@nhimsbongda: HLV Kim Sang Sik kết thúc chuỗi 27 trận bất bại ở đội tuyển Việt Nam

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Region: VN

Tuesday 29 September 2026 16:12:21 GMT

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hello :

Chuỗi 27 đã là kì tích rồi

2026-09-30 11:17:59

70

𐙚kđan onichan~🍄 :

Thắng là bình thường Thua là mình nhường

2026-09-30 00:15:44

240

Cún💞 :

sắp chuỗi 30 để đăng nk thì lại mấy chán ko chứ lại 🙂‍↕️🙂‍↕️

2026-09-30 05:46:28

1

Huy_FCM🇻🇳⚽️ :

Chấp nhận thua thôi ae ạ

2026-09-29 17:53:24

132

Thiên Dũ :

có thua mới nhìn lại đội tuyển Việt Nam thiếu gì, ông HLV ông ấy làm tốt rồi

2026-09-29 16:21:42

154

☆_MKHUE_☆ :

thắng là bth hòa là mik thương thua là mik nhường

2026-09-30 04:57:50

12

rocket meo meo🚀 :

son mà đá quả pen là húp r

2026-09-29 16:22:08

47

cá lóc lóc chóc🐟🐟 :

kệ giải lỏ

2026-09-29 22:54:00

2

[★Thịnh Oguri★] :

Thắng thì bình thường Thua thì mình thương

2026-09-30 09:45:46

3

𝕂𝕙𝕒𝕔 𝔻𝕦𝕪𝕪🔥🇻🇳 :

Vô địch 2 mùa r đòi gì nữa

2026-09-30 09:08:07

6

☭Lịch Sử Việt Nam ASEAN🇻🇳★☑️ :

dù thua nhưng các bạn không được lùi HLV đó nha

2026-09-29 21:57:56

33

𐙚⭒ Meooo><⭒๋𐙚 :

Vậy giờ còn đá đc không 😭

2026-09-29 23:34:48

14

☭Mﾉ刀ん Ngんĩﾑ★ :

cảm ơn bác vì 27 trận bá chủ sân cỏ.....💔💔🥀

2026-09-30 06:06:13

3

meow :

z con số giới hạn là 27 sao

2026-09-30 04:36:15

1

ku có gai 😻 :

bọn thái nó cũng chơi hay nó ăn mình 1 bàn à nó lùi về hết để thủ còn mình trận trc mình dẫn nó trc thì ko thủ mình vẫn tấn công như thường (ý kiến riêng)

2026-09-29 23:19:01

4

gameonlinerandom :

có thắng rồi thì cũng sẽ có thua , VN tiến lên

2026-09-29 16:52:24

5

🅣🅜⁴⁹⁹𝓗𝓾𝔂𓍢ִ♬⋆.˚♪ :

thấy đã rất cố gắng rồi đứt chuỗi này ta làm lại chuỗi khác

2026-09-29 17:28:42

3

TienHoang🐼 :

chả sao đá có thắng có thua là bình thường thoi

2026-09-29 16:28:33

3

43kg thì đổi tên 🌚 :

Ks bóng đá mà có thắng có thua , mình luôn ủng hộ ĐTVN🥰🥰🥰

2026-09-29 16:15:18

28

Bí Đỏ Bí Ngô SHOP :

đội hình ra sâu nó cấn cấn. xui thêm bàn thắng bị từ chối. nếu h1 là 1-1 thì h2 thái nó thở oxi rồi. hơn 2 năm thái mới thắng VN. chúc mừng họ

2026-09-29 16:27:15

8

hai_nam :

Nếu thua 0-1 có vào chung kết đc k

2026-09-30 04:40:31

0

mt :

cho hỏi nếu thắng thì sẽ đá ck như nào

2026-09-29 22:57:59

0

bao tran :

nếu thái thua pilippines,vn thắng pakistan thì sao ạ

2026-09-30 03:59:21

0

Kun Kun :

mất xuân son là xong

2026-09-30 05:50:09

0

꧁༺Tiger♡Cáo༻꧂🐯❤️🦊 :

Trận thua này thật sự quá đáng tiếc,nếu như sử dụng Hoàng Hên+William Minh Hoàng+Hoàng Đức ngay từ đầu thì mọi chuyện đã khác,cũng thấy tiếc cho bàn thắng đầu tiên của Tài Lộc cho ĐTVN lại bị việt vị

2026-09-29 16:21:46

0

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BismiLlah. CHEESY CHICKEN ENCHILADAS. Ingredients: For the chicken: 3 - 4 tbsp olive oil 1kg chicken thigh cubes 1 heaped tsp salt or to taste 1 heaped tsp freshly ground black pepper 2.5 tsp smoked paprika 2 tsp garlic granules 1.5 tsp oregano 1.5 tsp thyme 1.5 tsp parsley Chilli powder to taste 200g freshly grated extra mature cheddar For the enchilada sauce: 4 tbsp olive oil 2 tbsp plain flour 2 tsp smoked paprika 2 tsp paprika 1 tsp chilli powder or to taste 1 tsp freshly ground black pepper 1.5 tsp garlic granules 1 tsp oregano 1.5 tsp freshly ground cumin 1 tsp freshly ground coriander 1/3 tsp salt 500ml vegetable stock with 1 stock cube 1 tbsp tomato puree Other ingredients: 150g - 200g freshly grated extra mature cheddar Fresh coriander and pickled jalapeños (optional) for garnish 6 large tortilla wraps Method: - For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces. - Sprinkle on the herbs and spices, stir well ensuring the chicken is coated and cook over a medium high heat until the chicken changes colour. Stir continuously. - Once the colour has changed, cover and simmer over a low heat for 20 minutes. - After this time the chicken will have released its juices. Turn the heat to high and stir fry until the sauce thickens and coats the chicken. - Take the chicken off the heat and allow to cool. - For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour. - Stir until well combined and cook for a couple of minutes. - Add the herbs and spices and mix well. - Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock. - Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock. - Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes. - Lower the heat and allow the sauce to simmer for 2 - 3 minutes. - The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes. - To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese. - To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly. - Place a generous amount of the chicken filling in a line slightly off centre on a large tortilla wrap, making sure the filling reaches the edges. Roll well into a wrap, but not too tightly. - Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce. - Repeat this process until the baking dish is full. - Pour on the remaining enchilada sauce (see notes) on top of the wraps, ensuring it is spread evenly. If you want crispy edges, don't put the sauce here. - Top with the cheese, fresh coriander and picked jalapeños. - Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf. Then remove the foil and bake for a further 3 - 5 minutes on the top shelf, until the cheese has melted more and the sauce is bubbling. - Allow to rest for 15 minutes before serving to make it easier to serve. NOTES: You can reserve some of the enchilada sauce to serve on the side of the enchiladas if you wish. #creatorsearchinsights

BismiLlah. CHEESY CHICKEN ENCHILADAS. Ingredients: For the chicken: 3 - 4 tbsp olive oil 1kg chicken thigh cubes 1 heaped tsp salt or to taste 1 heaped tsp freshly ground black pepper 2.5 tsp smoked paprika 2 tsp garlic granules 1.5 tsp oregano 1.5 tsp thyme 1.5 tsp parsley Chilli powder to taste 200g freshly grated extra mature cheddar For the enchilada sauce: 4 tbsp olive oil 2 tbsp plain flour 2 tsp smoked paprika 2 tsp paprika 1 tsp chilli powder or to taste 1 tsp freshly ground black pepper 1.5 tsp garlic granules 1 tsp oregano 1.5 tsp freshly ground cumin 1 tsp freshly ground coriander 1/3 tsp salt 500ml vegetable stock with 1 stock cube 1 tbsp tomato puree Other ingredients: 150g - 200g freshly grated extra mature cheddar Fresh coriander and pickled jalapeños (optional) for garnish 6 large tortilla wraps Method: - For the chicken filling, heat up the olive oil in a pan, then add the chicken pieces. - Sprinkle on the herbs and spices, stir well ensuring the chicken is coated and cook over a medium high heat until the chicken changes colour. Stir continuously. - Once the colour has changed, cover and simmer over a low heat for 20 minutes. - After this time the chicken will have released its juices. Turn the heat to high and stir fry until the sauce thickens and coats the chicken. - Take the chicken off the heat and allow to cool. - For the enchilada sauce, heat up the olive oil over a medium low heat until it sizzles, then add the plain flour. - Stir until well combined and cook for a couple of minutes. - Add the herbs and spices and mix well. - Cook this mixture until the aroma releases and once the aroma becomes more subtle (about 3 - 5 minutes), pour in the vegetable stock. - Mix this well over a medium high heat, using a fork or whisk to ensure the herbs and spices combine well with the stock. - Bring to a boil and once this happens, add the tomato puree, whisk through and continue to let it boil for 3 - 4 minutes. - Lower the heat and allow the sauce to simmer for 2 - 3 minutes. - The sauce will have a thicker, pourable consistency at the end of this process. Allow it to cool for 10 minutes. - To the cooled chicken filling, add the 200g of cheddar and mix well ensuring the chicken is well coated with the cheese. - To assemble the enchiladas, pour 1/3 of the enchilada sauce into the bottom of a large baking dish and spread it out evenly. - Place a generous amount of the chicken filling in a line slightly off centre on a large tortilla wrap, making sure the filling reaches the edges. Roll well into a wrap, but not too tightly. - Place the wrap into the baking dish, ensuring it is nestled nicely into the sauce. - Repeat this process until the baking dish is full. - Pour on the remaining enchilada sauce (see notes) on top of the wraps, ensuring it is spread evenly. If you want crispy edges, don't put the sauce here. - Top with the cheese, fresh coriander and picked jalapeños. - Cover tightly with foil and bake in a preheated oven at 180C for 25 to 30 minutes on the middle shelf. Then remove the foil and bake for a further 3 - 5 minutes on the top shelf, until the cheese has melted more and the sauce is bubbling. - Allow to rest for 15 minutes before serving to make it easier to serve. NOTES: You can reserve some of the enchilada sauce to serve on the side of the enchiladas if you wish. #creatorsearchinsights

Ini rekomend tone up yang finishnya itu rata, gak lebai. Gakbikin dempul/abu-abu. #zoicytoneupcream #toneupcream #zoicyskincare #masukberanda #fyp

Ini rekomend tone up yang finishnya itu rata, gak lebai. Gakbikin dempul/abu-abu. #zoicytoneupcream #toneupcream #zoicyskincare #masukberanda #fyp

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