@julio_portilloo: esto es ser espía jajajajaja #espiachallenge #venezuela #comedia #risa #humor #comediaenespañol

Julio Portillo

Open In TikTok:

Region: PE

Sunday 19 January 2020 04:26:58 GMT

8843

570

5

26

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (3.53MB) Watermark .mp4 (0MB) Music .mp3

Comments

oscar105 :

primero

2020-01-19 04:42:05

2

. :

k serie es?

2020-01-19 06:15:58

0

joseamv_05 :

@los5fantasticostiktokers :3 agalo

2020-01-19 14:19:52

0

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

Other Videos

Our flag that our Military fight for shouldn’t be getting disrespected like it is today,like and share this if you agree to spread the word #freedom

Our flag that our Military fight for shouldn’t be getting disrespected like it is today,like and share this if you agree to spread the word #freedom

color rosa #Fyp #parati #Viral #goku

color rosa #Fyp #parati #Viral #goku

Singapore vermicelli / Singapore noodles, is such an underrated takeaway dish. It’s so delicious but also just as nutritious. I grew up in my family’s businesses my whole life so I think I have a story to share about each and every takeaway/restaurant dish. This one is super nostalgic to me, mum would make this dish for my sister and I most of the time whenever we helped out at the takeaway but would sub meat for veg and use veggie oyster sauce whenever we wanted to eat less meat! Follow the recipe below and you can thank me later xx 📍 Wok Inn, Sheffield (S12 3DZ) Serves 3 Note: this dish was made in a takeaway kitchen using a large fire, so bear in mind timings of cooking this dish will be longer in a home kitchen !! 120g vermicelli 2 eggs 100g roast pork 100g pre-cooked chicken  For the veg: 1/4 medium onion 1/4 red pepper 1/4 green pepper 3 garlic cloves 4 spring onions 150g beansprouts For the sauce: 1/2 tsp salt 1/2 tsp MSG 1 tsp sugar 1/4 tsp white pepper 1 tsp sesame oil 2 tsp light soy sauce 1 tbsp dark soy sauce 2 tbsp chilli oil @mamayuchillioil (or you could use sambal) 2 tsp oyster sauce 2 tbsp curry powder Vegetable oil Sliced red chilli  Place the vermicelli in a heatproof bowl and fill with boiling water, strain once cooked (this should take 2 mins) and rinse in cold water.  Mince the garlic. Slice the onion and peppers into 1cm lengths. Chop the spring onion into 4 parts, separating the whites to greens and slice the whites in half lengthways.   Prep the sauce and set aside. Season your wok with oil - on medium-high heat, pour a ladle of veg oil into the wok, swirl it around then pour away.  On medium-high heat, add 3 tbsp of veg oil (from the seasoned oil), crack the eggs into the wok and mix for 15 seconds, add the garlic, sliced onion and spring onion whites, fry for 20 seconds then add pre-cooked roast pork and chicken.   Stir fry for 30 seconds then add the sliced peppers and spring onion greens.   Stir fry again for 20 seconds then add the cooked vermicelli and bean sprouts and sauce, mix well and stir fry for a minute or two to ensure the dish is evenly coated.   Serve your noodles with red chilli and extra chilli oil. #singaporevermicelli #singaporenoodles #chinesetakeaway

Singapore vermicelli / Singapore noodles, is such an underrated takeaway dish. It’s so delicious but also just as nutritious. I grew up in my family’s businesses my whole life so I think I have a story to share about each and every takeaway/restaurant dish. This one is super nostalgic to me, mum would make this dish for my sister and I most of the time whenever we helped out at the takeaway but would sub meat for veg and use veggie oyster sauce whenever we wanted to eat less meat! Follow the recipe below and you can thank me later xx 📍 Wok Inn, Sheffield (S12 3DZ) Serves 3 Note: this dish was made in a takeaway kitchen using a large fire, so bear in mind timings of cooking this dish will be longer in a home kitchen !! 120g vermicelli 2 eggs 100g roast pork 100g pre-cooked chicken  For the veg: 1/4 medium onion 1/4 red pepper 1/4 green pepper 3 garlic cloves 4 spring onions 150g beansprouts For the sauce: 1/2 tsp salt 1/2 tsp MSG 1 tsp sugar 1/4 tsp white pepper 1 tsp sesame oil 2 tsp light soy sauce 1 tbsp dark soy sauce 2 tbsp chilli oil @mamayuchillioil (or you could use sambal) 2 tsp oyster sauce 2 tbsp curry powder Vegetable oil Sliced red chilli  Place the vermicelli in a heatproof bowl and fill with boiling water, strain once cooked (this should take 2 mins) and rinse in cold water.  Mince the garlic. Slice the onion and peppers into 1cm lengths. Chop the spring onion into 4 parts, separating the whites to greens and slice the whites in half lengthways.   Prep the sauce and set aside. Season your wok with oil - on medium-high heat, pour a ladle of veg oil into the wok, swirl it around then pour away.  On medium-high heat, add 3 tbsp of veg oil (from the seasoned oil), crack the eggs into the wok and mix for 15 seconds, add the garlic, sliced onion and spring onion whites, fry for 20 seconds then add pre-cooked roast pork and chicken.   Stir fry for 30 seconds then add the sliced peppers and spring onion greens.   Stir fry again for 20 seconds then add the cooked vermicelli and bean sprouts and sauce, mix well and stir fry for a minute or two to ensure the dish is evenly coated.   Serve your noodles with red chilli and extra chilli oil. #singaporevermicelli #singaporenoodles #chinesetakeaway

#stitch with @Demetrius fields

#stitch with @Demetrius fields

Trốn tìm đảo trên sông Siêu khó P4 #phdsports #phuonghuuduong

Trốn tìm đảo trên sông Siêu khó P4 #phdsports #phuonghuuduong

كل ما اشتغل شغل جديد #بحر #ضحك_السنين😂😂 #الشعب_الصيني_ماله_حل😂🙋🏻‍♂️

كل ما اشتغل شغل جديد #بحر #ضحك_السنين😂😂 #الشعب_الصيني_ماله_حل😂🙋🏻‍♂️

About

Robot

Legal

Privacy Policy