@seniseniff: Parfum nakal tapi tamvan 👀 brand: @Crusita Official X Reza Arap (YB) #crusita #yb #crusitayour #parfumtiktok #parfumviral

Ayub Simanjuntak

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Region: ID

Monday 28 September 2026 12:45:13 GMT

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Comments

Juliantscent. :

sliweran Mulu sihhh

2026-09-30 21:35:23

0

Supervin Fragrance :

ganteng pren your🔥

2026-10-01 03:49:52

0

KYY | Fragrance & Grooming :

Kolaborasi tergokil dari crusita

2026-09-28 13:10:42

0

HANSYAH | FRAGRANCE :

wanginya cool

2026-09-30 08:38:42

0

Daniel Le Parfum :

belum sempet sniff yg ini

2026-09-30 07:50:49

0

Teknisi_Wangi :

blom cobain nihh

2026-09-29 04:27:56

0

erry | policeperfume :

penasaran lagii

2026-09-28 15:56:08

0

SummerFrag | Eric 🌊 :

Ini belum gua coba 😭

2026-09-28 16:10:08

0

Profesor Wangi :

suka nih aroma nya🔥

2026-10-03 01:11:36

0

Winzz fragrance :

blm cobaa lg

2026-09-28 15:52:31

0

Noxious Scent Story :

Penasaran gini

2026-09-30 06:46:43

0

prasscent :

penasaran

2026-09-29 05:50:52

0

Izannn | BatmanScents :

Belum pernah nyoba ueyy

2026-10-02 23:28:06

0

Luthfi 🐐 :

Belum coba nihhh

2026-09-29 07:06:19

0

HatibBasri :

Parfang gamers ganteng idaman[Api][Api][Api]

2026-09-28 16:08:32

0

Keystone | Duta Unboxing Prfum :

Blm coba lagii, penasaran 🤧

2026-09-29 01:26:09

0

pakbayu93 :

2026-10-01 17:57:47

0

EaudeMedicine :

tau, tp blom coba😳

2026-09-30 01:23:16

0

Felix | Suka Spray Parfum :

Mas yeb

2026-09-28 14:20:26

0

Parfum Bareng iimS🤗 :

Wah mau coba juga ini your🤩🤩🤩

2026-09-28 15:40:45

0

Teknisi_Wangi :

penasaran jujurr 🔥

2026-10-06 06:27:48

0

Isaac | tukangambunewangi :

parfum gamers ganteng idaman 🔥🔥

2026-09-28 15:04:21

0

renantanekatwangi :

jadi penasaran

2026-09-28 14:49:28

0

eau de sean :

Wehhh kepoo banget 😮‍💨

2026-09-28 14:43:36

0

Budakwangi :

crusita your penasaran

2026-09-28 13:23:49

0

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Crispy potato nuggets Ingredients 5 medium potatoes, boiled and mashed Salt, to taste 1 tsp black pepper 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp chili flakes 1/2 tsp dried parsley 2 tbsp finely chopped green onion 1–2 tbsp chicken powder/bouillon 4 tbsp cornstarch 2 slices white bread, crusts removed (soaked in water, then squeezed well to remove excess water) 1 tbsp all-purpose flour Oil, for frying Instructions Boil the potatoes until fork-tender. Drain them very well and let them sit for a few minutes to release excess steam. Mash until smooth. Add the bread slices. Make sure there is no excess water in them. Add the salt, black pepper, garlic powder, onion powder, chili flakes, dried parsley, green onion, chicken powder, cornstarch, and flour. Mix until everything is well combined and you have a soft but firm dough-like mixture. The mixture should be easy to shape and should not feel wet or sticky. If it feels too soft, add another 1 tbsp cornstarch. Take small portions and shape them into nuggets. You can make them round, oval, or slightly flattened. Place the shaped nuggets on a plate or tray and refrigerate for 20–30 minutes. This helps them firm up and prevents them from falling apart during frying. Heat oil to 350–375°F (175–190°C). Carefully add the nuggets in small batches. Don’t overcrowd the pan. Fry until golden brown and crispy on all sides, gently turning them only after the outside has started to form a crust. Remove and place on a paper towel-lined plate or wire rack to drain excess oil. Tip: The key to keeping these nuggets from disintegrating is well-drained potatoes, enough starch, chilling the shaped nuggets, and properly heated oil. #nuggets #potatonugget #Recipe

Crispy potato nuggets Ingredients 5 medium potatoes, boiled and mashed Salt, to taste 1 tsp black pepper 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp chili flakes 1/2 tsp dried parsley 2 tbsp finely chopped green onion 1–2 tbsp chicken powder/bouillon 4 tbsp cornstarch 2 slices white bread, crusts removed (soaked in water, then squeezed well to remove excess water) 1 tbsp all-purpose flour Oil, for frying Instructions Boil the potatoes until fork-tender. Drain them very well and let them sit for a few minutes to release excess steam. Mash until smooth. Add the bread slices. Make sure there is no excess water in them. Add the salt, black pepper, garlic powder, onion powder, chili flakes, dried parsley, green onion, chicken powder, cornstarch, and flour. Mix until everything is well combined and you have a soft but firm dough-like mixture. The mixture should be easy to shape and should not feel wet or sticky. If it feels too soft, add another 1 tbsp cornstarch. Take small portions and shape them into nuggets. You can make them round, oval, or slightly flattened. Place the shaped nuggets on a plate or tray and refrigerate for 20–30 minutes. This helps them firm up and prevents them from falling apart during frying. Heat oil to 350–375°F (175–190°C). Carefully add the nuggets in small batches. Don’t overcrowd the pan. Fry until golden brown and crispy on all sides, gently turning them only after the outside has started to form a crust. Remove and place on a paper towel-lined plate or wire rack to drain excess oil. Tip: The key to keeping these nuggets from disintegrating is well-drained potatoes, enough starch, chilling the shaped nuggets, and properly heated oil. #nuggets #potatonugget #Recipe

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