@ulatlat: rindu yang tiada terubat... abak ulat lengau kenuan bak..

ULatLat
ULatLat
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Region: MY
Tuesday 27 October 2026 13:39:25 GMT
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eijaelnezij
eijaElnes :
sinu 🥹
2026-10-28 02:22:28
0
mschocooolatess_0522
🎀 :
Rip abak🥹🥹
2026-10-28 00:44:06
0
marinieys
NienieyS :
rest in peace✝️
2026-10-28 00:21:57
0
notmlt
mlt :
sama meh kitai tuk. lat nadai bisi apai. 😂🥰
2026-10-28 04:11:43
1
miyatasha2
miya :
Sinu ninga ya lat.. Suara aja ka ddinga. Tubuh ndai gi🥹🥹🥹
2026-10-28 01:46:53
0
aki_ben10
ཐི༏ཋྀ༺✞AKI BEN✞༻ཐི༏ཋྀ :
Rest in peace. Amen
2026-10-27 15:09:45
0
user8212166331752
special buyo :
😭😭😭Rip
2026-10-28 03:42:31
0
itslousiana_
Miss_Anna🦋 :
Rest in peace nuju aba nuan lat... Sinu ninga suara ia🤧🤧🤧😢😢😢🙏🙏🙏
2026-10-28 00:14:22
0
boss_ann41
♥️🇦 🇳 🇳 ❻❾ 𝙻𝚊𝚍𝚢𝚋𝚘𝚜𝚜 :
rindu Niang ddy
2026-10-28 03:56:18
0
reocellmom
Diana Reocell Robson :
kasih ati...
2026-10-28 01:48:54
0
patricia8837
PatriciaAmber :
😢 Rindu yg nda kan ter ubat, rindu ngagai org te udah nadai.. Ianya Apai.. 😢
2026-10-27 14:00:08
0
wyman11362057
🔰 Ⓜ️𝔸ℕ 🎖️ :
rip abak 😭😭
2026-10-28 03:49:25
0
aderiellabrielle
🌸KAKA🌸 :
😭😭😭😭 rindu ke aki , ninga nyawa aki ingat aki asa ke belakang ngasuh ngisi kredit belama 😢
2026-10-27 15:30:58
0
_xiimiyyy
🧸ྀི 𝙆 𝙞 𝙢 :
2026-10-27 14:35:01
0
kikirito93
SUNGKOI🍚 :
2026-10-27 20:24:58
0
ewisnai
💘mami Jonathan 2🥰 :
2026-10-28 01:14:21
0
chandajantai
Amoi84 :
🥹🥺🥺
2026-10-28 03:29:59
0
liz.agnesz
𝑳𝒊𝒛 𝑨𝒈𝒏𝒆𝒔𝒛 :
🥺🥺🥺🥺🥺🥺🥺
2026-10-28 03:07:32
0
queenoftinduh
Queen Of Tinduh 🐛 :
🥺
2026-10-28 01:57:35
0
ubak.mat
Ubak Mat :
😭😭😭
2026-10-27 17:02:46
0
she_ly07
🅼︎🅸︎🅻︎🅾︎ 🅿︎🅴︎🅽︎🅶︎ :
😭😭
2026-10-27 15:22:41
0
jureynna88
🍀 :
🥺🥺🥺
2026-10-27 13:44:43
0
To see more videos from user @ulatlat, please go to the Tikwm homepage.

Other Videos

Creamy Pesto Chicken Spaghetti Squash Boats 🤍🧀 These creamy, cheesy spaghetti squash boats are filled with chicken, spinach, and a cottage cheese pesto sauce, then baked with melty mozzarella. They're a cozy, high-protein dinner with plenty of veggies in every bite! I cut my squash across the middle to keep those spaghetti-like strands longer. — Ingredients - makes 4 boats: 2 spaghetti squashes, about 2.8 Ib each 2 tsp olive oil Salt and black pepper, to taste 1 cup 2% cottage cheese 6 tbsp basil pesto 1/4 cup grated Parmesan 1-2 tsp garlic powder Optional: 1/2 tsp  Italian seasoning 16 oz cooked chicken breast, shredded or chopped (about 2 large breasts; use cooked weight for accuracy - can also use rotisserie chicken) 2 cups fresh spinach, roughly chopped 1 cup shredded mozzarella,  — Instructions:   1. Preheat oven to 400°F. Carefully cut each spaghetti squash in half crosswise, across the middle, and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35-45 minutes, or until fork-tender, adding time as needed. 2. Blend the cottage cheese, pesto, Parmesan, garlic powder, and optional Italian seasoning until smooth. Taste and add salt and pepper as needed. 3. Transfer the sauce to a large bowl. Stir in the cooked chicken, spinach, and 1/2 cup mozzarella. Refrigerate while the squash finishes roasting. 4. Let the squash cool slightly, then gently loosen the strands with a fork, keeping the shells intact. Add the strands to the chicken mixture and toss until evenly coated. If the squash releases excess liquid, drain it before mixing. 5. Divide the filling among the four squash shells and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven for 15-20 minutes, or until the filling is hot throughout and the cheese is melted. — Approx. macros per boat: 525 calories | 55g protein | 27g carbs | 23g fat | 5g fiber | 10g sugar — #Recipe #healthy #squash #chickenpasta
Creamy Pesto Chicken Spaghetti Squash Boats 🤍🧀 These creamy, cheesy spaghetti squash boats are filled with chicken, spinach, and a cottage cheese pesto sauce, then baked with melty mozzarella. They're a cozy, high-protein dinner with plenty of veggies in every bite! I cut my squash across the middle to keep those spaghetti-like strands longer. — Ingredients - makes 4 boats: 2 spaghetti squashes, about 2.8 Ib each 2 tsp olive oil Salt and black pepper, to taste 1 cup 2% cottage cheese 6 tbsp basil pesto 1/4 cup grated Parmesan 1-2 tsp garlic powder Optional: 1/2 tsp Italian seasoning 16 oz cooked chicken breast, shredded or chopped (about 2 large breasts; use cooked weight for accuracy - can also use rotisserie chicken) 2 cups fresh spinach, roughly chopped 1 cup shredded mozzarella, — Instructions: 1. Preheat oven to 400°F. Carefully cut each spaghetti squash in half crosswise, across the middle, and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35-45 minutes, or until fork-tender, adding time as needed. 2. Blend the cottage cheese, pesto, Parmesan, garlic powder, and optional Italian seasoning until smooth. Taste and add salt and pepper as needed. 3. Transfer the sauce to a large bowl. Stir in the cooked chicken, spinach, and 1/2 cup mozzarella. Refrigerate while the squash finishes roasting. 4. Let the squash cool slightly, then gently loosen the strands with a fork, keeping the shells intact. Add the strands to the chicken mixture and toss until evenly coated. If the squash releases excess liquid, drain it before mixing. 5. Divide the filling among the four squash shells and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven for 15-20 minutes, or until the filling is hot throughout and the cheese is melted. — Approx. macros per boat: 525 calories | 55g protein | 27g carbs | 23g fat | 5g fiber | 10g sugar — #Recipe #healthy #squash #chickenpasta

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