@gimhani1482: #CapCut

🇱🇰gimhani🇱🇧
🇱🇰gimhani🇱🇧
Open In TikTok:
Region: LB
Friday 24 October 2025 12:23:33 GMT
12879
749
13
186

Music

Download

Comments

user7995160840627
senu bbh🌹🌸 :
🥰🥰🥰🥰
2025-11-09 07:03:48
0
nimali.priyanka86
Nimali Priyanka :
🥰🥰🥰
2025-10-27 05:14:23
0
sachinidilharasac8
🇱🇰🇱🇰sachi🇰🇼🇰🇼 :
😔😔😔😔
2025-10-26 07:07:16
0
samadhi5352
💕samadhi💕 :
🥰🥰🥰
2025-10-25 16:41:57
0
nilmini011
මගේ පණ දරුවො :
💓💓💓💓💓💓💓💓
2025-10-25 13:47:46
0
chandrasiliwalgam
chandrasili :
🥰🥰🥰🥰🥰🥰
2025-10-25 10:25:53
0
dilum.madumal
Dilum madumal :
🥰🥰🥰🥰
2025-10-25 04:28:43
0
hirunilakshika871
hirunilakshika871 :
👍👍👍
2025-10-25 02:46:10
0
kvevin
kvevin :
🥰🥰🥰
2025-10-24 18:35:24
0
sanduni.nimasha7
Sanduni Nimasha :
🥰🥰🥰
2025-10-24 16:55:47
0
dinukadamayandhi
දිනුකා දමයන්ති :
🥰🥰🥰🥰
2025-10-24 15:38:17
0
radawans
🇱🇰🇸🇾 radwan🇱🇧 🇲🇻 :
💗💗💗
2025-10-24 12:33:56
0
user8300611520144
stella :
🥰🥰🥰
2025-10-24 12:26:19
0
To see more videos from user @gimhani1482, please go to the Tikwm homepage.

Other Videos

Hainanese chicken rice balls!! A Melaka specialty and one of my Malaysian favourites - in Melaka, the rice is traditionally rolled into balls, making it easier for dock workers to carry and helping to keep it warm longer 🌾  Your local auntie aka @mamajoleneyu has finally revealed her tips + tricks to making the best plate you can get in UK, terima kasih  Serves 4 For poaching the chicken: 1 whole corn-fed/free-range chicken 3 spring onions (whites only) 10g ginger 1 tbsp sea salt 1 tbsp black peppercorns For the chilli sauce: 3 red chillies 8 garlic cloves Juice of 1 lime 1 ½ tbsp sugar ½ tsp salt ¼ tsp MSG  
For the ginger spring onion sauce: 50g ginger 3 spring onions (greens only) 4 tbsp sesame oil 1 tsp salt ¼ tsp MSG  1 tbsp light soy sauce 
For the pandan rice: 15g salted butter 2 garlic cloves 10g ginger 50g glutinous rice 250g jasmine rice 1 pandan leaf 
To serve: 1 small cucumber (sliced) 
Bring a large pot of water to a boil, add the spring onion whites, ginger, salt and peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath. For the chilli sauce, pound the chillies and garlic in a pestle and mortar until smooth, then mix in lime juice, sugar, salt and MSG. Mix well then add 1-2 tbsp of the chicken broth. Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin. For the ginger–spring onion sauce, pound the ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with salt, MSG and soy sauce. For the pandan rice, wash both rices until the water runs clear. In a pot, melt butter, add garlic and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy. Chop the chicken into bite-sized pieces. Serve with the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onions sauces and a bowl of soup.
Hainanese chicken rice balls!! A Melaka specialty and one of my Malaysian favourites - in Melaka, the rice is traditionally rolled into balls, making it easier for dock workers to carry and helping to keep it warm longer 🌾 Your local auntie aka @mamajoleneyu has finally revealed her tips + tricks to making the best plate you can get in UK, terima kasih Serves 4 For poaching the chicken: 1 whole corn-fed/free-range chicken 3 spring onions (whites only) 10g ginger 1 tbsp sea salt 1 tbsp black peppercorns For the chilli sauce: 3 red chillies 8 garlic cloves Juice of 1 lime 1 ½ tbsp sugar ½ tsp salt ¼ tsp MSG 
For the ginger spring onion sauce: 50g ginger 3 spring onions (greens only) 4 tbsp sesame oil 1 tsp salt ¼ tsp MSG 1 tbsp light soy sauce 
For the pandan rice: 15g salted butter 2 garlic cloves 10g ginger 50g glutinous rice 250g jasmine rice 1 pandan leaf 
To serve: 1 small cucumber (sliced) 
Bring a large pot of water to a boil, add the spring onion whites, ginger, salt and peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath. For the chilli sauce, pound the chillies and garlic in a pestle and mortar until smooth, then mix in lime juice, sugar, salt and MSG. Mix well then add 1-2 tbsp of the chicken broth. Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin. For the ginger–spring onion sauce, pound the ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with salt, MSG and soy sauce. For the pandan rice, wash both rices until the water runs clear. In a pot, melt butter, add garlic and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy. Chop the chicken into bite-sized pieces. Serve with the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onions sauces and a bowl of soup.

About