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@pizza4alice: hair inspired by jisoo in earthquake!! 🎀 she looks sooo good i had to recreate 😭😭 ive never done foward facing curls like this & i love it ?? #fyp#hairinspo#hairstyles#jisoo#kpop#blackpink

alice🎀
alice🎀
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Region: GB
Saturday 22 February 2025 16:46:49 GMT
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Comments

devineedogs
immy ౨ৎ :
how do u get ur hair to not be poofy and frizzy mine wont stop even when i brush it
2025-02-22 16:50:18
179
marmaladesoph
sophi 👼🏼 :
what does she use for her bangs?
2025-02-22 17:19:35
0
kyuuqyi
kyuu ૮ ◞ ﻌ ◟ ა ໒꒱ིྀ༝⁺ :
PLS POST A NEW VLOG ON YT I LOVE THEM SM 😫💕💕💕
2025-02-22 17:54:26
6
lluvv.ashuu_
𝓐𝓼𝓱𝓱<𝟑💋 :
will this still work on layers..? 😔
2025-02-25 00:53:55
4
bubble4ng3l
bubble4ng3l :
Hey! For anyone who asked in comments, the hairspray she used is VO5 extra firm hold hairspray, and the mascara-looking thing is the momori peach hair-keep brush! You can find the hairspray anywhere 1
2025-04-17 13:34:35
0
valaer1a
୨୧ 𝖺𝗆𝖾!! :
How do u get ur curls to stay throughout the day, mine always fall out😞
2025-02-24 00:19:23
0
jaky_.cas
jaky •ﻌ• :
Could you tell me the hairspray you use and the product that looked like mascara please 🙏🫶🏼
2025-02-23 18:36:06
0
_neeee_06
Neeee🍒 :
what do you use to keep the bang in place ?
2025-02-22 20:02:00
1
pakichuuuu
Nushu🥝 :
full hair routine needed.. IN YOUTUBEEEE💖
2025-03-03 00:52:18
0
addysma1n
addy :
where do u get ur hair accessories from i have bangs too and i’m only surviving off two clips and and flower claw clip 💝
2025-02-24 22:17:10
1
sadcokecan
ms girl :
Needed u for back to schoooolll😍😔
2025-02-22 17:20:07
7
therealseadevils
lorelei⁵⁵ ❀.ೃ࿔ :
what curler is thattt???
2025-02-22 21:30:24
0
bbybex_
bex ✩‧₊˚ :
it is my goal in life to have hair as silky smooth as yours 😭
2025-02-22 17:05:01
0
user1073760200971
jisoo :
pretty
2025-02-23 12:09:59
0
danielles_world_
Danielle :
So pretty
2025-02-23 21:13:24
1
s_fff89
𝓢🌅 :
i luv it wheres the hairclip from btw??💕
2025-02-22 17:57:38
0
jiisoo_yaa
˖ ֹ⊹ ࣪ ⑅ :
تحسون تنفع للعيد؟
2025-02-23 11:52:40
49
jisunginka
lora ౨ৎ :
I LOFF YOUR HAIR OMG
2025-02-22 18:14:51
5
astoryofsuchwoe
meow :
When you sectioned your hair, it looked soo good on you! Side parts look amazing on you !!
2025-02-28 21:54:38
0
jennie_is_from_saudi2
جيـني العتيبي تعشق الرباعي ⁵¹¹ :
ابي اسويه للعيد بس محتاره
2025-03-28 18:32:36
0
bibble_s.lefteye
t.o.p 🤍 :
omg i love this
2025-02-22 22:20:57
3
1uluxsp
Deluluforlife✝️ :
early
2025-02-22 16:59:21
0
.cupsnanay
Nanay maromba ! 🫶🏼 :
só eu que achei que ela parece muito com a prizza
2025-03-04 15:06:08
2
To see more videos from user @pizza4alice, please go to the Tikwm homepage.

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How to make my mum’s iconic Malaysian sambal fish curry 🐟! All the flavour with minimal effort - perfect weeknight or weekend / date night dinner. It’s rich, delicious and proper comforting, this curry will transport you straight into a Malaysian kitchen with an auntie telling you to eat more Serves 4 Mum’s tip: cure the fish in lime juice to reduce any “fishy” smell/taste. Lime juice also slightly helps firms the fish up For the base:
3 banana shallots
30g ginger
1 bulb of garlic
1 lemongrass 4 kaffir lime leaves 1 red chilli
1/2 torch ginger flower (optional) 10g coriander For the seasonings and sauces:
2 tbsp curry powder (we like Baba’s)
1 tsp turmeric
1/2 tbsp salt
1/2 tbsp white pepper
1 tsp sugar
1 tsp chilli flakes 120ml water
200ml coconut cream (we like Kara) 1 tbsp fish sauce
2 tbsp @Mama Yu Sambal

1 lime
4-6 pieces of cod loin (or any white fish) 5 tbsp vegetable oil
200g green beans
10 baby tomatoes 4 bowls of rice, to serve per person
4 tbsp Mama Yu Sambal, to serve per person

Squeeze the juice of 1/2 a lime over the cod loins. Set aside to lightly cure while you prepare the aromatics. Finely chop the shallots, mince the garlic, bash the lemongrass and cut lengthways into 3 pieces. Place the kaffir lime leaves on top of each other, roll and finely shred. Slice the red chilli, separate the torch ginger leaves and shred finely like the lime leaves. Roughly chop the coriander. 
In a wok or large pan, heat vegetable oil over medium heat. Add the white aromatics - shallots, garlic and lemongrass. Fry until fragrant for about 2-3 minutes. 
Add the curry powder, turmeric, salt, white pepper, sugar and chilli flakes. Cook for another minute until the spices toast and release aroma. 
Pour in the water and coconut cream. Add fish sauce, sambal and the remaining juice of 1/2 the lime. Stir, mix well and bring to a simmer. Add green beans, tomatoes, red chilli, shredded torch ginger flower (if using) and shredded kaffir lime leaves - mix well. 
Gently place the cured cod loins into the curry. Spoon some sauce over the top. Cover with a lid and let cook for 6-8 minutes, depending on the thickness of the fish, until just cooked through.
How to make my mum’s iconic Malaysian sambal fish curry 🐟! All the flavour with minimal effort - perfect weeknight or weekend / date night dinner. It’s rich, delicious and proper comforting, this curry will transport you straight into a Malaysian kitchen with an auntie telling you to eat more Serves 4 Mum’s tip: cure the fish in lime juice to reduce any “fishy” smell/taste. Lime juice also slightly helps firms the fish up For the base:
3 banana shallots
30g ginger
1 bulb of garlic
1 lemongrass 4 kaffir lime leaves 1 red chilli
1/2 torch ginger flower (optional) 10g coriander For the seasonings and sauces:
2 tbsp curry powder (we like Baba’s)
1 tsp turmeric
1/2 tbsp salt
1/2 tbsp white pepper
1 tsp sugar
1 tsp chilli flakes 120ml water
200ml coconut cream (we like Kara) 1 tbsp fish sauce
2 tbsp @Mama Yu Sambal

1 lime
4-6 pieces of cod loin (or any white fish) 5 tbsp vegetable oil
200g green beans
10 baby tomatoes 4 bowls of rice, to serve per person
4 tbsp Mama Yu Sambal, to serve per person

Squeeze the juice of 1/2 a lime over the cod loins. Set aside to lightly cure while you prepare the aromatics. Finely chop the shallots, mince the garlic, bash the lemongrass and cut lengthways into 3 pieces. Place the kaffir lime leaves on top of each other, roll and finely shred. Slice the red chilli, separate the torch ginger leaves and shred finely like the lime leaves. Roughly chop the coriander. 
In a wok or large pan, heat vegetable oil over medium heat. Add the white aromatics - shallots, garlic and lemongrass. Fry until fragrant for about 2-3 minutes. 
Add the curry powder, turmeric, salt, white pepper, sugar and chilli flakes. Cook for another minute until the spices toast and release aroma. 
Pour in the water and coconut cream. Add fish sauce, sambal and the remaining juice of 1/2 the lime. Stir, mix well and bring to a simmer. Add green beans, tomatoes, red chilli, shredded torch ginger flower (if using) and shredded kaffir lime leaves - mix well. 
Gently place the cured cod loins into the curry. Spoon some sauce over the top. Cover with a lid and let cook for 6-8 minutes, depending on the thickness of the fish, until just cooked through.

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