@nasholicc: bm ke rawamangun

𝓐ca.

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Wednesday 14 October 2026 08:24:44 GMT

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Happylong :

ini kenapaaaa cantikkkk bangettttttt annnnjjenggggggggg🔥

2026-10-14 14:02:36

0

iqbal :

tumben kaga ada yg pertama pertama ini

2026-10-14 08:27:34

7

Dimass :

cakep bangettt

2026-10-16 04:30:28

1

Claudia :

mantep bgt kayaa aku😻

2026-10-15 11:42:19

1

Rafly jak :

cantik bnget kak

2026-10-17 14:50:56

0

kangncep Dohc :

baju nya bagus baget Dewi ada pola nya 😭

2026-10-15 13:25:57

0

Abec Defuckyo :

yaaamppunn bubbb

2026-10-16 00:09:15

0

Hikal :

cyang

2026-10-16 09:53:44

0

zulfikri9603 :

cantik banget

2026-10-16 15:59:00

0

pá𝑨nvrz :

duh gimana ya terlalu menyala kakak ini

2026-10-16 14:14:37

0

sky :

gasss

2026-10-15 05:57:49

0

Putri Cantik :

10000% cowok betah di sini😭😭

2026-10-18 20:15:37

0

yaNfunky :

sokin Rawamangun

2026-10-17 03:43:25

0

Ayuu🍓 :

pertama dapet apa ni kak? ☺

2026-10-14 08:27:55

0

Septian Galang :

kamu ada palu ga? soalnya kecantikan kamu buat aku terpaku

2026-10-14 14:55:58

1

Yoga | LFC :

2026-10-15 08:50:59

0

AQUA GALON☹️ :

2026-10-17 12:07:50

0

Jed :

2026-10-15 11:46:57

0

nopa🦋🦋😍 :

mantap aku sih kk🤩🤩

2026-10-14 16:48:06

0

bojyov :

2026-10-14 11:42:21

0

R.fauzi :

ohh orang jkrt aku tau ini pernah liat uch

2026-10-18 22:38:35

0

Zhul. :

2026-10-17 02:18:44

0

ekall :

aduuhh kk ini lgi

2026-10-20 02:34:49

0

Michuu125 :

2026-10-14 16:35:45

0

KULI MUDA :

gua suka gaya lu ca

2026-10-14 08:30:40

0

To see more videos from user @nasholicc, please go to the Tikwm homepage.

Other Videos

Salade Lyonnaise — Episode 12 Bonjour, mes amis! This one is from my own city, Lyon, and it is close to my heart. Warm bacon, crisp greens, and a poached egg whose yolk becomes the sauce. A salad that eats like a meal. Ingredients (serves 2) • 4 big handfuls of frisée or curly endive (a mix with romaine works too) • 4 slices thick-cut bacon, cut into small strips • 2 eggs • 1 tbsp white vinegar (for the poaching water) • A handful of croutons, or torn baguette toasted in the bacon fat • Dressing: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 small shallot finely chopped, salt and pepper Steps 1. Whisk all the dressing ingredients together and set aside. 2. Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Lift it out; if you're making croutons, toast the bread in the warm bacon fat for a minute or two. 3. Poach the eggs: bring a pot of water with the vinegar to the barest simmer. Slide each egg in and poach 3 minutes, until the whites are set and the yolks still run. Lift out with a slotted spoon and drain on a paper towel. 4. Toss the greens with the dressing and divide between two plates. 5. Scatter the warm bacon and croutons over, set a poached egg on top of each, and serve at once — break the yolk at the table. Time: about 20 minutes Jean-Luc's tip: Cracking each egg into a small cup first, then sliding it into the water, keeps the white tidy. And the water should smile, not boil — just a lazy bubble or two. Bon appétit, mes amis! #saladsoftiktok #EasyRecipe #foodtiktok #Foodie #salad

Salade Lyonnaise — Episode 12 Bonjour, mes amis! This one is from my own city, Lyon, and it is close to my heart. Warm bacon, crisp greens, and a poached egg whose yolk becomes the sauce. A salad that eats like a meal. Ingredients (serves 2) • 4 big handfuls of frisée or curly endive (a mix with romaine works too) • 4 slices thick-cut bacon, cut into small strips • 2 eggs • 1 tbsp white vinegar (for the poaching water) • A handful of croutons, or torn baguette toasted in the bacon fat • Dressing: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 small shallot finely chopped, salt and pepper Steps 1. Whisk all the dressing ingredients together and set aside. 2. Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes. Lift it out; if you're making croutons, toast the bread in the warm bacon fat for a minute or two. 3. Poach the eggs: bring a pot of water with the vinegar to the barest simmer. Slide each egg in and poach 3 minutes, until the whites are set and the yolks still run. Lift out with a slotted spoon and drain on a paper towel. 4. Toss the greens with the dressing and divide between two plates. 5. Scatter the warm bacon and croutons over, set a poached egg on top of each, and serve at once — break the yolk at the table. Time: about 20 minutes Jean-Luc's tip: Cracking each egg into a small cup first, then sliding it into the water, keeps the white tidy. And the water should smile, not boil — just a lazy bubble or two. Bon appétit, mes amis! #saladsoftiktok #EasyRecipe #foodtiktok #Foodie #salad

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