Lu Rou Fan, haven’t heard of it? Well, it’s a delicious Taiwanese dish made with braised pork belly, fragrant rice, boiled eggs and bok choy. It does take a couple of hours to make, so it’s great for when you’re having a slow day. Watch along and you can find the recipe below or on andy-cooks.com COOKBOOK: Pre-order your copy here - https://bit.ly/3NwdLV4. More copies will be available in EU/UK soon and Canada is opening up shortly! Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins Ingredients: - 1 kg (2.2 lbs) of skin-on pork belly, diced into 1 cm (0.4 inch) cubes - 2 tbsp peanut oil - 4 shallots, sliced thinly - 4 eggs, hard-boiled for 8 minutes - 8 slices of ginger - 8 cloves of garlic, peeled - 1 star anise - 1 cinnamon stick - 3 bay leaves - 3 tbsp of rock sugar - 7 tbsp of light soy sauce - 1 cup (240 ml) of Shaoxing wine - 1 tbsp of dark soy sauce - 1 tsp of white pepper - 1 tsp of five-spice powder - 2 cups (475 ml) of water - Steamed rice and bok choy to serve Method: 1. Place a pot, for which you have a lid, over medium heat. Add the oil and diced pork. Cook over medium heat to start rendering the fat and to begin browning. This will take around 30 minutes. 2. Remove most of the pork fat from the pot, reserving it to fry the shallots. 3. To the pork, add the ginger, garlic, cinnamon stick, star anise, bay leaves, Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, white pepper, and five-spice powder. 4. Turn the heat back to medium and stir well. Then add the water, give it one last stir, bring to a light simmer, and cover with the lid. Reduce heat to low and cook for 1.5 hours. 5. While the pork is simmering, add the rendered pork fat to a small pot and fry the shallots until golden brown (if you don t have enough pork fat, you can add some oil). Once golden brown, remove and set aside. 6. After the pork has cooked for 30 minutes, add the fried shallots and peeled boiled eggs. Continue cooking for the remaining hour. 7. At the one-hour mark, remove the lid to allow the sauce to thicken slightly. 8. Once cooked, remove any aromatics and serve on steamed rice with steamed bok choy on the side.

Singapore is a foodie heaven and I’m here for the Hainanese Chicken Rice! Come along as I learn about this iconic dish at hawker halls, restaurants and I even get to cook with some local friends! I hope you enjoy the third instalment of my Origins series! Thank you to Flight Centre for sponsoring this video. Check out their youtube channel for travel inspiration or head to their website for deals on your next trip - https://tinyurl.com/yfm2jvdd Massive thank you to: Karina and Andrew Lincoln, Dave, Ken and Mr Chew - https://www.facebook.com/NamKeeChickenRice/ Eat some Hainanese Chicken Rice here: Ah Tai Boneless Hainanese Chicken Rice - Maxwell Food Centre Tian Tian Chicken Rice - Maxwell Food Centre Tong Fong Fatt Hainanese Boneless Chicken Rice - Ghim Moh Road Market Food Centre Nam Kee Chicken Rice & Restaurant - @namkeechickenrice Special thank you to Toa Payoh Markets for allowing us to film there as well! My Cookbook is here and deliveries are arriving in your letterboxes now! Order your copy here - https://bit.ly/3NwdLV4 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Production Manager: Dazz Braeckmans

After my trip to Singapore, I think I’ve learnt what it takes to make a great Hainanese chicken rice at home. So in this episode, I’m going to take you through the steps to master this iconic dish. Get ready for juicy chicken, epic rice and some iconic sauces. COOKBOOK: Pre-order your copy here - https://bit.ly/3NwdLV4 Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: It’s coming! Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins Ingredients for Chicken: - 1 large whole chicken (about 1.7 kg) - 5cm fresh unpeeled ginger, crushed - 4 cloves garlic, crushed - 1/2 bunch spring onion greens - 2 tsp salt - 1/2 tsp MSG - 1 tbsp sesame oil - 1 chicken carcass or 4 chicken wings - Extra chicken fat to render (you ll need around 1/2 a cup of rendered fat in total) - 1 tsp salt Method: 1. To begin, prepare the chicken by trimming off any extra fat, reserving it for the rice. Rub the chicken in salt and leave it at room temperature whilst the poaching pot heats up. 2. Place all the chicken fat in a pot with some added peanut oil if needed, and render on low heat for 20 mins. Retain this as it will be used for both the green sauce and rice. 3. In a large pot, bring water to a light simmer and add the ginger, garlic, spring onion greens, salt, and MSG. 4. Add the chicken to the pot. Dunk the chicken 3 times to replace the water in the cavity so it heats evenly. Ensure it s fully submerged in the broth. Let it simmer for 45 minutes, flipping halfway through. Make sure the water is simmering, not boiling. 5. Once cooked, have a large bowl of ice-cold water ready. Dunk the cooked chicken into it to halt the cooking and develop the gelatinous layer under the skin. Leave for 10 minutes. 6. Remove the chicken from the cold water and hang it to dry. 7. Gently brush the skin with sesame oil to prevent it from drying out. 8. Retain the broth for the rice and sauces. 9. Carve the chicken and serve with the sauces and rice. Ingredients for Chilli Sauce: - thumb-sized piece of ginger, finely grated - 4 cloves garlic, grated - 6 bird s eye chillies, sliced - 1 tsp salt - 1 tsp sugar - juice of a lime - 100ml chicken broth from the pot (adjust quantity to desired consistency) Method: 1. Combine garlic, ginger, chilli, salt, and sugar in a mortar and pestle, grinding until smooth. 2. Add the lime juice followed by the chicken stock, stirring continuously. Adjust seasoning as necessary. Ingredients for Spring Onion Sauce: - 2 tbsp fresh grated ginger - 1 tsp salt - 1/4 tsp sugar - 4 spring onions (white end only), finely diced - 2 tbsp chicken fat Method: 1. Add the grated ginger, spring onions, salt, and sugar into a mortar and pestle. Pound until it reaches a smooth consistency, then drizzle with the hot chicken fat. Ingredients for Rice: - 600g jasmine rice - 3 shallots, thinly sliced - 3 cloves garlic, thinly sliced - 6 tbsp chicken fat - optional: 2 pandan leaves (add if available) Method: 1. Pour chicken fat into a pot over medium heat and sauté the shallots and garlic for 4-5 minutes or until fragrant. 2. Rinse the rice multiple times. 3. Once the onions and garlic are prepared, combine with the washed rice in the pot, stirring well. Transfer the mixture to a rice cooker. 4. Top up with chicken broth so that it s about 1 knuckle deep above the rice level. If using pandan leaves, introduce them now. 5. Cook as per the rice cooker s instructions. 6. Serve the rice alongside the carved chicken and sauces. Enjoy!

Korean Fried Chicken has got to be one of the best fried chicken recipes of all time! Tune in this week and I’m going to show you how to cook it, plus some delicious sides. COOKBOOK: Pre-order your copy here - https://bit.ly/3NwdLV4 Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins Ingredients First marinade - 2 whole chickens, cut into 10 pieces each - knob ginger, grated - 4 garlic cloves, grated - 1.5 tsp salt - 1 tsp fresh ground black pepper Korean fried chicken sauce - 1 tbsp peanut oil - 6 tbsp Gochujang - 6 tbsp tomato ketchup - 3 tbsp hot honey - 6 cloves garlic, crushed - 2 tbsp rice wine vinegar (or apple cider) - 0.5 tbsp salt - 2 tbsp soy sauce - 4 tbsp water Dredge and frying - marinated chicken from the first step - 3L peanut oil - 3 eggs - 1.5 cups potato starch - 1.5 cups flour - spring onions and sesame seeds for garnish Method 1. In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour. 2. To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and sauté for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside. 3. In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F. 4. Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well. 5. Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel. 6. Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel. 7. In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well. 8. Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side.

This week we’re making Chicken Tikka Masala - a tender, grilled chicken simmered in a rich, creamy tomato sauce infused with aromatic spices. Let’s get stuck in! COOKBOOK: Pre-order your copy here - https://bit.ly/3NwdLV4 Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins Check out the full recipe below or on my website - https://www.andy-cooks.com/blogs/recipes/chicken-tikka-masala CHICKEN TIKKA MASALA RECIPE Servings: 6, Prep: 45 minutes, Cook: 60 minutes First marinade - 1 kg chicken thighs, diced - 2 tbsp ginger garlic paste - 1 tsp kashmiri chilli powder - juice of 1/2 lemon - tsp salt Method 1. Place your diced chicken in a bowl with the other ingredients, mix well and leave to marinate for 30 minutes. Second marinade - Your marinated chicken - 3 tbsp tempered mustard seed oil - 1 tsp kashmiri chilli powder - 0.5 tsp turmeric - 1 tsp garam masala - 1 tsp cumin - 1 tsp salt - 1 tbsp ginger garlic paste - 1 tsp kasuri methi - 2 heaped tbsp yoghurt Method 1. Mix all the spices and ginger garlic paste together. Then add the yoghurt and mix again. Add the chicken from the first step, mix well and place in the fridge for 1-3 hours. 2. Place the chicken on skewers and grill over a hot charcoal barbecue for 3-4 minutes on each side or until you have good colour all over. Alternatively, if you don t have access to a charcoal barbecue simply place into a 220°c oven for 8-10 minutes or until you have good colour. Tomato gravy - 1 tbsp ghee - 4 green cardamom pods - 0.5 tsp cumin seeds - 2 bay leaves - 2 red onions, sliced thin - salt to taste - 4 tomatoes diced - 1 green chilli - small bunch of coriander stalks, washed - 2 tbsp ginger garlic paste - 0.5 tsp kashmiri chilli powder - 0.5 tsp turmeric - 1 tsp garam masala - 30g raw cashews - 1 tsp kasuri methi - 1.5 tbsp butter - 30ml cream - 1 tsp honey - coriander, rice and naan to serve Method 1. In a large pot over medium heat, add the ghee along with the cardamon, cumin and bay leaves and infuse for 3-4 minutes. 2. Add the onion and salt, stirring occasionally and cooking for 10 minutes or until the onion starts to brown and caramelise. 3. Add the ginger garlic paste, chilli powder, turmeric, garam masala, raw cashews, and kasuri methi, and stir well. 4. Add the diced tomato, green chilli and coriander stalks, a pinch of salt and 150ml water, stir well and cook for a further 20 minutes or until the tomato has broken down. 5. Remove the pot from the heat and let it cool for a few minutes. Remove the bay leaves before blending until completely smooth. 6. Return the blended mixture to the pot over low heat and add the butter, honey and cream, stirring well until the butter has melted and the cream is well combined. 7. Add the cooked chicken and stir well to combine with the gravy, allowing everything to heat through for a few minutes. 8. Serve with rice and naan and garnish with coriander. Enjoy!

I’m back from Vietnam to build a delicious Banh Mi using the tricks I learned from the locals in Ho Chi Minh City! Join me as I take you through two of the best that you can create in your home kitchen! My COOKBOOK: There’s still copies available in the US for pre-order and it’s 20% for my subscribers: https://bit.ly/3NwdLV4 Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins Ingredients - bánh mì (Bread) - chicken liver pâté (recipe below) - mayonnaise - coriander - roast pork belly (recipe below) - cucumber batons - spring onion batons - carrot and daikon pickle (recipe below) - sliced bird s eye chilli - Maggi seasoning Method 1. If your bread is not super crispy then pop it in an oven at 180°C for 3-4 minutes. 2. Cut the bánh mì open and spread the pâté on the bottom and mayo on the top. 3. Next, add the coriander and then the roast pork. 4. Now, add the rest of the salads, cucumber, spring onion, pickle, and chilli. 5. Season with Maggi seasoning and enjoy! Ingredients pâté - 250g trimmed chicken livers - 200ml milk - 150g butter - 1 clove of garlic - 1 bay leaf - 2 small shallots, sliced thin - 50ml brandy - salt and black pepper Method 1. Start by rinsing the livers under cold water and then placing them into a bowl and covering them in milk. Place the bowl into the fridge and leave for 3-24 hours. 2. Drain the milk off, rinse once again, trim the livers of any veins or tendons and dry them on a paper towel. 3. Melt the butter on low heat (you just want to melt it and not make it split or bubble). Make sure you keep 50g of butter to cook the shallots. 4. In a fry pan, add 30g of the reserved butter and cook the shallots with a little salt, saute well and cook until translucent, but try to avoid much colour. 5. Remove the shallots from the pan and set aside. Add the reserved butter to the pan and once it’s just starting to bubble, add the livers, season with salt and cook for 4 minutes on one side before you flip and continue to cook for 4-5 more minutes. 6. Add the cooked shallots back to the pan and then deglaze the pan with brandy and cook until the brandy has almost evaporated. 7. Add the livers and the shallots to a food processor and blend for 1 minute before slowly streaming in the warm melted butter. 8. Once all the butter is emulsified into the livers, blend for 30 seconds more before you check for seasoning one last time. 9. Pour the pâté into a clean jar and you can seal it with some more melted butter (optional). Leave in the fridge to set for at least 3 hours before you use it. Ingredients carrot and daikon pickle - 1 daikon, cut into matchsticks - 2 carrots, cut into matchsticks - 1 tbsp sea salt - 1 cup caster sugar - 1 cup white distilled vinegar - 1 cup water Method 1. Add the carrots and daikon to a bowl and season with salt, set aside for 30 minutes. 2. Mix the sugar, vinegar and water until the sugar has dissolved. 3. Once the veg has set, ring out any extra liquid and place it into the pickling liquid. 4. Leave this in the fridge overnight or until you are ready to use it. Ingredients roast pork - 1-2kg piece of pork belly (1kg will make 6-8 bánh mì) - 3 tbsp salt - 1 tsp oil (I used peanut) Method 1. Poke lots of holes in the pork belly skin, a fork works well if you don t have the tool I have in the video. 2. Season the pork heavily on the skin side and leave uncovered in the fridge overnight. 3. The next day, brush off any extra salt and pat the skin dry. Rub some oil into the skin and give it one last season. 4. Place into a 180°C (350f) for 1.5 hours but start to check it after the first hour. 5. Turn the oven to grill on 240°C and then watch it closely because it will all happen quickly at this point. Once the skin is all puffed up you are good to go. 6. Let it rest for at least 20 minutes before you slice it.

I’m in Ho Chi Minh City to learn everything I can about Vietnamese Banh Mi; from traditional styles to the modern twists. I want to eat them all and understand what makes them great, so I can share the best recipes with you to make in your home kitchen. Make sure you tune in next week as well for the recipe video. Thank you to Flight Centre for sponsoring this video. Check out their youtube channel @flightcentrebrand for travel inspiration or head to their website for deals on your next trip - https://www.flightcentre.com.au/ Massive thank you to Calvin Bui for showing us around Ho Chi Minh - @fkndeliciousness Where we went in this episode: Banh Mi Hong Hoa Banh Mi Huynh Hoa Banh Mi Cha Ca Nha Trang Banh Mi Ha Noi Ngoc Anh Heo quay- vit quay - xa xiu Banh Mi Me In - @banh_mi_me_in My COOKBOOK is here! There’s still copies available for pre-order and it’s 20% for my subscribers: https://bit.ly/3NwdLV4 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Production Manager: Dazz Braeckmans

After everything I learned in the Philippines, it’s now my turn to master the adobo back in the studio. Join me as I put my new skills and knowledge to the test to create two of the most delicious Adobo recipes I can. My original Adobo video https://youtu.be/MvNh2Yg0Shg My COOKBOOK is here! And if you order it before Sunday 23 July, you’ll go in the running to win a signed book AND a Andy Cooks prototype dough cutter, so get your order in - https://bit.ly/46Jw2XC Recipes inspired by: Joel Binamira - @therealmarketman [http://www.marketmanila.com](https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqa0lOR20tekE3YjB6MG92Y2gza2VhYUFHejFHd3xBQ3Jtc0trN2xaczJ5ZVR6R0xGM19uckFxSkZLbUxBaUJmMk9KOUxzeE1OdEUzcTlHY2t5QW1aT3FZNW1RaG9IQTR1RGtzNVlQaTNnMjlZQmExMUJnUXByd2YtdWxOb084bFFUU2w4X3RDSjJyeGYxVGxtQk5Qbw&q=http%3A%2F%2Fwww.marketmanila.com%2F&v=qBPIQt7ojr) Agnes & Cons at Cantina de Tita A, Cavite - [https://www.facebook.com/CantinaDeTitaA](https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbjJQSklTTFk5M1RJRFZGM2R2SUoyb0xTTzdqUXxBQ3Jtc0tsVElodEpEZmlFdk00ZDMybG1OTFlkNTZGNU5sX0tYcHlteTR5TC1KNGdYVHZUcHBNTDJ6bEZtZGx2YjJIQVJYdFpHRUpBTTk4OXBvdkJ5aThHMzVUNVQydWJQRXY3WDRkRzJ2SENUOGlXb2lnTXQ1cw&q=https%3A%2F%2Fwww.facebook.com%2FCantinaDeTitaA&v=qBPIQt7ojrI) Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Recipe Pre-colonial Adobo Ingredients - 1/4 cup or 60g lard - 3kg pork belly, skin on and diced into 3cm cubes - 1/4 cup or 65g salt - 10 cloves crushed garlic - 2 tbsp whole peppercorns - 6 bay leaves - 1.5 cups or 168ml coconut vinegar (if you can t find coconut vinegar, plain white vinegar will work) - 1/2 cup or 56ml water Method 1. Start by spreading the lard on the bottom of a heavy-based pot. 2. Then simply layer in the pork, salt, peppercorns, garlic and bay leaves. 3. Pour over the vinegar and water. 4. Place it on medium heat with the lid off for 20 minutes or until the vinegar pungency has reduced. 5. Then place the lid on, turn to low and cook for 2.5 hours. Note, there should be no need to stir during the cooking. 6. Once cooked, crack the lid and turn the heat off and let it cool completely before placing it in the fridge overnight. 7. To serve, heat a large cast iron pan over high heat and add the pork, cook until you have a nice colour, serve over rice with pickles and enjoy! Recipe Adobo Seca Worth noting that one of the main differences in this type of adobo is the use of fish sauce instead of soy sauce. I didn t use fish sauce in my recipe because the pork was already very well seasoned with salt. If you do want to use fish sauce, simply take your raw pork belly and cook it in water, season it with a small amount of vinegar and fish sauce, simmer it for 1-1.5 hours or until it s tender before completing the steps below, and finally finishing it with more fish sauce if it needs more salt. Ingredients - 1 tbsp lard - 800g cooked pork, using either the recipe above OR cooked in water, fish sauce and vinegar like in the intro of this recipe. - 20 cloves garlic, finely diced - 1 tbsp achuete (Annatto) seeds soaked in 1/2 cup hot water for 1 hour - 2 tbsp coconut vinegar Method 1. Add the lard to a wok or large frypan. 2. Add the garlic and cook for 2-3 minutes before adding the cooked pork. 3. Now, add the vinegar and liquid from the cooked annatto seeds. Stir well and simmer for 10-15 min for the vinegar to burn off. 4. Once cooked, serve over steamed rice.

Dumplings are the perfect sharing food AND you can prep them ahead of time, so they make a great option for friends and family events. Here are three recipes to impress your mates - Crab and Pork Soup Dumplings, Pork and Prawn (shrimp) Siu Mai and a not-so-traditional Pumpkin and Miso Potsticker. Enjoy! COOKBOOK: There are still some copies left in the pre-sale. Get in now while it s still 20% off - https://bit.ly/3XR9j7V Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Website with all my recipes: https://www.andy-cooks.com Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans Editor: Caleb Dawkins

I’m on a mission to discover the origins of famous dishes worldwide and who better to teach me than the local cooks themselves! Adobo in the Philippines is the perfect first dish for this series, so come along as I try many different varieties and learn from the experts on the ground! Thank you to Flight Centre for sponsoring this video! Check out their youtube channel @flightcentrebrand travel inspiration or head to their website for deals on your next trip! https://www.flightcentre.com.au/ Massive thank you to: Joel Binamira - @therealmarketman http://www.marketmanila.com Abi Marquez - @abigailfmarquez https://www.instagram.com/abigailfmarquez/ Ige Ramos - Food Historian - @igrams https://www.instagram.com/igrams/ Agnes & Cons at Cantina de Tita A, Cavite - https://www.facebook.com/CantinaDeTitaA The Fat Kid Inside Studios team - @tfkistudios https://www.thefatkidinside.com/ And a special thank you to Erwan Heussaff (@erwan) for putting us in touch with such wonderful locals! https://www.instagram.com/erwan/ My COOKBOOK is here! There’s still copies available for pre-order and it’s 20% for my subscribers: https://bit.ly/3NwdLV4 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Videographer, Editor: Mitch Henderson Production Manager: Dazz Braeckmans

I know not everyone has a smoker in their backyard, so here’s how I make American style BBQ pork ribs with a regular household oven. I’ve also whipped some cornbread, cabbage slaw and homemade BBQ sauce (because it wouldn’t be BBQ without them) and stick around until the end because I’ll tell you the best method for reheating your leftover ribs. My COOKBOOK is here! There s still copies available for pre-order and it’s 20% off for my subscribers: https://bit.ly/437amBV FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans Recipe Ingredients pork rub - 2 tbsp salt - 2 tbsp brown sugar - 1 tbsp smoked paprika - 1 tbsp garlic powder - 0.5 tbsp ground coriander - 0.5 tbsp mustard powder - 0.5 tbsp wattle seed (optional) - 0.5 tbsp coarse black pepper Method 1. Mix everything well and set aside. *If you have leftovers, store them in an airtight container and place in your cupboard. Ingredients BBQ sauce - 500g or 2 cups ketchup - 180g or 1 cup brown sugar - 120ml or 1/2 cup apple cider vinegar - 3 tbsp maple syrup - 8 dashes Worcestershire sauce - 6 dashes Maggi seasoning - 1 tsp smoked salt - 2 tsp garlic powder - 1 tsp smoked paprika Method 1. Place everything in a small pot over medium-low heat. Cook the sauce for about 20 minutes or until it just starts to thicken. *If you don t use it all, you can keep it in the fridge in an airtight container for up to 3 weeks. Ingredients pork ribs - Pork ribs, either St Louis or baby back. I did 4 x 1/2 racks of St Louis in this video and it was more than enough for 4 adults with some leftovers. - BBQ rub (recipe above or your favourite store-bought one) - 2 tbsp vinegar per rack (I used coconut, but apple cider works great) - 2 tbsp bbq sauce to glaze per rack (use the above recipe or your own) Method 1. Start by preheating the oven to 160c (320f). 2. Remove the membrane from the back of the ribs, then drizzle with olive oil and rub all over. Cover the ribs in the rub and pat it in, making sure you cover all the ribs evenly. 3. Place the ribs into foil and drizzle the vinegar over before tightly wrapping them up, with the main foil seam at the top. 4. Place onto an oven tray and cook for 2.5-3 hours, checking them at the 2.5-hour mark. You are looking for meat that is tender but still holding together. 5. Once cooked, carefully remove them from the oven and turn it up to 200c (400f). 6. Remove the ribs from the foil, placing them back onto an oven tray on top of the wire rack and liberally glazing them with the barbecue sauce. Place back into the hot oven for 15-20 minutes. Ingredients Cornbread - 400g of finely ground cornmeal - 1 tsp of kosher salt - 0.5 tsp of baking powder - 0.5 tsp of baking soda - 2 large eggs - 600ml of buttermilk - 100g (½ cup) of lard Method 1. To start, add the lard to a skillet over medium heat (you are just looking to melt it at this point). 2. Whisk together the dry ingredients, and then in a separate bowl, whisk the buttermilk and eggs together. 3. Add the wet ingredients to the dry and whisk until combined. Then pour in half of the melted lard and whisk into the batter also. Leave the other 1/2 of the lard in the skillet and place it back onto medium-high heat. 4. Once the lard is hot (but not smoking), pour in the batter and use a spoon to press it so it fills the skillet evenly. Then place the whole skillet into a 220c (450f) oven for 20 minutes or until it s cooked through. 5. Let it rest for 10 minutes before you take it out of the cast iron pan. Ingredients Slaw - 120g or 1/2 cup mayonnaise - 2 tbsp apple cider vinegar - 1 tbsp mustard - salt and pepper to taste - 1/4 head red cabbage, sliced very thin - 1/4 head white cabbage, sliced very thin - 1 large carrot, sliced into small matchsticks - 1 red onion, sliced very thin - small bunch parsley, sliced thin Method 1. Mix together all the dressing ingredients in a large bowl 2. Add the veggies to the bowl and mix well with your hands.

For the past 6 months I’ve been sneakily working on something you’ve been asking for since day one, And it’s LIVE today! Pre-order your copy of my cookbook here: https://bit.ly/3pfqDXo FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans

Join me as I unveil my first cookbook! Pre-order your copy today - https://bit.ly/46eosnF

Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims! My cookbook is here! Order your copy today - https://bit.ly/3Ps9Zi4 Marion s Thai Green Curry From Scratch (recipe credit to @Marionskitchen ) 2 tbsp vegetable oil 400ml (14 fl oz) coconut milk 400g (14 oz) chicken thigh fillets, thinly sliced 100g (3.5 oz) sliced bamboo shoots 8 apple eggplants, quartered* 1 cup pea eggplants* 4 fresh makrut lime leaves 3 dried red chillies (optional) 4 tbsp fish sauce 30g (1 oz) palm sugar, finely shaved ½ cup Thai basil leaves Green curry paste: 1 tsp coriander seeds 1 tsp cumin seeds 5 long green chillies, chopped 1 small green chillies, chopped 1 lemongrass stalk, white part bruised and finely chopped 4cm (1.5 inch) piece of galangal, peeled, roughly chopped peel of 1 makrut lime, finely sliced 3 small Asian shallots, peeled, chopped 4 garlic cloves, chopped ½ tsp shrimp paste INSTRUCTIONS Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside. Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder. To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer. Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil. Serve with steamed rice. NOTES Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste. Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores. Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out. Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with all my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans

Every household should know how to cook a great pancake from scratch, so here’s my recipe! Top these delights with anything that tickles your fancy! My cookbook is here! Order your copy today - https://bit.ly/3Ps9Zi4 Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with my recipes: https://www.andy-cooks.com/ Ingredients - 260g flour - 500ml buttermilk - 2 eggs - 24g caster sugar - 3g baking powder - 3g bicarb soda - pinch salt - 50g melted butter, plus more for cooking - bacon, maple and butter for serving - blueberries, banana and pecans for the other options Method 1. In a large bowl add the flour, sugar, baking powder, bicarb soda and salt. 2. In a separate bowl, whisk together the buttermilk, eggs and melted butter. 3. Add the wet to the dry ingredients and mix until just combined. Don’t over mix or they won’t be fluffy, small lumps are ok. 4. Heat a fry pan over medium-low heat and add some melted butter. 5. Pour the pancake batter onto the pan one at a time, don t overcrowd the pan. 6. iI you are making the blueberry or banana ones, this is the time to add the fillings. 7. Cook until bubbles form on the surface, then flip and cook until golden brown. 8. Serve with bacon, maple syrup and additional butter. 9. Enjoy! Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans

Enjoy these 3 quick, mid-week pasta recipes to keep your busy week going strong. Crispy salmon, fresh vegetable and chicken pastas that will please any tastebud! My cookbook is here! Order your copy today - https://bit.ly/3Ps9Zi4 Music by Epidemic Sound. Free 30 day trial through my link - https://share.epidemicsound.com/3ilcb7 FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans Pan-fried salmon with fettuccine, lemon, zucchini and baby spinach Ingredients - 2 pieces salmon, skin on - 200g dried fettuccine - 1 lemon - 1 zucchini, sliced 0.5cm thick - 50g baby spinach - olive oil - salt and pepper to taste Method 1. Fill a large pot or saucepan with water, season it well and place on a high temp to boil. 2. Heat a pan over medium heat with olive oil. Season the salmon with salt and place skin down into the pan. Cook for 5-7 minutes until the skin is crispy and the fish is cooked to your liking. 3. While the fish is cooking, cook the fettuccine according to package instructions. 4. Once the salmon is cooked, remove from the pan and set aside. Add the sliced zucchini to the same pan the fish was cooking in and saute for 3-4 minutes or until you have good colour. 5. Season the zucchinis with salt, black pepper and the zest of the lemon. 6. Add the cooked and drained pasta, and the baby spinach to the pan with the zucchinis and toss. 7. Finish with a last drizzle of olive oil and the juice of the lemon. 8. Serve the pasta with the fish on top. Rigatoni, swiss chard, garlic, chilli and parmesan Ingredients - 1 bunch swiss chard, greens and whites split and the whites diced small - 200g rigatoni - 4 cloves garlic, diced - 50g parmesan, finely grated - 0.5 teaspoon chilli flakes - olive oil - salt to taste Method 1. Start by placing 2 pots of water seasoned with salt onto boil. 2. In a large fry pan over medium heat, add 2 tbsp olive oil, the crushed garlic and chilli flakes. Cook this over medium heat for 1-2 minutes before adding the diced Swiss chard whites and sautéing for 7-8 minutes over medium-low heat. 3. While the Swiss chard whites are cooking, place your pasta to cook in one of the pots of boiling water and in the second pot of boiling water, blanch the Swiss chard greens for 3 minutes. 4. After 3 minutes, drain the Swiss chard leaves and place into the blender with the parmesan, 2 tablespoons of olive oil and some of the liquid that you cooked the leaves in just to thin it out slightly. 5. Once blended, add that green sauce to the frypan with the Swiss chard whites and stir well. 6. Once your pasta is cooked, drain and then toss through the green sauce. 7. Enjoy as is or with some more parmesan if you wish. Fusilli with chicken, kalamata olives, artichoke, red peppers and basil Ingredients - 200g Fusilli - 250g chicken thighs, skin off and sliced - 50ml white wine - 60g kalamata olives - 60g artichoke hearts - 60g roasted red peppers, sliced - olive oil - 1/2 bunch fresh basil - parmesan to serve - salt and pepper to taste Method 1. Start by placing a large pot of salted water on to boil. 2. In a large fry pan over high heat, add 2 tablespoons of olive oil, and once it s hot, add the sliced chicken, season it with salt and sauté for 7-8 minutes. 3. While the chicken is cooking, add the pasta to the boiling water to cook. 4. Once you start to get colour on the chicken deglaze, the pan with white wine before adding the roasted capsicums, artichokes and olives. 5. Once the pasta is cooked, drain and add to the pan with the chicken and other ingredients. Toss well, turn the heat off and add the basil. Serve with fresh parmesan. Add another drizzle of olive oil and some more fresh basil.

If you’re an organisation addict, a beginner home cook or just curious - come and take a look inside my pantry! In this video I’ll cover all of my pantry essentials from recipe staples to seasonings and sauces. My cookbook is here! Order your copy today - https://bit.ly/3Ps9Zi4 Music by Epidemic Sound. Free 30 day trial through my link - [https://share.epidemicsound.com/3ilcb7](https://share.epidemicsound.com/3ilcb7) FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans

It’s almost winter down here in Australia, which means it’s the perfect time to cook up a big, juicy roast pork with an insanely crispy crackling. We’ll also whip up some delicious sides to go with it. My cookbook is here! Order your copy today - https://bit.ly/3Ps9Zi4 Music by Epidemic Sound. Free 30 day trial through my link - [https://share.epidemicsound.com/3ilcb7](https://share.epidemicsound.com/3ilcb7) FOLLOW ME: Instagram: https://www.instagram.com/andyhearnden TikTok: https://www.tiktok.com/@andy_cooks Facebook: https://www.facebook.com/andy.h.cooks Snapchat: @andy.cooks Website with my recipes: https://www.andy-cooks.com/ Director, Chef and Host: Andy Camera and Editor: Mitch Henderson Producer: Dazz Braeckmans Roast pork loin - pork loin - salt - 1 tbsp peanut oil Method 1. Score the pork skin every 1cm, just through the skin and into the fat - you don t want to score the muscle. 2. Tie the loin with butcher s string, this will help the loin to keep its shape and cook evenly. 3. Place the pork onto a tray with a rack under it and then cover the skin side of the pork with lots of salt. Put it into the fridge overnight, at a minimum, but 24 hours is better. 4. When ready to roast, preheat the oven to 230c. 5. Brush off all the salt and pat dry the skin with a paper towel. Then brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f). 6. Let the pork rest for at least 15 minutes before carving. Red cabbage - 1/2 head red cabbage, sliced thin - 50g butter - 1 cinnamon stick - 1 star anise - 2 tbsp maple syrup - 2 tbsp apple cider vinegar Place everything in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender. Apple butter - 4 Granny Smith apples - 50g butter - 2 tbsp sugar - 2 tbsp apple cider vinegar - 1 star anise - 1 cinnamon stick Place all the ingredients into a pot and over medium-low heat, cook down slowly for 1.5 hours. Once cooked, puree and optionally add another knob of butter during this process.