@nikensentertainment: Smaragita - Niken Salindry . . #nikensalindry #nikensentertainment #nikensmusicdigital #sanidynusantara #kembarmusicdigital

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Thursday 08 October 2026 17:25:24 GMT

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Comments

April Lia :

kakak Niken cantik banget

2026-10-09 03:26:44

20

Herti :

Ayune idola Qu🥰🥰🥰🥰

2026-10-09 14:02:06

0

Junar Iyah :

🥰🥰🥰♥️♥️♥️Niken ayu tenan

2026-10-09 04:20:42

4

Aris subeni :

itu rambut yang besar bundar apa namaya kka ?🥰🥰🥰

2026-10-09 08:09:57

3

KutipanLangit :

sehat sllu neng..

2026-10-09 14:12:09

0

Jihan Fahira :

suarane ngayemke ati

2026-10-09 16:09:25

0

yasmeen :

terbaik🥰🥰🥰

2026-10-09 06:07:18

1

budhe Husna :

Lagu favorit akhir akhir ini

2026-10-08 18:12:17

4

bunga :

suara yang tidak perlukan muzik...macam ni la...🥰

2026-10-09 10:32:12

0

Ratna :

syahdu banget lagunya,,,

2026-10-09 11:30:39

0

Sulastri Uli :

Lagu favorit akhir ini

2026-10-09 01:45:44

0

Mak dar :

lague jnnn anglerreeh cah manissss

2026-10-09 08:22:36

0

W A R I F | GOOᗪ SᕼᗩᖇIᑎG :

suka sangat

2026-10-09 00:54:02

0

~★Agiyy★~ :

enak banget lagu nyaa

2026-10-09 01:16:08

0

MamaNon1904💝 :

kebaya nya bagus bgt.... hitam warna fav ... 🥰....

2026-10-09 07:18:53

0

Juwani Ani992 :

🥰🥰🥰🥰🥰

2026-10-09 05:23:52

0

hellokitty 🥰 :

2026-10-09 03:29:27

0

Teguh Syah⑅⃝67 :

😌

2026-10-09 08:23:21

0

.aGunG:-) 🦁 :

judulnya

2026-10-09 07:52:30

0

No name :

Reques Niken, mawar bodas

2026-10-09 04:14:21

0

amiami4700 :

Niken kapan meneh Nang Hongkong 🥰

2026-10-09 06:33:43

0

Aris subeni :

kka niken semakin cantik aja ka❤❤❤

2026-10-09 08:06:55

0

Aisyah88 :

semut konser ni

2026-10-09 02:13:39

0

mas sib :

😃😃😃

2026-10-09 04:54:42

0

Adiba Raya2408 :

🥰🥰🥰

2026-10-09 10:19:52

0

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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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