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@funnyflicks050: Kelar kalian berdua malqm ini😂🤣#aisarkhaledd #aisarsultanmalaysia #aisar #trending

funnyflicks050
funnyflicks050
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Region: ID
Friday 19 September 2025 14:50:35 GMT
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Comments

.ason03
🦋Ason🦋 :
ada aja tingkah mereka 3 bikin ngakak 😂🤣
2025-09-19 15:38:59
7
khunjhe
⚡SR⚡ :
kurang gak ada uska😂😂
2025-09-19 16:02:34
3
nurulq_25
nurulq_25 :
Aisar gendong anak 🤣🤣🤣
2025-09-19 17:31:03
0
almiradanur
almiradanur :
reyhan ko aman 😂😂
2025-09-19 23:54:14
0
shpfiyyahsalma
salamah :
selucu gni 🤣 kenapa sih ga tiap hari live menghibur banget
2025-09-19 16:10:32
3
dhila.sitfad
dhila sitfad :
dasarrr
2025-09-19 15:34:57
1
ipan567890
ipan pirda :
hati hati bang tangan kn baru sembuh
2025-09-19 17:43:52
0
krndee_
Dee :
😂😂😂
2025-09-19 15:27:46
1
fatima.tima8703
Fatima Tima :
😂😂😂
2025-09-19 15:18:57
1
suefiz29
suefiz29 :
🤣🤣🤣
2025-09-19 15:07:52
1
kak.oja2
@Kak Oja :
😅😅😅
2025-09-20 04:29:24
0
sukmawati6958
Sukma :
🤣🤣🤣
2025-09-19 21:35:45
0
bik.nur.73
Bik Nur 73 :
😁😁😁
2025-09-19 15:13:01
0
sapta.widya.wati
Sapta widya Wati :
☺️☺️☺
2025-09-19 15:03:12
0
maratulauliyah
𝖊𝖗𝖑𝖎𝖓 :
yg blm pernh di gendong kyknya uska deh 😁😁😁
2025-09-19 15:04:40
2
saliadi.winda
Saliadi Winda :
masa kecil kurang bahagia ya sar
2025-09-19 16:07:38
0
elsalahat290
Indo_Jiran :
😂😂😂RILL NANTI HANDUK MU COPOT HHH NGAKAK ZAL GAK MAU DI LEMPAR 😂😂
2025-09-19 15:09:29
1
vicaanggraini92
pi$c35 G!rLs92 :
ya Allah...gemes nya 🤣🤣
2025-09-19 16:30:08
0
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Siap-siap P3K jadi PNS, Status P3K= PNS #p3kjadipns #sedangviral #StatusP3KsamadenganPNS #fyppppppppppppppppppppppp
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Carbociana Pasta | A Bold Fusion of Carbonara & Amatriciana If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci Carbonara and Amatriciana are two giants of Roman cuisine — creamy, rich, peppery on one side, and bold, tomatoey and smoky on the other. Today we bring them together into one unforgettable dish: Carbociana. The result is a pasta that combines the silky texture of carbonara with the deep, slow-cooked flavour of amatriciana. Comforting, satisfying and absolutely addictive. ⸻ What I Used (2 portions): • 220 g rigatoni — 8 oz • 150 g pancetta or guanciale — 5.3 oz • 40 g Parmigiano or Pecorino — 1.4 oz • 2 egg yolks • 4 g black pepper — 0.14 oz (about 1 tsp) • 600 ml passata — 2 1/2 cups • 1/2 onion, finely diced • Salt • A splash of pasta water ⸻ How to Make It: Dice the onion very finely and slice the pancetta or guanciale into thick strips. Place the pancetta in a cold pan and let it slowly “sweat” until golden and crunchy. Remove the pancetta but keep all the rendered fat inside the pan. Add the diced onion into the fat and cook until soft and transparent. Pour in the passata, add pepper, salt and a splash of water. Simmer for about 10 minutes until the sauce becomes dense and flavourful. Once the sauce is ready, add back the pancetta and your al dente rigatoni. Cook together for 1–2 minutes. In a bowl whisk the egg yolks with the cheese. Turn off the heat, add the egg–cheese mixture to the pasta along with a touch of pasta water, and gently mix until creamy. Serve in a bowl and finish with extra pancetta and cheese on top. Enjoy your Carbociana. ⸻ Find more traditional Italian-inspired recipes at www.cookingwithtucci.com #cookingwithtucci #italianfood #carbonara #amatriciana #pasta
Carbociana Pasta | A Bold Fusion of Carbonara & Amatriciana If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci Carbonara and Amatriciana are two giants of Roman cuisine — creamy, rich, peppery on one side, and bold, tomatoey and smoky on the other. Today we bring them together into one unforgettable dish: Carbociana. The result is a pasta that combines the silky texture of carbonara with the deep, slow-cooked flavour of amatriciana. Comforting, satisfying and absolutely addictive. ⸻ What I Used (2 portions): • 220 g rigatoni — 8 oz • 150 g pancetta or guanciale — 5.3 oz • 40 g Parmigiano or Pecorino — 1.4 oz • 2 egg yolks • 4 g black pepper — 0.14 oz (about 1 tsp) • 600 ml passata — 2 1/2 cups • 1/2 onion, finely diced • Salt • A splash of pasta water ⸻ How to Make It: Dice the onion very finely and slice the pancetta or guanciale into thick strips. Place the pancetta in a cold pan and let it slowly “sweat” until golden and crunchy. Remove the pancetta but keep all the rendered fat inside the pan. Add the diced onion into the fat and cook until soft and transparent. Pour in the passata, add pepper, salt and a splash of water. Simmer for about 10 minutes until the sauce becomes dense and flavourful. Once the sauce is ready, add back the pancetta and your al dente rigatoni. Cook together for 1–2 minutes. In a bowl whisk the egg yolks with the cheese. Turn off the heat, add the egg–cheese mixture to the pasta along with a touch of pasta water, and gently mix until creamy. Serve in a bowl and finish with extra pancetta and cheese on top. Enjoy your Carbociana. ⸻ Find more traditional Italian-inspired recipes at www.cookingwithtucci.com #cookingwithtucci #italianfood #carbonara #amatriciana #pasta
Anne 👥🫂♥️@jiwang944 #like #brother
Anne 👥🫂♥️@jiwang944 #like #brother


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