@f10.ej: Evergreen🎶 #neymar #neymarjr #Edit #evergreen #fyp

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Friday 21 August 2026 20:36:20 GMT

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Comments

AXEL_📍_🔥 :

the editor:

2026-08-24 02:44:13

14

Edy :

Tmj moleque

2026-08-22 00:58:36

3

morito26 :

esa canción es de desamor pero con esa canción yo pienso que es de super amor y me gusta mucho aunque digan que es de desamor💕💗🤞🏻

2026-09-19 01:00:26

1

🌷🍰Saris🇨🇴✨ :

2026-08-22 19:32:53

0

Gaucho💫 :

My video

2026-08-21 22:10:42

2

Niraj Khadka :

beautiful 🥹

2026-08-22 03:12:28

2

𝐉𝐨𝐞𝐲 :

2026-08-26 10:38:40

0

🎃l eu amo a pips :

ainda tou de fone.

2026-10-06 02:50:36

0

𝕯avi :

Poxa

2026-08-21 20:51:04

2

rn! :

w edit

2026-08-24 19:58:47

0

𝐉𝐮𝐬𝐭𝐢𝐧 :

2026-08-21 20:39:04

1

& :

💔

2026-08-23 22:20:36

0

_Juninho :

2026-08-23 01:13:05

0

Alexx 🩸 :

2026-08-22 01:23:28

0

carioca :

essa aí nn😩✌️

2026-09-10 02:09:47

1

julian :

@alma!!🦢🪞💗🌇💐

2026-08-23 02:28:07

0

johan :

🥰🥰🥰

2026-09-03 04:11:23

0

Brazilian magician🫨🇧🇷 :

❤️❤️❤️

2026-08-22 03:53:54

0

علي الملكي :

💙💙💙

2026-09-05 01:13:23

0

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HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes

HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes

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