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@mrqiusheng: 全城变僵尸，我逃回甘榜！高脚屋才是最强堡垒｜甘榜求生 EP1 僵尸末日爆发，往城里跑只会困在塞车里。阿杰留在甘榜陪外婆：收楼梯、鸡寮当警报、kapcai留到最后——4条保命规则。 第5天早上，水龙头一滴水都没有……换你，开不开发电机？评论区告诉我👇 #zom#zombiem#zombieapocalypser#survivali#animationp

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Region: MY
Sunday 18 October 2026 04:02:58 GMT
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Comments

fyfyh72
no name :
回kampung 逃过一劫哦
2026-10-19 02:26:56
1
zi.ing.gan
Ing Gan :
bro你经历过是吗？
2026-10-19 04:46:23
1
blockfruit2403
roblox 玩家：） :
他一定是马来西亚人
2026-10-18 09:55:47
16
kiss.cut8
是一个变异的人 :
我的村里有河
2026-10-19 11:12:18
1
billybillygaming0417
Billy04_17🇲🇾🇲🇾 :
更
2026-10-18 08:51:45
1
wei.wei1062
Wei Wei :
不開
2026-10-18 09:21:07
1
khantaing
roblox被遗忘玩家 :
😁😁😁
2026-10-18 09:49:02
1
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🌶️ Schezwan Sauce Recipe | Homemade Restaurant-Style | Kathiyawadi Touch Ingredients: - Dried Red Chillies: 20 - Kashmiri Red Chillies: 15 - Garlic (finely chopped): ½ cup - Ginger (finely chopped): 2 tbsp - Oil: ½ cup - Soy Sauce: 1 tbsp - Vinegar: 2 tbsp - Tomato Ketchup: 2 tbsp - Sugar: 1 tsp - Salt: To taste - Black Pepper or Sichuan Peppercorns: Optional - Water: As needed Instructions: 1. Soak both types of dried chillies in warm water for 30 minutes. Drain and blend with a little water into a smooth paste. 2. Heat oil in a pan. Add chopped garlic and fry gently until fragrant. Add ginger and cook for another minute. 3. Add the red chilli paste and cook on low heat for 10–15 minutes, stirring regularly until the raw smell disappears and oil begins to separate. 4. Add soy sauce, vinegar, tomato ketchup, sugar and salt. Add optional pepper if desired. 5. Cook for another 3–5 minutes until the sauce becomes thick and glossy. 6. Let the sauce cool completely, then transfer it to a clean, dry, airtight jar and refrigerate. Serving Suggestions: Perfect for noodles, fried rice, chicken, spring rolls and other Indo-Chinese dishes. Storage: Keep refrigerated and use a clean, dry spoon. For homemade sauce, use within 1–2 weeks as a precaution. Follow Kathiyawadi Touch for more delicious homemade recipes! ❤️ #SchezwanSauce #SchezwanSauceRecipe #ChineseSauce #IndoChineseRecipes #KathiyawadiTouch
🌶️ Schezwan Sauce Recipe | Homemade Restaurant-Style | Kathiyawadi Touch Ingredients: - Dried Red Chillies: 20 - Kashmiri Red Chillies: 15 - Garlic (finely chopped): ½ cup - Ginger (finely chopped): 2 tbsp - Oil: ½ cup - Soy Sauce: 1 tbsp - Vinegar: 2 tbsp - Tomato Ketchup: 2 tbsp - Sugar: 1 tsp - Salt: To taste - Black Pepper or Sichuan Peppercorns: Optional - Water: As needed Instructions: 1. Soak both types of dried chillies in warm water for 30 minutes. Drain and blend with a little water into a smooth paste. 2. Heat oil in a pan. Add chopped garlic and fry gently until fragrant. Add ginger and cook for another minute. 3. Add the red chilli paste and cook on low heat for 10–15 minutes, stirring regularly until the raw smell disappears and oil begins to separate. 4. Add soy sauce, vinegar, tomato ketchup, sugar and salt. Add optional pepper if desired. 5. Cook for another 3–5 minutes until the sauce becomes thick and glossy. 6. Let the sauce cool completely, then transfer it to a clean, dry, airtight jar and refrigerate. Serving Suggestions: Perfect for noodles, fried rice, chicken, spring rolls and other Indo-Chinese dishes. Storage: Keep refrigerated and use a clean, dry spoon. For homemade sauce, use within 1–2 weeks as a precaution. Follow Kathiyawadi Touch for more delicious homemade recipes! ❤️ #SchezwanSauce #SchezwanSauceRecipe #ChineseSauce #IndoChineseRecipes #KathiyawadiTouch

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