Andy Cooks

Hotteok (Korean Sweet Pancakes) Ingredients - 180ml (¾ cup) milk - 15g (1 tbsp) sugar - 3g (1 tsp) active dry yeast - 240g (2 cups) all-purpose flour - 5g (1 tsp) salt - 15ml (1 tbsp) peanut oil - 40g (⅓ cup) walnuts, chopped - 10g (1 tbsp) sesame seeds - 50g (¼ cup) brown sugar - 2g (1 tsp) ground cinnamon Method 1. Pour the milk into a small container. If you’re in a cold environment, warm the milk slightly until it’s room temperature. For a hot environment, cold milk will suffice. Add the sugar and yeast, mix well, and set aside to activate. 2. In a mixing bowl, combine the flour, salt, and peanut oil. Stir the milk mixture again before pouring it into the bowl. Mix with a spoon until a loose ball of dough forms. Lightly knead the dough in the bowl, cover it with a tea towel, and let it prove for 1–1.5 hours, or until nearly doubled in size. 3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon, and a pinch of salt in a small bowl. Set aside. 4. Once the dough has risen, place it on a lightly oiled surface. Divide it into six equal pieces using a scale or by eye. Shape each piece into a disc about 10–12cm (4–5 inches) in diameter. Add a couple of spoonfuls of filling to the center, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the remaining dough and filling. 5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Add the dough balls to the pan, pressing them down with a spatula or weight to flatten into discs. Cook each pancake for 3–4 minutes on each side, until golden brown and cooked through. 6. Cook in batches, ensuring not to overcrowd the pan (2–3 at a time, depending on size). Once cooked, let them cool slightly before serving. Enjoy them warm while the filling is gooey. #cooking #korea #desserts #Recipe #fyp

Smacked Cucumber Salad (Pai Huang Gua) 🥒 Ingredients - 1 large cucumber - 1 tsp salt - 1 tbsp toasted sesame seeds - ½ tsp sugar - ½ tbsp black vinegar (or balsamic vinegar as an alternative) - 1 clove garlic, finely grated - chilli crisp, to serve Method 1. Place the cucumber on a sturdy surface. Using the flat side of a large knife or a rolling pin, lightly smack the cucumber five or six times to break it open slightly, but avoid smashing it into mush. Cut the cucumber into 10–12 bite-sized pieces at an angle. 2. Put the cucumber pieces in a bowl, sprinkle with salt, and toss to coat evenly. Let the cucumber sit for 10 minutes. After 10 minutes, drain off any liquid that has been released. 3. Add the sugar, sesame seeds, black vinegar, and grated garlic to the cucumber pieces. Mix well to combine. 4. Transfer the cucumber salad to a serving bowl and garnish with chilli crisp to taste. Serve immediately and enjoy! #cooking #food #Recipe #foryou #viral

Tortellini in Brodo - inspired by watching Evan Funk Chefs table Noodles episode. I was happy with the Brodo and the Tortellini filling but the pasta itself I’m yet to master… #cooking #pasta #food #fyp

Kimchi Mac and Cheese 🧀 Ingredients: - 500g (1lb 2oz) dried elbow pasta - 120g (4oz) unsalted butter - 70g (2½oz) plain flour - 800ml (3⅓ cups) milk - 200ml (¾ cup) kimchi juice - 1 tbsp gochujang (Korean chilli paste) - 200g (7oz) medium sharp cheddar cheese, grated - 350g (12oz) mozzarella cheese, grated - 400g (14oz) kimchi - salt, to taste - white pepper, to taste - 10g (2 tsp) Korean chilli flakes - 60g (2oz) panko breadcrumbs Method: 1. Preheat your oven to 180°C (356°F). 2. Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside. 3. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour. 4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken. 5. Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth. 6. Season the sauce with salt and white pepper to taste. Adjust as needed. 7. Combine the cooked pasta and kimchi in a large pot or mixing bowl. Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated. 8. Transfer the mixture to an oven-safe dish. Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes. 9. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling #cooking #Recipe #food #fyp

Baba Ghanoush with flat bread 🍆 Ingredients - 2 large eggplants (aubergines) - 150g (5.3 oz) hulled tahini - 1 lemon, juiced - 2 cloves garlic, finely minced - pinch of salt - 30ml (2 tbsp) extra virgin olive oil (EVOO) - toasted pine nuts, for garnish (optional) - fresh parsley, for garnish Method 1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking. 2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred. 3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove. 4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid. 5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined. 6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly. 7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired. 8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side. #fyp #cooking #dip #Recipe

Happy New Year’s Eve legends! Oliebollen Ingredients - 14g dried yeast - 125ml warm water - 60g caster sugar - 450g flour - Pinch salt - 250ml milk - 2 eggs - 100g currants - 100g raisins - 1 granny smith apple, diced - Icing sugar for dusting - Oil for frying (I use canola) Method 1. Place the yeast into the warm water, stir and set aside. 2. In a large mixing bowl add the sugar, flour, and salt and mix. 3. Create a well in the centre and add the milk, beaten eggs and water yeast mixture. 4. Starting from the centre and working your way out mix the batter. 5. Mix through the currants, raisins and apple. 6. Leave the mixed dough in a bowl big enough for it to double, cover it with plastic wrap and set aside for 1 hour. 7. In a large pot 2/3 full with oil, heat until it reaches 160c. 8. Using 2 spoons, place in golf ball size pieces of the dough in batches of 5-6 and cook until golden brown - around 5-6 minutes. 9. Remove from the oil and leave on a wire rack to drain. 10. Dust HEAVY with icing sugar and enjoy! #cooking #nye #food #Recipe

Do you need a chipper (French fry cutter) in your home? #cooking #hotchips #fyp #vira

Garlic chilli prawns 🍤 Ingredients - thumb-sized piece of ginger, finely grated - 4 garlic cloves, finely grated - 500g (1 pound 2 ounces) raw prawns (peeled and deveined) - ½ tsp chilli powder - 2 tbsp cornflour (cornstarch) - 2 bullhorn peppers (or capsicums), sliced thinly - 1 brown onion, sliced - 3 small red chillies, sliced - 300ml (1¼ cups) oil for frying - 2 tbsp Shaoxing cooking wine - 1 tbsp soy sauce - 2 tbsp chilli sauce - pinch of salt Method 1. Mix the grated ginger and garlic in a bowl until a paste forms. Set aside. 2. In a separate bowl, mix half of the ginger-garlic paste with the chilli powder, cornflour, and a pinch of salt. Add the raw prawns and toss well to coat evenly. 3. Slice the bullhorn peppers, onion, and red chillies. 4. Place a wok over high heat and add the oil for frying. Once the oil reaches 160°C (320°F) or starts bubbling around a chopstick, carefully add the prawns. 5. Cook the prawns for 3–4 minutes, flipping often, until golden brown and almost cooked through. Remove from the oil and set aside. 6. Carefully drain most of the oil, leaving about 2–3 tablespoons in the wok. 7. Return the wok to medium-high heat and add the sliced onions, peppers, and chillies. Toss well. 8. Stir in the remaining ginger-garlic paste and toss again. 9. Add the cooked prawns back to the wok and mix well. 10. Pour in the Shaoxing wine, soy sauce, and chilli sauce. Toss everything together until evenly coated. 11. Serve and enjoy with steamed jasmine rice. #shrimp #cooking #viral #fyp

Vietnamese Shaking Beef (Bò Lúc Lắc) Ingredients - 600g (1 pound 5 ounces) diced beef (sirloin or rump work well) - 4 garlic cloves, finely grated - 1 tbsp brown sugar - 1 tbsp fish sauce - 1 tbsp oyster sauce - 1½ tbsp soy sauce - 1 brown onion, sliced - 2 spring onions, sliced (whites and greens separated) - 3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil) - red rice, to serve Method 1. Place the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce, and soy sauce. Mix well, then cover and marinate in the fridge for at least 2 hours. 2. Slice the brown onion and spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onions. 3. Place a wok over high heat and add 1 tablespoon of tallow. 4. To avoid overcrowding, cook the beef in small batches. Before adding each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often to ensure an even colour on all sides. Once each batch is cooked, transfer to a bowl and set aside. 5. Once all the beef is cooked, clean the wok. Add the sliced onions and spring onion whites. 6. Sprinkle with salt and, optionally, a little MSG. Toss until the onions are slightly coloured. 7. Return the cooked beef to the wok and mix through. 8. Transfer to a serving bowl, garnish with the spring onion greens, and serve with red rice. #cooking #Recipe #beef #viral #fyp

Andy’s Fish Curry Ingredients - 20 curry leaves - 3 green chillies, finely chopped - thumb-sized piece of ginger, peeled and grated - 3 shallots, finely diced - 4 garlic cloves, peeled and diced - 2 tbsp neutral-flavoured oil (e.g., sunflower or vegetable oil) - 1 tsp mustard seeds - salt, to taste - 1 tsp turmeric powder - 1 tsp red chilli powder (adjust to taste) - 2 tsp coriander powder - 1 tsp cumin powder - 400ml (1⅔ cups) chicken or fish stock - 600g (1 pound 5 ounces) firm white fish, large diced (e.g., barramundi, snapper, or cod) - 1 tbsp tamarind puree - 1 can (400ml/1⅔ cups) coconut milk - steamed jasmine rice, to serve (serves 2) - fresh coriander, to garnish Method 1. Prepare the curry base by chopping the chillies, grating the ginger, dicing the shallots, and chopping the garlic. Keep the curry leaves handy. 2. Heat a large pan over medium heat and add the neutral-flavoured oil. 3. Add the mustard seeds and sauté for 30 to 45 seconds until they begin to pop. 4. Stir in the shallots, garlic, ginger, chillies, and curry leaves with a pinch of salt. Sauté until fragrant and the shallots soften. 5. Add the dried spices—turmeric, chilli powder, coriander powder, and cumin—and cook for 1 to 2 minutes to release their aroma. 6. Pour in the stock, scraping the bottom of the pan to lift any browned bits (fond). Simmer over medium-low heat for 6 to 7 minutes to reduce the liquid by 25–30%. 7. Stir in the tamarind puree and coconut milk, mixing well to combine. Taste and adjust seasoning with more salt if needed. 8. Add the diced fish and stir gently. Cover the pan and bring the curry to a light simmer. 9. Cook the fish for 7 to 9 minutes, or until just cooked through. Avoid overcooking to keep the fish intact. 10. Serve the curry hot over steamed jasmine rice and garnish with fresh coriander. #cooking #food #viral #Recipe

Gunkanmaki “Battleship Sushi” Ingredients - 400g (2 cups) sushi rice - 80ml (5 tbsp) sushi rice seasoning - 300g (10½ ounces) sashimi-grade seafood (e.g., kingfish, salmon, yellowfin tuna) - 4 sheets nori - pinch of Shichimi Togarashi - wasabi paste - soy sauce for dipping - finger lime for garnish (optional) Method 1. Place the sushi rice in a pot or rice cooker. Rinse 3–4 times until the water runs almost clear. 2. Drain any excess water and add the same volume of water as rice (e.g., 2 cups of rice = 2 cups of water). 3. Cook the rice in a rice cooker (one cycle) or in a pot over low heat with the lid on, until the water evaporates. 4. Once cooked, transfer the rice to a large bowl and gently break it up with a spoon. 5. Pour over the sushi rice seasoning and mix until evenly coated. Cover the rice with a tea towel and set aside. 6. Finely dice the sashimi-grade seafood or your chosen fillings using a sharp knife, ensuring not to mash them. 7. Optional: Include fillings like crab or salmon roe, which are harder to roll into traditional maki. 8. Season the fillings with Shichimi Togarashi or your preferred seasoning, mix well, and set aside. 9. Cut the nori sheets into 2cm (¾ inch) wide strips. 10. Wet your hands, take a small amount of sushi rice, and shape it into an oval or rugby ball shape. 11. Place a small amount of wasabi on top of the rice ball. 12. Wrap a strip of nori around the outside of the rice, using a little water to seal the ends. 13. Fill the gunkanmaki with your prepared fish or fillings. 14. Optional: Top with finger lime for garnish. Serve with soy sauce on the side. #cooking #sushi #fish #viral

What’s better? Chippy sandwich? Or a hot chip sandwich? #f#friesc#cookingf#foodb#breadf#foryou

Fish and Chips with Tartar Sauce This recipe features a simple version of Heston Blumenthal's famous beer batter and his renowned method for triple-cooked chips, which has become a staple in restaurants worldwide. Ingredients Fish and chips - 4 x 200g (7oz) portions of white fish suitable for frying (e.g., hake, snapper, flathead, or blue grenadier) - 8 large potatoes suitable for chips (e.g., Sebago, Russet Burbank, King Edward, Dutch Cream, Maris Piper, or Kennebec) - lemon wedges - scrunched parchment paper (optional) Tartar sauce: - 200g (7oz) mayonnaise - zest of 1 lemon - 3 shallots, finely diced - 8 cornichons, finely diced - 3 tbsp (45ml) baby capers, roughly chopped - small bunch of fresh dill, finely chopped Frying and batter: - 4 litres (7 pints) oil for frying (peanut oil or tallow work well) - 200g (7oz) plain flour, plus extra for dusting - 200g (7oz) white rice flour - 1 tsp baking powder - 1 tbsp (15ml) honey - 300ml (10 fl oz) vodka - 300ml (10 fl oz) lager or any light beer - salt and white pepper Method Prepare the Chips - Peel the potatoes, rinse thoroughly, and cut into thick chips, about 2cm (¾ inch) square. - Place the chips in a bowl of cold water and soak for 10–15 minutes to remove excess starch. - Rinse the chips under fresh water, then add them to a large pot. Cover with cold water, add a large pinch of salt, and bring to a simmer. - Cook until the chips are soft and nearly falling apart. - Remove carefully and place on a wire rack over a tray. Refrigerate until completely cool. Make the Tartar Sauce - In a small bowl, combine the mayonnaise, lemon zest, diced shallots, dill, cornichons, and capers. - Mix thoroughly, cover, and refrigerate until needed. First Fry of the Chips - Heat the oil in a deep fryer or large pot to 140°C (285°F). - Fry the cooled chips in batches for 6–7 minutes until the outside is set but not coloured. - Remove from the oil and drain on paper towels. Set aside to cool. Make the Batter - In a large bowl, whisk together the plain flour, rice flour, and baking powder. - Gradually add the lager, vodka, honey, and a pinch of salt, whisking until the batter is smooth and has the consistency of pouring cream. - Chill in the fridge until ready to use. Cook the Fish - Heat the oil to 180°C (350°F). - Lightly season the fish fillets on both sides with salt. - Prepare a tray of seasoned flour (mixing salt and white pepper). Coat each fish fillet in the flour, shaking off any excess. Dip the fish into the batter, ensuring it is well coated. - Carefully lower the fish into the hot oil, holding it halfway in for a few seconds to help the batter set before fully submerging. - Fry the fish for 8–10 minutes until golden brown and crispy. - Remove to a wire rack to drain, season with salt, and keep warm in an oven set to 70°C (160°F) if cooking in batches. Second Fry of the Chips - With the oil still at 180°C (350°F), fry the chips again in batches for 8–10 minutes until golden and crispy. - Drain excess oil and season generously with salt. Serve - Arrange the fish on scrunched parchment paper for a traditional look. - Serve alongside the crispy chips, tartar sauce, and a wedge of lemon.

Steak Tartine—an open steak sandwich with fenugreek sourdough, creamy confit garlic, sautéed silverbeet with pickled chillies, fillet steak, and tangy red wine vinegar pickled shallots. #cooking #steak #beef #fyp