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@berjayaailabs: Di tepi tempayan pagi itu, Ayah kucing menyukat nasi secawan demi secawan untuk anak-anaknya, lalu menuang secawan lagi untuk anak jiran yang kurus. Nenek memerhati dari muka pintu dan tersenyum, kerana rezeki yang dikongsi takkan habis. #kucing #kampung #nasi

Berjaya AI Labs
Berjaya AI Labs
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Thursday 01 October 2026 07:11:51 GMT
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Comments

paknurodin948
Pak Nurodin :
indahnya berbagi
2026-10-01 08:36:40
3
mamah.ayu2816
Mamah ayu :
indahnya ☺️☺️☺️
2026-10-01 14:13:33
1
mboksituthalijah
MAK TITI :
sukenye berbagi ye☺️
2026-10-01 10:02:51
1
banzz630
. :
pertama dapat apa
2026-10-01 07:14:39
1
hamimah2458
Hamimah :
🤲🤲
2026-10-01 08:11:36
1
julia.ti8
Julia Ti :
terimakasih pak cik oyen dan nenek semoga Allah murahkan rezeki encik amin ya Rabbal Alamin insyallah 🙏
2026-10-01 12:38:26
1
ienamon86
InaEmon86 :
2026-10-02 02:20:22
0
endak.arbain
endak arbain :
kucingmeong meong makan bersama2
2026-10-01 08:51:36
0
husnamaisara1
husna maisara :
2026-10-01 12:09:36
0
mujan3402
Elymas 1251 :
2026-10-01 11:49:30
0
user77091732219295
☺️ :
🥰🥰🥰
2026-10-01 11:22:10
0
susi.usi8
Susi Usi :
🥰🥰🥰🥰🥰
2026-10-01 10:43:45
0
malanyawahyu
MalaNyaWahyu7171 1922 :
🥰🥰🥰
2026-10-01 10:38:29
0
iimlkk29
imly_ :
🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺🥺
2026-10-01 14:52:03
0
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Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.
Highly requested by you all: SALSA MACHA. Thanks for the support 🙌🏽 recipe below 👇🏽 #salsa101 Ingredients (Yields: 1 Pint) 300g neutral oil (about 1¼ cups) 40g red-skinned peanuts, raw (about ⅓ cup) 40g pumpkin seeds (pepitas), raw (about ¼ cup) 40g peeled garlic, whole (about 1 small head) 30g ancho chiles, seeded and stemmed (about 2 chiles) 5g morita chiles, stemmed (about 2 chiles) 5g chiles de árbol, stemmed (about 5 chiles) 10g sesame seeds, raw (about 1 tablespoon) 1g Mexican oregano, dried (about ½ teaspoon) 0.5g coriander seeds, whole (about ¼ teaspoon) 15g apple cider vinegar (about 1 tablespoon) 6g Diamond Crystal kosher salt (about 1 teaspoon) 4g sugar (about 1 teaspoon) Instructions 1️⃣ Toast the Chiles Slice the ancho chiles into smaller pieces to match the size of the other chiles. Toast all chiles on a comal or dry skillet until fragrant, about 1–2 minutes. Set aside. 2️⃣ Fry the Peanuts In a medium pot, combine oil and peanuts. Heat over medium, stirring often, until peanuts are golden brown. Immediately remove them from the oil and set aside. 3️⃣ Infuse the Oil In the same oil, add pepitas, sesame seeds, garlic, toasted chiles, oregano, and coriander seeds. Cook over low heat until garlic is golden and soft. Remove from heat and cool to room temperature. 4️⃣ Blend the Salsa Strain the solids from the oil. Transfer the solids to a food processor with salt and sugar, and pulse until your desired texture is reached—chunky, spoonable, but not a paste. 5️⃣ Season & Rest Transfer to a container, stir in the vinegar, and let it marinate at room temp for 24 hours. Trust, it gets even better with time. Adjust seasoning to taste.
The feeling main character is here 😅 #IdentityV #Matador
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