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@_thrsaaplya: #drogba #echapanda🐼

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Ecaa
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Region: ID
Thursday 19 June 2025 12:32:29 GMT
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Comments

angga_putra085
Angga yunanda17☑️ :
wihh motor gua kok dinaikin Eca kuntul 😝😝
2025-06-21 07:18:16
6
angginugraha_18
꧁☆ANGGI ZX☆꧂ :
kek kenal nih mtor
2025-06-21 10:39:57
6
flxyntyy
tyy_ :
pangling ca
2025-06-29 08:50:49
1
sidap.id
sidapidmbantul :
seppp yoga
2025-06-24 12:07:12
0
vaakaav
jes :
zx ituh kan puya zen bagus
2025-06-20 10:15:06
12
farhnsestiaa
FARHAN 🚀 :
itu DROGBA kh
2025-06-22 10:20:27
0
syeafulll_01
syaefulll_01 :
calon binibang yoga🥰
2025-06-24 02:46:06
0
dens.iksan_allvlog
dens Iksan allvlog :
tutor bang yoga😅
2025-06-25 03:08:38
0
prbw_adi
Adiii :
Pasti teringat kenangan sama alm.bang dedi
2025-06-21 06:45:49
5
fiqyan.al.ayutbi
fiqyan al ayutbi :
yallah motornya bg denz bgs 🥺
2025-06-20 05:38:18
5
sibungkus23
anak bungsu? :
Drogba 😞
2025-06-20 09:26:46
3
afandi_2248
Pand._08 :
Echa🐼
2025-06-25 15:00:36
1
realmeamuntai8
Riduan_123 :
cantik bet Drogba jirr😎
2025-06-22 04:06:49
0
tiramisu_cake23
Ber217an :
semua orang yg pernah deket sama almarhum tuh juga pengen ngerasain kenangan nya , tapi aku tetep bu'ul mangat ya kak echa
2025-06-21 11:57:20
2
ahmad.marzuki.09
scorpio✨ :
kayak mutornya Al marhum denbagus😌
2025-06-22 10:27:10
0
yungmv13
yungMv :
kapan yaa
2025-06-23 16:16:42
0
jons5662
jon's :
klo liat drogba jdi inget kata² alm ini ,balik lagi bersama gua den bagus al vlog yng paling ganteng kata emak nya ..uhuy 🥲🙏
2025-06-22 18:05:37
0
elanagus11
elanagus11 :
cocok mbak eca☺️
2025-07-02 19:56:49
0
deul_allvlog5
Deul_Allvlog :
gpp lah , semua orang yang udah deket sama alm. juga sedih..
2025-06-29 04:19:37
0
22juned_sn
_UJANGjuned💫 :
ganteng nya🗿
2025-06-22 13:09:12
0
dewi.fortuna26
dewi.fortuna26 :
cantik tapi sayang,kaya bola😝🤣🤣mau di oper, skrg deketin yoga ,dulu Sok nyosor pingin di cipok
2025-06-22 05:36:29
2
ranggashaputra42
rangga :
nice🥰
2025-06-20 00:00:21
0
luwakafrikaaaa
Vid :
cntik TPI sayang😌
2025-06-20 10:58:48
0
vxn_aluna
AbangGugun23 :
satu kesatuan yang pas
2025-06-20 07:09:29
1
apaluhanjg
WALESAN :
andai saja beliau masi ada 😭😭😭
2025-07-07 14:30:19
0
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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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