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强盛集团
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Tuesday 23 May 2023 04:29:06 GMT
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Here’s a Spinach & Feta Phyllo Roses recipe, flaky, golden, and creamy with a beautiful rose shape  🌿✨ ⸻ 🥬 Spinach & Feta Phyllo Roses Servings: 6 roses Prep Time: 15 min Bake Time: 25 min Ingredients 	•	6 sheets phyllo pastry 	•	200 g fresh spinach (or 150 g frozen, thawed & squeezed dry) 	•	150 g feta cheese, crumbled 	•	100 g ricotta or cream cheese 	•	2 tbsp olive oil or melted butter (plus extra for brushing) 	•	1 garlic clove, minced 	•	½ onion, finely chopped 	•	½ tsp dried oregano 	•	Pinch of nutmeg 	•	Salt & pepper, to taste 	•	2 tbsp grated parmesan (optional, for topping) 	•	Sesame seeds or crushed nuts for garnish ⸻ Method 	1.	Prep the filling: In a pan, heat olive oil, sauté onion and garlic until soft. Add spinach and cook until wilted. Season with salt, pepper, oregano, and nutmeg. Let cool slightly, then mix in feta and ricotta. 	2.	Prepare the phyllo: Lay one sheet of phyllo on a clean surface, brush with melted butter or olive oil. Add another sheet on top and brush again. Cut the layered sheets into 3 long strips. 	3.	Shape the roses: Spoon a line of spinach-feta filling along one edge of each strip. Gently roll up the strip into a loose coil, tucking the end underneath to form a rose shape. 	4.	Bake: Place each rose in a muffin tin or on a lined tray. Brush the tops with more butter/oil, sprinkle with parmesan and sesame seeds. Bake at 180 °C (350 °F) for 20–25 minutes, or until golden and crisp. 	5.	Finish & serve: Let cool slightly before serving. Garnish with extra herbs or drizzle of honey for a sweet-salty twist 🍯  #fyp
Here’s a Spinach & Feta Phyllo Roses recipe, flaky, golden, and creamy with a beautiful rose shape 🌿✨ ⸻ 🥬 Spinach & Feta Phyllo Roses Servings: 6 roses Prep Time: 15 min Bake Time: 25 min Ingredients • 6 sheets phyllo pastry • 200 g fresh spinach (or 150 g frozen, thawed & squeezed dry) • 150 g feta cheese, crumbled • 100 g ricotta or cream cheese • 2 tbsp olive oil or melted butter (plus extra for brushing) • 1 garlic clove, minced • ½ onion, finely chopped • ½ tsp dried oregano • Pinch of nutmeg • Salt & pepper, to taste • 2 tbsp grated parmesan (optional, for topping) • Sesame seeds or crushed nuts for garnish ⸻ Method 1. Prep the filling: In a pan, heat olive oil, sauté onion and garlic until soft. Add spinach and cook until wilted. Season with salt, pepper, oregano, and nutmeg. Let cool slightly, then mix in feta and ricotta. 2. Prepare the phyllo: Lay one sheet of phyllo on a clean surface, brush with melted butter or olive oil. Add another sheet on top and brush again. Cut the layered sheets into 3 long strips. 3. Shape the roses: Spoon a line of spinach-feta filling along one edge of each strip. Gently roll up the strip into a loose coil, tucking the end underneath to form a rose shape. 4. Bake: Place each rose in a muffin tin or on a lined tray. Brush the tops with more butter/oil, sprinkle with parmesan and sesame seeds. Bake at 180 °C (350 °F) for 20–25 minutes, or until golden and crisp. 5. Finish & serve: Let cool slightly before serving. Garnish with extra herbs or drizzle of honey for a sweet-salty twist 🍯 #fyp

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