@ssaa07_: 🥩 Beef Cheese Melt🧀 . Bahan-bahan: ✨️ 1 Pack roti sosej ✨️ 1 Pack daging oblong Ramly ✨️ 3 Uas bawang putih ✨️ 1 Biji bawang Holland ✨️ 4sb Sos pasta tomato ✨️ 80ml Mayonis ✨️ 80ml Sos cili ✨️ Timun – potong dadu ✨️ Mozzarella cheese secukupnya Cara-cara: 1. Tumis bawang putih & bawang Holland. 2. Masukkan daging oblong dan masak hingga sebati. 3. Masukkan sos pasta tomato, mayonis & sos cili. Gaul rata. 4. Masukkan timun dadu dan kacau sekejap. 5. Sapu sos pasta tomato pada roti. 6. Letakkan inti daging dan tabur mozzarella cheese. 7. Letak topping mayonis & sos cili. 8. Bakar pada 180°C selama 7 minit atau hingga cheese cair. . Siap! 😋🧀 . #potluck #jamuan #breakfast #bekal

ssaa07
ssaa07
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Friday 11 September 2026 08:31:43 GMT
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mylittlekitchen_26
my little kitchen 🍞🥪🍩 :
serius suka sgt tgk video msk ii akk ... 🥰🥰🥰
2026-09-11 08:41:19
1
ibu_triples
✨Azue shop✨ :
sedapnyaa nampak
2026-09-11 10:50:31
1
cik6115942133860
@shusha_26 :
tu la kan kite dh lama follow sis nie
2026-09-11 11:18:03
1
asyaaismail
Asyaaa🌸 :
sedapnyaaa. nt nak try buat lah
2026-09-11 16:14:11
0
mylittlekitchen_26
my little kitchen 🍞🥪🍩 :
2026-09-11 08:46:18
0
kakk.jue
Kak Jue :
🥰🥰🥰
2026-09-11 09:19:50
0
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The Burger Where Even the Bacon Is Wagyu 🥩🥓🔥 We’re diving into the ultimate flex of a burger: a juicy A5 Wagyu patty topped with crispy bacon cured directly from cured, smoky Wagyu beef belly! Double the Wagyu, double the melt-in-your-mouth richness. Here is how this insane burger is stacked. 👇 While standard burgers use pork bacon, this hyper-luxurious creation swaps in Wagyu Bacon made from cured, smoked Wagyu beef belly (short plate). Combined with a coarsely ground Wagyu beef patty, every single element delivers rich, buttery fat that melts at body temperature. Paired simply with melted cheese on a toasted brioche bun, it lets the deep umami of the beef take center stage. Key Ingredients The Patty: Coarsely ground Japanese or American Wagyu beef (80/20 meat-to-fat ratio) seasoned only with sea salt and cracked black pepper. The Wagyu Bacon: Cured and hardwood-smoked slices of Wagyu beef belly, pan-crisped to render the buttery fat. The Melt: Aged white cheddar or Gruyère cheese melted smoothly over the hot patty. The Bun: A glossy, toasted brioche bun brushed with rendered Wagyu fat instead of butter. How It's Made Crisp the Wagyu Bacon: Thin strips of cured Wagyu beef bacon are laid in a hot skillet, sizzling until the fat renders out and the edges get ultra-crispy. The rendered Wagyu fat is saved for toasted buns. Smash & Sear the Patty: A ball of ground Wagyu is pressed onto a roaring-hot cast-iron flat top to create a deep, caramelized crust while keeping the center tender and juicy. Melt the Cheese: A slice of rich cheese is placed on top of the patty and covered with a cloche dome with a splash of water to steam until completely melted. Assemble the Stack: The toasted brioche bun is layered with a touch of house burger sauce, the hot Wagyu patty, a pile of crispy Wagyu bacon, and served dripping with rich juices. #wagyuburger #wagyu #burgertok #a5wagyu #cheeseburger #FoodTok #satisfyingfood #bbqtok #meatlover #gourmetburger #wokkings #japanesefood #japaneseburger #viral
The Burger Where Even the Bacon Is Wagyu 🥩🥓🔥 We’re diving into the ultimate flex of a burger: a juicy A5 Wagyu patty topped with crispy bacon cured directly from cured, smoky Wagyu beef belly! Double the Wagyu, double the melt-in-your-mouth richness. Here is how this insane burger is stacked. 👇 While standard burgers use pork bacon, this hyper-luxurious creation swaps in Wagyu Bacon made from cured, smoked Wagyu beef belly (short plate). Combined with a coarsely ground Wagyu beef patty, every single element delivers rich, buttery fat that melts at body temperature. Paired simply with melted cheese on a toasted brioche bun, it lets the deep umami of the beef take center stage. Key Ingredients The Patty: Coarsely ground Japanese or American Wagyu beef (80/20 meat-to-fat ratio) seasoned only with sea salt and cracked black pepper. The Wagyu Bacon: Cured and hardwood-smoked slices of Wagyu beef belly, pan-crisped to render the buttery fat. The Melt: Aged white cheddar or Gruyère cheese melted smoothly over the hot patty. The Bun: A glossy, toasted brioche bun brushed with rendered Wagyu fat instead of butter. How It's Made Crisp the Wagyu Bacon: Thin strips of cured Wagyu beef bacon are laid in a hot skillet, sizzling until the fat renders out and the edges get ultra-crispy. The rendered Wagyu fat is saved for toasted buns. Smash & Sear the Patty: A ball of ground Wagyu is pressed onto a roaring-hot cast-iron flat top to create a deep, caramelized crust while keeping the center tender and juicy. Melt the Cheese: A slice of rich cheese is placed on top of the patty and covered with a cloche dome with a splash of water to steam until completely melted. Assemble the Stack: The toasted brioche bun is layered with a touch of house burger sauce, the hot Wagyu patty, a pile of crispy Wagyu bacon, and served dripping with rich juices. #wagyuburger #wagyu #burgertok #a5wagyu #cheeseburger #FoodTok #satisfyingfood #bbqtok #meatlover #gourmetburger #wokkings #japanesefood #japaneseburger #viral

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