chefmikaleon TikTok
Check out chefmikaleonTiktok analytics report
Monica “Mika” Leon
@chefmikaleon-
Global Rank117.11K
Followers299
Videos65.65M
Views1.21M
LikesRelative Keyword
Influence analysis
chefmikaleon tiktok Introduction
chefmikaleon is a tiktok influencers from the United States with 117105 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 299 videos, with a cumulative total of 1213399 likes, and a total of 117105 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. globally.
Here are some more information about chefmikaleon:
tiktok homepage link:https://www.tiktok.com/@chefmikaleon
Instagram:unknown
Youtube:unknown
Twitter:unknown
chefmikaleon's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in chefmikaleon 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 2 videos, 15922 views, 910 likes, 49 comments and 84 shares
not only that.
His/her average playback of each video reached 7961, an average of 455 likes per video, an average of 24.5 per video, and an average of 42 sharing times per video.
His/her best and the first three best videos played 11100, 15922, respectively. These three videos are:Tostones hawaianos 🔥 Extra Crispy & creamy in the center 🤤 You’ll never want to eat regular Toston again 😏 ; Chuleta empanizada con fufú de plátano 🔥 aka crispy fried pork chops with cuban mashed plantains 🤤🇨🇺 Ingredients Pork chops: 2 boneless pork chops, pounded thin 1 cup AP flour 3 eggs beaten 2 cups of breadcrumbs 4 cloves of garlic, finely minced 3 tbsp. Olive oil 1 tsp. Oregano 1 tsp. Cumin Juice of 2 limes 1 tsp. salt Fufu de platano: 2 green plantains, skin removed and cut in 2 inch rounds Juice of 1 lime 2 cloves of garlic 1/2 a red onion (thinly sliced) ½ cup of crispy bacon 3 tbsp. of reserved bacon fat 1-2 tsp. of salt A few tablespoons of reserved plantain water Instructions Make your marinade by mixing together the olive oil, lime juice, minced garlic, oregano, cumin & salt. Add your pork chops to the marinade & let this sit in the fridge for 2-4 hours. Once ready, set up your dredging station. To a bowl add your beaten eggs, to another bowl your flour and the other one your breadcrumbs. Dip your pork chops first into the flour, then the egg and then finally the breadcrumbs. Add vegetable oil to a medium saute pan over medium heat. Once the oil is hot, add one pork chop at a time, cooking it for a few minutes until golden brown and flip. Once ready, remove them and place on a paper towel lined plate to drain excess oil. Add some maldon salt as soon as they come out of the hot oil. For the fufu: Boil your plantains for 20-30 minutes until fork tender (make sure to reserve the cooking liquid) Fry up your bacon & once ready, remove it from the pan and drain over paper towels. Be sure to reserve the bacon fat for later use. In a pestle and mortar, mash your garlic. Add your mashed garlic to a frying pan with your reserved bacon fat and your onions. Sauté over medium heat until the onions are translucent, about 5-7 min. Now to this add your lime juice. Once your plantains are tender, remove from the heat and move the plantains to a large bowl. Begin mashing your plantains. Slowly add in the onion and garlic mixture as well the water the plantains cooked in until you get the desired consistency, about ¼ cup of the water. Now fold in the crispy bacon. Continue mashing until minimal lumps are left. Taste for salt and adjust accordingly.
Published videos
Chuleta empanizada con fufú de plátano 🔥 aka crispy fried pork chops with cuban mashed plantains 🤤🇨🇺 Ingredients Pork chops: 2 boneless pork chops, pounded thin 1 cup AP flour 3 eggs beaten 2 cups of breadcrumbs 4 cloves of garlic, finely minced 3 tbsp. Olive oil 1 tsp. Oregano 1 tsp. Cumin Juice of 2 limes 1 tsp. salt Fufu de platano: 2 green plantains, skin removed and cut in 2 inch rounds Juice of 1 lime 2 cloves of garlic 1/2 a red onion (thinly sliced) ½ cup of crispy bacon 3 tbsp. of reserved bacon fat 1-2 tsp. of salt A few tablespoons of reserved plantain water Instructions Make your marinade by mixing together the olive oil, lime juice, minced garlic, oregano, cumin & salt. Add your pork chops to the marinade & let this sit in the fridge for 2-4 hours. Once ready, set up your dredging station. To a bowl add your beaten eggs, to another bowl your flour and the other one your breadcrumbs. Dip your pork chops first into the flour, then the egg and then finally the breadcrumbs. Add vegetable oil to a medium saute pan over medium heat. Once the oil is hot, add one pork chop at a time, cooking it for a few minutes until golden brown and flip. Once ready, remove them and place on a paper towel lined plate to drain excess oil. Add some maldon salt as soon as they come out of the hot oil. For the fufu: Boil your plantains for 20-30 minutes until fork tender (make sure to reserve the cooking liquid) Fry up your bacon & once ready, remove it from the pan and drain over paper towels. Be sure to reserve the bacon fat for later use. In a pestle and mortar, mash your garlic. Add your mashed garlic to a frying pan with your reserved bacon fat and your onions. Sauté over medium heat until the onions are translucent, about 5-7 min. Now to this add your lime juice. Once your plantains are tender, remove from the heat and move the plantains to a large bowl. Begin mashing your plantains. Slowly add in the onion and garlic mixture as well the water the plantains cooked in until you get the desired consistency, about ¼ cup of the water. Now fold in the crispy bacon. Continue mashing until minimal lumps are left. Taste for salt and adjust accordingly.
00:54Tostones hawaianos 🔥 Extra Crispy & creamy in the center 🤤 You’ll never want to eat regular Toston again 😏
00:47Easy to make croqueta preparada sliders 🔥 Bite sized goodness you’re gna want to make for your next gathering 🤤 Hawaiian rolls Mayo Mustard Lechon Swiss cheese Sweet ham slices Potato sticks Pickles Garlic butter to brush on top Assemble and brush with your garlic butter & Bake at 350F. For 10 min. Until your cheese has melted and tops are golden 🤩 #croquetapreparada #cubanfood
00:52I’ve partnered with No 3 Gin to bring you guys these delicious & refreshing cocktails from the @Miami Open 🎾 My favorite being the Raspberry Rally which I will be making pitchers of for my next get together 😍 Courtside Cooler 3 fresh basil leaves 2 oz. of No.3 Gin 1/2 oz fresh lime juice 1oz. simple syrup Top with Club Soda Raspberry Rally 5 fresh raspberries 2 oz. No.3 Gin 1/2 oz fresh lime juice 1/2 oz. simple syrup Top with Ginger beer Muddle your basil or raspberries depending on the cocktail then add No.3 Gin, lime juice & simple syrup, add some ice and top it off with club soda or ginger beer 🤤 #No3Gin #No3MiamiOpen #No3GinPartner #UnrivalledMastery
00:32Pollo asado con arroz verde 🔥 Perfect way to kick off the week with this weeknight favorite at our house 🤤 Ingredients For the chicken: 2 pds. of chicken quarters or thighs 3 garlic cloves, finely minced 1 tbsp. aji amarillo paste 2 tbsp. soy sauce Juice of 1 lime 1 tbsp. of freshly grated ginger 1 tbsp. honey 1 tsp. Coriander 1 tsp. Smoked paprika 1 tsp. Cumin 1 tsp. salt 2 tbsp. Olive oil For the rice: 1 ½ cup long grain white rice 2 ¼ cups of chicken broth ½ a large bunch of fresh cilantro 2 cloves of garlic, finely minced 1 small yellow onion, diced 2 tsp. aji amarillo paste 1 cup of frozen peas 1 cup of finely diced carrots Instructions Make your marinade: To a large bowl, add your olive oil, garlic, aji amarillo paste, ginger, honey, coriander, paprika, cumin, salt & lime juice and stir. Taste and adjust seasonings to your liking. To this now add your chicken and mix so that every piece of chicken is fully coated. Cover and let this marinate in the fridge for a minimum of 2 hours. Preheat the oven to 350F. Remove the chicken from the marinade and add it to a large baking dish, skin up. Pat the skin dry and add a little bit of olive oil to it. Bake this for 40-45 min. Until nice and golden brown and reaches an internal temperature of 165F. Broil if necessary to get that crispy skin at the end. Make your rice: To your blender, add the cilantro and chicken broth and blend on high for a few minutes until it's nice and green. Now, to a small dutch oven, add some olive oil, garlic, aji amarillo and onions. Cook this over medium heat for a few minutes until your onions are translucent. To this now add your washed rice, carrots, cilantro broth & salt generously. Place over high heat and once it boils, immediately drop the heat to low and cover. Let this cook for 18 min. Then uncover, add your peas & stir. Cover again and let this cook for another 5 min. Or until fully cooked.
00:42Mofongo con camarones enchilados 🔥 What do you like to eat your Mofongo with?! Ingredients Camarones enchilados: 1 onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves of garlic, finely minced 4 tbsp. of olive oil 1 tbsp. Sazon completa 8 oz. of tomato sauce 1 cup of dry white cooking wine 1 packet of Sazon con achiote 1 cup of water 1 lb. of raw peeled and deveined shrimp Salt to taste For the plantains: 3 large green plantains, peeled and cut into 1 inch rounds 1 cup of chicharrones / pork rinds 3 cloves of gatlic Juice of 1 lime Olive oil Salt & pepper to taste Instructions In a Dutch oven add your olive oil, onions, peppers, garlic and sazon completa. Sauté over medium heat for 17-10 minutes until your onions are translucent. Add your shrimp, sazón con achiote, tomato sauce, wine, water and salt. Stir and allow to simmer for 10 -12 minutes until the shrimp is fully cooked through. Taste for seasoning and adjust accordingly. For the mofongo: Peel your plantains and cut into 1 inch slices then place them in water. Set your fryer or Dutch oven filled with oil to 350°F. Fry your plantains. Be sure to drain as much water as possible before placing them in the fryer. Fry for 3-4 minutes until golden brown. Remove from oil & place onto a bowl lined with a paper towel. Using a large mortar and pestle, begin mashing individual portions of your mofongo. Add about 1-2 cloves of garlic per serving then mash. Slowly start adding your plantains (about 5) to the mortar and mash them. Add about a teaspoon of lime juice, some chicharrones, salt and olive oil. Keep mashing using your pestle until you have a paste. Place your mofongo into a bowl and insert it onto a serving platter. Plate your camarones enchilados around the mofongo and serve warm. #mofongo #puertoricanfood #cubanfood #camaronesenchilados
00:45Easy to make, lechon fried rice using @Mahatma® Rice ready to heat pouches that are available at any @Publix near you! Ready in less than 20 minutes using ingredients you already have at home, doesn’t get better than that! Ingredients 8.8oz. Mahatma ready-to-heat white jasmine rice 16oz. Leftover lechon (pulled pork) 4 eggs, whisked 1 cup of chopped scallions ½ cup peas ½ cup chopped carrots ½ cup corn ¼ cup soy sauce 5 tbsp. Sesame oil Instructions Start by adding your protein to your wok with 3 tbsp. Oil and sautéing over high heat for a few minutes until it starts to crisp up. Now, put your protein to the side of the wok and add your whisked eggs and cook for another 3 minutes until they’re nice & cooked through. \ Add your mahatma rice right in with all the veggies, scallions, soy sauce and more sesame oil. Cook over high heat for 5-10 minutes until all the veggies are cooked through! Taste for seasoning and adjust accordingly. #PlayWithMahatmaRice, #MahatmaRice #PlayWithYourFood
00:53BOLICHE 🔥 the way I grew up eating it aka A MI MANERA🙃 Who else grew up eating this and what did your fam do different to it?! Ingredients 1 beef eye round roast (3-4 pounds) 2 large spanish chorizo 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow onion, diced 4 garlic cloves, finely minced 1 tbsp. Sazon completa 8 oz. tomato sauce 2 cups water ½ cup spanish manzanilla olives 1 large russet potato, peeled and diced Instructions Take your beef and generously salt it. Using a long sharp knife starting on one end, carefully start opening a hole about an inch or two in width until you reach the center then repeat with the other side. Now stuff each side of your beef with the chorizo. Place your instant pot on the HIGH - SAUTE setting. Add ¼ cup of olive oil to your pot and add the beef to it, cook for a minute or two minutes on each side until all sides are nice and golden brown. Take your beef and set aside. In the same pot now add 2 more tablespoons of olive oil, your onion, bell peppers, garlic and sazon completa. Saute over high heat for 7 min. Or until your onions are translucent. To this now add the tomato sauce, water and 1-2 tsp. of salt and stir. Right in the middle, add your beef. Now add in your olives & potato. PRESSURE COOK ON HIGH for 70 min. Or until fork tender. It may take a little longer depending on your cut / weight of beef.
00:50#ad Cuban pot pie casserole with a perfect @Pillsbury crescent roll crust that’s the perfect weeknight meal! Head to your local @Publix and pick up a pack of Pillsbury Crescent Rolls on BOGO from 3/14-3/20 to make this delicious recipe! Ingredients 1 lb. of ground beef ¼ cup Extra Virgin Olive Oil 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow onion, diced 5 cloves of garlic, minced ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. cumin powder ½ tsp. ground coriander ½ tsp. dried oregano 1 tsp. ground annatto ½ cup flour 1 cup of tomato sauce 1 cup of heavy cream 1 cup of chicken broth ½ tbsp. salt 8 oz. chopped sweet plantains 8 oz. black beans 1 can refrigerated Pillsbury™ Original Crescent Rolls (4 count) 2 eggs, whisked Instructions To a skillet add in 4 tbsp. of olive oil and the ground beef and using a wooden spoon, break down the meat and cook for 7-10 minutes over medium heat until the meat has browned. Discard the oil and set aside. Make your sofrito: To a large dutch oven, add your olive oil, onions, peppers and garlic and cook over medium heat for 5-7 minutes until your onions are translucent and cooked through. Now add your seasonings and stir. Add in the flour and stir 2-3 minutes until it browns a bit more. Now add in the tomato sauce, cream, chicken broth and salt and stir to combine. Bring to a boil, then reduce to a simmer and cook until thickened slightly, about 5 minutes. Now stir in the cooked ground beef, black beans & sweet plantains. Taste for seasoning / salt and adjust accordingly. Heat the oven to 375F. & pour the filling into a 8x8 casserole dish. Unroll Pillsbury crescent dough and roll it out so its two perfect rectangles & place on top of the filling, overlapping slightly. Brush the dough with the egg wash & bake 20 to 25 minutes or until golden brown. #pillsbury #fillrollbake #easymeals #weeknightrecipes
00:55Guiso de Maiz 🌽 The ultimate comfort food …No better way to start the week than a massive cazuela of this 🤤 Ingredients 1 pd. Pork chunks (Pork shoulder, you can also use loin) 1 smoked pork hock 4 corn on the cobs, cut in 4 each 8 oz. spanish chorizo, cut in small rounds 2 ½ cups of corn kernels 1 cup tomato sauce 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. cumin powder 1 tsp. Ground coriander 1 tsp. dried oregano 1 tsp. salt 1/2 tbsp. ground annatto 2 medium pieces of malanga, peeled and diced 1 pd. calabaza or squash, peeled and diced 5 cups chicken broth Instructions In a large caldero / dutch oven, add your pork chunks with ¼ cup of olive oil or bacon fat (preferable) and cook over medium-high heat for 7 minutes or until they're nice and golden brown on every side. Now add this to a small bowl and set aside. Make your sofrito. In that same pot with the pork fat, saute your onions, bell pepper, onion and garlic. Sauté until the onions are translucent. Now add your spices, the sliced chorizo and cook for another 5-7 min. Over medium high heat. Add your tomato sauce and corn kernels (reserve 1 cup) and stir. Add your cut corn on the cub, pork hock, malanga, squash and chicken broth and stir. Add a tbsp. of salt and stir again. Add one cup of the corn kernels to the blender with ¼ cup of the chicken broth and blend on high for one minute. Return the corn mix to the pot and stir in to get a nice and thick consistency. Bring to a boil then drop the heat to low and let this simmer for 30-40 min. Until the malanga and squash is cooked through. Taste for salt and seasonings and adjust accordingly. #guisodemaiz #corn #stew #comfortfood #recipes
00:55TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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