1. Home
  2. Detail

@user6133414213673:

رافت محمد
رافت محمد
Open In TikTok:
Region: EG
Friday 25 September 2026 19:24:38 GMT
92
3
0
0

Music

Download

No Watermark .mp4 (2.1MB) No Watermark(HD) .mp4 (2.1MB) Watermark .mp4 (3.45MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @user6133414213673, please go to the Tikwm homepage.

Other Videos

CARAMELISED ONION CHILLI CRUNCH NOODLES. If you’ve ever finished a demanding, chaotic Monday completely depleted + just need an incredible bowl of comfort, this is for you. I originally developed this combination during my grueling days working the line in intense professional kitchens. After surviving a punishing fourteen-hour service shift, your energy is completely non-existent. This was born out of pure chef survival - taking humble pantry staples + using a bit of classical technique to turn them into an absolute masterpiece at midnight. This isn’t just a quick alternative; it’s a professional-grade bowl with zero compromise on the “YUM” factor. Dairy-free, plant-based, + high-integrity. THE INGREDIENTS 220 g premium organic noodles 1 large yellow onion, thinly sliced 3 tablespoons organic EVOO 4 cloves of garlic, thinly sliced 2 tablespoons organic chilli crunch oil 250 ml organic macadamia cream 1 tablespoon chopped organic parsley flaky sea salt THE METHOD The Slow Caramelise: Heat EVOO in a wide pan over medium-low heat. Add onions + a generous pinch of flaky sea salt, cooking slowly until they completely break down into a sweet, deep amber jam. The Flavour Bloom: Stir in garlic + chilli crunch oil directly into the caramelised onions, letting the heat bloom the aromatics for 60 seconds. Build the Base: Pour macadamia cream into the pan, lowering the heat to let it gently simmer + marry with the spicy, savoury onion base. The Noodle Toss: Drop your noodles into heavily salted boiling water + cook until just before al dente. Transfer them directly from the water into the pan, bringing a splash of starchy noodle water along with them. The Final Gloss: Toss everything vigorously over low heat for 90 seconds until the starch + macadamia cream emulsify into a flawless, velvety coating. Stir parsley right through at the very end to lift the richness. Plate + Serve: Twirl into a bowl + enjoy immediately. SAVE this for those manic days when you cannot be bothered to cook + need dinner on the table STAT. Tell me in the comments - are you team garlic or team extra chilli?
CARAMELISED ONION CHILLI CRUNCH NOODLES. If you’ve ever finished a demanding, chaotic Monday completely depleted + just need an incredible bowl of comfort, this is for you. I originally developed this combination during my grueling days working the line in intense professional kitchens. After surviving a punishing fourteen-hour service shift, your energy is completely non-existent. This was born out of pure chef survival - taking humble pantry staples + using a bit of classical technique to turn them into an absolute masterpiece at midnight. This isn’t just a quick alternative; it’s a professional-grade bowl with zero compromise on the “YUM” factor. Dairy-free, plant-based, + high-integrity. THE INGREDIENTS 220 g premium organic noodles 1 large yellow onion, thinly sliced 3 tablespoons organic EVOO 4 cloves of garlic, thinly sliced 2 tablespoons organic chilli crunch oil 250 ml organic macadamia cream 1 tablespoon chopped organic parsley flaky sea salt THE METHOD The Slow Caramelise: Heat EVOO in a wide pan over medium-low heat. Add onions + a generous pinch of flaky sea salt, cooking slowly until they completely break down into a sweet, deep amber jam. The Flavour Bloom: Stir in garlic + chilli crunch oil directly into the caramelised onions, letting the heat bloom the aromatics for 60 seconds. Build the Base: Pour macadamia cream into the pan, lowering the heat to let it gently simmer + marry with the spicy, savoury onion base. The Noodle Toss: Drop your noodles into heavily salted boiling water + cook until just before al dente. Transfer them directly from the water into the pan, bringing a splash of starchy noodle water along with them. The Final Gloss: Toss everything vigorously over low heat for 90 seconds until the starch + macadamia cream emulsify into a flawless, velvety coating. Stir parsley right through at the very end to lift the richness. Plate + Serve: Twirl into a bowl + enjoy immediately. SAVE this for those manic days when you cannot be bothered to cook + need dinner on the table STAT. Tell me in the comments - are you team garlic or team extra chilli?
Mút kì ghét #taytebaochet #lamsachda #mutkighet #muttam #tắm
Mút kì ghét #taytebaochet #lamsachda #mutkighet #muttam #tắm
#ngocngocshoes #xh #sandal #caogotdep #giayxinh
#ngocngocshoes #xh #sandal #caogotdep #giayxinh
Buổi tập chiến thuật đâu tiên của các tân viên đánh gạ bộ (St)#phimmuicochay
Buổi tập chiến thuật đâu tiên của các tân viên đánh gạ bộ (St)#phimmuicochay
dress well + smell good 🤝🏻 #outfitinspo #OOTD #outfitideas #outfit #dresswell
dress well + smell good 🤝🏻 #outfitinspo #OOTD #outfitideas #outfit #dresswell


About

Legal