@mais_m00: #man #husband #respect #💔 #explore

M E S O 🐬
M E S O 🐬
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Saturday 19 September 2026 16:17:51 GMT
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k_55m
خالد عبدالله KM :
مساء الخير
2026-09-21 09:25:53
0
user9734243018104
سيدالفهم :
دي الحقيقه طبعا 🥰🥰🥰
2026-09-19 16:40:30
1
futoon_3
♡꧁₣ᵤ₮ØØ₦꧂♡ :
صباح الورد[Rose][Rose][Rose]
2026-09-19 22:37:05
0
futoon_3
♡꧁₣ᵤ₮ØØ₦꧂♡ :
حقيقه فعلا[Heart eyes][Heart eyes][Heart eyes]
2026-09-19 22:36:54
0
futoon_3
♡꧁₣ᵤ₮ØØ₦꧂♡ :
صح لسانك[Rose][Rose][Rose]
2026-09-19 22:36:41
0
gha___lia4321
Gha___💞___Lia :
2026-09-19 20:44:08
0
gha___lia4321
Gha___💞___Lia :
2026-09-19 20:43:59
0
gha___lia4321
Gha___💞___Lia :
2026-09-19 20:43:53
0
user8615770851457
سید رسول :
صح لسانک
2026-09-19 21:02:35
0
priahlam0
الامورة احلام :
🌹🌹🌹
2026-09-19 21:34:28
0
futoon_3
♡꧁₣ᵤ₮ØØ₦꧂♡ :
روعاتك ميسو القلب[Kiss drop][Kiss drop]
2026-09-19 22:37:16
0
fuullaa3
✿ فلـــه الـــحــلـوه✿💚🦋💜 :
2026-09-22 15:40:03
0
user1602818829751
ادهم الفاوي :
✌✌✌
2026-09-19 19:52:13
1
a.l.shaayib
a.l.shaayib :
🌹🌹🌹
2026-09-19 19:37:53
1
nice_life51
barhoucha saint Étienne (42) :
👍👍👍
2026-09-19 16:22:01
1
userhzdlhoai3z
حمادي بوالمخمس المنفي 💚✊ :
🥰👌🏻
2026-09-19 16:41:58
1
user6393599866753
0931772833 :
😳😳😳
2026-09-22 10:14:35
0
a.a_535
شُـوٌکْ نِأّر 🔥☝🏻☕ :
🔥
2026-09-19 17:38:54
0
adel.abdalla.yousi
كاسكيلا #@ :
🥰🥰🥰
2026-09-19 20:05:35
0
la1974
الامل :
🌹🌹🌹
2026-09-19 21:21:18
0
zaszasz8
frah :
👍👍✨🌸☝️👌🤲🌿🖐️
2026-09-19 22:31:10
0
zarzis.akkari
zarzis akkari :
[J'aime][J'aime][J'aime][J'aime][J'aime]
2026-09-19 18:02:57
1
To see more videos from user @mais_m00, please go to the Tikwm homepage.

Other Videos

Homemade fish balls (~16–20 balls) Traditional fish is yellowtail fusilier or wolf herring (ikan parang). Home default: ikan tenggiri (Spanish mackerel) — easier to scrape, still bouncy.  •  400–500 g tenggiri fillet, skin off, ice-cold •  1–1½ tsp fine salt •  Pinch white pepper •  80–100 ml ice water, added in 3 goes •  1 tbsp cornflour (optional insurance) •  1 egg white optional if the fish is milder Method 1.  Scrape the meat off the bone with a spoon. Keep everything cold. 2.  Mince or process to a fine paste. 3.  Salt in first — that pulls out the protein gel. 4.  Stir or slap one direction while streaming in ice water until the paste is glossy, sticky, and springs back when you poke it. 5.  Wet hand. Squeeze paste through the circle of thumb + index finger. Scoop with a wet spoon into iced salted water. 6.  Rest 20–30 minutes (artisan stalls soak longer). 7.  Poach in water just below a boil. When they float, give them 1 more minute. Ice bath. A rolling boil splits them. Warm paste makes mushy balls. Handmade balls look slightly irregular — that’s correct.  Dry fish ball noodles (2 bowls) Sauce per bowl — mix in the serving bowl first •  1 tbsp sambal / chilli paste •  1 tsp black vinegar •  1 tsp fish sauce •  ½ tsp light soy •  1 tsp lard oil (or fried-shallot oil) •  1 tsp crispy lard bits •  2 tbsp hot ikan bilis / fish-ball stock •  Pinch white pepper Also •  80 g fresh mee pok per bowl (mee kia if you prefer thin) •  5–6 homemade fish balls •  4–5 slices fried fish cake •  Handful lettuce or blanched chye sim •  Spring onion + fried shallots •  Pickled green chilli / chilli padi in soy •  Small bowl of clear soup on the side Assemble 1.  Sauce in the bowl. 2.  Rolling boil. Blanch mee pok 20–40 seconds until springy, not soft. Drain hard. 3.  Toss until every strand is coated and a little chilli oil shows. 4.  Top with fish balls, fish cake, lettuce, shallots, spring onion. 5.  Soup on the side. Mix at the table. Home notes •  No tenggiri: any firm white fish + egg white. Bounce will be less. •  No lard: shallot oil. •  Halal: skip lard, keep the vinegar-chilli toss. •  Kids’ stall option: ketchup instead of chilli. •  Factory balls work in a pinch. They won’t bounce like these. ##fishball#singaporehawker#drynoodles#teochewfishballnoodles#recipesforyou
Homemade fish balls (~16–20 balls) Traditional fish is yellowtail fusilier or wolf herring (ikan parang). Home default: ikan tenggiri (Spanish mackerel) — easier to scrape, still bouncy. • 400–500 g tenggiri fillet, skin off, ice-cold • 1–1½ tsp fine salt • Pinch white pepper • 80–100 ml ice water, added in 3 goes • 1 tbsp cornflour (optional insurance) • 1 egg white optional if the fish is milder Method 1. Scrape the meat off the bone with a spoon. Keep everything cold. 2. Mince or process to a fine paste. 3. Salt in first — that pulls out the protein gel. 4. Stir or slap one direction while streaming in ice water until the paste is glossy, sticky, and springs back when you poke it. 5. Wet hand. Squeeze paste through the circle of thumb + index finger. Scoop with a wet spoon into iced salted water. 6. Rest 20–30 minutes (artisan stalls soak longer). 7. Poach in water just below a boil. When they float, give them 1 more minute. Ice bath. A rolling boil splits them. Warm paste makes mushy balls. Handmade balls look slightly irregular — that’s correct. Dry fish ball noodles (2 bowls) Sauce per bowl — mix in the serving bowl first • 1 tbsp sambal / chilli paste • 1 tsp black vinegar • 1 tsp fish sauce • ½ tsp light soy • 1 tsp lard oil (or fried-shallot oil) • 1 tsp crispy lard bits • 2 tbsp hot ikan bilis / fish-ball stock • Pinch white pepper Also • 80 g fresh mee pok per bowl (mee kia if you prefer thin) • 5–6 homemade fish balls • 4–5 slices fried fish cake • Handful lettuce or blanched chye sim • Spring onion + fried shallots • Pickled green chilli / chilli padi in soy • Small bowl of clear soup on the side Assemble 1. Sauce in the bowl. 2. Rolling boil. Blanch mee pok 20–40 seconds until springy, not soft. Drain hard. 3. Toss until every strand is coated and a little chilli oil shows. 4. Top with fish balls, fish cake, lettuce, shallots, spring onion. 5. Soup on the side. Mix at the table. Home notes • No tenggiri: any firm white fish + egg white. Bounce will be less. • No lard: shallot oil. • Halal: skip lard, keep the vinegar-chilli toss. • Kids’ stall option: ketchup instead of chilli. • Factory balls work in a pinch. They won’t bounce like these. ##fishball#singaporehawker#drynoodles#teochewfishballnoodles#recipesforyou

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