sad_papi TikTok
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Sad_papi
@sad_papiNO 12
Global Rank1.97M
Followers561
Videos305.60M
Views40.47M
LikesRelative Keyword
Influence analysis
sad_papi tiktok Introduction
sad_papi is a tiktok influencers from the United States with 1973899 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 561 videos, with a cumulative total of 40472824 likes, and a total of 1973899 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. 12 globally.
Here are some more information about sad_papi:
tiktok homepage link:https://www.tiktok.com/@sad_papi
Instagram:unknown
Youtube:unknown
Twitter:unknown
sad_papi'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 sad_papi '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 7 videos, 776100 views, 74530 likes, 623 comments and 1315 shares
not only that.
His/her average playback of each video reached 110871.43, an average of 10647.14 likes per video, an average of 89 per video, and an average of 187.86 sharing times per video.
His/her best and the first three best videos played 242800, 469500, respectively. These three videos are:It’s kimchi day 🇰🇷 I usually make kimchi every two months or so and if you’ve never fermented anything kimchi is a great starting point. It’s really hard to mess up. Below is my normal kimchi recipe, this time I changed it a little bit since I had green garlic to use up! Another thing I changed is I used to make a paste from glutenous rice flour and add it to the shrimp paste, but now I just add enough gochugaru to thicken it up. Something I saw @johnnykyunghwo do and I like it. And it’s one less step. Ingredients: 1 large head Napa cabbage 1 Korean radish (may be labeled mu or use daikon) 1 Asian pear 1 small head garlic (6-8 cloves) 2 inch piece ginger 1/4 c Chinese chives (I used green garlic) 1 bunch green onions 1/4 c dried shrimp ( or saeujeot) 4 tbsp fish sauce (or to taste) 3/4 c gochugaru 1/2 c coarse salt ( I used kosher salt) Directions: Divide your cabbage into quarters leaving the root intact for the moment and rinse under cold water. In a bowl separate the leaves and salt pretty heavily more so at the root end and thick part of the leaves. Let sit cut side down for one hour to drain them flip and let sit for 1 more hour. When the times up rinse well and try to remove most of the salt, let drain cut side down until the next step. Cut your radish, and chop your green onions and chives. Doesn’t need to be pretty but practice your knife work if you want. In a food processor add your shrimp, pear, garlic, and ginger pulse into a paste, Add your chili flakes and fish sauce and let sit for a minute or two until the chili flakes plump up. Add your veggies and Mix well. At this point taste it and make any adjustments (fish sauce) when you’re satisfied cut the root and a little bit of the core from the cabbage and rub the paste in between the leaves completely covering. Pack tightly into a mason jar, or a bpa free plastic container making sure totally submerged. Let sit at room temp either overnight or up to 1 week. If you do let it go longer make sure to open the container to let excess gas out and repack. The longer you let it ferment the more sour it will be. #food #ferment #kimchi; Tagliatelle with red clam sauce. When you wanna cook but not too much. The tag recipe is from my COOKBOOK 😉 Ingredients: 28oz can tomatoes 1 8oz bottle clam juice 5 cloves garlic peeled and smashed 1 shallot peeled and sliced Bay leaf, 3 sprigs thyme, 2 sprigs parsley tied together in a bundle. 5 sprigs basil tied together in a bundle. Goes in later, that’s why it’s separate. Pinch chili flakes 1 tbsp chopped parsley 2 tbsp white wine 1/2 lb clams-purged (serves 2) Directions: Preheat a pot over medium heat and add a generous glug of olive oil, around 1/4 cup. Add in the smashed garlic and sauté-stirring constantly- until golden brown. Add the shallots and quickly sauté until almost translucent. Add the canned tomatoes and crush if necessary. Add the clam juice, and thyme bundle. Simmer over medium low heat for 40-50 minutes, adding your basil at the 30 minute mark, until the sweetness comes out from the tomatoes and it no longer tastes watery. Pluck out the herbs and blend smooth, or you can leave if chunky. I prefer the smooth sauce. You can use this right away or store for later. If you’re using dried pasta drop it in salted boiling water first since it will take longer than the clams. If you’re using fresh pasta drop it at the same time as the next steps. Preheat a sauté pan over medium low heat and add a few tablespoons of olive oil. Add in a pinch of chili flakes- you be the judge of how spicy you like it. Toast for around 30 seconds before adding in your chopped parsley immediately followed with your white wine, once the wine is nearly dry add your clams and the remainder of your clam juice. Cover and steam for 2-3 minutes until all your clams open up. Add in some of your tomato sauce and swirl it to give it a good mix, add in your pasta and toss to combine. Taste now and adjust salt, you may not even need it since clams and clam juice are salty. Serve #food #clams #pasta #seafood; Salmon, cauliflower, tahini, cucumber, and herbs. Cauliflower puree: 1 small head of cauliflower 3 tbsp (or to taste) tahini 5 cloves garlic 1 tbsp lemon juice Salt Directions: Cut the florets off your head of cauliflower and slice as thin as possible to ensure it cooks quickly and evenly. Slice the garlic. Preheat a sauté pan over medium low heat and add a splash of olive oil. Add the cauliflower and garlic and sweat (low heat, no color) until everything is super soft. If it gets dry you can add a splash or vegetable stock, or milk. Took me around 15 minutes. Add to a blender with the tahini and a pinch of salt. Blend completely smooth, if you need a little liquid to get it to spin add a splash of veggie stock or milk. Add the lemon juice and adjust your salt. I kept this hot but you can serve it warm or room temp. Herb oil: 15 grams dill 15 grams parsley 15 grams chives 10 grams mint 150 grams neutral oil-like sunflower or avocado. 15 grams sherry or white wine vinegar. Add all ingredients to a blender with a small pinch of salt and blend smooth. Marinated cucumbers: 1 English cucumber Salt Wash and slice your cucumber into very thin ribbons. Add a pinch of salt and let them sit for 15 minutes and pour off the water that gets drawn out. Dress with some of the herb oil from above. Assemble: Cook your salmon to desired doneness, squeeze over lemon juice. Add a spoonful of cauliflower puree to the bottom of a plate, add your marinated cucumbers, top with your salmon and finish with a spoonful of herb oil. #cauliflower #salmon #food
Published videos
Kimchijeon I let my kimchi ferment until it’s nice and sour so this is kind of my little ritual after making a batch. People usually put thinly sliced pork, or I had a few with tuna in it which was pretty good. I just rolled with nothing extra today Ingredients: 1 c chopped sour kimchi 1 small yellow onion- sliced 3 green onions- sliced 1 c water 1 egg 1/4 c kimchi brine 1 1/4 c flour 1 tbsp sugar Fat pinch salt Sauce: I’m going to keep it real, I don’t usually measure this I just taste and adjust, but below is a rough measurement. 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp water 1 tbsp sugar 2 tsp toasted sesame oil 1 tbsp toasted sesame seeds Directions: Add water, egg, sugar, and salt to a bowl and whisk to combine. Add flour, kimchi, and both types of onions. Give it a good stir and set it aside for a couple minutes. Mix all ingredients for your sauce. Preheat a pan over medium high heat and add a fair amount of oil, enough to coat the bottom by about a 1/4 inch. Once the oil shimmers, add a heaping spoonful of your batter and spread it around to fill the pan. Let it cook for 3 minutes or so before taking a peek at the color and giving it a flip. Add more oil if needed and cook an additional 2 minutes. Now I usually give it another flip to get the first side crispier or get some more color. Remove from the pan and serve #food #kimchi
00:59Grilled asparagus, romesco mayo, pumpernickel. Asparagus is flooding the markets right now and I love it. Romesco mayo: 2 egg yolks 1/4 c almonds 2 roasted red peppers in oil 2 tbsp Calabrian chili 2 cloves garlic 1 tbsp mustard 2 tbsp lemon juice 2 tsp smoked paprika 1/2 cup sunflower oil Salt to taste Directions: Preheat oven to 350°f/176c Roast your almonds for 4-5 minutes. To save time, toast your pumpernickel at the same time (below) Add egg yolks, mustard, lemon, paprika, almonds, roasted peppers, and Calabrian chili to a blender with a pinch of salt. Take a little extra time blending and scraping down the sides if needed on this step to make sure it’s super smooth before streaming in the oil. Once you’re happy slowly stream in the oil until it’s nice and thick. Taste and adjust your salt or add a bit more lemon. Pumpernickel breadcrumbs: 4 slices pumpernickel Olive oil Flakey salt Directions: Preheat oven to 350°f/176c Dice up your sliced bread and generously coat in olive oil. Lay on a lined baking tray and toast for around 8-10 minutes until completely crisp. Let cool before pulsing in a blender or food processor. Mix with a pinch of flakey salt Finish it up: Asparagus Romesco Mayo(above) Pumpernickel (above) Lemon juice Black pepper Cut off the woody bit of the asparagus and toss in oil and salt. I threw mine on the grill but you can also roast them or cook them in a pan. Whichever way you cook them, hit them with a squeeze of lemon juice and a few cracks of black pepper. Top with romesco and breadcrumbs #food #asparagus
01:00Announcing my collab with @sweetfin !! As mentioned in the video its albacore aguachile, a play on something I ate all the time growing up. The tuna is tossed in a marinade of cucumber, cilantro, serrano, jalapeno, garlic, and lots of lime juice, and on the side its served with a crema that has some of same ingredients as the marinade. All of that is placed on a tostada and topped with avocado, red onion, cucumber, and arugula. But I said in january I was going to start feeding you guys and I meant it! If you want to grab a tostada you can order it exclusively from doordash from april 8th-14th, or directly from the sweetfin app/in store :) #food #tuna #aguachile #tostada
00:58It’s kimchi day 🇰🇷 I usually make kimchi every two months or so and if you’ve never fermented anything kimchi is a great starting point. It’s really hard to mess up. Below is my normal kimchi recipe, this time I changed it a little bit since I had green garlic to use up! Another thing I changed is I used to make a paste from glutenous rice flour and add it to the shrimp paste, but now I just add enough gochugaru to thicken it up. Something I saw @johnnykyunghwo do and I like it. And it’s one less step. Ingredients: 1 large head Napa cabbage 1 Korean radish (may be labeled mu or use daikon) 1 Asian pear 1 small head garlic (6-8 cloves) 2 inch piece ginger 1/4 c Chinese chives (I used green garlic) 1 bunch green onions 1/4 c dried shrimp ( or saeujeot) 4 tbsp fish sauce (or to taste) 3/4 c gochugaru 1/2 c coarse salt ( I used kosher salt) Directions: Divide your cabbage into quarters leaving the root intact for the moment and rinse under cold water. In a bowl separate the leaves and salt pretty heavily more so at the root end and thick part of the leaves. Let sit cut side down for one hour to drain them flip and let sit for 1 more hour. When the times up rinse well and try to remove most of the salt, let drain cut side down until the next step. Cut your radish, and chop your green onions and chives. Doesn’t need to be pretty but practice your knife work if you want. In a food processor add your shrimp, pear, garlic, and ginger pulse into a paste, Add your chili flakes and fish sauce and let sit for a minute or two until the chili flakes plump up. Add your veggies and Mix well. At this point taste it and make any adjustments (fish sauce) when you’re satisfied cut the root and a little bit of the core from the cabbage and rub the paste in between the leaves completely covering. Pack tightly into a mason jar, or a bpa free plastic container making sure totally submerged. Let sit at room temp either overnight or up to 1 week. If you do let it go longer make sure to open the container to let excess gas out and repack. The longer you let it ferment the more sour it will be. #food #ferment #kimchi
01:05Tagliatelle with red clam sauce. When you wanna cook but not too much. The tag recipe is from my COOKBOOK 😉 Ingredients: 28oz can tomatoes 1 8oz bottle clam juice 5 cloves garlic peeled and smashed 1 shallot peeled and sliced Bay leaf, 3 sprigs thyme, 2 sprigs parsley tied together in a bundle. 5 sprigs basil tied together in a bundle. Goes in later, that’s why it’s separate. Pinch chili flakes 1 tbsp chopped parsley 2 tbsp white wine 1/2 lb clams-purged (serves 2) Directions: Preheat a pot over medium heat and add a generous glug of olive oil, around 1/4 cup. Add in the smashed garlic and sauté-stirring constantly- until golden brown. Add the shallots and quickly sauté until almost translucent. Add the canned tomatoes and crush if necessary. Add the clam juice, and thyme bundle. Simmer over medium low heat for 40-50 minutes, adding your basil at the 30 minute mark, until the sweetness comes out from the tomatoes and it no longer tastes watery. Pluck out the herbs and blend smooth, or you can leave if chunky. I prefer the smooth sauce. You can use this right away or store for later. If you’re using dried pasta drop it in salted boiling water first since it will take longer than the clams. If you’re using fresh pasta drop it at the same time as the next steps. Preheat a sauté pan over medium low heat and add a few tablespoons of olive oil. Add in a pinch of chili flakes- you be the judge of how spicy you like it. Toast for around 30 seconds before adding in your chopped parsley immediately followed with your white wine, once the wine is nearly dry add your clams and the remainder of your clam juice. Cover and steam for 2-3 minutes until all your clams open up. Add in some of your tomato sauce and swirl it to give it a good mix, add in your pasta and toss to combine. Taste now and adjust salt, you may not even need it since clams and clam juice are salty. Serve #food #clams #pasta #seafood
00:57Salmon, cauliflower, tahini, cucumber, and herbs. Cauliflower puree: 1 small head of cauliflower 3 tbsp (or to taste) tahini 5 cloves garlic 1 tbsp lemon juice Salt Directions: Cut the florets off your head of cauliflower and slice as thin as possible to ensure it cooks quickly and evenly. Slice the garlic. Preheat a sauté pan over medium low heat and add a splash of olive oil. Add the cauliflower and garlic and sweat (low heat, no color) until everything is super soft. If it gets dry you can add a splash or vegetable stock, or milk. Took me around 15 minutes. Add to a blender with the tahini and a pinch of salt. Blend completely smooth, if you need a little liquid to get it to spin add a splash of veggie stock or milk. Add the lemon juice and adjust your salt. I kept this hot but you can serve it warm or room temp. Herb oil: 15 grams dill 15 grams parsley 15 grams chives 10 grams mint 150 grams neutral oil-like sunflower or avocado. 15 grams sherry or white wine vinegar. Add all ingredients to a blender with a small pinch of salt and blend smooth. Marinated cucumbers: 1 English cucumber Salt Wash and slice your cucumber into very thin ribbons. Add a pinch of salt and let them sit for 15 minutes and pour off the water that gets drawn out. Dress with some of the herb oil from above. Assemble: Cook your salmon to desired doneness, squeeze over lemon juice. Add a spoonful of cauliflower puree to the bottom of a plate, add your marinated cucumbers, top with your salmon and finish with a spoonful of herb oil. #cauliflower #salmon #food
00:57Potato crumbs. One of the recipes (more of a technique) in the cookbook. I did like a “potato katsu” but the possibilities are endless, batter a piece of fish, roll in potatoes for a “fish and chips” perhaps? Just have fun with it :) #food #potatoes #katsu
00:50@Jasmine & Musashi and I made a whole fish with hijiki ponzu, toasted grains, and a shiso and mizuna salad. I love it when fellow industry friends come over to cook :) We wanted to make a Japanese-inspired shared plate, and started with the idea of a whole fish. Ponzu brings out some brightness, the greens are herbaceous to cut the “fry” taste out of the fish, and for texture we added my toasted grains (recipe in the book!). Ponzu recipe: 118ml soy sauce 28g bonito flakes 1 strip kombu 50ml water 90ml rice vinegar 118ml mirin 15 ml yuzu or to taste 1 clove garlic (around 15g) 1 small knob ginger (around 20g) Rehydrated hijiki- you’ll only need around 50g of dry hijiki since it expands so much after rehydrating. Directions; Add soy sauce, water, bonito flakes, and mirin to a small pot and bring it to a boil. Once it boils turn off the heat and steep it for 30 minutes before straining. Add in the rice vinegar, and yuzu. Grate in the garlic and ginger. Add in your rehydrated hijiki and let this sit for a couple hours, it gets better the longer it sits and the hijiki soaks up the ponzu and the flavors marry together. Serve with your favorite fish #seafood #food #fish #ponzu
01:00Just being a silly goofy guy. Potato foam with fried potato skins, mushrooms, and truffle. Potato 🤝 truffle Potato foam: 500g russet potato 300g whole milk 100g butter 60g shallot 30g garlic 5 sprigs thyme 5 black peppercorns 1 Parmesan rind Directions: Cover potatoes with cold water and bring to a boil. While your potatoes cook combine milk, shallot, garlic, thyme,thyme, peppercorns, and Parmesan rind. Bring to a very gentle simmer to infuse the milk. Once your potatoes are tender peel and pass through a ricer or food mill (save the skins), add the melted butter and mix well. Strain and stream in your warm milk, discarding the aromatics. Mix just to combine and pass through a sieve. You don’t want to overwork the potato and make it gummy. Pour into an ISI canister and double charge it. Keep in a Bain marie of warm water. I took the potato skins and fried them at 350°f/176°c just until golden. Season with salt. Mushrooms: I used morels but you can use any shroom you please. 1 tbsp diced shallots 1 tsp thyme 1 tbsp white wine 4oz Chicken stock 2 tbsp butter 1oz Parmesan Preheat a sauté pan over medium heat, add in the shrooms and cook until all water is expelled and they get a golden color. Add your butter, shallots, and thyme. Briefly sauté for 2 minutes before deglazing with wine. Once the wine is nearly dry add your chicken stock. Reduce until the stock starts to thicken up, turn the heat to low and add the Parmesan. Once you have a nice pan sauce it’s time to season to taste and plate. Put the mushrooms on the bottom, cover with potato, potato skins, and finish with truffle. #food #potato #trufflepasta
00:59TODO 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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