@kangescortsubang: KLARIFIKASI WAKAPOLRES SOLO ‼️ Klarifikasi wakapolres solo terkait crew ambulance dan relawan ambulance yang menjadi korban k3kerasan salah satu anggota brimob ketika ingin melakukan evakuasi korban demo. Yang menyebabkan korban mengalami luka dibagian kepala (bocor) untuk driver dan relawan bagian bahu mendapatkan pukulan juga. wakapolres solo berjanji akan bertanggung jawab penuh terhadap para korban dari crew ambulance solo dan akan menindak tegas anggota brimob yang sebagian sudah teridentifikasi berdasarkan bukti video. #relawan #ambulancedriver #ambulance #demo #solo

Kang Escort Subang
Kang Escort Subang
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Region: ID
Saturday 30 August 2025 00:46:49 GMT
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cewexndezo
DN3. :
pejabat nabrak : minta maaf rakyat kecil nabrak : penjara + denda
2025-08-30 02:53:01
1386
trombositopenia5
Widuri 🥀 :
plisss jangan mau damai. kita TIM MEDIS harus tegas!!!!
2025-08-30 08:06:14
359
smarjawa
EL :
kebanyakan nanti, ahirnya lupa
2025-11-16 12:49:42
0
meiprasetiya
BuDi kaspo :
anak kecil aj bisa klo cma mnta maaf
2025-09-29 03:49:50
0
fauzanarsaalfariz
Z_F 93 :
ujung2 nya klarifikasi minta maaf🤣🤣
2025-08-30 01:16:28
779
xyynzizzvxxc
𝙯 :
zx siapa tuu 🗿🗿🗿
2025-08-30 01:16:50
120
s121k412y4n1
Dede 👉🏻👈🏻 :
mas baju ijo muak banget keknya 😭
2025-08-30 04:18:32
753
sherrin53
🌷Sherin🌷 :
yang geber motor sapa
2025-08-30 02:54:58
13
mrklimizzz01
muhammad farhan allam :
anggota nya di didik lagi pak, HUKUM INTERNASIONAL SUDAH JELAS !!! MEDIS TIDAK BOLEH DIPERLAKUKAN SEPERTI ITU !!!
2025-08-30 02:00:17
203
ggsprhtna
GGS :
Polisi anarkis gapapa, kan nanti tinggal klarifikasi minta maaf😂 pendemo anarkis di tangkep, polisi anarkis tinggal klarifikasi wkwk
2025-08-30 03:34:11
425
buroeng777
𝐒 𝕌𝐀 𝕄 𝐈 ° °𝕂 𝐔,, (◕‿-) :
ujung² minta maaf anjir kek gitu lah di Indonesia ini,,
2025-08-30 01:54:25
166
nunslibra
nunslibra :
Polisi kebanyakan klarifikasi wkwkwk
2025-08-30 08:25:08
18
tyas_4921
T Y A S ✨ :
ENAK YA POLISI MAH NGLAKUIN SALAH TINGGAL MINTA MAAF 🤣
2025-08-30 14:32:05
5
listyaaami
Capricorn :
Marah bgt sumpah kalo tim medis yg kena.. kita kerja buat mengobati woy😡😡😡
2025-08-31 02:04:04
0
enwe04
enwe :
instansi yg paling sering klarifikasi..
2025-08-30 04:34:03
92
ambulanceglowingsubang
AmbulanceGlowing009 :
kebanyakan minta maaf, coba hukum,,kalau rakyat kecil langsung di tahan, ini masa cuma minta maaf gak adill huhhh
2025-08-30 08:44:18
26
bubble___tea4
⋆˚𝓓𝓱𝓮𝓪𝓷𝜗𝜚˚⋆ :
polisi kerjaannya klarifikasi minta maaf mulu heran
2025-08-30 02:09:38
19
raja_gombal.no.1
muh taufiq :
turun kan jabatan nya pecat
2025-08-30 10:35:31
2
yusepsaepul79gmai
Use :
ngomong...
2025-08-30 10:40:07
1
umbhuadhy
Umbhu Adhy :
bawa ke pengadilan Ham internasional
2025-08-30 02:36:29
48
sanz_z22
SANZ :
akan di tindaklanjuti katanya😹😹
2025-08-31 09:02:45
0
riank8181
Riang cute :
segampang itu urusannya...klarifikasi minta maaf urusan kelar😅😅😅😅 coba lah pihak polisi pro sama.rakyat bukan sama penguasa
2025-08-30 02:44:33
26
28rungkat
Rungkat sutejo :
emang pada percaya sama polis , ooooo tiiidak
2025-08-30 02:43:34
4
dimzsproject28
Dimzsproject28 :
wadedededededed grungungungungung🗿
2025-08-30 11:10:26
15
kumbangmalam2
Tony Irawan 🇲🇨 :
cukup klarifikasi minta maaf selesai
2025-08-30 03:30:56
11
To see more videos from user @kangescortsubang, please go to the Tikwm homepage.

Other Videos

Lobster Mac & Cheese. I remember being completely fascinated the first time I saw Gordon Ramsay deshell a whole lobster down to its legs. Every time I think about lobster, I go right back to that moment of awe. This dish was inspired by that memory, so thank you Gordon. To start, I quickly put the live lobster out, then dropped it into boiling water for a few minutes before shocking it in an ice bath to stop the cooking. I separated each part and carefully deshelled them, trying to keep every piece whole. For the mac and cheese, I began by making a lobster broth. I sautéed the shells with shallots, garlic, thyme, and a bit of tomato paste, then poured in chicken stock and let it simmer for 30 to 45 minutes until it turned into a rich, fragrant lobster broth. Once strained, I made lobster butter using a few spoonfuls of the broth whisked with butter, shichimi togarashi for a spicy kick, and a squeeze of lemon. I set that aside for later. I used the remaining broth as a base for the cheese sauce, mixing heavy cream, half and half, and black pepper. I grated cheddar, parmesan, and fontina and stirred until melted. Normally I would blend the sauce for a silky finish, but I skipped that this time. Big mistake, don’t skip that step. I folded in al dente cavatappi, keeping it a little on the saucy side since it thickens up after baking. Into a dish it went, topped with more parmesan, then under the broiler until golden brown. 

Finally, I assembled the lobster on top, brushed it with the lobster butter, then put the head shell to give it that wow factor. It tasted incredible and looked unreal, but I found a few things I’d improve. The lobster flavor didn’t shine as much as I wanted. Next time I’d throw in prawn heads for a deeper broth, use more stock and less milk, swap out the cheddar for a milder cheese, blend the sauce until smooth, and finish with browned panko crumbs. I actually added the panko crumbs after filming and it instantly leveled it up. With those tweaks, this would be perfect.
Lobster Mac & Cheese. I remember being completely fascinated the first time I saw Gordon Ramsay deshell a whole lobster down to its legs. Every time I think about lobster, I go right back to that moment of awe. This dish was inspired by that memory, so thank you Gordon. To start, I quickly put the live lobster out, then dropped it into boiling water for a few minutes before shocking it in an ice bath to stop the cooking. I separated each part and carefully deshelled them, trying to keep every piece whole. For the mac and cheese, I began by making a lobster broth. I sautéed the shells with shallots, garlic, thyme, and a bit of tomato paste, then poured in chicken stock and let it simmer for 30 to 45 minutes until it turned into a rich, fragrant lobster broth. Once strained, I made lobster butter using a few spoonfuls of the broth whisked with butter, shichimi togarashi for a spicy kick, and a squeeze of lemon. I set that aside for later. I used the remaining broth as a base for the cheese sauce, mixing heavy cream, half and half, and black pepper. I grated cheddar, parmesan, and fontina and stirred until melted. Normally I would blend the sauce for a silky finish, but I skipped that this time. Big mistake, don’t skip that step. I folded in al dente cavatappi, keeping it a little on the saucy side since it thickens up after baking. Into a dish it went, topped with more parmesan, then under the broiler until golden brown. 

Finally, I assembled the lobster on top, brushed it with the lobster butter, then put the head shell to give it that wow factor. It tasted incredible and looked unreal, but I found a few things I’d improve. The lobster flavor didn’t shine as much as I wanted. Next time I’d throw in prawn heads for a deeper broth, use more stock and less milk, swap out the cheddar for a milder cheese, blend the sauce until smooth, and finish with browned panko crumbs. I actually added the panko crumbs after filming and it instantly leveled it up. With those tweaks, this would be perfect.

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