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@gujartiaboy: #viralvideo #tiktok #gujarati #MKB #foryou

Malik Usman🇦🇪🇵🇰
Malik Usman🇦🇪🇵🇰
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Wednesday 23 September 2026 11:01:46 GMT
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danidanter
dani :
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2026-09-23 12:16:07
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malikmalik9362741
𝕄𝕒𝕝𝕚𝕜 𝕄𝕒𝕝𝕚𝕜786🇦🇪👑 :
💝💝💝
2026-09-23 12:56:50
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malikhussnain2222
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2026-09-23 13:12:30
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#الملك_عبدالله #الله_يرحمك #اكسبلور #fypシ #اكسبلورexplore
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#fyp #foryou
#fyp #foryou
VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL INGREDIENTS Chicken: 6 boneless chicken thighs (about 750–900g) Marinade: 2 tbsp lemongrass, finely minced (white part only) 2 tbsp shallots, finely minced 6 garlic cloves, minced 1½ tsp fresh ginger, grated 3 tbsp oyster sauce 1½ tbsp soy sauce 1 tbsp fish sauce 1½ tbsp honey 1½ tbsp brown sugar 1½ tbsp neutral oil Nuoc Cham (Vietnamese Dipping Sauce): ¼ cup warm water 2½ tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 cloves garlic, finely minced 2 bird’s eye chilies, finely chopped (adjust to taste) Vietnamese Pickled Carrot & Daikon (Đồ Chua): 2 medium carrots (≈250 g), julienned 1 small daikon (≈450 g), julienned 1 tsp kosher salt (for pre-salting) Brine (1:1:1): 1 cup (200 g) sugar 1 cup (240 ml) white vinegar 1 cup (240 ml) warm water ⸻ INSTRUCTIONS 1. Marinate the Chicken: Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor). 2. Make the Nuoc Cham: In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat. 3. Cook the Chicken: Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish. 4. Pickled Carrot & Daikon (Đồ Chua): Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor. #vietnamesefood #chickenbowl #pov #dinneridea #lemongrass @webergrill_official @Sur La Table @HexClad
VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL INGREDIENTS Chicken: 6 boneless chicken thighs (about 750–900g) Marinade: 2 tbsp lemongrass, finely minced (white part only) 2 tbsp shallots, finely minced 6 garlic cloves, minced 1½ tsp fresh ginger, grated 3 tbsp oyster sauce 1½ tbsp soy sauce 1 tbsp fish sauce 1½ tbsp honey 1½ tbsp brown sugar 1½ tbsp neutral oil Nuoc Cham (Vietnamese Dipping Sauce): ¼ cup warm water 2½ tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 3 cloves garlic, finely minced 2 bird’s eye chilies, finely chopped (adjust to taste) Vietnamese Pickled Carrot & Daikon (Đồ Chua): 2 medium carrots (≈250 g), julienned 1 small daikon (≈450 g), julienned 1 tsp kosher salt (for pre-salting) Brine (1:1:1): 1 cup (200 g) sugar 1 cup (240 ml) white vinegar 1 cup (240 ml) warm water ⸻ INSTRUCTIONS 1. Marinate the Chicken: Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor). 2. Make the Nuoc Cham: In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat. 3. Cook the Chicken: Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish. 4. Pickled Carrot & Daikon (Đồ Chua): Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor. #vietnamesefood #chickenbowl #pov #dinneridea #lemongrass @webergrill_official @Sur La Table @HexClad
THE lip combo of fall 2026😍 @M·A·C Cosmetics @M.A.C Cosmetics Store #MAC #MACCosmetics #lipcombo #fallmakeup #falldealsforyou
THE lip combo of fall 2026😍 @M·A·C Cosmetics @M.A.C Cosmetics Store #MAC #MACCosmetics #lipcombo #fallmakeup #falldealsforyou
Da khô, thíu ẩm, bong tróc, xỉn màu thì e đúng chân ái luôn đó mí bà #mediforcell #serumha #capam #cangbongda #duongda
Da khô, thíu ẩm, bong tróc, xỉn màu thì e đúng chân ái luôn đó mí bà #mediforcell #serumha #capam #cangbongda #duongda

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