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@itstypist63: #foryoupage #viraltiktok

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Its-Typist
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Region: PK
Wednesday 21 October 2026 13:55:19 GMT
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Allhumdulila :
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2026-10-21 16:25:35
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🥵 My shirt was completely soaked from the heat… then I found this.#portablefan #handheld #handfanTiktokshopsummersale#fan
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Every time I cook something traditional, my family says: “It’s really good… but it feels like a foreigner made it.” So today, I embraced it. Yes. I layered the flavors. Yes. I controlled the timings. Yes. I respected the Maillard reaction. Sorry I didn’t just throw everything in and pray. Ingredients: 500g beef chuck, cubed Salt (for dry brining) Beef tallow 8 small red onions onion, whole, peeled 8-10 Mushrooms, whole 3 garlic cloves, minced 2 tbsp tomato paste 1 tbsp flour Homemade bone broth, optional A pinch of nutmeg A pinch of cinnamon 2 bay leaves 1 chili pepper 2 carrots, chopped Fresh parsley Jasmine rice (for serving) Steps: First, we dry brine. Salt the beef and leave it uncovered in the fridge overnight. Yes, overnight. We plan ahead in this house. Heat beef tallow and sear the beef properly. (Don't overcrowd the pan) Not grey. Not steamed. Brown. In the same pot (because flavor lives there), add onions and mushrooms. Add garlic, tomato paste, and flour. We’re building layers. Not chaos. Pour in the broth. Beef goes back in. Add nutmeg, cinnamon, bay leaves, and one chili pepper. Because subtle spice > drama. Bring it to a boil, then lower the heat. Slightly cover. Let it gently simmer. No rushing. This is not instant noodles. 20 minutes before the end, add the carrots. They don’t need 2 hours of suffering. (Neither did the onions to be honest haha, i make mistakes too) Turn off the heat. Add fresh parsley. Serve with jasmine rice. If this still tastes like a foreigner made it… then maybe the foreigner knows what he’s doing 😌🔥
Every time I cook something traditional, my family says: “It’s really good… but it feels like a foreigner made it.” So today, I embraced it. Yes. I layered the flavors. Yes. I controlled the timings. Yes. I respected the Maillard reaction. Sorry I didn’t just throw everything in and pray. Ingredients: 500g beef chuck, cubed Salt (for dry brining) Beef tallow 8 small red onions onion, whole, peeled 8-10 Mushrooms, whole 3 garlic cloves, minced 2 tbsp tomato paste 1 tbsp flour Homemade bone broth, optional A pinch of nutmeg A pinch of cinnamon 2 bay leaves 1 chili pepper 2 carrots, chopped Fresh parsley Jasmine rice (for serving) Steps: First, we dry brine. Salt the beef and leave it uncovered in the fridge overnight. Yes, overnight. We plan ahead in this house. Heat beef tallow and sear the beef properly. (Don't overcrowd the pan) Not grey. Not steamed. Brown. In the same pot (because flavor lives there), add onions and mushrooms. Add garlic, tomato paste, and flour. We’re building layers. Not chaos. Pour in the broth. Beef goes back in. Add nutmeg, cinnamon, bay leaves, and one chili pepper. Because subtle spice > drama. Bring it to a boil, then lower the heat. Slightly cover. Let it gently simmer. No rushing. This is not instant noodles. 20 minutes before the end, add the carrots. They don’t need 2 hours of suffering. (Neither did the onions to be honest haha, i make mistakes too) Turn off the heat. Add fresh parsley. Serve with jasmine rice. If this still tastes like a foreigner made it… then maybe the foreigner knows what he’s doing 😌🔥
#wemby#karceno#NBA#fyp#xyzbca
#wemby#karceno#NBA#fyp#xyzbca

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