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@xeilaa_sfa: sipa sipa 🚲 #dilan #dilanmilea #4upageシ

꯱ׁׅ֒ꪱׁׅ℘ɑׁׅ֮ɑׁׅ֮ 🔮
꯱ׁׅ֒ꪱׁׅ℘ɑׁׅ֮ɑׁׅ֮ 🔮
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Region: ID
Thursday 20 November 2025 09:15:01 GMT
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Comments

cipawww_286
callme_syif :
nama kita smaa kak
2025-11-27 10:07:19
24
hadii.newweraa
hdayy🥷 :
zidan mna
2025-11-24 13:00:57
1
siipaa_07
siip✨ :
hai kak nama kita sama
2025-11-30 03:03:06
1
cypatyaa
cypaa :
we hv sme nme gurl 😍
2025-11-24 13:35:46
0
acin_tyy
🌍 :
halooooo mbb sifaaa masuihhh ingettt akuuu gakkk??
2025-11-25 07:30:49
8
ecut3lys
𝓚𝓲𝓵𝓵𝓪𝓪.ᡣ𐭩 :
oh berarti ladusing nya si itu ya?🤭
2025-11-26 16:06:27
2
cppa.aul
syifaalingimup_ :
haii syifaa,aku syifaa😻
2025-11-26 12:24:27
9
itsjs_es680
ig : saa🕷️ :
sipa sipa sipa sipa🚴🏻🚴🏻
2025-11-22 01:55:14
6
syifaadamia00
nur syifa damia :
haiii syifaaa aku jugakk namaa syifaa kok kita sama syifa💕💕💕💕😚😚
2025-11-29 00:03:55
0
fikaaa.sajaaa
fiikaaa🧜‍♀️ :
kak??
2025-11-20 13:42:30
10
.cyifa2
cipaaa🫧 :
Hay Syifa aku syifa
2025-11-28 17:16:06
0
iren.sahraini
iren Sahraini :
ko banyak ya namanya sifa
2025-11-27 05:01:50
3
nnnazwaya
matchavann :
hy sipa sipa👋🏻💕
2025-11-20 09:38:20
7
steh_jre
sip_stecuu :
Hai syifa aku juga syifa 😭
2025-11-26 13:32:46
7
syifaanjay_
–୨ৎ cipɑ֟ɑ :
sering bgt di ejek ky gtuu😭
2025-11-25 17:01:13
3
_nara.aa
-naa :
syifa syifa naik vespa...
2025-11-27 13:40:41
4
syifa86570
syifa🐣 :
namaku cokkkkkk😭
2025-11-29 07:23:23
1
lopely_1
lopely_1 :
nma ku hana hanadulset
2025-11-29 01:36:49
0
alifia.prastyo
𝖆𝖑𝖎𝖋𝖎𝖆𝖆🪼 :
sippp👿
2025-11-21 06:55:14
1
ciffa3
ᥫ᭡☆s1faa★?! :
hayy kak sifa aku juga sifa👋👋
2025-11-26 09:29:37
1
4ameliasptrr
🥝 :
sipa dipanggil pak ladusin
2025-11-21 08:59:06
2
khaylaasyifa12
iniii_Sipaaa🙋 :
halooo kaaa nama kitaaa samaaa ihhh🤭😻
2025-11-27 08:14:14
1
jessieopenall18
️jessie suka pempek :
kalo jessica siapa jirr? 😭😭
2025-11-29 06:48:00
0
hezelalex
iput😖🗿 :
Asyifa Mulu lewat nyaaa
2025-11-27 16:47:18
0
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hi
hi
Dùng mát met thoải mái lắm nha mấy ní ơi 🥰🥰#boxer #quansip #quansipnam #underwear #quanlotnam
Dùng mát met thoải mái lắm nha mấy ní ơi 🥰🥰#boxer #quansip #quansipnam #underwear #quanlotnam
#صباح_الخير 💕🥰🌹
#صباح_الخير 💕🥰🌹
mas, anu pangku #webtoon #gamin #studygroup #manhwa #fyp #foryou
mas, anu pangku #webtoon #gamin #studygroup #manhwa #fyp #foryou
عروستنا🤍#CapCut #اكسبلور #مالي_خلق_احط_هاشتاقات #الشعب_الصيني_ماله_حل😂😂 #حالات_واتس #تصميمي #تصميم_فيديوهات🎶🎤🎬 #نجران #الرياض #fypシ #اكسبلورexplore #حركة_الاكسبلور #دامت_افراحنا #ليل_الافراح #شيلات #عندنا_عرس #فرحة #خوات_العروس #عروستنا
عروستنا🤍#CapCut #اكسبلور #مالي_خلق_احط_هاشتاقات #الشعب_الصيني_ماله_حل😂😂 #حالات_واتس #تصميمي #تصميم_فيديوهات🎶🎤🎬 #نجران #الرياض #fypシ #اكسبلورexplore #حركة_الاكسبلور #دامت_افراحنا #ليل_الافراح #شيلات #عندنا_عرس #فرحة #خوات_العروس #عروستنا
Risotto Milanese • Slow-Braised Ox Cheeks • Gremolata 🇮🇹 Recipe Serves 2 __ Slow-Braised Ox Cheeks: 400 g beef cheek 1 tbsp rapeseed oil 1 carrot 1 celery stalk 1 yellow onion ½ head of garlic, halved 1 tbsp tomato paste 1 sprig fresh rosemary 1 sprig fresh thyme 200 ml red wine 150 ml veal stock Salt & black pepper Risotto alla Milanese: 200 ml carnaroli rice 1 shallot, finely chopped A pinch of dried chili 0.5 g saffron 2 tbsp olive oil 150 ml dry white wine 400 ml hot chicken stock 50 g butter 50 g grated parmesan Salt Gremolata: 1 bunch flat-leaf parsley, finely chopped 1 garlic clove, finely grated Zest of 1 lemon 3 tbsp olive oil Lemon juice Salt __ Season the ox cheeks with salt and black pepper. Brown the meat in rapeseed oil until nicely colored, then remove from the pan. Sauté the carrot, celery, onion, and garlic until lightly golden, then add tomato paste and cook briefly. Add the rosemary and thyme. Pour in the red wine and reduce by half. Add the veal stock and return the ox cheeks to the pan. Braise gently with the lid on for 3–5 hours until the meat is tender. Remove the meat, strain the cooking liquid, and reduce it to a glossy, thick sauce. Tear the ox cheeks into smaller pieces and return them to the sauce. Dissolve the saffron in 1 tbsp of hot water. Heat the olive oil in a saucepan over medium heat. Sauté the shallot and dried chili for 2–3 minutes without letting the onion take on color. Add the rice and toast until the grains become slightly translucent, then pour in the wine and let it reduce. Stir in the saffron water and begin adding the warm stock a little at a time, stirring gently but continuously. Add more stock as it absorbs. It takes about 18–20 minutes for the rice to be perfectly cooked. When the rice is done, remove from the heat and stir in the butter and parmesan. Toss or fold the risotto gently, adding a splash more stock if needed. Season with salt. The risotto should spread slightly when you shake the plate. Combine the finely chopped parsley, grated garlic, lemon zest, and olive oil. Season with salt. Just before serving, add a squeeze of lemon juice for brightness and to preserve the vibrant green color. Serve the risotto on a flat plate. Top with the braised ox cheeks and a spoonful of the reduced sauce. Finish with a spoon of gremolata for acidity and freshness!
Risotto Milanese • Slow-Braised Ox Cheeks • Gremolata 🇮🇹 Recipe Serves 2 __ Slow-Braised Ox Cheeks: 400 g beef cheek 1 tbsp rapeseed oil 1 carrot 1 celery stalk 1 yellow onion ½ head of garlic, halved 1 tbsp tomato paste 1 sprig fresh rosemary 1 sprig fresh thyme 200 ml red wine 150 ml veal stock Salt & black pepper Risotto alla Milanese: 200 ml carnaroli rice 1 shallot, finely chopped A pinch of dried chili 0.5 g saffron 2 tbsp olive oil 150 ml dry white wine 400 ml hot chicken stock 50 g butter 50 g grated parmesan Salt Gremolata: 1 bunch flat-leaf parsley, finely chopped 1 garlic clove, finely grated Zest of 1 lemon 3 tbsp olive oil Lemon juice Salt __ Season the ox cheeks with salt and black pepper. Brown the meat in rapeseed oil until nicely colored, then remove from the pan. Sauté the carrot, celery, onion, and garlic until lightly golden, then add tomato paste and cook briefly. Add the rosemary and thyme. Pour in the red wine and reduce by half. Add the veal stock and return the ox cheeks to the pan. Braise gently with the lid on for 3–5 hours until the meat is tender. Remove the meat, strain the cooking liquid, and reduce it to a glossy, thick sauce. Tear the ox cheeks into smaller pieces and return them to the sauce. Dissolve the saffron in 1 tbsp of hot water. Heat the olive oil in a saucepan over medium heat. Sauté the shallot and dried chili for 2–3 minutes without letting the onion take on color. Add the rice and toast until the grains become slightly translucent, then pour in the wine and let it reduce. Stir in the saffron water and begin adding the warm stock a little at a time, stirring gently but continuously. Add more stock as it absorbs. It takes about 18–20 minutes for the rice to be perfectly cooked. When the rice is done, remove from the heat and stir in the butter and parmesan. Toss or fold the risotto gently, adding a splash more stock if needed. Season with salt. The risotto should spread slightly when you shake the plate. Combine the finely chopped parsley, grated garlic, lemon zest, and olive oil. Season with salt. Just before serving, add a squeeze of lemon juice for brightness and to preserve the vibrant green color. Serve the risotto on a flat plate. Top with the braised ox cheeks and a spoonful of the reduced sauce. Finish with a spoon of gremolata for acidity and freshness!

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