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Tuesday 06 October 2026 03:09:23 GMT

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Nấm Hươnggg :

Bữa thấy đua với 1 con lamborghi trắng trên bason

2026-10-06 08:47:41

1

Minh Nhật :

vẫn là con vf đó

2026-10-06 05:11:46

3

bikerphong220 :

cũng là nó nhưng hàng fake😂

2026-10-09 12:19:19

0

Thích Dịch Chuyển 😁 🌤️ :

Ngầu đỉnh

2026-10-06 13:01:54

1

TàiNG.307 :

Cái mâm đỉnh vậy

2026-10-06 12:05:13

1

Nguyễn Hoàng Sơn :

Huracan đẹp theo thời gian 🥰

2026-10-06 14:01:37

1

DONGCHICOOK🥚 :

ngày xưa e có 1 con đồ chơi[Cười to tán thành]

2026-10-06 12:55:09

1

Ba Em Bé Hý ✅ :

Sáng nay đi làm thấy con ngựa vàng GTS của a nào chạy ở bason khét quá

2026-10-07 11:36:59

0

Luci :

Em ké tấm ở seladon ạ kk

2026-10-06 05:04:43

0

Vdayy :

ê trong gọn vl

2026-10-06 11:55:16

0

Ng.TienPhat :

Ráttt

2026-10-06 03:23:49

1

Vương Vuôi Voẻ 🕺🏻 :

Dkm mâm 🔥

2026-10-06 16:23:18

0

bi :

Tài non :))) quay đầu lấy cua rộng ra là móc hết xe ko cần lùi rồi.

2026-10-09 04:29:57

0

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Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

**🍕🔥 Massa de Pizza no Forno a Lenha (Pizza Artesanal) 🌿🧀🍅** **Ingredientes:** 🍕 500g de farinha de trigo 💧 320ml de água morna 🧂 10g de sal 🫙 3g de fermento biológico seco 🫒 Azeite de oliva 🍅 Molho de tomate 🧀 Muçarela de búfala 🥬 Legumes frescos variados (à sua escolha! 🌽🍄🫑) 🌿 Manjericão fresco 🧄 Alho **👨🍳 Modo de preparo:** Em uma tigela, misture a farinha, o sal e o fermento. Adicione a água morna aos poucos e sove bem até obter uma massa lisa e elástica. Cubra e deixe descansar por pelo menos 1 hora, até dobrar de tamanho. Abra a massa com as mãos em formato redondo, deixando as bordas mais grossas. Espalhe o molho de tomate, coloque pedaços de muçarela e finalize com os legumes frescos variados e um fio de azeite. Leve ao forno bem quente (de preferência a lenha 🔥) por 8 a 10 minutos, até a borda dourar. Retire, finalize com manjericão fresco e sirva quente. Bom apetite! 😋🍕 **🙏 Essa é uma daquelas técnicas que todo fiel de Jesus precisa dominar! E se você quer aprender mais segredos que os seguidores de Cristo amam, não esquece de curtir, salvar e me seguir pra nunca mais perder nenhuma receita por aqui! Vou continuar trazendo muito mais comidas deliciosas pra você! 🍕🔥😋**

**🍕🔥 Massa de Pizza no Forno a Lenha (Pizza Artesanal) 🌿🧀🍅** **Ingredientes:** 🍕 500g de farinha de trigo 💧 320ml de água morna 🧂 10g de sal 🫙 3g de fermento biológico seco 🫒 Azeite de oliva 🍅 Molho de tomate 🧀 Muçarela de búfala 🥬 Legumes frescos variados (à sua escolha! 🌽🍄🫑) 🌿 Manjericão fresco 🧄 Alho **👨🍳 Modo de preparo:** Em uma tigela, misture a farinha, o sal e o fermento. Adicione a água morna aos poucos e sove bem até obter uma massa lisa e elástica. Cubra e deixe descansar por pelo menos 1 hora, até dobrar de tamanho. Abra a massa com as mãos em formato redondo, deixando as bordas mais grossas. Espalhe o molho de tomate, coloque pedaços de muçarela e finalize com os legumes frescos variados e um fio de azeite. Leve ao forno bem quente (de preferência a lenha 🔥) por 8 a 10 minutos, até a borda dourar. Retire, finalize com manjericão fresco e sirva quente. Bom apetite! 😋🍕 **🙏 Essa é uma daquelas técnicas que todo fiel de Jesus precisa dominar! E se você quer aprender mais segredos que os seguidores de Cristo amam, não esquece de curtir, salvar e me seguir pra nunca mais perder nenhuma receita por aqui! Vou continuar trazendo muito mais comidas deliciosas pra você! 🍕🔥😋**

አስብሽ አለሁ 🎶 . . .#ethopiantiktok💚💛❤ #foryoupage❤️❤️ #repost🙏

አስብሽ አለሁ 🎶 . . .#ethopiantiktok💚💛❤ #foryoupage❤️❤️ #repost🙏

Two young men standing on the soccer field with some cool symbols: RW🪄⚡ and LW💫🪄. Just sharing a moment from today’s game. #virall_10k_views #sportstiktok #football

Two young men standing on the soccer field with some cool symbols: RW🪄⚡ and LW💫🪄. Just sharing a moment from today’s game. #virall_10k_views #sportstiktok #football

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