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@danifernandez.go: I added a little Colombian twist to my Indomie Mi Goreng because why not?! It hits different when you make it with flavors from home 🥹✨ And of course, I had to make it with my dad and have him try it! Indomie is the most chosen instant noodle brand in the world and is now available in the U.S. 🌎🍜 What ingredients would you add to your noodles? Join the challenge! #IndomieHitsDifferent #IndomiePartner #IndomieUS @Indomie Store #ad

Dani 🐿️
Dani 🐿️
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Region: US
Wednesday 23 September 2026 18:21:07 GMT
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pearlssss11
coco the frenchie. :
have your tried the buldak noodles ? or you don't do spicy ? they are so yummy
2026-09-24 03:23:46
0
isadoraadlersidi
adler_isa :
yesssss i love to learn more about your culture [Coração vermelho] dont stop [Orar] please
2026-09-24 10:07:20
0
stitch7766b
Stitch7766 :
Love the dress Dani!! You are very beautiful!💕
2026-09-24 02:08:33
0
alexantonecchia17
alexantonecchia17 :
Ooo yummm
2026-09-23 21:04:33
0
remacam3
remacam :
hungry from a date... como asi princess who did not feed my lady
2026-09-23 23:46:01
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Chicken Rice Bowl 🍗 collab w/ @icoy Not traditional but doesn’t compromise on the taste and it’s really simple to make! for me the rice is about spot on in terms of how they usually serve it :) Encourage you guys to try this recipe! Ingredients:  Stock & Chicken: - 500g of Chicken thigh fillet - 250g of Chicken bones - 1 green onion, roughly chopped - 6 Whole garlic cloves - 2 inch Ginger, roughly chopped - 1 Red onion, chopped - 500ml Water - 1 Chicken Cube Chicken Rice: - 2 cups of washed rice - 6 pcs of shallots, minced - Sesame oil - 6 cloves of garlic, minced - 2 inch Ginger, minced - 4 pcs lemongrass, minced - 1 bunch pandan leaves - 3 cups reserved chicken stock Others:
- Chicken Skin - Fried Shallots - Kecap manis (Sweet Soy Sauce) Instructions: - Start by making the stock. In a large pot, add the ingredients listed above, bringing it to a boil and placing your chicken thighs on top. Allow this to cook for 30 minutes on low heat. - Remove the chicken and set aside. In a separate pan, render some of the chicken skins and add your sesame oil, and sliced shallots, garlic, ginger, and tanglad. Place the uncooked rice and toast it in the same pan. Place the contents of the pan in a claypot, and add your stock- Place pandan leaf bunched up before closing the pot and allowing the rice to cook for 15 minutes on low heat, before taking it off heat and allowing it to cook for a further 10 minutes while covered.   - Sear your chicken thighs, until the skin crisps up and is cooked all the way through. Serve on a bed of hot rice, along with some crispy shallots, chicken skin and kecap manis sauce and enjoy!
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