@hauaaar3: 😂🙂. #foryouu #actives? #foryoupage

Hauaaar🖤.
Hauaaar🖤.
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Sunday 02 November 2025 17:10:33 GMT
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xanm.stor2
Xanm.stor :
2025-11-04 19:51:41
3
x13.zena
زیـنـە،،🪄 :
خواردن لەمن دروستکردنی لەدایکم قاپ شوشتنیش هەرلەمن ئاوە ناعەدالەتی🙂💔🥲
2025-11-04 15:24:19
29
hamay_tiktok19
(t̸h̸e✹ h̸a̸m̸a̸)~96 :
یەکێ شتێکی جوان و جیاواز بکا ڕەستوو خەتkovan
2025-11-02 22:31:50
6
ittz_r4yan0
﮼رەیان ﮼خانم🐍🖤 :
هەرچی دروستی دەکەم ئەتوو دەیخۆی🙂💔@Rüy4a~xanm
2025-11-04 17:51:07
5
ix_r4sh2
↳。˚ 🖇️ⲓ𝐦𝙧ẳȿħẳ♡┊🧸 :
@xuncha🖤
2025-11-03 13:01:23
5
angell123456781
𝓧𝓪𝓷𝓶𝓮💍𝓗𝓮𝓶𝓸 :
@LiSA sherakam 😂😭
2025-11-04 15:52:07
1
simo.jaf1212
Sima.slah12 :
@Sana🤎 😂😂
2025-11-05 14:34:26
0
trexanm16
trexanm :
@سـيـلـيــن🦋 😂😂
2025-11-05 14:21:08
0
wrdila.xan14
baxanm🤍🌸 :
@saeran🖤💫 🙂😂
2025-11-04 17:09:23
1
hanar._.7
h9nar._.0 :
@𝐑 rekk
2025-11-05 14:19:09
1
ada_mm8
𝜜 Đ 𝜜 𝜧 𝞍➤⬇ :
@𝙍𝙖𝙣𝙞𝙖’𝙯𝙖𝙣𝙜𝙖𝙣𝙖🦋🔬.
2025-11-04 21:11:56
1
user_l1nd4
^~^ :
@☀️😁
2025-11-04 17:01:07
1
ray4a.88
𝘙𝘢𝘺𝘢🖤. :
@deren🖤 @Dedan Muhamad 😂
2025-11-03 18:10:16
4
i.gul1yy
𝖦𝗎𝗅𝖾. :
@🖤 xuardn la mn😂😭
2025-11-05 09:30:04
0
mino0o._.10
𝗍υᥣ𝗂ρ🌷,,, :
@𝑳𝒂𝒏𝒂٭🌼 دوستکردن لەمن خواردن لە توو شوشتن لە من💔🙂
2025-11-03 17:58:00
3
kawsarsalh0
kawsarsalh0 :
@nyansalh6 😁😂
2025-11-04 17:44:43
3
halima.goran0
𝙷𝙰𝙻𝙾𝙾 📚 حـەلــۆ :
@﮼حسبی ﮼الله ﮼ونعم ﮼الوکیل ☝🏻 😂😂🙂
2025-11-04 17:36:50
3
no9vmber1r
𝖻𝖼𝗁𝗄𝗈𝗅𝗅’’ :
@﮼لولە🖤 pasta lato xwardn la mnnn🥰🥰”
2025-11-04 17:44:48
2
jennur018
𝑁𝑢𝑟. :
@𝑨𝒍ê. 👌👌
2025-11-04 17:04:51
2
amina.jbraill
𝐀𝐦𝐢𝐧𝐚🖤. :
@𝛸𝜜𝜨𝜧. ᵍᵃʳᵈⁱ♥️. 🦦👌🏻
2025-11-04 15:48:41
2
userf0t7.0
𝗌𝗈𝗆𝗂𝗂✯🦢' :
@sakar 😁😁😂,
2025-11-04 15:43:30
2
.tarza4a
Khoshnaw🖤 :
@ᥫ᭡. 😇😂
2025-11-04 19:03:56
1
s.xss10
SARYA SAMAN CHARMAGA🐆🖤 :
@sidra🖤 balle balle 😂🥹🦦
2025-11-04 18:24:19
1
laa.0en
𖣂 :
@بیــچڪـ🤍. 😂🦦
2025-11-04 12:55:57
2
sayooo849
sayoooo7.7 :
@ئایە🌞🙂😂dlt gawra by😂😂
2025-11-04 19:57:57
0
To see more videos from user @hauaaar3, please go to the Tikwm homepage.

Other Videos

Growing up Asian and being allergic to shellfish was always a bit heart breaking when it came to big family dinners, filled with all the big lobster dishes and juicy prawns you could think of. Even when we made prawn toasts at mum’s restaurants I would cry a little, I had so much FOMO but this is a version with pork that I think tastes just as good (maybe even better) !! Note: make sure to cup the pork mince in your hands like a ball and throw it back into the bowl a few times, this technique was taught by @mamajoleneyu and is key for getting the perfect texture in your pork toasts ❤️‍🔥 Makes 12 pieces

For the pork mince:
500g pork mince (20% fat)
3 spring onions
10g ginger
3 garlic cloves
2 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp MSG
1 tsp white pepper
1 tbsp chicken bouillon powder
1 tsp sugar 
1 tbsp cornstarch
1 egg
3 tbsp water 3 slices of thick bread 1 egg
50g white sesame seeds
50g black sesame seeds 500ml vegetable oil
Chilli oil, to serve @mamayuchillioil

Thinly slice the spring onions. 

Add the pork mince to a bowl, grate in the garlic and ginger. Add the seasonings, crack in the egg and mix vigorously in one direction until the mixture becomes sticky (this helps with the texture and binding).

Cut the crusts off the 3 slices of thick white bread, sslice each into 4 even squares, making 12 total pieces. better.

Spread a heaped tablespoon of the pork mixture evenly onto one side of each bread square, pressing it in gently.
 In a shallow dish, mix the white and black sesame seeds. In another shallow dish, beat the egg. Dip the pork side of each toast into the beaten egg, then press gently into the sesame seed mixture to coat. 
Heat the vegetable oil in a pan to 180°C, fry the toasts pork-side down first for about 2-3 mins until golden brown. Then flip and fry the bread side for another 1-2 mins until crispy and golden. Fry in batches to avoid overcrowding the pan. 
Remove the pork toasts and drain on a wire rack or paper towels.
 Serve hot with a drizzle of chilli oil. #porktoast #chinesefood #chinesecooking
Growing up Asian and being allergic to shellfish was always a bit heart breaking when it came to big family dinners, filled with all the big lobster dishes and juicy prawns you could think of. Even when we made prawn toasts at mum’s restaurants I would cry a little, I had so much FOMO but this is a version with pork that I think tastes just as good (maybe even better) !! Note: make sure to cup the pork mince in your hands like a ball and throw it back into the bowl a few times, this technique was taught by @mamajoleneyu and is key for getting the perfect texture in your pork toasts ❤️‍🔥 Makes 12 pieces

For the pork mince:
500g pork mince (20% fat)
3 spring onions
10g ginger
3 garlic cloves
2 tbsp light soy sauce
1 tsp sesame oil
1/2 tsp MSG
1 tsp white pepper
1 tbsp chicken bouillon powder
1 tsp sugar 
1 tbsp cornstarch
1 egg
3 tbsp water 3 slices of thick bread 1 egg
50g white sesame seeds
50g black sesame seeds 500ml vegetable oil
Chilli oil, to serve @mamayuchillioil

Thinly slice the spring onions. 

Add the pork mince to a bowl, grate in the garlic and ginger. Add the seasonings, crack in the egg and mix vigorously in one direction until the mixture becomes sticky (this helps with the texture and binding).

Cut the crusts off the 3 slices of thick white bread, sslice each into 4 even squares, making 12 total pieces. better.

Spread a heaped tablespoon of the pork mixture evenly onto one side of each bread square, pressing it in gently.
 In a shallow dish, mix the white and black sesame seeds. In another shallow dish, beat the egg. Dip the pork side of each toast into the beaten egg, then press gently into the sesame seed mixture to coat. 
Heat the vegetable oil in a pan to 180°C, fry the toasts pork-side down first for about 2-3 mins until golden brown. Then flip and fry the bread side for another 1-2 mins until crispy and golden. Fry in batches to avoid overcrowding the pan. 
Remove the pork toasts and drain on a wire rack or paper towels.
 Serve hot with a drizzle of chilli oil. #porktoast #chinesefood #chinesecooking

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