@hiwi426:

🦋ያባቷ ልጅ ራሄል🦋

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Region: LB

Sunday 03 May 2020 13:09:08 GMT

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moner azhry :

ههههههههههه

2020-05-03 13:35:51

2

Khan bhai :

waw konjo👌

2020-05-03 15:16:10

2

امير الظلام زول شقي :

هههههههاي

2020-05-03 15:38:38

2

شمس النهار :

بعشق سمارك

2020-05-12 16:37:53

2

محمدمحمدناصر :

هههههههه الله لايسامحهن انتي بتشهي

2020-05-03 13:44:24

1

Mohamed ibrahim :

🤣🤣🤣🤣🤣🤣🤣

2020-05-03 14:47:13

1

Nawras Morad :

🍋🍋

2020-05-03 18:57:25

1

Morephem :

ههههههه

2020-05-03 19:31:47

1

اذا صار بدني صدق نادولي :

ههههههههههه

2020-05-10 03:56:03

1

Demoo :

هههههههههه

2020-05-10 14:38:29

1

mohammed rasta :

😄😄💝💝😍😄😄💝😄😄😄😄

2020-05-05 17:26:10

0

መሲ የፍቅር ሰው💞💞 :

😁😁😂😂😂😂😂

2020-05-26 18:58:07

0

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زعلانه راضي@𓆩𝒀𓆪 #خطيبي_حبيب_عمري❤️🔗 #مالي_خلق_احط_هاشتاقات🦦

زعلانه راضي@𓆩𝒀𓆪 #خطيبي_حبيب_عمري❤️🔗 #مالي_خلق_احط_هاشتاقات🦦

she’s a great helper 🙃

she’s a great helper 🙃

Có khi trọn đời chỉ còn lại niềm mơ ước....#nhachaymoingay #tamtrang #nhactamtrang #tamtrangbuon #xuhuong #tramcamxuc💔

Có khi trọn đời chỉ còn lại niềm mơ ước....#nhachaymoingay #tamtrang #nhactamtrang #tamtrangbuon #xuhuong #tramcamxuc💔

Put in 2x speed if ur attention span is shot😪🫶🏼 #nosejob #nosecontour #nosecontourtutorial #makeup #makeuptutorial #makeuphacks #fyp #viral #CapCut

Put in 2x speed if ur attention span is shot😪🫶🏼 #nosejob #nosecontour #nosecontourtutorial #makeup #makeuptutorial #makeuphacks #fyp #viral #CapCut

Lo bak go (萝卜糕) has forever been one of my favourite dim sum/yum cha dishes. It’s always on the order without fail, it’s so simple but so delicious 🥹 *recipe approved by mama* Serves 4-6  5 dried Chinese mushrooms 700g Chinese turnip/daikon 2 links of Chinese sausages (lap cheong) 1 spring onion 1 banana shallot 3 garlic cloves 1 tbsp lard 180g regular rice flour 10g cornstarch 300ml water 1 tsp salt 1 tsp sugar 1/2 tsp white pepper 1 tbsp chicken powder Vegetable oil, for cooking @mamayuchillioil, to serve Tips: Pick a daikon or turnip that feels heavy for its size. The heavier it is, the more water it contains which will help create a softer texture and allow the rice flour to set properly Rehydrate the mushrooms in a bowl of warm water for about 20 minutes. Peel, wash and grate the daikon.  Finely dice the Chinese sausage, spring onion and shallot, and mince the garlic. Once rehydrated, finely chop the mushrooms. Add the diced Chinese sausage to a wok over medium heat, cook for 1-2 minutes to release its fat. Add the prepped aromatics, mushrooms and lard, and fry for 2-3 minutes. Meanwhile, in a bowl mix glutinous rice flour, cornstarch and water to form a thick batter. If you prefer your lo bak go to be more moist, add another 1/2 cup water. Add the grated daikon to the wok, stir and cook for 8-10 minutes until water releases from the turnip and begins to boil. Pour the batter slowly into the wok and stir continuously. Season with salt, sugar, white pepper and chicken bouillon powder. Cook and stir for 3- 5 minutes until the mixture thickens and is fully combined. Line the bottom of a cake pan with a rectangular piece of parchment paper and grease the sides with oil. Pour the mixture into the tin and spread evenly. Steam over medium-high heat for about an hour or until a skewer comes out clean. Let it cool completely, preferably chill overnight in the fridge. Loosen the sides with a knife or spatula, place the lo bak go onto a plate and flip.   Slice the lo bak go into 1cm thick pieces (use clean knife dipped in water each time you slice) and pan-fry with vegetable oil until golden and crispy on both sides. #lobakgo #mamayuchillioil

Lo bak go (萝卜糕) has forever been one of my favourite dim sum/yum cha dishes. It’s always on the order without fail, it’s so simple but so delicious 🥹 *recipe approved by mama* Serves 4-6  5 dried Chinese mushrooms 700g Chinese turnip/daikon 2 links of Chinese sausages (lap cheong) 1 spring onion 1 banana shallot 3 garlic cloves 1 tbsp lard 180g regular rice flour 10g cornstarch 300ml water 1 tsp salt 1 tsp sugar 1/2 tsp white pepper 1 tbsp chicken powder Vegetable oil, for cooking @mamayuchillioil, to serve Tips: Pick a daikon or turnip that feels heavy for its size. The heavier it is, the more water it contains which will help create a softer texture and allow the rice flour to set properly Rehydrate the mushrooms in a bowl of warm water for about 20 minutes. Peel, wash and grate the daikon.  Finely dice the Chinese sausage, spring onion and shallot, and mince the garlic. Once rehydrated, finely chop the mushrooms. Add the diced Chinese sausage to a wok over medium heat, cook for 1-2 minutes to release its fat. Add the prepped aromatics, mushrooms and lard, and fry for 2-3 minutes. Meanwhile, in a bowl mix glutinous rice flour, cornstarch and water to form a thick batter. If you prefer your lo bak go to be more moist, add another 1/2 cup water. Add the grated daikon to the wok, stir and cook for 8-10 minutes until water releases from the turnip and begins to boil. Pour the batter slowly into the wok and stir continuously. Season with salt, sugar, white pepper and chicken bouillon powder. Cook and stir for 3- 5 minutes until the mixture thickens and is fully combined. Line the bottom of a cake pan with a rectangular piece of parchment paper and grease the sides with oil. Pour the mixture into the tin and spread evenly. Steam over medium-high heat for about an hour or until a skewer comes out clean. Let it cool completely, preferably chill overnight in the fridge. Loosen the sides with a knife or spatula, place the lo bak go onto a plate and flip.   Slice the lo bak go into 1cm thick pieces (use clean knife dipped in water each time you slice) and pan-fry with vegetable oil until golden and crispy on both sides. #lobakgo #mamayuchillioil

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