@of.light.music: Vas A Sufrir - Grupo Bryndis #parati #fyp #foryou #music #2000 #grupero #romantico #grupobryndis

Alan VD
Alan VD
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Region: MX
Tuesday 26 December 2023 04:25:47 GMT
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hugoprado84
Hugo Prado :
Ese grupo brindis es lo mejor que escuchado en lo romántico y más con la mejor voz de Lupe Guevara
2025-10-14 02:09:39
38
dianenao
diane🥰 :
si t'es venu entendre la chanson salut moi et aussi y'a pas de commentaire en français ❤
2025-10-16 07:55:01
972
admpypirapyta
user foer :
por fabor uno para mí de brindis vas a sufrir
2025-11-07 16:32:24
0
susanasolis63
Susana Solis339 :
Hasta aqui me trajo el chisme 🥰🥰🥰
2025-10-26 15:20:31
72
i_am_saddia
Sad smile 😊💛 :
Ekieeeeh tristesse est où 😂
2025-10-17 18:45:28
49
divinelovebts7
divine7愛🇧🇮 :
Moi qui vient de l’autre vidéo
2025-10-16 10:54:09
570
joseorlandomejiam128
Jose Orlando Mejia Martines :
a cuantos mas los trajo aquí el chisme 😁😁
2025-10-29 02:31:16
33
famour6
famour :
c'est çà qui est triste la ?😭
2025-10-16 20:49:56
152
cletus_mat
cleto maita :
salud señores
2025-10-16 22:32:30
79
mounatra38
mounatra38 :
Sérieusement 😩
2025-10-19 16:31:04
4
maimaitor
maimaitor :
muy linda letra
2025-10-29 10:13:30
0
gasmineproducts
Gasmine :
Lol🤣
2025-10-28 15:59:12
0
juliannolasco48
juliannolasco48 :
Santa Barbara California
2025-11-02 01:56:17
0
shannez_the_explorer
Shannez l'exploratrice :
Venue d’une autre vidéo 🙃
2025-10-16 12:07:55
146
gagoo099
Dr Gagoo :
😩😩Ou est la tristesse ?
2025-11-05 05:38:52
1
meliz728
Mhely :
2025-10-16 06:32:39
23
ktiishhh
Ktiishhh :
Ne vas pas plus bas, tu ne comprendras rien 🚶🏽‍♀️🚶🏽‍♀️🚶🏽‍♀️🚶🏽‍♀
2025-10-16 19:28:54
4
jeanendom
Jean Endom :
c'est dohi🤣🤣🤣
2025-10-18 06:31:08
6
justebernice
justebernice :
Je suis venue écouter la chanson, sauf que je ne comprends rien 😅
2025-10-16 16:43:58
3
user9447250947291
Dope gril💜🖤♾️ :
kijanw ye 😁🥰
2025-10-17 16:13:21
9
aldanyhenrriquez
Aldany🖤 :
😞
2025-10-29 16:15:56
0
alvine.luvualu
Alvine Luvualu :
😂😂😂j’ai des larmes au nez 🥲
2025-10-17 11:23:14
10
sylvirakdk
❤️ 🙏Évangéliste Sylvira 🙏✝️ :
On dirai la chanson dans la terre de passion ❤️‍🔥 Patricia la paleque
2025-10-16 07:46:02
53
user9814482156278
arabic live foot :
bienvenu madames et monsieurs je vous sert quoi 🤣
2025-10-17 17:53:07
32
topiduarte17
Duarte López 17 :
la que me traicionó ahora mismo estás sufriendo cada paso cada segundo de su vida pagando mis lágrimas y aún le falta mucho más ➕
2025-10-12 22:00:10
81
To see more videos from user @of.light.music, please go to the Tikwm homepage.

Other Videos

Pumpkin noodle soup on repeat allllll autumn pls 🧡 Serves 2 1/2 small pumpkin 2 inch ginger  5 garlic cloves Half tin coconut cream  350ml veg stock  1 tbsp tamari  1.5 tbsp peanut butter  1 tbsp tahini  1 lime  Rice noodles Handful Shredded carrots  Handful chopped spring onions Handful coriander  Drizzle chilli oil (I used @novicekitchen) 200g firm tofu  1 tbsp soy sauce 1 tsp maple syrup  Drizzle olive oil  Preheat the oven to 200°C fan. Peel your squash and cut it into small cubes so it roasts evenly. Toss it with a little oil, salt and pepper on a baking tray, then pop it into the oven for about 15 minutes, just until it starts to soften. To prep the tofu, pat dry and grate on the course side of a box grater. Place onto  kitchen paper and pat dry thoroughly, to ensure this gets as crispy as possible.  Once the squash is tender, take the tray out and add the ginger (just slice it into a few chunks) and the whole garlic cloves (skin on). Push everything to one side of the tray, then on the other half, add the tofu. Drizzle with the soy sauce, maple syrup and a little olive oil, tossing so everything’s coated. Bake for another 20 minutes or so, mixing to tofu 10 mins in, until the tofu turns golden and the garlic smells sweet and roasted.  When it’s all cooked and cooled slightly, squeeze the garlic out of the skin, and add to the blinder along with the squash and ginger. Add the coconut cream, peanut butter, tahini, tamari, veg stock and lime juice. Blitz until completely smooth and creamy, then taste and season well again. Pour the sauce into a saucepan and warm it through gently on the hob. Meanwhile, cook your rice noodles according to the packet instructions and drain them well. Divide the noodles between two bowls and ladle over the hot pumpkin sauce. Top with the golden tofu, shredded carrots, greens, spring onions and finish with chilli oil.
Pumpkin noodle soup on repeat allllll autumn pls 🧡 Serves 2 1/2 small pumpkin 2 inch ginger 5 garlic cloves Half tin coconut cream 350ml veg stock 1 tbsp tamari 1.5 tbsp peanut butter 1 tbsp tahini 1 lime Rice noodles Handful Shredded carrots Handful chopped spring onions Handful coriander Drizzle chilli oil (I used @novicekitchen) 200g firm tofu 1 tbsp soy sauce 1 tsp maple syrup Drizzle olive oil Preheat the oven to 200°C fan. Peel your squash and cut it into small cubes so it roasts evenly. Toss it with a little oil, salt and pepper on a baking tray, then pop it into the oven for about 15 minutes, just until it starts to soften. To prep the tofu, pat dry and grate on the course side of a box grater. Place onto kitchen paper and pat dry thoroughly, to ensure this gets as crispy as possible. Once the squash is tender, take the tray out and add the ginger (just slice it into a few chunks) and the whole garlic cloves (skin on). Push everything to one side of the tray, then on the other half, add the tofu. Drizzle with the soy sauce, maple syrup and a little olive oil, tossing so everything’s coated. Bake for another 20 minutes or so, mixing to tofu 10 mins in, until the tofu turns golden and the garlic smells sweet and roasted. When it’s all cooked and cooled slightly, squeeze the garlic out of the skin, and add to the blinder along with the squash and ginger. Add the coconut cream, peanut butter, tahini, tamari, veg stock and lime juice. Blitz until completely smooth and creamy, then taste and season well again. Pour the sauce into a saucepan and warm it through gently on the hob. Meanwhile, cook your rice noodles according to the packet instructions and drain them well. Divide the noodles between two bowls and ladle over the hot pumpkin sauce. Top with the golden tofu, shredded carrots, greens, spring onions and finish with chilli oil.

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