@amy.tsitpversion: word we’ve been waiting for ages ☺️ #guochengyu #jiangxiaoshuai #revengedlove #zhanxuan #liuxuancheng #逆爱 #chinesebl

amy ^ྀི
amy ^ྀི
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Region: KR
Tuesday 29 July 2025 13:35:23 GMT
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thesybtk
🫧🫧🫧🫧🫧🫧 :
BRO I DIED I DIDNT EVEN KNOW THEY WERE OFFICIAL😭😭😭
2025-07-29 14:32:00
315
kowsarmohamed46
kowsarmohamed508 :
how cute Jiang xiaoshuai said guo Chengyu is his boyfriend
2025-07-29 18:53:04
77
duckie8542
Duckie :
I THOUGHT I WAS THE ONLY ONE THAT SAW THATTT
2025-07-29 21:10:47
125
ladyruth09
R💎|🏎️🏁 :
I screamed when I saw that. Like damn y'all are official???
2025-07-29 22:39:47
57
nekishadu_
尼基莎 :
I SCREAMED WHEN I HEARD IT😔😔😋
2025-07-30 00:05:30
20
_honeyhoon
SunnysideHoon :
FINALLY SOMEONE EDIT IT.
2025-07-30 06:28:23
4
premabudha_
prema budha💗 :
my current boyfriend 😭
2025-07-30 06:09:31
4
junniel0hm
~\"ㅇㅅㅇ''/~ :
He said B....O....Y....F....R...I...E...N...D😇🫠🫠🫠🥰🥰
2025-07-30 19:39:49
0
sheissoshort876
Shesoshort876 :
I was like wait a second!! say that again!!
2025-07-30 10:44:51
0
guada2306cruz
구아당 :
Guo se va a volver loquito
2025-07-30 01:48:25
23
kinkin_suay
Kinkin_suay🫧 :
sama😭😭 sampe aku ulang² ni scene , beneran shuai bilang pacar ku kan
2025-07-30 05:13:40
0
whiskycup27
ryexsyniadesyrz :
read that folks BOYFRIEND in the big caps lock, we'll see tomorrow when he sees the video of his current boyfriend kissing chi cheng😌
2025-07-29 15:32:12
22
nampreemmyanmarfan
NampreemMyanmarFangirl😍 :
☺️☺️☺️☺️
2025-07-29 16:05:42
3
nge.nge.zin62
Nge Nge Zin :
😁
2025-07-29 20:56:27
2
gabita6192
gabita(◍•ᴗ•◍)❤ :
🤭🤭🤭🤭🥹😍
2025-07-30 13:04:08
0
prttybtch30
yanie, :
😁
2025-07-30 10:54:07
0
nuranisa17975j
nuranisa17975j :
🥰
2025-07-30 05:06:12
0
tsyndyx_
tsyndyx :
🥰
2025-07-30 01:28:36
0
asyrafazhar12
RUGBY STYLE :
@Acap
2025-07-29 23:48:04
0
yonghwa29
준강 :
naging cla na d na inform mga nanood.. hahaha, or pag nag Kiss na sa knila ay Bf/Gf na un sa knila
2025-07-30 04:41:36
0
lght_fp
laine. :
madaya 'yan si doc jiang, hindi tayo binulungan na sila na pala
2025-07-30 02:18:37
1
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Other Videos

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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