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@kossie_7:

Kossie_07
Kossie_07
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Region: ZA
Monday 03 November 2025 08:40:32 GMT
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No Watermark .mp4 (3.14MB) No Watermark(HD) .mp4 (3.14MB) Watermark .mp4 (6.02MB) Music .mp3

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mawadze.vervoer.ossie
Ozzie F Mawadze(vervoer) :
😅😅😅kasongo
2025-11-05 04:14:02
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#fartprank #farts #farting #fartspray #funnyprank #funnyvideos #funnytiktok #viral #fyp
#fartprank #farts #farting #fartspray #funnyprank #funnyvideos #funnytiktok #viral #fyp


#pizzaandpropertypodcast #propertynews #propertypodcast #propertyinvestment #australianpropertyinvestor #news
#pizzaandpropertypodcast #propertynews #propertypodcast #propertyinvestment #australianpropertyinvestor #news
I'm fry 😮‍💨🍃 #ai #trippy #illusion #accurate #beachday #perfecttiming #pov #explorepage✨ #fyp✨
I'm fry 😮‍💨🍃 #ai #trippy #illusion #accurate #beachday #perfecttiming #pov #explorepage✨ #fyp✨
A Guide to Store-Bought Rice & Glass Noodles (Gluten-free) China has an incredible range of rice and glass noodle dishes, each with its own texture and charm. Made from rice, mung bean, or sweet potato starch, these noodles form the backbone of countless regional favorites. Here are a few types you’ll often see (and cook with). Read the full guide link in bio! · Thick, round rice noodles: Chewy and versatile, perfect for southern Chinese dishes like Yunnan’s Crossing-the-Bridge Noodles or Guangxi’s Luo Si Fen. Great in soups or cold tossed. ·Flat rice noodles: About 10 mm wide, they’re the best substitute for fresh ho fun when making Cantonese Beef Chow Fun. · Rice vermicelli: Thin, delicate, and quick-cooking. Used in Fujian Stir-Fried Rice Noodles, Singapore Noodles, and light soups. ·Mung bean glass noodles: Translucent and flavor-soaking; delicious with seafood, in soups, or as dumpling filling. ·Sweet potato noodles: Slippery, bouncy strands for Hot-and-Sour Noodles (Suan La Fen) or Sichuan stir-fries like Ants Climbing a Tree. #chinesefood #ricenoodles #noodles
A Guide to Store-Bought Rice & Glass Noodles (Gluten-free) China has an incredible range of rice and glass noodle dishes, each with its own texture and charm. Made from rice, mung bean, or sweet potato starch, these noodles form the backbone of countless regional favorites. Here are a few types you’ll often see (and cook with). Read the full guide link in bio! · Thick, round rice noodles: Chewy and versatile, perfect for southern Chinese dishes like Yunnan’s Crossing-the-Bridge Noodles or Guangxi’s Luo Si Fen. Great in soups or cold tossed. ·Flat rice noodles: About 10 mm wide, they’re the best substitute for fresh ho fun when making Cantonese Beef Chow Fun. · Rice vermicelli: Thin, delicate, and quick-cooking. Used in Fujian Stir-Fried Rice Noodles, Singapore Noodles, and light soups. ·Mung bean glass noodles: Translucent and flavor-soaking; delicious with seafood, in soups, or as dumpling filling. ·Sweet potato noodles: Slippery, bouncy strands for Hot-and-Sour Noodles (Suan La Fen) or Sichuan stir-fries like Ants Climbing a Tree. #chinesefood #ricenoodles #noodles
por mi esta bien que todos celebren Halloween #humor #viral #paratii #reflexion #jajaja
por mi esta bien que todos celebren Halloween #humor #viral #paratii #reflexion #jajaja

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