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@ellie.amiel: @summergerry Always eats
ellie💗☀️🎀🛍️
Open In TikTok:
Region: US
Thursday 16 October 2025 14:49:03 GMT
27460
3898
37
125
Music
Download
No Watermark .mp4 (
1.33MB
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No Watermark(HD) .mp4 (
1MB
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Watermark .mp4 (
1.37MB
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Music .mp3
Comments
tcfughmsatee :
where next?
2025-10-16 22:12:08
10
maggie mae 🌝 :
u look sooo good
2025-10-16 15:07:12
4
sar :
it looks amazing omg
2025-10-16 23:59:21
0
kels :
What tanning bed lotion do you use babe
2025-10-16 15:20:25
1
Alessia :
YEP
2025-10-17 01:44:01
0
Leila :
YAY OMG YOU LOOK SO GOOD
2025-10-16 15:48:03
0
ava💝 :
wist i love it
2025-10-16 18:28:41
0
elle🪐 :
Wow u look so good
2025-10-16 18:14:46
0
joliescopo :
OBSESSED
2025-10-16 19:10:50
0
queen.emily.lolll :
Baddie
2025-10-16 22:57:58
0
sabrina grisanti :
Love
2025-10-17 00:09:17
0
alyssa🎀🎀 :
Yes this😍😍
2025-10-16 15:02:57
1
sophie🍓 :
So good omg
2025-10-16 17:02:39
0
adriana :
omg i love
2025-10-16 18:20:13
0
sarah💌 :
i’m obsessed🤩
2025-10-16 14:51:22
0
Kacie Jayne :
yesss this looks so good
2025-10-16 15:39:07
0
Caileigh Loftus :
OH SHIIII
2025-10-16 15:16:12
0
G :
yuppp👏🏼
2025-10-16 14:53:03
0
d :
FACTS
2025-10-16 15:42:29
0
Ella :
Ok I love.
2025-10-16 14:58:03
0
angdivaspam :
Love.
2025-10-16 14:53:10
0
Ellie May :
Literallyyyyy
2025-10-16 20:29:09
0
dani isabella :
HAIRRR
2025-10-16 15:21:34
0
Calaya :
Da
2025-10-16 15:02:40
0
ev :
Ur so baddie
2025-10-16 15:16:23
0
To see more videos from user @ellie.amiel, please go to the Tikwm homepage.
Other Videos
Thai red curry broth over miso butter rice 🍛🌿🍆❤️ I’ve been making a rendition of this meal for years. It’s creamy, spicy, bold, and easy to make - my favorite go-to dinner. It’s delicious with roasted eggplant and tofu but feel free to customize to your liking. 🫶 For the Thai red curry broth: 4 ounces + 1 tablespoon red curry paste* 1 teaspoon grated ginger Zest of 1 lime 1 teaspoon curry powder 1-13.5 ounce can full-fat coconut milk 1/2 cup vegan chicken broth 1 teaspoon tamari 1 teaspoon brown sugar Juice of 1/2 lime For the eggplant: 1/2 large globe eggplant, cut into strips 1 1/2 tbsp olive oil 1/2 tsp salt and pepper For the tofu: 1 block extra firm tofu, pressed and cubed 1 tbsp olive oil 1 tbsp tamari 1/2 tsp garlic 1/2 tsp coriander 1/2 tsp umami or mushroom powder, optional 1 tsp cornstarch In the bowl: -roasted eggplant and tofu -miso butter rice (recipe one post back) -scallions -cilantro Method: Preheat the oven to 425. Toss the eggplant in olive oil, salt, and pepper. Toss the tofu in olive oil, tamari, garlic powder, coriander, and umami seasoning. Then add cornstarch and toss again. Place on a parchment lined baking sheet with the eggplant. Bake for 25-30 minutes until crispy. Heat neutral oil in a skillet or pot on medium. Add the curry paste, ginger, and lime zest and cook for 2-3 minutes until the paste darkens and everything is fragrant. Add the coconut milk, broth, tamari, and brown sugar and stir or whisk to combine. Gently simmer, uncovered, for 5-7 minutes until warmed through. Remove from heat and squeeze in the lime juice. *Note: we are crazy for curry paste so we do the additional tablespoon but you can omit if you aren’t crazy #EasyRecipes #plantbaseddinner #redcurry #vegancurry
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