions and a handful of coriander. Add the crispy rice and dressing and toss together. Serve straight away for maximum crunch! #hainanesechickenrice #crispyrice #salad #fyp #healthyrecipeideas

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