@dadaqwta3:

کـــچـــــە گـــــە ردیــــم⏳
کـــچـــــە گـــــە ردیــــم⏳
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Sunday 16 November 2025 09:56:57 GMT
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bwer455
BwEr :
بەس منەزانم ناز هەڵکرم لەم کاتەدا 🥰😊
2025-11-18 21:01:45
2
user4621455663273
زە ینڵ ڕۆغزایی :
آآوە شێخی منی نە یە ڵاوە گڕم لێ دە وێتۆ
2025-11-16 16:55:00
3
barangean06
kchakarkwki :
لەش ساغبی🌹
2025-11-18 10:27:45
0
muhammadgoran93
محمد 😎 :
ژنی باش نیعمەتێک گەورەیە چەند بۆی باشبی هێشتان کەمە
2025-11-17 09:04:35
5
gardi_baranaty
Gardi :
گەردی وهەموودونیا
2025-11-18 21:24:24
0
user7962266911355
دلير هه مه وه ندى :
جزاك الله خيرا
2025-11-18 17:00:43
0
rebaz.ahmad88
rebaz A7mad :
سبحان اڵڵه
2025-11-16 13:45:08
5
rzgarrazhikary
Rzgar Razhikary :
فۆرماتیشی بکەیەوە چاک نابێت لەو کاتەیە
2025-11-17 11:17:59
2
basilahmed72
Boston :
هە ر بژی دەست خوشو لە ش ساغ بی ئافریم بو ژنی ئازا
2025-11-17 03:38:28
1
hazm.zaxoy50
❤️ابو حسو❤️ :
ماشاءاللة
2025-11-16 17:28:07
2
aramali65ks5
ئارام علي :
چۆن🙄
2025-11-17 06:51:53
3
k33124
💓دایکم همو ژیانمە 💕 :
وایە
2025-11-16 09:59:06
1
diyarbaker8
Diyar Baker decor :
💕💕💕🌹🌹🌹🥰🥰🥰خودا مڕازو نیازی دڵتان عاسرکە هەرجوان وکەشخەبن خانمەکان🥰🥰🥰
2025-11-16 13:33:38
2
kamaranshexbzeny0
کامیران شێخ بزێنی :
جزاك الله خيرا
2025-11-16 16:11:29
3
jwankella.j
🌎💙🫧𝑯𝒆𝑹𝒂𝑵🫧💙🌎 :
تەڵاق دان زۆر ناخۆشە ماڵ لیی تیک چوون زۆر ناخۆشە من بەسەرم هات مردنە🥺🥺
2025-11-17 09:42:58
8
qadrhasanqabax
قادر :
بە ڵی پیاودە بێت تە حمڵ کا
2025-11-16 23:04:36
1
maulan.xalid
maulan xalid :
2025-11-16 18:48:49
1
nwraden6
: :
نحمەتە خێزانێکی وات هەبێ
2025-11-16 18:06:05
1
mawlud45
mawlud45 :
🥰🥰
2025-11-20 06:08:51
0
hawkarjat
hawkarjat :
🌹😂❤❤
2025-11-19 19:53:20
0
muhamad.rahman224
muhamad rahman :
🥰🥰🥰🥰🥰🥰
2025-11-19 17:21:11
0
mohamadbkra
Mohamad Bkra :
❤❤❤❤❤
2025-11-19 07:45:05
0
xaiam1
xaiam1 :
😒😒😒
2025-11-18 22:20:23
0
gardi_baranaty
Gardi :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2025-11-18 21:24:03
0
user99arrj3saa
user99arrj3saa :
🥰🥰🥰🥰😢😢😢😢
2025-11-18 18:16:00
0
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Other Videos

All things Tempeh | Part 340 I’m putting one of my favorite local ingredients in the spotlight again,  cassava. This time, I decided to pair it with another Indonesian classic, tempeh. But instead of the usual soybean version, I made it using only cassava leaves. I love shaping them into mini sizes for my kids, small enough to enjoy as a simple snack without feeling too much.  After the fermentation is done, they can eat them just as they are or give them a quick stir fry in homemade virgin coconut oil for a light, fragrant touch. It’s humble food, yet it carries the comfort of home..... something green, something fermented and something quietly alive. Ingredients: 250 grams organic cassava leaf (Manihot esculenta Crantz) Fermentation: 1 tsp tempeh starter + 10 grams rice flour ( Full recipe of tempeh starter and rice flour #homemaderealfoodfromscratchbySB ) Instructions : 1. Wash thoroughly under running water. 2. Steam the cassava leaf until soft. 3. Transfer the leaves to a tray lined with a clean, absorbent towel and spread them out evenly. 4. Allow the leaves to dry and cool completely. 5. Once the leaves are completely cool, mix them with the tempeh starter and rice flour. 6. Mix well to ensure all the leaves are evenly coated. 7. Wrap the mixture in a banana leaf. 8. Place it in a warm, well-ventilated area for 18 to 48 hours. 9. The tempeh is ready when it becomes solid, and the mycelium fills all the gaps. Enjoy! #tempeh #homemaderealfoodfromscratchbySB #tempe #homemadetempeh
All things Tempeh | Part 340 I’m putting one of my favorite local ingredients in the spotlight again,  cassava. This time, I decided to pair it with another Indonesian classic, tempeh. But instead of the usual soybean version, I made it using only cassava leaves. I love shaping them into mini sizes for my kids, small enough to enjoy as a simple snack without feeling too much. After the fermentation is done, they can eat them just as they are or give them a quick stir fry in homemade virgin coconut oil for a light, fragrant touch. It’s humble food, yet it carries the comfort of home..... something green, something fermented and something quietly alive. Ingredients: 250 grams organic cassava leaf (Manihot esculenta Crantz) Fermentation: 1 tsp tempeh starter + 10 grams rice flour ( Full recipe of tempeh starter and rice flour #homemaderealfoodfromscratchbySB ) Instructions : 1. Wash thoroughly under running water. 2. Steam the cassava leaf until soft. 3. Transfer the leaves to a tray lined with a clean, absorbent towel and spread them out evenly. 4. Allow the leaves to dry and cool completely. 5. Once the leaves are completely cool, mix them with the tempeh starter and rice flour. 6. Mix well to ensure all the leaves are evenly coated. 7. Wrap the mixture in a banana leaf. 8. Place it in a warm, well-ventilated area for 18 to 48 hours. 9. The tempeh is ready when it becomes solid, and the mycelium fills all the gaps. Enjoy! #tempeh #homemaderealfoodfromscratchbySB #tempe #homemadetempeh

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