KausCooks

Korean Chicken Bao – Part 2: The Filling This Korean chicken filling is seriously versatile - it's not just for bao! I often loosen the sauce with a little extra water and pour it over steamed rice for a quick, comforting meal. It's packed with flavour, comes together in no time, and works beautifully in wraps, lettuce cups, or even tucked into a wrap. Once you try it, you'll find yourself making it on repeat. Disclaimer: this isn’t an authentic Korean recipe whatsoever - it’s Korean inspired using Korean ingredients (Korean fermented chilli paste and Korean red pepper flakes) For the chicken: * 500g chicken breast, diced small * ½ tsp white pepper * 1 tsp gochugaru * 1 tbsp dark soy sauce * 1 tbsp sesame oil * 2 tbsp cornflour For the sauce: * 2 tbsp oil * 2–3 garlic cloves, minced * 1 tbsp ketchup * ¾ tbsp gochujang * 1 tbsp dark soy sauce * 1 tbsp honey * 2–3 tbsp water To garnish: * 2 spring onions, greens only * 1 tsp sesame seeds   Method: 1. In a bowl, mix the chicken with white pepper, gochugaru, soy sauce and sesame oil. Leave to marinate for at least 30 minutes. 2. Add the cornflour and mix until the chicken is well coated. 3. Heat oil in a pan over medium heat. Add the chicken and fry for 5–6 minutes until lightly golden. 4. Stir in the garlic and cook for another 2–3 minutes. 5. Add ketchup, gochujang, soy sauce, honey and a splash of water. Cook for 3–4 minutes until thickened. Add more water if you prefer a saucier filling. 6. Garnish with spring onion greens. 7. Fill each bao with 1–2 tbsp of the chicken mixture. Top with sesame seeds and extra spring onion to serve. #bao

Korean Chicken Bao - Part 1: the Bao Recipe: Makes 12 * 400g plain flour * ½ tsp salt * 1½ tsp baking powder * 40g sugar * 7g instant yeast * 230ml warm milk (or half milk, half water) * 4 tbsp oil Method: 1. Mix the milk, oil and warm in the microwave for 30 seconds until lukewarm. (you can sub the milk for half milk, half water if you prefer) 2. In a large bowl, sift in the flour, salt and baking powder. Stir in the sugar and yeast. 3. Add the warm liquid and mix until a shaggy dough forms. Knead for 5 minutes until smooth, or use a stand mixer. 4. Lightly oil a bowl, place the dough inside, cover with cling film and leave in a warm spot for 2 hours or until doubled in size. 5. Punch down the dough and roll it out to 1 inch thick. Cut out circles using a cookie cutter or glass. Re-roll the scraps to use up all the dough. 6. Cut small squares of baking paper. Brush each circle with oil, fold in half, place on the paper, and gently press to flatten. Rest for 30 minutes until slightly risen. 7. Steam for 8-10 minutes in a bamboo steamer, or use a DIY setup: place an upside-down heatproof bowl in a saucepan, top with a smaller heatproof plate, add water to the saucepan and steam the bao with the lid on. 8. To freeze for later, after steaming, wait for them to completely cool down. Freeze in a single line on a flat surface, then transfer to a ziplock bag after 2 hours, then to reheat, either steam from frozen for 5-6 minutes or wrap in a damp kitchen towel and microwave for 2 minutes. #bao#baoobuns #koreanfriedchicken

Keema Twists Recipe Recipe (makes 12 long twists or 24 short) * 2 tbsp oil * 1 medium onion, finely chopped * 1 tbsp garlic ginger paste * 500g lean lamb or beef mince * 1 tsp kashmiri red chilli powder * 1 tsp ground cumin * 2 tsp ground coriander * ½ tsp garam masala * ½ tsp turmeric powder * 1 tsp salt (or to taste) * 1 tbsp tomato puree * 1 cup water * 2 tbsp fresh coriander, chopped * 100g grated cheese * 2 puff pastry sheets Method 1. Heat oil in a pan over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the mince, garlic and ginger paste, and all the spices. Increase the heat to medium-high and cook for 10–15 minutes, breaking up the meat until browned and the liquid has evaporated. 2. Stir in the tomato purée and cook for 5–6 minutes, mixing regularly. Add the water, cover with a lid, and simmer on low for 15 minutes. 3. Once the mixture is dry, stir in the chopped coriander and set aside to cool. Add fresh chillies if you like extra heat. 4. Once cooled, roll out the puff pastry. Spoon over the keema (use half if using one sheet), add grated cheese (I used cheddar), then top with the second sheet of pastry. Gently roll over with a rolling pin to seal. 5. Slice into 12–13 thin strips, twist, and place on a lined baking tray. For smaller twists, cut each strip in half. You can freeze some for later by placing the entire baking tray in the freezer for 3 hours then transferring into freezer bags once frozen and cook straight from frozen at a later date. 6. To enjoy right away, brush with egg wash and bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes until golden. Serve with mint chutney. #keema #puffpastry #snack

Dubai Chocolate Ganache Pots 
[AD] Made using the Pots & Co Double Chocolate Ganache pots - crafted with 100% natural ingredients! These are indulgent enough on their own, but with this Dubai-inspired pistachio kunafa twist, they become even more decadent. Perfect for hosting when you want an easy yet impressive dessert that lets you focus on the mains! Ingredients (tops 6 pots): * 150g kadayif/kataifi pastry * 1 tbsp butter * 5 tbsp pistachio crème * 1 tbsp tahini Method: 1. Finely chop the shredded phyllo (kadayif/kataifi). 2. Melt butter in a pan, add the kadayif, and toast until 80% browned — around 15–20 mins, stirring often. 3. Transfer to a bowl and mix in the tahini and pistachio crème. If using pistachio butter, add condensed milk to sweeten. 4. Mix well until smooth and slightly loose — we’re using more pistachio crème so it doesn’t set too firm. 5. Spoon 1–2 tbsp over each ganache pot, top with a sliced strawberry, and chill. Let sit at room temp for 20 mins before serving Pistachio, chocolate, ganache, kunafa, easy desserts #pistachio #kunafa #chocolate #ganache #dubaichocolate #dessertideas #easyrecipe #easyrecipes

Empanadas for £3.50 each or 3 for £9.75!! From Portena in Borough Market, London #cheapeats #londonfood #boroughmarket

Rose Buldak Review #ASMR #ramen #buldakramen

#comeshoppingwithme #ukweather #picnic #ukfood

ad Let’s taste test @NUII Ice Cream - still can’t get over the peanut butter and Canadian maple syrup ice cream!! 
For a chance to win 15 boxes of Nuii ice creams:
1. follow me @kauscooks
2. Follow @Nuii_icecream
3. Like this video
4. Comment which flavour you’d like to taste first or tag someone you’d share it with! 
Winner will be announced on my story on 10/08/25 #tastetest #icecream #delicious #NuiiAdventure #IceCreamAdventure

The viral strawberry sandwich from M&S.. but at home (and better) Ingredients: (makes 2) - 4 slices brioche - 125g cream cheese - 1 tbsp double cream (optional) - 2 tbsp icing sugar - 5-6 strawberries It literally takes 5 minutes just make it at home #Viral #sandwich #strawberriesandcream #sando #marksandspencer

  Chana Masala Recipe Whether you call them cholay, channay or chana masala, one thing’s for sure - they’re absolutely delicious and SO underrated! Made even easier (and extra tasty) with @Shan Foods Global [ad] ✨ ✱ Ingredients: - 4-5 tbsp oil or ghee - 1 tsp whole cumin seeds - 3 cardamom pods - 2 black peppercorns - 1 black clove - 1 bay leaf - 2 medium onions - 1 tbsp garlic paste - 1 tsp ginger paste - 2 ½ tbsp Shan Chana Masala - 4 tomatoes - 3 cans chick peas, drained - 400ml water (one can) - 1 tsp red kashmiri chilli powder (optional) - 2 green chillis (optional) - 1-2 tbsp chopped coriander for garnish ✱ Method 1. Heat the oil in a pan over medium heat. Add the whole spices and cook for about 1 minute until fragrant. Add the finely diced or blended onions and cook for 3-4 minutes until softened. 2. Stir in the garlic and ginger paste, followed by the Shan Chana Masala. Sauté for about 5 minutes until the mixture darkens in colour. 3. Blend the tomatoes, then add them to the pan along with the green chillies (if using). Bhun (cook down) for 8-10 minutes until a thick masala base forms. 4. Add the chickpeas, refill one of the can’s with water and add this in too. Remove about ½ cup of chickpeas, blend until smooth in the same blender used for the tomatoes and stir back into the pan. 5. Simmer on low for 10-15 minutes, adding more water if needed to reach your desired consistency. Garnish with fresh coriander, a squeeze of lemon juice and enjoy hot with paratha, puri, naan, or over rice. #chanamasala #cholay #chickpeas #curry #recipe #ShanFoods #ShanSamplingUK

Halloumi Salad 🥗 Reposting this one from last year as it was one of my most popular salads of 2022, still get messages from you guys of your recreation it and how much you love it, I love to see it!! ✱ Halloumi ⋆ 225g Halloumi cheese ⋆ 1 tsp red pepper flakes ⋆ 2 Tbsp honey ✱ Salad ⋆ 1 whole cucumber ⋆ 1 bunch parsley ⋆ 250g baby plum tomatoes ⋆ 1 cup pomegranate seeds ⋆ 2 spring onions ✱ Dressing ⋆ 1/4 cup extra virgin olive oil ⋆ Juice of 1 small lemon ⋆ 2 Tbsp pomegranate molasses ⋆ 2 Tbsp tahini ⋆ 1 tsp sesame seeds ⋆ 1 tsp sumac ⋆ 1/2 tsp salt, or to taste ⋆ 1/2 tsp black pepper Shown in the video is a cold salad made in advance: Allow the halloumi to cool and add into salad. If you like your halloumi warm with your salad, do not mix in to the salad instead serve ontop of the salad whilst still warm. Delicious either way. Enjoy! #halloumi #saladrecipe

Watermelon Chaat Recipe 🍉 There’s nothing more refreshing than a chilled bowl of watermelon chaat on a scorching hot day, especially in the middle of a UK heatwave. When the air feels heavy and the sun is doing the most, this dish is like a burst of cool relief. I first had this at Binda’s Eatery and immediately knew I had to recreate it at home, this is my take on it - watermelon and feta already go beautifully together but with the added spices, a whole new level unlocked! (Just as delicious without the feta too btw) But beyond its flavour and freshness, watermelon also carries deeper meaning. For Palestinians, it has long been a symbol of resistance and identity. During times when displaying the Palestinian flag was banned, the colours of a watermelon- red, green, white, and black, became a stand for freedom and heritage.   DONATE: @Medical Aid for Palestinians @UNRWA USA @ele_elna_elak @AneraOrg   EDUCATE: @eye.on.palestine @Palestine Solidarity Campaign @humanti project @حمادة شقورة - Hamadashoo   ACTION: @bds.movement   Ingredients: - 2 cups watermelon chunks - ½ lemon, juiced - ½ tsp chaat masala - ½ tsp black salt - ½ tsp ground cumin - 1 tbsp fresh coriander, chopped - 6-7 mint leves, chopped - feta cheese (optional) Topping: - Tamarind sauce - Pomegranate seeds - Fresh mint leaves - Crispy sev Method 1. In a bowl, mix the lemon juice with chaat masala, black salt, and ground cumin. 2. Pour the mixture over the watermelon chunks in a large bowl. 3. Add the finely chopped coriander and mint. 4. Toss everything together gently until the watermelon is well coated. You can store this in the fridge until you are ready to serve. 5. Transfer to a serving plate and top with crumbled feta, tamarind sauce, pomegranate seeds, fresh mint, more chaat masala and crispy sev. Enjoy right away! #watermelon #chaat #ukheatwave  

EID SPECIAL: Lamb Nihari Recipe Nihari is considered the national dish of Pakistan and is traditionally enjoyed for breakfast, especially on weekends or on Eid mornings. Rich, deeply spiced, and slow-cooked to perfection, it’s one of the most indulgent and flavour-packed curries you'll ever taste. A true labour of love. For the Nihari Spice Mix: * 1 tbsp whole cumin * 1 tbsp whole coriander seeds * 1 tbsp caraway seeds (shah jeera) * ½ tbsp fennel seeds (saunf) * ½ tbsp black peppercorns * 4 cloves * 8 green cardamoms * 2 black cardamoms * 4 bay leaves * 2 star anise * ½ tsp nutmeg * ½ tsp mace powder or 1 mace blade (javitri) * 2-inch cinnamon stick For stewing the meat: * 2kg lamb shanks * 4 tbsp ghee * 2 tbsp oil * 1 large onion * 1 tbsp garlic paste * 1 tbsp ginger paste * 1½ tsp salt, or to taste * 1 tbsp Kashmiri red chilli powder * ½ tbsp ginger powder * 1 tsp turmeric powder * Approx. 1.5 litres water * Slurry: 1 cup whole wheat flour (atta) mixed with 2 cups water For the tarka: * 3 tbsp ghee * 1 large onion, finely sliced * 1 tbsp paprika or Kashmiri red chilli powder To serve: * Julienned ginger * Fresh coriander * Lemon slices * Chopped green chillies Method: 1. Heat ghee and oil in a large pot. Sear lamb shanks on high heat for 5–6 minutes until browned. Add onion, garlic paste, and ginger paste; cook for 3-4 minutes. 2. Toast the whole spices for 2 minutes until fragrant, then grind to a fine powder. 3. Add the spice mix and remaining dry spices to the pot. Cook for 3-4 minutes to coat the meat. Pour in water and bring to a boil. Cover and simmer on low for 3 hours, or pressure cook for 30–35 minutes, until the meat is tender. Remove the meat and set aside. 4. Dry-roast atta (optional, or use as it is), mix with water to form a slurry, and stir into the pot, mix well. Optional: strain for a smoother sauce. 5. Return the meat and simmer for 15–20 minutes until the gravy thickens. Adjust slurry as needed for desired consistency. 6. For Tarka: melt ghee, brown onions for 5-6 minutes, add chilli or paprika and let it sizzle for 1 minute then add into Nihari, mix well and serve. #nihari #eiduladha

One Pot Creamy Salmon Pasta Recipe [AD] This summer I’m giving my everyday favourites a little upgrade with @Sainsbury’s Taste The Difference range, the quality of these ingredients is amazing - the lightly smoked salmon is honestly SO flaky and soft, you need to try it for this one pot salmon pasta! Serves 4 Ingredients Salmon Bites * 4 salmon fillets, cut into bite-sized chunks * 1 tsp paprika * ½ tsp hot cayenne pepper * 1 tsp oregano * 1 tsp garlic powder * 1 tsp onion powder * ¼ tsp pepper * ½ tsp salt * 3 tbsp oil Pasta Sauce * 2 shallots * 5 garlic cloves, minced * 250g cherry vine tomatoes * 10–12 fresh basil leaves * Zest of ½ lemon * 1 tsp paprika * ½ tsp hot cayenne pepper * 1 tsp oregano * 1 tsp onion powder * ¼ tsp pepper * A pinch of salt, to taste * 750ml vegetable stock * 150ml double cream * 4 tbsp grated Parmigiano Reggiano * 400g Mafalda Corta pasta (dry weight)   Method 1. In a bowl, toss the salmon chunks with all the listed salmon seasonings and 1 tbsp of oil until well coated. 2. Heat the remaining 2 tbsp oil in a large pan over medium heat. Add the salmon pieces and cook for about 3 minutes on each side until golden and just cooked through. Remove and set aside. 3. In the same pan, add the diced shallot and garlic. Cook over medium heat for 2-3 minutes until softened. 4. Add the remaining pasta sauce seasonings, lemon zest, cherry tomatoes, and basil. Cook for 2–3 minutes until the tomatoes begin to soften. 5. Pour in the vegetable stock and stir in the pasta. Mix well, cover with a lid, and simmer on low heat for 15-20 minutes until al dente, stirring every 10 minutes to prevent sticking. Add a splash of water if more need. 6. Once the pasta is cooked, add the double cream, grated Parmigiano Reggiano, and some extra fresh basil. Stir until the sauce is creamy and well combined. 7. Serve the pasta topped with the golden salmon bites and enjoy. #onepotrecipe #pastarecipe #salmon