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Andy Cooks
@andy_cooksNO 763
gr5.49M
followers949
videos1507.00M
views122.39M
likesrk
ia
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report6https://www.tiktok.com/@andy_cooks
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andy_cooks's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
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#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
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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
00:55Potato 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
01:05Crunchwrap 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
01:11Bitterballen 🇳🇱 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
01:16So, I have a hotel kitchen, minimal equipment and some risoni, chicken and cherry tomatoes... @Microsoft Copilot, what’s an easy recipe idea I can make with these ingredients? 🤔 🍅🍗#CopilotPartner
01:00As a general ruel, if it grows under the ground, you start cooking and cold water. If it grows above the ground, you start cooking and boiling water. Of course, there are exceptions to all rules! #cooking #foodie #foodietiktok #cooking #viral #fyp #c#creatorsearchinsights
00:14Patatas Bravas 🥔 Ingredients: - 6 potatoes (Dutch creams or Sebago work well) - 460ml (about 15.5 fl oz) olive oil - 2 tbsp smoked paprika - 1/2 tbsp cayenne pepper - 1 tbsp cornflour (cornstarch in the US) - 200ml (about 6.8 fl oz) chicken stock - 1 tbsp sherry vinegar - salt, to taste Method: 1. Peel and wash the potatoes, then cut them into roughl 2cm x 2cm (about 0.8" x 0.8") cubes. Place them in cold water, rinse again, then drain and pat very dry with paper towels. 2. In a large frying pan, pour 400ml (about 13.5 fl oz) of the olive oil. Season the potatoes with salt and carefully lower them into the oil. Turn the heat to medium-high and fry the potatoes until golden brown and cooked through, stirring every 3-4 minutes. This process should take roughly 25 minutes. 3. In a saucepan, add the remaining 60ml (about 2 fl oz) of olive oil, along with the smoked paprika, cayenne, and cornflour. Turn the heat to medium and whisk well. Once everything is incorporated, slowly pour in the chicken stock, continuing to cook and whisk for 3-4 minutes as the sauce thickens. Finish the sauce with sherry vinegar and salt to taste. 4. Once the potatoes are fully cooked and golden brown, drain them from the oil and place on paper towels to remove any excess oil. To serve, place the potatoes in a bowl and pour over some of the delicious Bravas sauce. #potato #spain #foodtiktok #foodie #cooking #recipe #fyp #viralvideo
01:02Three-Cheese Ravioli Ingredients - 600g (21 oz) 00 flour - 6 eggs (for the pasta dough) + 2 eggs (for the filling) - olive oil - 380g (13.4 oz) ricotta cheese - 220g (7.8 oz) fontina cheese, small diced - 125g (4.4 oz) Parmesan cheese, finely grated - 1/4 tsp nutmeg, finely grated - 2 cans diced tomatoes - 3 cloves garlic, finely diced - 1/2 tsp chilli flakes - basil, to serve - salt and pepper, to taste Method: 1. Pour the flour onto a work surface and make a well in the centre. Add 6 eggs, a pinch of salt, and a teaspoon of olive oil. Mix with a fork until the dough begins to come together, then knead by hand for 10-12 minutes until smooth. Cover and let it rest for 1 hour at room temperature. 2. Mix together the ricotta, diced fontina, Parmesan, 2 eggs, nutmeg, and a generous pinch of salt and pepper. 3. Roll the pasta dough into a large sheet about 1-1.5mm thick. You can also use a pasta roller, aiming for long strips about 15cm (6 inches) wide. 4. Place about 1 tablespoon cheese mixture along your pasta sheet at intervals. Cover with a second piece of pasta dough. Use a small plate to mark the lines and help seal the edges, then cut between each ravioli with a pasta cutter. 5. Heat 3-4 tablespoons of olive oil in a pan with the garlic and chilli flakes over medium-low heat until fragrant. Add diced tomatoes and cook for 10-12 minutes. Add basil about halfway through. 6. In a large pot of salted boiling water, cook the ravioli in 2-3 portions at a time for 3-4 minutes. Once they float to the top, let them cook for another minute. Remove and place directly in the tomato sauce. Toss well to ensure the sauce covers all the ravioli. Plate and serve. #creatorsearchinsights #foodie #food #pasta #cheese #fyp #viral
00:59Bánh Xèo 🇻🇳 thanks @Khanh Ong Ingredients: - 100g (3.5 oz) rice flour - 30g (1 oz) all-purpose flour - 1 tsp sugar - 1/2 tsp salt - 1/2 tsp turmeric - 120ml (4 fl oz) coconut milk - 150ml (5 fl oz) water - 300g (10.5 oz) pork belly, diced and cooked - 200g (7 oz) prawns, diced and cooked - sliced spring onions - 100g (3.5 oz) bean sprouts - lettuce, to serve - fresh herbs, to serve - nuoc cham, to serve Method: 1. In a bowl, combine the rice flour, all-purpose flour, sugar, salt, turmeric, coconut milk, and water. Whisk until smooth to form your batter. 2. Heat a cast-iron or non-stick pan over medium-high heat. Add a little bit of neutral-flavoured oil, and once hot, pour in enough batter just to cover the bottom of the pan thinly. Distribute sliced spring onions, bean sprouts, cooked pork, and cooked prawns over the batter. Once the underside has developed colour and is crispy, fold the crêpe in half to form a half-moon shape. 3. Serve the crêpes alongside a generous helping of fresh, clean lettuce, picked herbs, and Nuoc Cham for dipping. #cooking #recipe #food #streetfood #viral #foryou #pork #foodietok
01:07Wagyu meatball sub Ingredients - 1kg (2.2 lbs) minced beef (high fat, like 80/20 minimum) - 200g (7 oz) panko breadcrumbs - 100ml (3.4 fl oz) milk - salt and pepper, to taste - 4 cloves garlic, sliced thinly - 2 tins peeled tomatoes - 4 rolls - 200 g (7 oz) provolone cheese - basil leaves, for garnish Method 1. In a bowl, combine the breadcrumbs and milk. Season generously with salt and black pepper. Stir well, then incorporate this mixture into the beef mince. Combine thoroughly, then shape the mixture into 12 meatballs. 2. Heat a dash of olive oil in a large pan. Fry the meatballs until they are browned on all sides. Remove from the pan and set aside. 3. Using the same pan, add the sliced garlic and sauté for 2 minutes. Then, add the tinned tomatoes, breaking them up with your spoon. Cook the tomatoes for 5 minutes before returning the meatballs to the pan. Continue to cook for a further 10 minutes. 4. Toast the rolls until they're nicely browned. Place 3-4 meatballs on each roll, spooning over a generous amount of the sauce. Grate the provolone cheese over the top and garnish with basil leaves. Serve warm and enjoy! #wagyu #beef #cooking #recipe #fypシ #viralvideo
01:07TODO 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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