Andy Cooks

What’s your favourite banana? The red Dacca banana has to be up there in my mind. #fruit #banana #fyp #viral

Why do Italians Never Break Spaghetti? #cooking #pasta #food #foryou

We all need more Hot Pot in our lives #cooking #beef #soup #dinner #fyp

Why dose dry aged beef cost so much? #beef #steak #wagyu #fyp

Can you cook a steak directly on hot coals? #food #fyp #steak

FIGS! Are delicious and its one of the oldest and most fascinating foods on the planet! ##food##fruit##figs##viral

Cooking a Steak on a Block of Salt – Does It Work? #cooking #steak #food #salt #viral

Murtabak Buldak Omelette: Ingredients 120g packet of instant ramen noodles with seasonings 1 tbsp olive oil 1 hot dog/frankfurt 2 eggs, beaten 1 spring onion, sliced (whites and greens separated) ⅓ cup (40g) grated cheese crispy chilli oil Method Score the hot dog/Frankfurt on an angle across top and base, then cut a deep slit down the centre, without cutting completely through. Heat half the oil in a medium frying pan on medium heat. Cook the sausage, cut side down with protein press on top, for 2-3 minutes until browned. Set the hot dog aside. Cook the noodles in a small saucepan of boiling water with included seasonings. Heat remaining oil in the same frying pan on medium. Drain noodles straight into the pan and spread out to cover the base. Pour over the egg and shake the pan so it doesn’t stick. Sprinkle over the white of the onion, then cheese. Top with sausage down the centre. Fold half the noodles over to enclose, then transfer to a serving plate. Top with the green of the onions and serve drizzled with chilli crisp. #cooking #Recipe #EasyRecipe #fyp

Okonomiyaki (Japanese Savoury Pancake) Ingredients 125g (4.4oz) plain flour ½ tbsp baking powder ½ tbsp baking soda 40g (1.4oz) cornflour (cornstarch) 175ml (¾ cup) dashi stock 1 egg 100g (3.5oz) pork belly, skin removed and sliced thinly ⅛ green cabbage, finely shredded 2 tbsp pickled ginger, diced 100ml (⅓ cup) okonomiyaki sauce 100ml (⅓ cup) Japanese mayonnaise (Kewpie) handful of bonito flakes 2 spring onions, finely sliced ground nori (seaweed flakes) salt, to taste oil, for frying Method In a large bowl, whisk together the flour, baking powder, baking soda, and cornflour. Make a well in the centre and add the egg and dashi stock. Whisk until you have a smooth batter. In a separate bowl, season the shredded cabbage with a pinch of salt and set aside for a few minutes to draw out excess moisture. Add the white parts of the sliced spring onions to the batter, setting the green tops aside for garnish. Squeeze out any excess moisture from the cabbage, then stir it into the batter along with the pickled ginger. Heat a cast-iron or non-stick pan over medium-high heat and add a couple of tablespoons of oil. Add the sliced pork belly and fry for 2–3 minutes on each side until golden. Pour the batter over the pork belly, spreading it evenly across the pan. Cook for 4–5 minutes until bubbles appear on the surface. Carefully flip the pancake and cook for another 4–5 minutes until fully cooked through and golden brown. Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayo. Garnish with bonito flakes, nori flakes, spring onion greens, and extra pickled ginger. #cooking #pancake #food #viral

Denzel Curry X Andy Cooks - Chili Ingredients 2 tbsp olive oil 1 brown onion, finely diced 2 garlic cloves, minced 2 Jalapeno chillies, finely diced 3 large tomato, diced 1 tsp ground cumin 1 tsp dried oregano ½ tsp ground chilli 1 tsp mixed spice pinch white pepper 1 tsp smoked paprika 500g beef mince 1 tbsp chillies in Adobo 1 dried bay leaf 700ml tomato juice 400g can kidney beans, rinsed and drained 400g borlotti beans, rinsed and drained 400g can chickpeas, rinsed and drained Garlic bread, sour cream, chopped chives, Fritos corn chips to serve Method Heat half the oil in a deep frying pan on medium high. Cook onion, garlic, jalapeno and tomatoes for 5 mins, stirring, until softened. Stir in cumin, oregano, chilli powder, mixed spice, pepper, paprika, and season with salt, cook for 1 min. Add remaining oil and mince and cook breaking up with the back of a wooden spoon, for 5-6 mins or until browned. Stir in chillies in Adobo, bay leaf, tomato juice and beans. Bring to a simmer, then cook for 30 mins, covered, stirring occasionally. Serve chilli with garlic bread or cornbread, sour cream, chives and Fritos #food #Recipe #cooking #viral

Chaaza - Burmese Curry: Serves: 4 1 cup (200g) dried chickpeas 1 lemongrass stems, white part only, chopped 3cm piece ginger, peeled, chopped 8 cloves garlic, chopped 6 shallots, peeled, thinly sliced 2½ tbsp vegetable oil 1 tsp turmeric 1 tsp sweet paprika ½ tsp chilli powder ½ tsp Kashmiri chilli powder Black pepper 2 tsp shrimp paste in oil 2 tbsp fish sauce 400ml coconut milk 500g raw peeled prawns 250g Vermicelli noodles 1 lime, cut into wedges Coriander leaves and pickled mustard greens, to serve Method Preheat oven to 180°C fan forced (356°F). Place chickpeas on an oven tray and roast for 20-25 minutes, until dark and well toasted. Set aside to cool briefly, then process to a powder in a food processor. Sieve powder through a fine sieve and measure out ½ cup (75g). Pound lemongrass stems in a mortar and pestle. Add ginger and garlic, continue to pound. Add 4 of the shallots and pound until mixture becomes a coarse paste. Heat oil in a large, deep frying pan over high heat. Add turmeric, fry for 30 seconds. Add paste, season with salt and cook for 1-2 minutes, stirring, until aromatic. Stir in remaining spices, pepper and shrimp paste, and cook, stirring, for 2 minutes. Add fish sauce and continue to cook until the mixture “cracks.” Stir in the coconut milk and 2 cups (500ml) water. Bring to a simmer. Simmer for 5–10 minutes, allowing the flavours to develop. Mix the ½ cup chickpea flour with ⅔ cup (160ml) water in a small bowl to make a slurry. Add into curry and stir until well incorporated. Simmer until starting to thicken. Add the prawns and continue cooking for 2-3 minutes until they are just cooked through. Soak noodles in boiling water for 2 minutes, until soft. Drain and divide between serving bowls. Ladle over the curry, and garnish with thinly sliced shallots, lime wedges, mustard greens and coriander. #cooking #Recipe #fyp

Flank Steak with Shallot pan sauce: Ingredients 2 tbsp beef tallow 1kg flank steak (bavette) Sea salt, to season 3 tbsp olive oil 4 large potatoes, washed 4 shallots, thinly sliced 4 cloves garlic, chopped 100ml red wine 1 cup (250ml) beef stock 25g butter 2 tbsp chopped flat leaf parsley Method Preheat oven to 180°C fan forced (356°F). Cut potatoes with a crinkle cutter into 5mm thick slices. Toss in 1 tbsp of oil and season with salt. Place on a large oven tray lined with baking paper in a single layer. Bake for 25-30 mins, until golden and crisp. Melt tallow in a large frying pan on high heat. Season steak with salt, then sear in pan for 2-3 mins each side until well charred, and cooked medium rare. Set steak aside to rest Add remaining oil and shallots to the frying pan, cook, stirring for 2-3 mins, until softened and starting to brown Add garlic, stirring for 1 min. Reduce heat to medium and stir in wine, cook until almost evaporated. Pour in stock, bring to a simmer, stirring. Add butter and cook, stirring until sauce is emulsified. Carve steak, serve topped with shallot sauce and crinkle cut chips, garnish with parsley. #cooking #food #viral

How long do you rest your steaks for? #cooking #beef #grilling #bbq #foryou

Dose the perfect soft boiled egg exist? ##cooking##eggs##science#f#fyp

Pork Schnitzel with Spätzle & Mustard Sauce Ingredients: - 350g (12 oz) plain flour, divided - 5 large eggs - 125ml (4 fl oz) milk - ¼ red cabbage, thinly sliced - 1 red onion, thinly sliced - 1 cinnamon stick - 1 star anise - 1 tsp red wine vinegar - 4 pork chops - 200g (7 oz) breadcrumbs - 1 tsp fennel powder - 200ml (7 fl oz) chicken stock - 2 tbsp wholegrain mustard - 2 tbsp double cream - salt & pepper - olive oil & butter Method: 1. Whisk 250g (9 oz) flour with ½ tsp salt. Add milk and 3 eggs; mix until smooth, like mashed potatoes. Cover, chill 1 hour. 2. Heat 2 tbsp olive oil in a pot. Sauté onion, star anise, cinnamon, and a pinch of salt for 2–3 mins. Add cabbage; cook until halved in size. Add vinegar, stir, set aside. 3. Butterfly pork to 1cm (⅜ inch) thick, season with salt & pepper. 4. Set up flour (100g/3½ oz, seasoned with fennel, salt & pepper), beaten eggs, and breadcrumbs. Coat pork in flour, egg, then breadcrumbs. 5. For mustard sauce: melt 2 tbsp butter, whisk in 1 tbsp flour for 1–2 mins. Gradually add stock, whisking until smooth. Stir in mustard, season with salt, set aside. 6. Boil salted water. Push dough through a spätzle maker or grater. Cook 2–3 mins until spätzle floats. Drain, cool on an oiled tray. 7. Fry pork in oil over medium heat, 2–3 mins per side, flipping until golden and cooked through (10–12 mins total). 8. In another pan, melt butter, fry spätzle until golden. 9. Stir cream into mustard sauce. 10. Plate spätzle, cabbage, and schnitzel. Drizzle with sauce and serve. #cooking #food #viral #fyp

Bookend chopping boards or grain end chopping boards, not only are they good to look at they are also better for your knives 🔪 #cooking #food #viral #kitchen

Wagyu beef cheek and cheese pie for Yuki Recipe for the pie is over on my website #beef #pie #kiwi #fyp

Rice Cooker Chicken Rice Ingredients - ½ cup (90g) jasmine rice - ½ cup (120ml) chicken bone broth or chicken stock - 1 chicken thigh (skin on or off, as preferred) - 2 spring onions – whites cut into 2cm (¾ inch) batons, greens finely sliced - thumb-sized piece of ginger, peeled and sliced - 2 garlic cloves, sliced - pinch of salt - small pinch of Yum Yum seasoning - 1 teaspoon sesame oil - chilli crisp, to finish - green oil (spring onion-ginger hot oil), optional Method 1. Add the rice to your rice cooker bowl and rinse under cold water two or three times, draining off the water at the end. 2. Pour in the chicken bone broth or stock, swirling to ensure all the rice is evenly covered. 3. Add the spring onion whites, sliced ginger, sliced garlic, salt, and Yum Yum seasoning. 4. Rub the chicken thigh all over with sesame oil and place it on top of the rice. 5. Start your rice cooker and run it through one full cycle. 6. Once finished, open the cooker and let the rice sit for a few minutes to steam off. 7. While waiting, finely slice the green part of the spring onions. 8. Remove the chicken, then fluff the rice with a fork. 9. Slice the chicken (removing the bone if necessary) and place it on top of the rice. 10. Garnish with the sliced spring onion greens and a drizzle of chilli crisp. 11. Serve and enjoy!

Moreton Bay Bugs – The Aussie Lobster You’ve Never Heard Of! #seafood #lobster #cooking #fyp