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@miimmikyu: #yorforger #spyxfamily #yorforgercosplay #skyxfamily

Aya
Aya
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Region: CA
Sunday 20 September 2026 22:53:01 GMT
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Comments

amy77749
Amy777 :
dance with me
2026-09-20 23:58:48
0
woumusmcgee
Sergio :
Super pretty ❤️❤️
2026-09-20 23:01:26
0
thecreatorofgod69
thecreatorofgod :
2026-09-21 02:08:38
0
maluushky
Malulu :
stunningly beautiful and amazing cosplay
2026-09-20 22:56:28
0
pavelcbv
⌁𓆩𝑺𝒉𝒓𝒆𝒌𓆪⌁ :
Tan hermosa 🌻✨
2026-09-21 01:47:31
0
fsoc_g
ส่องดู :
2026-09-21 01:27:37
0
aiorosss
AioroSSS :
Ya se estreno el Life Sction de Spy x Family y nunca me enteré ? Te Queda genial Yor
2026-09-20 22:57:16
0
haberheist
haberheist :
2026-09-20 23:40:52
0
tuestimadocarakal
Caracal257 :
2026-09-20 23:02:12
0
amy77749
Amy777 :
it's beatiful
2026-09-20 23:58:42
0
sgkaos_
Josai D' MoonnieVT 🥮 :
2026-09-21 00:24:05
0
wqzowski
Wazowski :
Наушники имба 🥵
2026-09-21 00:16:18
0
userq7orkdbtq5
user59078522052 :
🥰🥰🥰
2026-09-21 01:21:52
0
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Other Videos

Shunfu mart Char Kway Teow ! It was from the old Lakeview hawker centre that I tasted this same style ( 30 years ago ) ! It’s the sweet type and I’m quite addicted to it . So let’s try to do the typical Singapore Char Kway Teow . Sauce — mix first • 1 tbsp dark soy • 2 tbsp kecap manis / sweet sauce • 1 tbsp light soy • 1 tsp fish sauce • 1 tbsp sambal chilli paste • Pinch sugar + white pepper You need • 400 g fresh kway teow + 100 g yellow mee (or all kway teow) • 3 tbsp pork lard or oil + crispy lard bits if you have them • 3 garlic cloves, minced • 1 lap cheong, soaked, casing off, sliced on the diagonal • 1 fish cake, sliced • 8–10 prawns, shelled • 2 eggs • 150 g bean sprouts • 3–4 stalks garlic chives (ku chai), 5 cm lengths • 2–3 tbsp shelled cockles (optional — add last) • Lime + extra sambal to serve Cook 1. Loosen the noodles so they don’t clump. 2. Smoking-hot wok. Lard in. Garlic 10 seconds. Chilli paste in. 3. Lap cheong, fish cake, prawns until the prawns just turn pink. Push aside. 4. Noodles down. Sauce on. Press into the wok so the edges catch wok hei. Toss hard until dark and glossy. 5. Make a well, scramble the egg, fold through. 6. Taugeh and chives — 20 seconds, still crunchy. 7. Cockles and lard bits last, heat off so the cockles stay juicy. Plate immediately. Lime + sambal. Home notes • Fresh kway teow beats dried. If the sheets are cold and stuck, loosen with a splash of water. • Just use normal oil. Still good, less hawker. • Skip cockles if you can’t get fresh ones. Don’t use canned. By the way the recipes are for 2 plates . 1. Chef intro 2. Lard, garlic, chilli — wok smoking hot 3. Lap cheong, fish cake, prawns 4. Noodles + dark sweet sauce — toss until the edges char 5. Egg, taugeh, chives, cockles last #shunfumart#hawkercentre#charkwayteow#Recipe#singaporefood
Shunfu mart Char Kway Teow ! It was from the old Lakeview hawker centre that I tasted this same style ( 30 years ago ) ! It’s the sweet type and I’m quite addicted to it . So let’s try to do the typical Singapore Char Kway Teow . Sauce — mix first • 1 tbsp dark soy • 2 tbsp kecap manis / sweet sauce • 1 tbsp light soy • 1 tsp fish sauce • 1 tbsp sambal chilli paste • Pinch sugar + white pepper You need • 400 g fresh kway teow + 100 g yellow mee (or all kway teow) • 3 tbsp pork lard or oil + crispy lard bits if you have them • 3 garlic cloves, minced • 1 lap cheong, soaked, casing off, sliced on the diagonal • 1 fish cake, sliced • 8–10 prawns, shelled • 2 eggs • 150 g bean sprouts • 3–4 stalks garlic chives (ku chai), 5 cm lengths • 2–3 tbsp shelled cockles (optional — add last) • Lime + extra sambal to serve Cook 1. Loosen the noodles so they don’t clump. 2. Smoking-hot wok. Lard in. Garlic 10 seconds. Chilli paste in. 3. Lap cheong, fish cake, prawns until the prawns just turn pink. Push aside. 4. Noodles down. Sauce on. Press into the wok so the edges catch wok hei. Toss hard until dark and glossy. 5. Make a well, scramble the egg, fold through. 6. Taugeh and chives — 20 seconds, still crunchy. 7. Cockles and lard bits last, heat off so the cockles stay juicy. Plate immediately. Lime + sambal. Home notes • Fresh kway teow beats dried. If the sheets are cold and stuck, loosen with a splash of water. • Just use normal oil. Still good, less hawker. • Skip cockles if you can’t get fresh ones. Don’t use canned. By the way the recipes are for 2 plates . 1. Chef intro 2. Lard, garlic, chilli — wok smoking hot 3. Lap cheong, fish cake, prawns 4. Noodles + dark sweet sauce — toss until the edges char 5. Egg, taugeh, chives, cockles last #shunfumart#hawkercentre#charkwayteow#Recipe#singaporefood
Bao lâu thì là chậm nói hả các mom? Xoài nhà em gần 16 tháng rồi mà vẫn chỉ dừng lại ở “Pa pa” “bà” ##Xoai##xuhuong##fyp##trending##foryou
Bao lâu thì là chậm nói hả các mom? Xoài nhà em gần 16 tháng rồi mà vẫn chỉ dừng lại ở “Pa pa” “bà” ##Xoai##xuhuong##fyp##trending##foryou
Texas values. Would you stop scrolling? #wouldyou #repliesmatter #lookingforlove #singlelife #honestmen
Texas values. Would you stop scrolling? #wouldyou #repliesmatter #lookingforlove #singlelife #honestmen
Saw this cute carnival game stall at Vivocity’s Sanrio Moonlit Garden mid autumn light up. Throw a pack of tissue on the mini hawker centre table to chope the table. It’s not easy! #hawkercentre #chope #sanrio #carnival #game
Saw this cute carnival game stall at Vivocity’s Sanrio Moonlit Garden mid autumn light up. Throw a pack of tissue on the mini hawker centre table to chope the table. It’s not easy! #hawkercentre #chope #sanrio #carnival #game
it’s a me problem guys. kain kayo ramen samgyup ako GAHAHAHHA #fyp #foryou #ramen
it’s a me problem guys. kain kayo ramen samgyup ako GAHAHAHHA #fyp #foryou #ramen
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