TikTok E-commerce Data Analytics, Choose Tikmeta
Get Started
Introduction: This is a tiktok video published by Andy Cooks. The video has now received more than 65.5K likes, 345 comments and 301 shares. It is deeply loved by fans. The following is the specific data and similar videos. Address, you can complete the operation on this page by clicking play or bookmarking the video.
Views
796.1KDaily-
Likes
65.5KDaily-
Comments
345Daily-
Shares
301Daily-
ER
8.31%Daily-
Latest Videos
Egg Hoppers with Coconut Sambol Ingredients: - 1 cup basmati rice - 7g yeast - 12g sugar - 200ml coconut milk - 1 tsp salt - 8 eggs - 1/2 coconut, grated - 1 shallot, sliced - 2 small green chillies, sliced - 2 cloves garlic, sliced - 0.5 tsp salt - 0.5 tsp black pepper - 1 tsp chilli flakes - juice of 1 lime Method: 1. Rinse the rice thoroughly under cold water, then cover with cold water and leave to soak overnight in the fridge. The next day, drain any excess water and transfer the rice to a food blender. Add 300ml water and blend on high for 6-7 minutes until you have a smooth rice milk. Add the yeast and sugar, stir well, then pour into a bowl and cover with a tea towel. 2. Leave the rice milk mixture at room temperature to ferment for 1.5-2 hours, or until it starts becoming bubbly. 3. In a mortar and pestle, add the garlic and chillies and pound until smooth. Add salt, pepper, and chilli flakes and pound again. Mix in the grated coconut and lime juice; set aside until needed. 4. Once the rice milk has fermented, stir in the coconut milk and a big pinch of salt. Heat a hopper pan over medium heat and add a small drizzle of oil, swirling to coat the sides. Pour a spoonful of the batter into the pan, tilting to cover all sides. Crack an egg into the centre and cover with the lid. Cook for 4-5 minutes until the hopper is golden and crispy on the edges, and the egg is cooked through. 5. Serve the hopper hot with a generous amount of coconut sambol on the side. #food #cooking #recioe #viral #srilanka #eggs #fyp
684.8K
42.6K
1.1K
Andy Cooks
1 months ago
Potato Scallop with Tartar Sauce 🥔 Ingredients: - 3 large Sebago potatoes - 1 shallot, finely diced - 8 cornichons, finely diced - 3 tablespoons baby capers, roughly chopped - small bunch of dill, finely chopped - 100g mayonnaise - zest of 1 lemon - 200g plain flour, plus extra for dusting - 200g white rice flour - 1 tsp baking powder - 1 tbsp honey - 300ml vodka - 300ml lager - salt - oil for frying (peanut oil recommended) Method: 1. Peel and wash your potatoes, then cut into disks about 1cm thick. Place them into a pot of cold water, season generously with salt, and set over high heat. Cook the potatoes for 5-6 minutes once the water is simmering or until just cooked but still holding their shape. Remove from water and place on a wire rack to steam and dry. 2. Mix together the finely diced shallot, cornichons, chopped baby capers, dill, mayonnaise, and lemon zest. Set aside for later. 3. In a large bowl, combine the plain flour, rice flour, baking powder, honey, and a pinch of salt. Gradually add the vodka and lager, whisking until just combined. Be careful not to over mix the batter. 4. Heat oil to 180°C. Dust the potato slices with some extra flour, then dip into the batter. Carefully lower them into the hot oil and drizzle a little more batter over the top to create extra crunchy bits. Fry the potato scallops for 4-5 minutes or until golden and crispy. Remove from the oil and place onto a tray; season generously with salt. 5. Serve the potato scallops piping hot with plenty of tartar sauce on the side. #potato #cooking #recipe #food #fypシ
436.6K
30.1K
304
Andy Cooks
1 months ago
Crunchwrap Supreme from Taco Bell *Note! I have now found out we do have Taco Bell in Australia and you can get them here… oops Ingredients: - 1 white onion, diced - 4 cloves garlic, finely diced - 2 tbsp olive oil - 500g beef mince - 1 tsp smoked paprika - 1 tsp coriander powder - 1 tsp dried oregano - 150ml sour cream - 30ml hot sauce - zest of 1 lime - 1/2 tsp ground cumin - salt, to taste - 2 tomatoes, diced - 1/2 white onion, finely diced - handful of coriander, finely chopped - juice of 1 lime - 1/4 head iceberg lettuce, finely sliced - 200g mozzarella cheese, grated - 8 small flour tortillas - oil for frying - 4 extra-large flour burrito wrappers Method: 1. To cook the taco beef, in a large cast-iron pan over high heat, add olive oil. Add ground beef with a pinch of salt and let it brown. Add one diced white onion, garlic, smoked paprika, coriander powder, dried oregano, and cumin. Mix well and cook for 5-7 minutes. Check seasoning and set aside once cooked. 2. Mix together the sour cream, hot sauce, lime zest, and a pinch of salt to make the creamer and set aside. 3. Make the Pico de Gallo by combining diced tomatoes, finely diced white onion, chopped coriander, lime juice, and a big pinch of salt. 4. Now, heat the oil to 180°C and fry 4 of the small tortillas until crispy on all sides. Set aside to cool slightly. 5. Start with a large flour tortilla. Spread some of the creamer on the bottom, followed by cooked beef, pico de gallo, then add one of the fried small tortillas, a handful of grated mozzarella, and finely sliced iceberg lettuce. Top with an unfried small tortilla. Fold the edges of the large tortilla over towards the centre, keeping it as tight as possible. 6. Carefully place it in a cast-iron or stainless steel pan with a couple of tablespoons of oil, folded side down. Weigh it down slightly and cook for about 4-5 minutes or until golden brown and crispy. Flip and continue to cook for 3-4 minutes on the other side. #cooking #tacos #food #recipe #viral #foryou
157.5K
8.7K
71
Andy Cooks
1 months ago
Bitterballen 🇳🇱 Ingredients: - 500g beef mince - 1 brown onion, diced - 1.5 tbsp salt, divided - 1 tsp black pepper - 0.5 tsp nutmeg - 120g unsalted butter - 120g flour (for roux) - 700ml beef stock - small handful of parsley, chopped - 200g flour (for coating) - 200g breadcrumbs - 3 eggs, beaten - tallow or oil, for frying Method: 1. In a frying pan, sauté the diced onion with a tablespoon of beef tallow and a big pinch of salt for 2-3 minutes. Add the beef mince, another pinch of salt, black pepper, and nutmeg. Cook for 5-6 minutes, then remove from heat and set aside. 2. In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and cook the roux for 3-4 minutes. Gradually add the beef stock in 2 to 3 additions, whisking continuously until the sauce is thick and smooth. Continue to cook for an additional 4-5 minutes, then pour over the cooked beef and onion mixture. Add the chopped parsley and stir well. 3. Line a tray with greaseproof paper and pour the beef mixture onto it, spreading it out flat. Chill in the freezer for 1 hour or in the fridge overnight until solid. 4. Once set, turn the mixture out of the tray, remove the paper, and cut into 2cm x 2cm cubes. Roll each cube into a ball. Coat each ball first in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Place on a tray dusted with extra breadcrumbs until ready to fry. 5. Heat tallow or oil to 170°C. Fry the bitterballen for 4-5 minutes, or until golden brown. Serve with mustard. #cooking #holland #food #viral #recipe #fyp
966.5K
48.5K
650
Andy Cooks
1 months ago
Similar Videos
Watch moreMore Videos
Watch more