Andy Cooks

Pani Puri Ingredients for Aloo (potato) filling: - 3 large potatoes, peeled and diced large (suitable for mashing) - 1 red onion, finely diced - a small bunch of coriander, finely sliced - 1 tsp ground cumin - 1 tsp pani puri masala (or chaat masala) - 1/2 tsp chilli powder - 1 tsp ground black pepper - 1/2 tsp salt - 30 puris - oil for frying Method for Aloo filling: 1. Boil the potatoes in salted water with a generous pinch of salt until tender, then drain well and return them to the pot along with the rest of the ingredients. 2. Using a masher, mash and mix well. 3. Heat the oil to 180°C (356°F) and fry the puris for 3-4 minutes or until they have puffed up and turned golden brown. 4. To assemble, make a hole in the puris, add a teaspoon of the potato filling, then dip into the sauce of your choice (recipes below). Ingredients for Theeka Pani (green sauce): - 1/2 bunch coriander leaves - 1/2 bunch mint leaves - 1/2 thumb-sized piece of ginger, grated - 1.5 tbsp tamarind puree - 1 tsp pani puri masala (or chaat masala) - 1/2 tsp hing (asafoetida) - 1 tsp ground cumin - 1 tsp salt - a handful of boondi Method for Theeka Pani: 1. Combine everything except the boondi in a blender with 200ml water and blend until smooth. 2. Transfer the sauce to a bowl with 1 cup of ice and an additional 200ml of water, then garnish with the boondi. Ingredients for Khatta Meetha Pani (Brown Sauce): - 3/4 cup tamarind puree - 2 tbsp spicy jaggery - 1 tsp pani puri masala (or chaat masala) - 1 tsp ground cumin - 1/5 tsp hing (asafoetida) - 1 tsp ground black pepper - 1 tsp salt - a handful of boondi Method for Khatta Meetha Pani: 1. Combine everything except the boondi in a blender with 300ml of water and blend until smooth. 2. Transfer the sauce to a bowl with 1 cup of ice, then garnish with the boondi. #cooking #recommendations #food #india #foryoupage #viral

Japchae 🇰🇷 Ingredients - 1kg (about 2.2 lbs) beef strips (tri-tip recommended) - 6 cloves garlic, finely diced - 4 tbsp soy sauce - 3 tsp sesame oil - 3 tbsp peanut oil - 1 tsp sugar - 1 tsp salt - 1 red pepper, sliced into strips - 1 carrot, cut into matchsticks - 1 brown onion, sliced - 4 spring onions, cut into 2cm (about 0.8 inch) pieces - 8 dried shiitake mushrooms, rehydrated in hot water and sliced - 4 eggs, beaten - 1 packet sweet potato noodles (or rice noodles if unavailable) - 1 tbsp sesame seeds Method 1. Marinate the beef strips in a bowl with 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, three cloves of crushed garlic, 1 teaspoon of sugar, 1 teaspoon of salt, and 0.5 tablespoon of sesame seeds. Mix well and marinate for 24 hours. 2. To make the egg 'noodles', heat a non-stick pan over medium heat and add a drizzle of peanut oil. Pour in half of the egg mixture and cook until you have a thin egg crêpe. Remove from the heat, let cool, then roll up and slice into noodle shapes. 3. Heat 1 tablespoon of peanut oil in a wok over high heat. Add the sliced brown onion and carrot. Cook, tossing frequently, for 3-4 minutes, or until the carrots just start to wilt. Then add the sliced, rehydrated shiitake mushrooms and season the mixture with soy sauce and a little sesame oil. Remove from the heat and set aside. 4. Place the wok back over the heat and repeat the process with the red pepper and spring onions. Once cooked, remove and set aside. 5. Next, add the marinated beef to a clean wok with a little more peanut oil and sauté for 3-4 minutes, or until just cooked. 6. To cook the noodles, blanch them in boiling water for 1-2 minutes, then drain well. 7. To assemble, add the cooked noodles, egg, beef, and vegetables to a bowl. Season with a little more soy sauce and sesame oil. Toss well and serve. Garnish with some toasted sesame seeds. #noodles #cooking #foodtiktok #viral #Recipe #foryou

Chicken Quesadilla Ingredients - 1 red capsicum (bell pepper), diced - 1 large red onion, diced - 1-2 jalapeños, diced - salt, to taste - olive oil - 1 tbsp Tajín chilli powder - 2 tbsp cumin - 6 boneless, skinless chicken thighs, diced - 1 lime - 1 tbsp garlic powder - 1 tbsp smoked paprika - ½ tbsp coriander powder - 500g (about 1.1 lbs) grated cheese (a mix of mozzarella, Red Leicester, and Gouda is recommended) - 8 large flour tortillas Method 1. In a bowl, combine the capsicum, red onion, and jalapeño. Season with salt, 1 tablespoon of Tajín, 1 tablespoon of cumin, and approximately 1½ tablespoons of olive oil. Mix well and set aside. 2. In a separate bowl, add the chicken, juice of one lime, garlic powder, smoked paprika, coriander powder, remaining cumin, and 2 tablespoons of olive oil. Mix well and set aside. 3. Heat a flat-top grill or large cast-iron pan over high heat, drizzle with some more olive oil, and add the seasoned vegetables. Cook for 4-5 minutes, or until the vegetables start to colour and are cooked through but still crisp. Remove from the grill and set aside. 4. On the same grill, cook the chicken for 7-8 minutes, or until fully cooked through. 5. Clean the grill well and reduce the heat to low. Place one tortilla on the grill, sprinkle generously with cheese, then add some of the vegetable mix and some chicken. Once the cheese begins to melt, fold the tortilla in half and grill on both sides until golden brown and the cheese is nicely melted. 6. Cut into four pieces and serve immediately, optionally with some salsa on the side. #chicken #homemade #Recipe #food #cooking #foryou

Fish finger sandwich for @STORMZY ✌️ Ingredients: - 4 slices of white bread - 8 homemade fish fingers (see recipe below) - 6 tbsp tartare sauce (see recipe below) - 50g (1¾ oz) iceberg lettuce, shredded - 100g (3½ oz) pickled red onions (see recipe below) Method: 1. Toast the bread slices to your preference, or not if you have fresh soft bread. 2. Spread tartare sauce on one side of each slice. 3. Layer fish fingers, shredded iceberg lettuce, and pickled red onions on two slices of bread. 4. Add an additional spread of tartare sauce on the remaining slices of bread and place them on top to complete the sandwiches. Tartare Sauce Ingredients: - 200ml (¾ cup) mayonnaise - 6 cornichons, diced - 1 tbsp baby capers - 2 shallots, finely diced - A small bunch of dill, finely sliced - Zest of 1 lemon Method: 1. Combine all ingredients in a bowl. Mix well and set aside. Pickled Red Onions Ingredients: - 1 red onion, thinly sliced - 200ml (¾ cup) water - 100ml (⅓ cup) apple cider vinegar - 100ml (⅓ cup) red wine vinegar - 1 tbsp salt - 20 pink peppercorns - 1 tbsp sugar Method: 1. Combine all ingredients except the onions in a pot and bring to a light simmer. 2. Place the onions in a clean glass jar. Pour the hot pickling liquid over the onions. 3. Allow to cool. Tip: They're even better if made a day ahead. Store in the fridge once at room temperature; they'll keep for weeks. Homemade Fish Fingers Ingredients: - 600g (1.3 lbs) white fish (like halibut, cod, or haddock), cut into 8 strips - 2 eggs, beaten - 200g (1⅔ cups) flour - 200g (2 cups) panko breadcrumbs - Salt, to taste - Old bay, to taste - Oil for frying (such as olive or peanut oil) Method: 1. Season the fish strips with salt. 2. Dust them in flour, dip in the beaten eggs, and coat with panko breadcrumbs. Place them on a plate with some panko underneath to prevent sticking. 3. Heat about 0.5cm (⅕ inch) of oil in a frying pan. Fry the fish fingers for 3-4 minutes on each side until golden brown. 4. Remove from the pan and season with a bit more salt. #cooking #Recipe #food #viral #merky #fyp #viral

Chopped Italian Sandwich (that I’m sure is uncommon in Italy…) Ingredients - 1/4 head iceberg lettuce - 2 slices leg ham - 12 slices pepperoni - 6 slices salami - 8 cherry tomatoes - 1/4 red onion, thinly sliced - 1-2 pickled peppers - 50g (1.76 oz) Provolone cheese - 1 tsp dried oregano - 3 tbsp mayonnaise - 1 tbsp red wine vinegar - 1 tbsp olive oil - 2 sub rolls Method 1. Place the lettuce, ham, pepperoni, salami, tomatoes, red onions, pickled peppers, and Provolone cheese on your chopping board. Chop until everything is roughly the same size, approximately 1cm x 1cm (about 0.4 inches x 0.4 inches). 2. Add the oregano, mayonnaise, vinegar, and oil to the chopped ingredients and mix well. 3. Cut open the rolls and hollow out the centre. Fill them to the maximum with the chopped mixture. 4. Close the rolls and enjoy your sandwich. #cooking #Recipe #sandwich #foryoupage #lunch #viralvideo

Burrito Bowl for babe Ingredients - 100g (about 3.5 oz) black beans, soaked overnight in water in the fridge - salt, to taste - 1 small brown onion - 2 bay leaves - 8 white corn tortillas - oil for frying - 4 boneless, skinless chicken thighs - 1 tbsp ground coriander - 1 tbsp ground cumin - 1 tbsp paprika - 1 tsp chilli flakes - peanut oil for cooking - 3 corn cobs - 4 tomatoes, diced - 1 small white onion, diced - a small bunch of coriander, finely chopped - 5 limes - 2 avocados - 1 small red onion, finely diced - 800g (about 1.76 lbs) cooked rice Method 1. Drain the beans and place them in a pot. Cover with fresh water, add the brown onion (whole), bay leaves, and a big pinch of salt. Cook on medium heat until tender, about 1 hour in a normal pot or 15 minutes in a pressure cooker. Alternatively, use a tin of cooked black beans for convenience. 2. To make the tortilla chips, cut each tortilla into 6 wedges. Fry in oil at 160°C (320°F) until golden brown. Remove from the oil, drain on a tray, and season with salt immediately. Alternatively, you can use pre-made corn chips. 3. For the chicken, combine 1 tablespoon each of ground coriander, cumin, paprika, and 1 teaspoon of chilli flakes with a big pinch of salt and a couple of tablespoons of peanut oil. Coat the chicken and grill for 8-10 minutes until cooked through and nicely coloured. Let it rest for 3-4 minutes before slicing. 4. Prepare the corn buy grilling the corn cobs (husks removed) over high heat for 10-12 minutes until soft and charred. Let cool slightly, then slice the kernels off the cob. 5. To make Pico de Gallo, combine diced tomatoes, diced white onion, half of the chopped coriander, a big pinch of salt, chilli flakes (to taste), and the juice and zest of 3 limes. Mix well and set aside. 6. Prepare the guacamole by mashing the avocados with the finely diced red onion, season with salt, a pinch of chilli flakes, and mix until reaching the desired consistency. 7. Season the rice by stirring in the remaining chopped coriander, juice and zest of 1 lime, and a pinch of salt into the cooked rice. 8. To assemble your bowl, start with a base of seasoned rice. Add the cooked ingredients on top, arranging them nicely over the rice, and serve some tortilla chips on the side. Tip: For meal prepping, keep all the ingredients separate until ready to serve or pack for lunch. This ensures freshness and allows for easy assembly. #cooking #food #viral #Recipe #chicken #dinner #fyp

Marry Me Chicken 💍 Ingredients: - 4 chicken breasts - salt and pepper, to taste - 3 tbsp olive oil - 50g (1.8 oz) butter - 200g (7 oz) plain flour - 6 cloves garlic, finely crushed - 200g (7 oz) sun-dried tomatoes, cut into strips - 1 tbsp oregano - 500ml (approx. 17 fl oz) chicken stock - 220ml (approx. 7.4 fl oz) cream - pasta of your choice, to serve - fresh basil to garnish Method: 1. Season the chicken breasts well with salt and pepper on both sides, then lightly dust with flour. 2. In a large skillet or frying pan, add the olive oil and butter. Once the butter starts to foam and bubble, add your chicken breasts and sear on both sides until you have a good colour. Once done, remove from the pan and set aside. 3. Add the crushed garlic to the pan and sauté for 1 minute. Then add the sun-dried tomatoes and oregano. Stir well and cook for another minute before adding the chicken stock. Reduce by half. After the chicken stock has reduced, add the cream and stir well before adding the chicken breasts back to the pan. Simmer on low with the lid on until the chicken breasts are fully cooked, which should only take 8-10 minutes. 4. Serve the chicken with lots of the sauce and pasta of your choice. Garnish with some basil. #chicken #food #Recipe #viral #fyp #foodtiktok #quickrecipes

Wagyu Katsu Sando Ingredients - 200g (about 7 oz) Wagyu sirloin (trimmed of fat and portioned to match the bread's shape) - 50g (about 1.75 oz) flour - 2 eggs, beaten - 100g (about 3.5 oz) panko bread crumbs - 30g (about 1 oz) tonkatsu sauce - 50g (about 1.75 oz) thin sliced sugar loaf cabbage - 2 slices milk bread (from a tin loaf) - Wagyu tallow, for frying Method 1. Season the trimmed Wagyu sirloin with salt, then dust in seasoned flour, dip in beaten eggs, and finally, coat evenly with Panko bread crumbs. 2. Heat the Wagyu tallow in a fryer or deep pan to 180°C (356°F). Fry the breaded beef for 3-4 minutes or until golden brown and crispy. Immediately season with flaky salt upon removal from the fryer. Let it rest for 5 minutes. 3. Lightly brush one side of the milk bread slices with tallow, then toast them on one side only. 4. Spread tonkatsu sauce on the toasted sides of both bread slices. 5. Place the beef cutlet on one slice of the bread, then add the thinly sliced cabbage on top of the beef. Cover with the second slice of bread, toasted side facing inward. 6. Trim all four edges of the sandwich for a neat appearance, then cut the sandwich in half, and each half into two again, resulting in four quarters. #cooking #wagyu #Recipe #food #viral #foryoupage

Chickpea Salad with Grilled Prawns 🍤🥗 Ingredients - 800g prawn meat, peeled and deveined (approx. 1.76 lbs) - 2 tbsp olive oil - 1 tsp salt, plus extra to taste - 1 tsp Old Bay seasoning - 2 Lebanese cucumbers, seeds removed and diced - 500g cherry tomatoes, halved (approx. 1.1 lbs) - 1 red onion, diced - 3 corn cobs - 500g cooked chickpeas (approx. 1.1 lbs) - 4 tbsp red wine vinegar - 4 tbsp Extra Virgin Olive Oil (EVOO) - 1 tbsp maple syrup - 100g feta cheese, crumbled (approx. 3.5 oz) - 1 tbsp dried oregano Method 1. In a bowl, combine prawn meat with 2 tablespoons of olive oil, 1 teaspoon of salt, and Old Bay seasoning. 2. Grill the corn cobs on a hot grill for 10-12 minutes, or until they develop a nice colour on the outside. Once cooked, slice off the kernels from the cobs. 3. For the dressing, mix red wine vinegar, EVOO, maple syrup, and a pinch of salt in a jar. Shake well to combine. 4. Cook the prawns on a flat grill or in a cast iron pan over high heat for 6-8 minutes, or until thoroughly cooked. 5. In a large bowl, toss together cucumbers, tomatoes, onions, corn kernels, and chickpeas. Add the dressing, a pinch of salt, and oregano, mixing well. Finally, gently fold in the feta cheese. 6. Serve the cooked prawns on top of the salad. Enjoy! #cooking #Recipe #viral #fyp #seafood #salad

Japanese Milk Bread 🍞 Ingredients - 325g (about 11.5 oz) bread flour - 7g (¼ oz) yeast - 120ml (4 fl oz) milk - 30g (1 oz) unsalted butter, room temperature - 5g (⅛ oz) salt - 40g (1.4 oz) sugar - 1 egg Method 1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely. 2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed. 3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed. 4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size. 5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape. 6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F). 7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing. #baking #bread #Recipe #fypシ #viral #japenese

As a general ruel, if it grows under the ground, you start cooking and cold water. If it grows above the ground, you start cooking and boiling water. Of course, there are exceptions to all rules! #cooking #Foodie #foodietiktok #cooking #viral #fyp #c#creatorsearchinsights

What cheapest steak at home? cutting your own, steaks from a subprimal like a sirloin will make it a bit cheaper to eat quality beef at home. This is how I cut a sirloin. Let me know what kind of meat you want me to show you how to cut next. ##cooking##steak##beef##bbq##grill##foryou##viralvideo

Tanghulu 🍇🍓🍍 Ingredients - fruit of your choice, washed and cut into bite-size pieces - 300g (10.5 oz) sugar - 100ml (3.4 fl oz) water Method Note: Hot sugar is very dangerous. If it has contact with your skin, it can cause severe burns. Please exercise extreme caution when handling. 1. Skewer the fruit onto wooden sticks, placing 3-4 pieces on each skewer. You can choose to use the same type of fruit for each skewer or mix different fruits on each one. 2. Add the sugar and water to a pan and place it over medium-high heat. The goal is for the sugar to melt and become a clear liquid. Do not stir the mixture, as this may cause the sugar to crystallise, making it difficult to use. 3. Heat the sugar mixture to 150°C (302°F), then reduce the heat to low to maintain this temperature. Be cautious not to let the sugar get hotter; otherwise, it will start to turn into caramel and become golden brown, especially at the edges. 4. Prepare a large jug of ice-cold water. Carefully roll the skewered fruit in the hot sugar syrup, then immediately dip it into the ice water to harden the sugar coating. Enjoy! #viral #cooking #fruit #foodtiktok #fyp

#ad A New York slice for Babe made in the new @Gozney | Outdoor Pizza Ovens Arc XL 🔥 Ingredients - 700g (24.7 oz) bread flour - 300g (10.6 oz) wholemeal flour - 25g (0.9 oz) cooking salt (not table salt), for the dough - 30ml (2 tbsp) olive oil - 20g (0.7 oz) sugar, for the dough - 5g (0.2 oz) dry yeast - 570ml (19.3 fl oz) water - 2 tins tomatoes, for the sauce - 10g (0.4 oz) salt, for the sauce - 5g (0.2 oz) sugar, for the sauce - 2g (0.07 oz) dried oregano, for the sauce - low moisture mozzarella, to taste - parmesan cheese, to taste Method 1. In a large mixing bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast, and 570ml water. Start mixing by hand to form a dough. Just before turning it out onto your workbench, add the 30ml olive oil and 25g cooking salt. Knead briefly to distribute. 2. Knead the dough on your workbench for 8-10 minutes, until you achieve a smooth texture. Place the dough back into the bowl, cover, and refrigerate for 48 hours for slow fermentation. 3. 3 hours before you're ready to bake, remove the dough from the fridge. Divide into 260g (9.2 oz) portions and roll into tight balls. Place them on a greased tray with a lid. Let them prove at room temperature for 2-3 hours. 4. Preheat your oven to 400°C (752°F) at least an hour in advance to properly heat-soak it. Note: New York-style pizzas are baked at a lower temperature than Neapolitan-style pizzas, with some shops baking at temperatures as low as 330°C (626°F) have a play and see what works best for you. 5. For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar, and dried oregano until smooth. Be careful not to over-blend and incorporate air into the sauce. 6. Stretch the dough to fit your pizza peel or baking surface. Top with the tomato sauce, low-moisture mozzarella, and Parmesan cheese. Bake for 3-5 minutes, aiming for a crispy bottom and golden cheese topping. #pizza #cooking #Recipe #newyork #viral #fyp #ad

Three-Cheese Ravioli Ingredients - 600g (21 oz) 00 flour - 6 eggs (for the pasta dough) + 2 eggs (for the filling) - olive oil - 380g (13.4 oz) ricotta cheese - 220g (7.8 oz) fontina cheese, small diced - 125g (4.4 oz) Parmesan cheese, finely grated - 1/4 tsp nutmeg, finely grated - 2 cans diced tomatoes - 3 cloves garlic, finely diced - 1/2 tsp chilli flakes - basil, to serve - salt and pepper, to taste Method: 1. Pour the flour onto a work surface and make a well in the centre. Add 6 eggs, a pinch of salt, and a teaspoon of olive oil. Mix with a fork until the dough begins to come together, then knead by hand for 10-12 minutes until smooth. Cover and let it rest for 1 hour at room temperature. 2. Mix together the ricotta, diced fontina, Parmesan, 2 eggs, nutmeg, and a generous pinch of salt and pepper. 3. Roll the pasta dough into a large sheet about 1-1.5mm thick. You can also use a pasta roller, aiming for long strips about 15cm (6 inches) wide. 4. Place about 1 tablespoon cheese mixture along your pasta sheet at intervals. Cover with a second piece of pasta dough. Use a small plate to mark the lines and help seal the edges, then cut between each ravioli with a pasta cutter. 5. Heat 3-4 tablespoons of olive oil in a pan with the garlic and chilli flakes over medium-low heat until fragrant. Add diced tomatoes and cook for 10-12 minutes. Add basil about halfway through. 6. In a large pot of salted boiling water, cook the ravioli in 2-3 portions at a time for 3-4 minutes. Once they float to the top, let them cook for another minute. Remove and place directly in the tomato sauce. Toss well to ensure the sauce covers all the ravioli. Plate and serve. #creatorsearchinsights #Foodie #food #pasta #cheese #fyp #viral

Taiwanese XXL Fried Chicken 🇹🇼 Ingredients: - 2 chicken breasts - 2 tbsp salt, divided - 3/4 tbsp Yum Yum sauce, divided - 1 tsp Chinese five-spice powder - 1 tsp sugar - 1 tbsp Shaoxing wine - 1 tbsp rice wine vinegar - 1/2 tsp chilli powder - 1/2 tsp paprika - 1/2 tsp garlic powder - 100g corn starch - 100g potato starch - oil for frying Method: 1. Butterfly the chicken breasts, then cover them with plastic wrap and pound until they achieve a large, flat, and even thickness. 2. To make the brine, mix together 1 tablespoon of salt, 1/2 tablespoon of Yum Yum, 1 teaspoon of five-spice powder, 1 teaspoon of sugar, the Shaoxing wine, and rice wine vinegar. Mix well and spread evenly over the butterflied chicken. Refrigerate for 1-3 hours. 3. Combine the chilli powder, paprika, garlic powder, 1/4 tablespoon of Yum Yum, and the remaining 1 tablespoon of salt. Set aside. 4. In a large frying pan, add enough oil to reach about 2.5 cm (1inch) in depth. Heat the oil to 180°C (350f). 5. On a large plate, mix together the cornstarch and potato starch. Coat the marinated chicken evenly in the starch mixture. 6. Carefully lower the chicken into the hot oil. Fry, flipping 2-3 times, until golden brown and crispy on all sides. Remove from the oil and place onto a rack to drain. Immediately season with the prepared seasoning mix. #cooking #chicken #Recipe #Foodie #FoodLover #fypシ

Rice crispy treats Ingredients - 85g (3 oz) unsalted butter - 2 x 280g (2 x 10 oz) packets of marshmallows - 150g (5.3 oz) Rice Bubbles (or Rice Krispies) Method 1. Combine the butter and marshmallows in a pot. Melt them together over a medium-low heat, ensuring they melt smoothly without bubbling up. The goal is to avoid caramelising the marshmallows. 2. Once melted, turn off the heat. Add the Rice Bubbles to the pot, stirring thoroughly to evenly coat them in the sticky marshmallow and butter mixture. 3. Prepare an oven tray by lining it with greaseproof paper. Carefully transfer the Rice Bubble mixture to the tray. Firmly press the mixture into all corners of the tray. Then, cover the top with another sheet of greaseproof paper. Place a second baking tray on top and weigh it down with some kitchen weights, such as canned food or a bottle of water. 4. Allow the crispy treats to set for two hours. After setting, cut them into squares. For an extra bit of fun, you might try constructing an igloo out of the squares, just as suggested. Enjoy your creation! #cooking #treats #food #rice #sweet #foryou #viral

Lángos 🫓  Ingredients: - 3 cloves garlic, finely grated - 50ml (about 1.7 fl oz) olive oil - 500g (about 1.1 lbs) flour - 7g (¼ oz) dry yeast - 8g (about ¼ oz) sugar - 12g (about ½ oz) salt - oil, for frying - sour cream, to serve - gouda cheese, to serve Method:# 1. To make the garlic oil: In a jar, combine the olive oil, grated garlic, and 50ml (1.7 fl oz) water. Secure the lid and shake well. Refrigerate for 1-3 hours to infuse the flavours. 2. In a bowl, combine 350ml (about 12 fl oz) warm water with the yeast and sugar. Stir until the yeast and sugar are completely dissolved. 3. In a separate bowl, mix the flour and salt. Create a well in the center and pour in the yeast mixture. Mix thoroughly until it forms a dough. Knead for 6-8 minutes, or until smooth. Cover with a tea towel and leave to rest in a warm place for 30 minutes. 4. After resting, add the garlic oil to the dough. Using your fingers, lift and fold the dough from the bottom to evenly distribute the oil. 5. Cut the dough into 6 even balls. Turn each one in your hands to create a smooth, round ball. Place them on a plate, ready for cooking. 6. Heat the oil to 170°C (about 338°F). Take each dough ball and stretch it into a flat, round shape, making sure the edges are thicker than the middle. Carefully lay each piece into the hot oil and fry for 4-5 minutes on each side until golden brown and cooked through. Remove from the oil and place onto a rack to drain. 7. Serve the Lángos topped with sour cream and grated Gouda cheese. #bread #Recipe #streetfood #cooking #viral #fyp

Thai Beef Salad 🥗 Ingredients - 400g (0.88 lbs) beef sirloin steak - 3 tbsp fish sauce - 1 tbsp dark soy sauce - 1 tsp brown sugar - 100g (3.5 oz) raw jasmine rice - 2 kaffir lime leaves - 1 large shallot, sliced thin - 200g (7 oz) cherry tomatoes, cut in half - 1/2 bunch coriander, picked - 1/2 bunch mint, picked - 1 lime, juiced - a pinch of chilli flakes Method 1. To marinate the beef, add the beef, 2 tablespoons of fish sauce, 1 tablespoon of dark soy sauce, and the sugar to a bowl. Mix well and marinate for 2-12 hours. 2. Once the beef is marinated, cook it on a grill to rare or medium rare, let it rest for 6 minutes, and then slice thinly. 3. Add the raw rice with the kaffir lime leaves to a dry frying pan and toast over medium heat until golden brown. Then transfer to a mortar and pestle and pound until you achieve a coarse sand consistency. 4. To assemble the salad, add the herbs (coriander and mint), sliced steak, shallots, tomatoes, toasted rice, lime juice, and more fish sauce to a bowl. Toss well and serve piled high. #cooking #food #Recipe #viral #foryoupage #beef

Summer Pudding Ingredients - 1kg (2.2 lbs) fresh (or frozen) mixed berries - zest of 1 orange - 150g (5.3 oz) sugar - 1/5 loaf of sliced white bread - crème fraîche, to serve - icing sugar, to garnish Method 1. In a pan over medium heat, combine the berries, sugar, and orange zest. Cook, stirring frequently, for 6-7 minutes, or until the berries are soft. Turn off the heat and allow the mixture to cool slightly for about 10 minutes. 2. Line a medium-sized, deep bowl or a small cake tin with cling film. Trim the crusts off the white bread and line the bowl with bread slices, ensuring all surfaces are covered and that the bread extends about 0.5cm above the top of the bowl. 3. Spoon the cooked berry mixture into the bowl, along with some of the juice, reserving any remaining juice for garnish. Cover the berries with more slices of white bread. Pull the cling film over the top to seal it tightly. Place a plate or lid on top, then add something heavy to press down. Refrigerate for at least 4 hours, or overnight, to set. 4. Carefully remove the pudding from the fridge and from the bowl. Slice into quarters and serve with crème fraîche, any remaining berry compote, and a sprinkle of icing sugar. #Recipe #dessert #cooking #berries #fruit #fyp #viralvideo