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Chicharrón and Guacamole 🥓🥑 Ingredients - 1kg (2.2 lb) pork belly with skin on - 1 white onion - 4 cloves garlic - 20 peppercorns - 2 bay leaves - salt - 2 kg (4.4 lb) pork lard - 4 avocados - 1 jalapeño pepper, finely diced - small bunch coriander, finely sliced - 1 lime Method 1. Start by slicing the pork belly into roughly 1cm (0.4 inch) thick pieces. Place the slices in a large pot and cover with water. 2. Add half a white onion, 4 crushed garlic cloves, bay leaves, peppercorns, and a big pinch of salt to the water. Slowly simmer for 30 minutes. 3. Remove the pork from the water and place it on a wire rack to dry slightly for 10 minutes. 4. In a clean pot, add the pork lard and bring it up to temperature. Add the pork belly to the lard as it heats. Slowly cook the pork belly in the pork lard for 1 hour at 95°C (203°F). 5. After 1 hour, remove the pork belly from the lard and increase the temperature to 160-170°C (320-338°F). 6. Once the pork lard reaches the higher temperature, place the pork back into the lard for 5-6 minutes until it's golden brown and crispy. 7. Remove the chicharrón from the hot lard and place it on a wire rack, seasoning with salt immediately. (You can keep the pork lard and use it for other recipes. Cool it down and store it in your fridge until ready to use.) Guacamole 1. While the pork is cooking in the lard for the first time, prepare the guacamole. In a bowl, add the avocados, half a finely diced white onion, finely sliced coriander, the juice of a lime, and a big pinch of salt. Mix well, but keep some texture in the avocado. 2. Serve the chicharrón with the guacamole on the side. Enjoy! #creatorsearchinsights #FoodTok #cooking #fyp
Hot oil over pork crackling - what did i do wrong? #pork #roast #cooking
Pesto and Bocconcini Sheet Pan Focaccia Ingredients - 1.2kg bread flour (2.6 lbs) - 24g cooking salt (kosher salt) (0.85 oz) - 100ml olive oil (3.4 fl oz) - 14g dry yeast (0.5 oz) - 100ml basil pesto (3.4 fl oz) - 200g bambini bocconcini (7 oz) - big pinch of flaky salt Method 1. Add 950ml of warm water (32°C / 90°F) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through. 2. Pour in around 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you're not aiming for a smooth dough—just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes. 3. After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is folded over itself completely. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times. 4. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling around 40ml (1.4 fl oz) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the pan. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes. 5. Preheat a fan-forced oven to 200°C (390°F) or 220°C (430°F) for a conventional oven. 6. After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add the bocconcini, pesto, and a big pinch of flaky salt. 7. Place the bread in the oven and bake for 25-30 minutes or until golden brown and crispy. #foryou #baking #Recipe #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
Zinger Burgers for the Boys Ingredients Chicken - 4 chicken breasts, sliced in half horizontally - salt to taste - 2 tbsp vinegar-based hot sauce - 400g (14 oz) flour - 1 tbsp oregano - 1 tsp mustard powder - 1 tsp onion powder - 1 tsp garlic powder - 1/2 tsp MSG - 1 tsp ground black pepper - 200ml (7 fl oz) milk - oil for frying (peanut oil recommended) Spicy Mayonnaise - 2 egg yolks - 200ml (7 fl oz) peanut oil - 1 tsp salt - 1/2 tsp chilli flakes - 1/2 tsp smoked paprika - 1/2 tsp cayenne pepper - 1/4 tsp MSG - 1/4 tsp onion powder - 1/4 tsp garlic powder To Assemble - 1/4 head iceberg lettuce, finely sliced - 8 slices burger cheese - 4 sesame seed burger buns Method Fried Chicken 1. Add the chicken to a bowl with a big pinch of salt and 2 tablespoons of vinegar-based hot sauce. Mix well and leave the chicken to brine in the fridge for 2 hours. 2. After 2 hours, remove the chicken from the fridge. 3. Heat a large pot of peanut oil to 170°C (340°F). 4. While the oil is heating, prepare the seasoned flour mixture by combining the flour, oregano, mustard powder, onion powder, garlic powder, MSG, ground black pepper, and salt in a bowl. Mix well. 5. In a second bowl, add the milk. 6. Spoon a couple of tablespoons of milk into the flour mixture and mix through to create clumps for extra crunch. 7. Remove the chicken from the fridge and dip each piece into the milk. 8. Dredge the chicken in the flour mixture, pressing it on to coat well. 9. Fry the chicken in the oil at 170°C (340°F) for 10-12 minutes, or until golden brown and cooked through. Spicy Mayonnaise 1. Add the egg yolks, oil, salt, chilli flakes, smoked paprika, cayenne, MSG, onion powder, and garlic powder to a tall jug. 2. Place an immersion blender at the bottom of the jug and turn it on slowly, only bringing the blade up as the oil incorporates into the yolks. Do this slowly to avoid splitting the mayonnaise. Assemble 1. Toast the sesame seed burger buns. 2. Spread spicy mayo on both halves of each bun. 3. Add a layer of finely sliced iceberg lettuce. 4. Place two pieces of fried chicken on each bun, topping each piece with a slice of cheese. 5. Close the burger with the top half of the bun and serve immediately. Enjoy your Zinger burgers! l#creatorsearchinsights #cooking #chicken #burger
Taiwanese XXL Fried Chicken 🐔 Reupload because tiktok muted the last one… 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 #fyp #Recipe
Orange Chicken 🍊 Ingredients: - 1 kg (2.2 lbs) chicken thighs, cut into bite-size pieces - 1/2 tsp YUMYUM (MGS) - 1 tsp salt - 1 egg - oil for frying - 100g (3.5 oz) flour - 200g (7 oz) cornflour (cornstarch) - 4 cloves garlic, finely crushed - thumb-sized piece of ginger, grated - 2 spring onions, whites finely diced and greens finely sliced - zest and juice of 2 oranges - 1 tsp red chilli flakes - 100g (3.5 oz) brown sugar - 50ml (1.7 fl oz) light soy sauce - 30g (1 oz) cornflour, dissolved in 60ml (2 oz) water - rice, to serve Method: 1. In a bowl, combine the chicken pieces, egg, salt, and MSG. Mix well. 2. In a separate bowl, mix together the flour and cornflour. 3. Coat the chicken by adding about one-third of the flour mixture to the chicken bowl, ensuring each piece is well-covered. 4. Heat oil in a wok to 160°C (320°F). Fry the chicken pieces by coating in flour for a second time, then shaking any excess off then carefully placing them in the hot oil. Fry for 6-7 minutes or until golden brown. Remove the chicken and let it drain on a wire rack. Repeat until all chicken is cooked. 5. In a clean wok over high heat, add a small amount of oil and sauté the spring onion whites, ginger, and garlic until fragrant. Add the orange juice, orange zest, chilli flakes, brown sugar, a pinch of salt, and soy sauce. Mix well and bring to a light simmer. 6. Thicken the sauce by stirring in the cornflour mixture. Once the sauce has thickened, return the chicken to the wok, tossing it in the sauce to coat evenly. Just before serving, add the spring onion greens and toss again. 7. Serve the orange chicken alongside steamed white jasmine rice. #cooking #Foodie #chicken
Meatloaf Ingredients: - 500g beef mince - 500g pork mince - 130g panko breadcrumbs - 160ml milk - 1 onion, grated - 1 tbsp garlic powder - 1 tbsp smoked paprika - 2 eggs - 10 dashes Worcestershire sauce - salt and pepper, to taste - 200ml tomato sauce - 50ml apple cider vinegar - 50ml hot sauce - 50g brown sugar Method: 1. Preheat your oven to 160°C (320°F). 2. In a mixing bowl, combine the panko breadcrumbs, milk, paprika, and garlic powder. Allow the breadcrumbs to absorb the milk completely. Then, stir in two beaten eggs until well mixed. 3. Add both types of mince to the breadcrumb mixture. Add the Worcestershire sauce, grated onion, and season with salt and pepper. Mix thoroughly with your hands until the mixture is very well combined. 4. Grease a loaf tin and press the meat mixture into it. Then, invert the loaf tin onto a lined baking tray to turn the meatloaf out. Bake in the preheated oven for 15 minutes. 5. While the meatloaf is baking, combine the tomato sauce, apple cider vinegar, hot sauce, and brown sugar in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. 6. After the initial 15 minutes of baking, remove the meatloaf from the oven and brush it with half of the glaze. Return it to the oven and bake for another 15 minutes. 7. Glaze the meatloaf with the remaining half of the glaze and return to the oven for a final 20 minutes, or until the internal temperature reaches 70°C (158°F). 8. Let the meatloaf rest for 10 minutes after baking. Serve sliced with mashed potatoes and peas! #cooking #dinner #mealprep #food #Recipe #fyp #viral
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
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
Kottu Roti 🇱🇰 Ingredients - 1 carrot, finely sliced - 3 spring onions, finely sliced, keeping greens and whites separate - 10 curry leaves - 6-8 small cooked roti, sliced - 2 tbsp (30 ml) oil - 2 eggs - 1 tsp salt - 1 tsp chilli flakes - 350g chicken curry with gravy (Approx 1.5 cups) Method 1. Assemble all your ingredients, making sure everything is chopped up and ready to go. 2. Heat a large flat plate or a large frying pan over medium-high heat, then add the oil. Once it's hot, add the carrots and the white parts of the spring onions. Mix well, then create a well in the centre and add the 2 eggs. 3. Using a cutting motion with either two bench scrapers or two fish slices, mix the eggs through the carrot and spring onion. Season with salt and chilli flakes. 4. Next, add the chopped roti and cut it through the rest of the vegetable and egg mixture. Finally, add the chicken curry with gravy and cut it through the rest of the ingredients. 5. Serve and enjoy! #creatorsearchinsights #cooking #recipes #chicken #foryou
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
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
#ad Roast mushroom and thyme stuffed chicken pillow using @lilydalefreerange with roast shallots, pearl barley and kale. I love a good roast chicken and this recipe takes it up a notch. The mushroom and lemon thyme stuffing adds loads of flavour to the chicken, and in this recipe I’ve used a Lilydale free range chicken, which is raised by Lilydale farmers on Lilydale farms. It’s a great dish for date night! #ad #ChickenRecipe #LilydaleFreeRange #DedicationYouCanTaste Mushroom and Lemon Thyme Stuffed Chicken Pillow Ingredients - 1 whole Lilydale chicken, deboned - 600g (21 oz) mushrooms of your choice, diced - 3 shallots, finely diced - 4 cloves of garlic, finely diced - 10 sprigs of lemon thyme, leaves picked and finely chopped - 3 tbsp(45ml) of olive oil - 50g (1.8 oz) of butter - 30g (1 oz) panko breadcrumbs - salt and pepper, to taste Method 1. In a frying pan over medium-high heat, melt half the butter and add 2 tablespoons of olive oil. Once hot, add the shallots and mushrooms with a generous pinch of salt, and sauté for 3-4 minutes. 2. Stir in the lemon thyme and garlic along with the remaining butter. Mix well, then add the breadcrumbs. Season with salt and freshly ground black pepper. Remove from the pan and refrigerate to cool completely before stuffing the chicken. 3. Preheat the oven to 375°F (190°C) on fan setting. 4. Once the stuffing is cold, open the chicken out flat and place the stuffing down the centre and out to the sides. Fold all the sides towards the centre, flip the chicken over, and tie it together securely with kitchen twine in four places. 5. Place the chicken in a roasting dish with a little olive oil in the bottom. Drizzle more olive oil over the top and roast for 45-55 minutes until the chicken is golden brown and cooked through. Let it rest for 15 minutes before carving. Pearl Barley Risotto with Kale Ingredients - 1 brown onion, finely diced - 1 carrot, finely diced - 1 stick of celery, finely diced - 3 tbsp (45ml) olive oil - 150g (5.3 oz) pearl barley - 1L chicken stock - 8 sprigs of lemon thyme - 2 bay leaves - half a bunch of kale, finely chopped Method 1. In a large pan over medium-high heat, add the olive oil, onions, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute. 2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking. 3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed. 4. 6 minutes before the risotto is done, stir in the chopped kale. If you have rendered chicken fat from a roasted chicken, you can add it in the last 2 minutes for extra flavour; alternatively, add a small knob of butter.
The HSP (Halal snack pack) french fries, doner kebab meat, BBQ sauce, garlic sauce and grated cheese. No recipe for this one because you probably shouldn't make it at home… it’s just never as good as it is at 2am eaten on the street talking to some stranger about their ex and how much they hate their job. #australia #streetfood #cooking #fypシ
Potato Rösti with Smoked Salmon Ingredients - 2 large Sebago potatoes - salt and pepper, to taste - 2 tbsp (30ml) ghee - chives, finely sliced - smoked salmon, to serve - mascarpone, to serve Method 1. Begin by peeling the potatoes. Grate them using the largest side of a box grater. Squeeze the grated potatoes as hard as you can to remove any excess moisture, then transfer them to a bowl. 2. Season the grated potatoes with salt and pepper, mixing well to ensure even distribution. Heat the ghee in a small frying pan. Press the seasoned potatoes into the pan, forming a compact layer. Fry over medium-high heat for 4-5 minutes, or until the underside is golden brown. 3. Carefully flip the rösti in the pan. After flipping, transfer the pan to an oven preheated to 350°F (180°C) and bake for 10 minutes. 4. Remove from the oven and garnish with smoked salmon and chopped chives. Add dollops of mascarpone on top. Poached eggs also go great with it. #cooking #potato #Recipe #foodtiktok
Bitterballen 🇳🇱 Ingredients: - 500g beef mince - 1 brown onion, diced - 1.5 tbsp salt, divided - 1 tsp black pepper - 0.5 tsp nutmeg - 120g unsalted butter - 120g flour (for roux) - 700ml beef stock - small handful of parsley, chopped - 200g flour (for coating) - 200g breadcrumbs - 3 eggs, beaten - tallow or oil, for frying Method: 1. In a frying pan, sauté the diced onion with a tablespoon of beef tallow and a big pinch of salt for 2-3 minutes. Add the beef mince, another pinch of salt, black pepper, and nutmeg. Cook for 5-6 minutes, then remove from heat and set aside. 2. In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and cook the roux for 3-4 minutes. Gradually add the beef stock in 2 to 3 additions, whisking continuously until the sauce is thick and smooth. Continue to cook for an additional 4-5 minutes, then pour over the cooked beef and onion mixture. Add the chopped parsley and stir well. 3. Line a tray with greaseproof paper and pour the beef mixture onto it, spreading it out flat. Chill in the freezer for 1 hour or in the fridge overnight until solid. 4. Once set, turn the mixture out of the tray, remove the paper, and cut into 2cm x 2cm cubes. Roll each cube into a ball. Coat each ball first in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Place on a tray dusted with extra breadcrumbs until ready to fry. 5. Heat tallow or oil to 170°C. Fry the bitterballen for 4-5 minutes, or until golden brown. Serve with mustard. #cooking #holland #food #viral #Recipe #fyp
Patatas Bravas 🥔 Ingredients: - 6 potatoes (Dutch creams or Sebago work well) - 460ml (about 15.5 fl oz) olive oil - 2 tbsp smoked paprika - 1/2 tbsp cayenne pepper - 1 tbsp cornflour (cornstarch in the US) - 200ml (about 6.8 fl oz) chicken stock - 1 tbsp sherry vinegar - salt, to taste Method: 1. Peel and wash the potatoes, then cut them into roughl 2cm x 2cm (about 0.8" x 0.8") cubes. Place them in cold water, rinse again, then drain and pat very dry with paper towels. 2. In a large frying pan, pour 400ml (about 13.5 fl oz) of the olive oil. Season the potatoes with salt and carefully lower them into the oil. Turn the heat to medium-high and fry the potatoes until golden brown and cooked through, stirring every 3-4 minutes. This process should take roughly 25 minutes. 3. In a saucepan, add the remaining 60ml (about 2 fl oz) of olive oil, along with the smoked paprika, cayenne, and cornflour. Turn the heat to medium and whisk well. Once everything is incorporated, slowly pour in the chicken stock, continuing to cook and whisk for 3-4 minutes as the sauce thickens. Finish the sauce with sherry vinegar and salt to taste. 4. Once the potatoes are fully cooked and golden brown, drain them from the oil and place on paper towels to remove any excess oil. To serve, place the potatoes in a bowl and pour over some of the delicious Bravas sauce. #potato #spain #foodtiktok #Foodie #cooking #Recipe #fyp #viralvideo
Steamed Eggs for Breakfast Sandwiches 🥚 Ingredients: - 4 eggs - 200ml stock (chicken, beef, dashi, or any preferred stock) - salt, to taste Method: 1. In a bowl, add the eggs, stock, and a pinch of salt. Using a fork or chopsticks, whisk the mixture until completely homogenous. Be careful to avoid incorporating air; the goal is to have a smooth, uniform mixture without bubbles. 2. Lightly grease a shallow dish with spray oil. Place this dish into a pot fitted with a steaming basket. Ensure the water in the pot is filled to just below the bottom of the steaming basket—it should not touch the dish. Heat the water over medium to medium-low heat. 3. Pour the egg mixture into the greased dish. Cover the pot with a lid and steam on low for 10-14 minutes. The key is to steam the eggs slowly so they set gently and acquire a custard-like texture. 4. Once the eggs are set, carefully remove them from the dish. Serve on a toasted milk bun with a slice of American cheese, crispy bacon, and some salsa verde from the homie @Laurent Dagenais A huge shout out to AP bakery for inspiration on this one. If you ever in Sydney make sure you go grab one of the eggs sandwiches, they're elite! #cooking #meals #foodtiktok #fyp
Pozole 🇲🇽 Ingredients: - 40g (1.4 oz) ancho chiles, cut and deseeded - 30g (1 oz) guajillo chiles, cut and deseeded - 30g (1 oz) pasilla chiles, cut and deseeded - 1 morita chile - 1 white onion, diced - 10 cloves of garlic, diced - 1.5 kg (3.3 lbs) boneless pork shoulder, skin removed and cut into 5-6 pieces - salt, to taste - 4 tbsp peanut oil - 2 tbsp oregano - 3 bay leaves - 10 black peppercorns - 1 clove - 1 bunch coriander (cilantro), plus more for garnish - 1 can white hominy, drained and rinsed - 1 avocado, sliced, to serve - tortillas, to serve - lime wedges, to serve - sliced radishes, to serve Method: 1. Begin by placing the deseeded and cut chilies onto a roasting tray. Roast at 180°C (350°F) for 8-10 minutes, until they start to emit a fragrant aroma. 2. Season the pork thoroughly with salt on all sides. Heat a large Dutch oven over high heat with the peanut oil and sear the pork on all sides until well-coloured. Remove the pork from the pot and set aside. 3. Add the onions to the pot and sauté for 2-3 minutes before adding the garlic, oregano, clove, and black peppercorns, along with the roasted chilies from earlier. Return the seared pork to the pot and cover with cold water. Place a washed bunch of coriander on top, cover, and simmer on very low heat for 2 1/2-3 hours, or until the pork is extremely tender. 4. Half an hour before the pork is done, place the washed and drained hominy onto an oven tray and toast in a 180°C (350°F) oven for 10-15 minutes. 5. Once the pork is tender, remove it from the pot and set aside. Blend all the remaining cooking liquid until smooth, then return it to the pot. 6. Shred the pork and add it back to the pot with the hominy. Heat through. 7. Serve the pozole in bowls, accompanied by plates of diced white onion, sliced avocado, sliced radishes, lime wedges, additional coriander, and toasted tortillas on the side. And shout out to Rick Martínez for the inspiration on this recipe, as Mexican food is still something I need to learn more about. PS this one is super tasty and definitely worth making. #cooking #pork #mexico #Recipe #food #fyp
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