@andy_cooks

@andy_cooks

Andy Cooks

featuring good food Vote for me | Creator of the Year👇

Likes: 112.5M
Followers: 5.3M
Following: 718
Chicken Lollipops Ingredients - 1kg (2.2 lbs) chicken wings - thumb-sized piece ginger, finely grated - 1 tbsp Kashmiri chilli powder - 1.5 tbsp soy sauce - 1 egg - 5 tbsp flour - 5 tbsp cornflour - oil for frying - coriander to garnish Method 1. To prepare the chicken wings, cut off the wing tips and discard. For the drumette (the part closest to the breast), scrape the meat, pushing it to one end to create a lollipop shape with a clean bone and a nugget of meat. For the flat, remove the smaller of the two bones, then scrape the meat around the remaining bone, pushing it to one end to form a lollipop shape. 2. Place the chicken wings in a bowl. Add the ginger, soy sauce, chilli powder, egg, and flour, then mix well. 3. Heat the oil to 160°C (320°F) and carefully lower the chicken wings in, working in batches if necessary to avoid overcrowding the pan. Turn every 2-3 minutes, cooking for a total of 8-10 minutes depending on the size of the wings. Remove from the oil and place on a tray with a rack to drain excess oil. 4. Serve with tamarind dipping sauce and garnish with coriander. Ingredients for tamarind dipping sauce - 2 tbsp brown sugar - 5 tbsp tamarind puree - small piece ginger, finely grated - 0.5 tsp salt - 3 tbsp water Method for sauce 1. Place all ingredients in a small pot and bring to a light simmer. Cook for 3-4 minutes. The sauce is now ready. #cooking #Recipe #food #foodtiltok #viral #fyp #chicken
15 hours ago
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Kimchi-jjigae Ingredients - 400g (14 oz) diced pork belly - 2 tbsp peanut oil - 3 spring onions, white part sliced about 2cm thick, green part finely sliced - 1 yellow onion, sliced - 3 cloves garlic, diced - 500g (17.6 oz) kimchi with the juice - 2 tsp sugar - 1 tsp salt - 2 tsp gochugaru (Korean red pepper flakes) - 2 tbsp gochujang (Korean red pepper paste) - 500ml (17 fl oz) chicken stock - 300g (10.5 oz) tofu - rice, to serve Method 1. Begin by placing a large pot over medium-high heat and add the peanut oil and diced pork belly. Cook for 5-6 minutes, stirring often, before adding the onions, garlic, and kimchi. Stir well and continue cooking for another 4-5 minutes. 2. Now add the white parts of the spring onions, sugar, salt, gochugaru, gochujang, and chicken stock. Stir well, cover the pot, and let it simmer over medium-low heat for 25-30 minutes, stirring every 5-10 minutes. 3. Remove the lid, add the sliced tofu, then replace the lid and continue to cook for another 5 minutes. Garnish with the green parts of the spring onions and serve with steamed rice. #cooking #kimchi #Recipe #food #viral #fyp #soup
3 days ago
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Replying to @zrfazhr Sambal Vote for me for the creator of the year Australia and New Zealand! Link in my bio ✌️ Ingredients - 40 dried chillies - 4 fresh chillies, sliced - 1 stick of lemongrass, diced small - 2 tbsp brown sugar - 3 tbsp tamarind purée - 3 large shallots, sliced - 8 cloves of garlic, peeled and crushed - 50g shrimp paste (Belacan) - 8 kaffir lime leaves, centre stems removed - 3 tbsp peanut oil Method 1. Begin by cutting your dried chillies and letting any seeds fall out, then soak them in enough warm water just to cover for 20 minutes. 2. To toast the shrimp paste, cut it into small cubes, then place it in a dry, medium-sized frying pan. Cook over medium-low heat, breaking it up with a wooden spoon until it dries into a powder. 3. Place everything, apart from the tamarind purée, into a blender and blend until smooth, but not completely. 4. In a saucepan over medium-high heat, add the peanut oil. Once the oil is hot, add the chilli paste you just blended and cook for 8-10 minutes, stirring continuously. 5. Once it's cooked, check for seasoning and add some salt if needed. Then add the tamarind purée, stir well, and check the seasoning again before letting it cool. Store it in the fridge to enjoy whenever you please. 6. This will last safely in your fridge for at least 1 week. You can also break it down into smaller batches and keep it frozen for up to one year. (As a personal note, I've had some in my fridge for a month and still enjoy it, but consume older batches at your own risk!) #cooking #Recipe #food #chile #howto #foryou
4 days ago
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Cold brew, feels good. Made with @ST. ALi COFFEE Feels Good blend, now 40% off for Cyber November. #coffee #coldbrew #cafe #fyp #video
5 days ago
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My cookbook is 30% for the next three days! Lots of good recipes in there for holiday feasts, so head to the link in my bio if you’re keen. Ends this 11.59pm AEST Sunday 26 November #cooking #Recipe #food #fypシ #book #viral
5 days ago
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Bang Bang Prawn Bao Ingredients - 6 bao buns - 18 prawns (or shrimp), peeled and deveined - 80g (2.8 oz) rice flour - 1 tbsp chilli powder - 1 tsp salt - 2 eggs, beaten - 100g (3.5 oz) panko breadcrumbs - peanut oil for frying - 1 shallot, thinly sliced - green part of 2 spring onions, thinly sliced - 1/2 a cucumber, thinly sliced on an angle - 4 tbsp mayo - 2 tbsp sweet chilli sauce - 1 tbsp sriracha Method 1. Start by crumbing your prawns. Season the rice flour with chilli powder and salt. Lay out the beaten eggs and panko breadcrumbs on separate plates or trays. Coat the prawns in the flour, shaking off any excess, dip into the egg wash, then into the breadcrumbs. Store the crumbed prawns on a rack or a plate with some extra breadcrumbs at the bottom to prevent sogginess. 2. For the salad, mix together the sliced spring onions, shallots, and coriander leaves. Place into ice-cold water for 5-10 minutes, then dry well by patting lightly with some paper towel. The ice-cold water will both wash the herbs and mellow the sharp onion flavour. 3. To make the sauce, mix together the mayonnaise, sweet chilli sauce, and sriracha. 4. When ready to serve, carefully fry the crumbed prawns in oil at 170°C (338°F) for 4-5 minutes, or until golden brown. Remove from the oil and place on a rack to drain. Season with a little extra salt. Then steam your bao buns in a bamboo steamer over boiling water for 6-7 minutes. 5. To assemble, carefully open the bun, then spread some sauce on both sides. Add slices of cucumber, the cooked prawns, and the herb and onion salad. Serve and enjoy! #cooking #Recipe #food #seafood #viralvideo #fypシ #bao #snacks
6 days ago
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Cottage Pie Potato Skins Ingredients - 2 tbsp olive oil - 1 stick celery, diced - 2 carrots, diced - 2 yellow onions, diced - 4 cloves garlic, finely diced - 1 stick rosemary, finely chopped - 500g (1.1 lbs) beef mince - 1 tbsp tomato paste - 2 tbsp Worcestershire sauce - 300ml (10 fl oz) beef stock - 4 large washed potatoes - 2 tbsp butter - 100ml (3.4 fl oz) milk - chopped chives to garnish Method 1. Start by preheating the oven to 180°C (356°F). Poke the potatoes 6 times on the skin and place them in the oven on a tray for 45 minutes or until cooked through. 2. To make the filling, place a pot over high heat and add the oil, then sauté the onions, carrots, and celery until tender with a big pinch of salt. Add the beef mince and cook for 4-5 minutes. Next, add the stock, tomato paste, and Worcestershire sauce, mix well and continue to cook for 25-30 minutes on low heat. 3. Once the potatoes are cooked, remove them from the oven and leave to cool for 20 minutes before cutting in half and scooping out the insides. Then fill the potato skins with the beef mince. 4. Push the insides of the potato through a ricer, then whisk in the milk and butter. Check the seasoning and then pipe or spoon on top of the potatoes filled with the beef filling. 5. Bake at 180°C (356°F) for 25-30 minutes or until golden brown on top. Garnish with the chives and enjoy! #cooking #pie #Recipe #food #potato #Foodie #foodtiktok #viralvideo #fypシ
7 days ago
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I tried shrimp and grits in Nashville at the incredible Husk. To see where else I went, head to Flight Centre’s YouTube channel and watch the full video. #cooking #travel #shrimp #seafood #viral #seafood #nashville #fyp
8 days ago
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Replying to @dytaylor1999 Tuna melt rematch Ingredients: - 8 slices of sourdough - 500g (17.6 oz) can of tuna in spring water, drained - 1 spring onion, finely sliced - 1 large stalk of celery, diced - 1/2 small jar capers - salt and pepper to taste - 120g (4.2 oz) mayonnaise - 200g grated cheddar cheese - 2 tbsp butter Method: 1. For the tuna mixture, combine the tuna, spring onions, celery, capers, and mayonnaise in a bowl. Season with salt and pepper. 2. Prepare the melt by spreading the tuna mixture onto one slice of bread. Layer the cheese on another slice, and then place it under the grill to melt. 3. In a frying pan over medium-low heat, toast the tuna melt in butter for 6-7 minutes on each side, or until both sides have a nice golden colour. 4. Serve and enjoy! #cooking #Recipe #cheese #tuna #fish #sandwich ##foryou##food##viral##asmr
9 days ago
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Blueberry Jam 🫐 Ingredients - 1kg (2.2 lbs) blueberries (I used 2kg [4.4 lbs]) - 200g (7 oz) sugar - 60ml (2 fl oz) apple cider vinegar - 1 tsp fennel pollen (star anise also works great) Method 1. Wash the berries well and then drain. Place the berries into a bowl with the sugar and mix well. Cover with a tea towel and leave at room temperature for 3-4 hours. 2. Next, place the berries and any liquid that has come off into a large pot. Over medium-high heat, bring to a simmer, then turn the temperature down to medium-low and cook until it thickens. This will take about 2 hours. Once you’re at this stage, you can add the fennel pollen (if using star anise or cinnamon, place them in at around the one-hour mark). 3. Sterilise your jam jars by boiling them in water for 5 to 10 minutes. Pour the hot jam into the jars and place a lid on. Let them cool to room temperature before you place them in the fridge. 4. The jam will last in your fridge for up to 6 months unopened and 1 month once opened. #jam #cooking #Recipe #food #Summer #viralvideo #fypシ
10 days ago
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Go vote for me for creator of the year! Link is in my bio, you need to be in Australia or NZ amd you can vote every day ✌️ #tiktok #tiktokawards #fyp #viral #tiktokaustralia
10 days ago
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Nasi lemak Ingredients - 450g (1 lb) jasmine rice - 200ml (6.8 fl oz) coconut milk - 2 pandan leaves (available frozen at local Asian supermarkets) - bottom half of a lemongrass stalk - salt to taste - peanut oil for frying - 200g (7 oz) raw peanuts - 150g (5.3 oz) dried anchovies - 4 eggs, soft-boiled - 1/2 a cucumber, sliced - banana leaves for serving - your favourite sambal Method 1. To make the coconut rice, rinse the rice three times and then drain the water. Open the coconut milk and reserve the cream from the top for later. Add the 200ml (6.8 fl oz) of coconut milk to the rice cooker bowl with the rinsed rice, then top it off with water until it reaches the first knuckle of your finger. Add the pandan and crushed lemongrass to the pot along with a pinch of salt, and cook in the rice cooker. 2. Once the rice is cooked, add the reserved coconut cream to the top of the cooked rice and let it sit for 10 minutes. 3. Then, fry the peanuts and anchovies, boil your eggs to your liking (I recommend 7 minutes), slice the cucumber, and toast the banana leaves over an open flame. 4. To assemble, add the rice onto the toasted banana leaves, then arrange the eggs, peanuts, cucumber, sambal, and fried anchovies around the outside. #cooking #Recipe #food #viral #rice #fish #cooking #spice #fyp
11 days ago
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Tonic water espresso. Sounds weird, tastes delicious! Made with @ST. ALi COFFEE Wide Awake blend. 40% off all blends for Cyber November - link in bio. #coffee #Recipe #cafe #fyp #viralvideo
12 days ago
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Korean french fry corn dog Ingredients: - 8 hot dogs - 8 wooden skewers - 120g (1 cup) yellow cornmeal - 125g (1 cup) all-purpose flour, plus more for dusting - 2 tbsp granulated sugar - 2 tsp baking powder - 1/8 tsp salt - 1 large egg - 240ml (1 cup) buttermilk - 500g frozen crinkle cut fries cut into small pieces - 1L (approx. 4 cups) peanut oil, for frying Method: 1. Dry the hot dogs with paper towels to remove any moisture. Insert wooden skewers into the end of each hot dog, pushing about halfway through. Dust each hot dog lightly with flour. 2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk together. In another bowl, beat the egg and then add the buttermilk. Combine the wet and dry ingredients and mix until smooth. 3. In a deep frying pan or pot, heat the peanut oil over medium heat to about 180°C (350°F). 4. Dip each skewered hot dog into the batter, ensuring it's fully coated, and allow the excess to drip off for a moment, then roll in the diced crinkle cut fries. 5. Immediately and carefully place the battered hot dog into the hot oil, holding one side up until the other side starts to float. 6. Fry the corn dogs until they are golden brown and crispy, turning occasionally for even cooking, about 3-4 minutes. Do not overcrowd the pot; fry a few at a time. 7. Once golden brown, remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil. 8. Serve the corn dogs hot with your favourite condiments, such as ketchup or mustard. #cooking #Recipe #snack #foryou #corndog #streetfood #viralvideo
13 days ago
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Lamb rumb, delicious and easy to cook! Is ot a cut of meat you cook and eat at home? #cooking #food #viral #meat #foryou #Recipe #eating
14 days ago
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After many requests and a lot of hard work, my cookbook is finally here! If you want to secure yours go to - www.andy-cooks.com or via the link in my bio! #cooking #Recipe #cookbook #food #tiltokfood #fyp #viral
5 months ago
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Chilli oil noodles 🍜 Ingredients - 280g flour - 160g warm water - A pinch salt - 3 tbsp veg oil - 2 cloves garlic, minced - 2 spring onions finely sliced - 1 tsp chilli flakes - 0.5 tsp cumin seeds - 0.5 tsp Szechuan peppercorns Method 1. Start by making the dough. In a mixing bowl place the flour and salt. Make a well in the centre and pour in the water. 2. Mix until it comes together and you have a shaggy dough. Then turn it out and knead for 6-7 minutes or until you have a smooth dough. 3. Cut into 4 pieces and roll into rounds. 4. Pour 0.5 tsp of oil into a bowl and place the dough ball into it, cover and let rest for 1 hour. 5. When ready, place a large pot of salted water on to boil, and the remainder of the oil in a small pot to heat. 6. Working with one dough ball at a time, flatten it out then make a divot in the centre with a chopstick. Then grab each end and pull to stretch it. Once you have pulled it to around 1 metre, tear the strip in half. 7. Place the pulled noodles into the boiling water and cook for 3-4 minutes. 8. Place the garlic, spring onions, chilli, cumin and Szechuan peppercorns into your bowl. 9. Carefully pour the hot oil over the spices and veg in the bowl before adding in the cooked and drained noodles. Give them a mix and you are good to eat. #cooking #food #noodles #food #asmr #asmrfood #viraltiktok #fyp
10 months ago
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Babe wanted french onion soup. #cooking #foodtiktok #Recipe #viral
1 year ago
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