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@tigertigy.dog: ไม่รู้แหละโว่ๆไว้ก่อน เผื่อฟลุ๊ค🤣 #ไทเกอร์ไทกี้ไทยหลังอาน #ไทเกอร์ไทยหลังอาน

ไทเกอร์ไทกี้ ไทยหลังอาน
ไทเกอร์ไทกี้ ไทยหลังอาน
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Region: TH
Friday 25 September 2026 13:49:21 GMT
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789c42
ดาวเคียงเดือน :
แม่แหละพูดได้[หัวเราะเสียงดัง]
2026-09-25 14:18:05
7
user1955918178668
เชือกฟางเอง🫶🏻🕳️🫰🏻 :
น่ารัก
2026-09-25 13:56:06
0
user7881533117702
วันวาน ยังหวานอยู่ :
พี่เก้อเสียงโวโว้ไม่เท่าน้องกึ้
2026-09-27 05:27:49
0
wit.124
witt🌝 :
เก้อฟันลึกรึป่าวครับ เหมือนเห็นโพรงฟัน
2026-09-25 21:51:42
0
kaekaetip
kae :
น่ารัก
2026-10-15 12:53:42
0
raeraikantasa9
แม่หญิง เรไร 895 :
น่ารัก น่าตั จังเลย 😂
2026-10-01 12:26:18
0
kus_kpus
วาฬ 52Hz :
ขนม
2026-09-25 14:50:49
0
n9412547
N. :
2026-09-28 03:21:27
0
user461455039875
เมย์สายโหด :
:แม่แหละพูดได้[หัวเราะเสียงดัง]😳😳
2026-09-27 01:18:23
0
anek4918
ริมคลอง ไซเคิ้ล :
[หัวเราะเสียงดัง][หัวเราะเสียงดัง][หัวเราะเสียงดัง]
2026-09-25 13:52:21
0
ko.ya331
źőñÿ :
🤗😂🤗😂😂🤗😂😂🤗😂😂🥰
2026-09-25 14:08:32
0
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White Wine Ramen I used @Slurp with OTOKI Cheesy Ramen and made a creamy white wine sauce with shallots, garlic, Parmigiano Reggiano, and a little fontina for extra cheesiness. The ramen already has that cheesy flavor, and the white wine adds a little acidity to balance everything out. Turned out amazing! Ingredients 2 tbsp unsalted butter or olive oil 1 medium shallot, finely chopped 2-3 garlic cloves, thinly sliced or minced 1/4 cup dry white wine 3/4 cup heavy cream 2 packages OTOKI Cheesy Ramen 1/4 cup freshly grated Parmigiano Reggiano, plus more for serving 1/4 cup fontina or low-moisture whole milk mozzarella, coarsely grated Freshly ground black pepper, to taste, optional Kosher salt, if needed Red pepper flakes, for serving Fresh parsley, finely chopped, for serving Instructions Bring a large pot of water to a boil. Cook the ramen noodles for 1 minute less than the package directions. Reserve about 1 cup of the noodle cooking water before draining. Meanwhile, melt the butter in a large skillet or saucier over medium heat. Add the shallot and sauté for 1 to 2 minutes, until translucent. Add the garlic and cook for another 30 to 60 seconds, stirring frequently, until fragrant and lightly golden. Add the white wine and deglaze the pan, scraping up any browned bits. Cook for 1 to 2 minutes, until most of the liquid has evaporated. Add the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, until slightly reduced. Add the cooked noodles, both seasoning packets, and about 1/4 cup of the reserved noodle water. Toss until well combined. Reduce the heat and add the Parmigiano Reggiano and toss until melted and incorporated. Stir in grated fontina, tossing until the cheese melts and the sauce is smooth and creamy. Add a splash of reserved noodle water as needed to loosen the sauce, continue tossing until the noodles are creamy, glossy, and evenly coated. Add more noodle water as needed to loosen the sauce. Taste and adjust the seasoning if needed. Divide between bowls and finish with red pepper flakes, chopped parsley, and additional Parmigiano Reggiano, if desired. Serve immediately and enjoy. #cheesyramenpartner #otoki #cheesyramen #ramenrecipes #EasyRecipes
White Wine Ramen I used @Slurp with OTOKI Cheesy Ramen and made a creamy white wine sauce with shallots, garlic, Parmigiano Reggiano, and a little fontina for extra cheesiness. The ramen already has that cheesy flavor, and the white wine adds a little acidity to balance everything out. Turned out amazing! Ingredients 2 tbsp unsalted butter or olive oil 1 medium shallot, finely chopped 2-3 garlic cloves, thinly sliced or minced 1/4 cup dry white wine 3/4 cup heavy cream 2 packages OTOKI Cheesy Ramen 1/4 cup freshly grated Parmigiano Reggiano, plus more for serving 1/4 cup fontina or low-moisture whole milk mozzarella, coarsely grated Freshly ground black pepper, to taste, optional Kosher salt, if needed Red pepper flakes, for serving Fresh parsley, finely chopped, for serving Instructions Bring a large pot of water to a boil. Cook the ramen noodles for 1 minute less than the package directions. Reserve about 1 cup of the noodle cooking water before draining. Meanwhile, melt the butter in a large skillet or saucier over medium heat. Add the shallot and sauté for 1 to 2 minutes, until translucent. Add the garlic and cook for another 30 to 60 seconds, stirring frequently, until fragrant and lightly golden. Add the white wine and deglaze the pan, scraping up any browned bits. Cook for 1 to 2 minutes, until most of the liquid has evaporated. Add the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, until slightly reduced. Add the cooked noodles, both seasoning packets, and about 1/4 cup of the reserved noodle water. Toss until well combined. Reduce the heat and add the Parmigiano Reggiano and toss until melted and incorporated. Stir in grated fontina, tossing until the cheese melts and the sauce is smooth and creamy. Add a splash of reserved noodle water as needed to loosen the sauce, continue tossing until the noodles are creamy, glossy, and evenly coated. Add more noodle water as needed to loosen the sauce. Taste and adjust the seasoning if needed. Divide between bowls and finish with red pepper flakes, chopped parsley, and additional Parmigiano Reggiano, if desired. Serve immediately and enjoy. #cheesyramenpartner #otoki #cheesyramen #ramenrecipes #EasyRecipes

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