검색어: gabon leaves (타갈로그어 - 영어)

talong leaves
eggplant leaves

handilib on leaves
handilib on leaves

black pepper leaves
dahon ng paminta

thyme leaves in bisaya
thyme leaves in bisaya

ano sa bisaya ang basil leaves
what are the basil leaves?

i pick to medium a green leaves
pinitas ko ang medium berdeng dahon

the falling leaves drift by the window
into the cold night and oblivion

everything come some stays some leaves that's life
everything come some stays some leaves that's life

dwells on the leaves of plants for a period of time.
sadness flies away on the wings of time

gabon, ay isa sa namumuno sa paggawa ng kahoy sa mundo.
gabon is one of the world's leading producers of wood.

the leaves of these trees are long,thin,and needlelike.they are also waxy to the touch
koniperus tagalog

home condition that are likely detrimental to the child eg mother working part of the day but also leaves no adequate adult supervision to child
home condition that are likely detrimental to the child e.g mother working part of the day but also leaves no adequate adult supervision to child

home condition that are observed as likely detrimental to the child e.g mother working part of the day but leaves no adequate adult supervision
no adequate adult supervision to child

kei loves rings and adorns his fingers with them but leaves her ring finger empty and tetsurou just can't wait to put an engagement ring on it.
kei loves rings and adorns his fingers with them but leaves her ring finger empty and tetsurou just can't wait to put an engagement ring on it.

don't depend to much or anyone in this world's because even you're own shadow leaves you when you are in the darkness
do not depend to much or anyone in this world's because even you're own shadow leaves you when you are in the darkness

pastil is a classic filipino rice dish made of steaming rice wrapped in banana leaves and filled with dry shredded beef, chicken, or fish. this culinary speciality may be traced back to the maguindanaon culture
pastil is a classic filipino rice dish made of steaming rice wrapped in banana leaves and filled with dry shredded beef, chicken, or fish. this culinary speciality may be traced back to the maguindanaon culture

1. combine vinegar, garlic, salt, pepper, and bay leaves in a non-reactive pan. add pork and chicken, refrigerate and marinate for 1 hour. 2. remove chicken from pan, refrigerate until needed. add water to pan, cover and bring to boil over medium heat, reduce heat and simmer for 30 to 45 minutes until pork is tender. 3. add chicken, cover and simmer for another 30 to 45 minutes until tender. 4. remove from heat. remove heat from pan, set aside until needed. skim excess fat from pan, discard. 5. add soy sauce in the pan, bring to boil and simmer while browning meat. add water if necessary to bring sauce up to 2 cups. 6. serve over rice.
1. combine vinegar, garlic, salt, pepper, and bay leaves in a non reactive pan. add pork and chicken, refrigerate and marinate for 1 hour. 2. remove chicken from pan, refrigerate until needed. add water to pan, cover and bring to boil over medium heat, reduce heat and simmer for 30 to 45 minutes until pork is tender. 3. add chicken, cover and simmer for another 30 to 45 minutes until tender. 4. remove from heat. remove heat from pan, set aside until needed. skim excess fat from pan, discard.