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100 pani puris down and @justinkaarthur’s still dunking like his life depends on it, someone send help. Serves 2-4 as a snack Total time: 30 mins Ingredients 12-18 Puris  Stuffing  1 medium potato  1/4 red onion, finely diced 1 tsp coriander  1 tsp cumin  1 tsp chaat masala  1 tsp red chili powder  0.5 tsp black salt  Theeka Pani  30g coriander leaves 30g bunch mint leaves 2 green chilis  1/2 thumb-sized piece of ginger, grated 2 tsp tamarind puree 1 tsp chaat masala 1/2 tsp hing asafoetida  1 tsp ground cumin 1 tsp salt Black salt  2 cups water Top with a handful of boondi Ingredients 1. Finely dice your red onion 2. Boil your potatoes until soft, then add in the spices and diced onion. Mash well and set aside 3. In a blender, add all the ingredients for the theeka pani with 2 tbsp water, we will add the rest of the water later. Once it’s turned a paste, sieve it into a bowl and mix the water in. This is your Theeka Pani! 4. Heat a large pan with vegetable oil, add your puris to the pan around 8 at a time until they expand and crisp into hollow balls 5. Top the Theeka Pani with a handful of boondi 6. Break a hole in the puri and add a teaspoon of the filling. Then dip them in the theeka pani and enjoy #recipe #streetfood #indianfoood #potato #snack #corrionder #spice #india #golgappa
1.55M
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11mo ago
justinkaarthur
100 pani puris down and @justinkaarthur’s still dunking like his life depends on it, someone send help. Serves 2-4 as a snack Total time: 30 mins Ingredients 12-18 Puris  Stuffing  1 medium potato  1/4 red onion, finely diced 1 tsp coriander  1 tsp cumin  1 tsp chaat masala  1 tsp red chili powder  0.5 tsp black salt  Theeka Pani  30g coriander leaves 30g bunch mint leaves 2 green chilis  1/2 thumb-sized piece of ginger, grated 2 tsp tamarind puree 1 tsp chaat masala 1/2 tsp hing asafoetida  1 tsp ground cumin 1 tsp salt Black salt  2 cups water Top with a handful of boondi Ingredients 1. Finely dice your red onion 2. Boil your potatoes until soft, then add in the spices and diced onion. Mash well and set aside 3. In a blender, add all the ingredients for the theeka pani with 2 tbsp water, we will add the rest of the water later. Once it’s turned a paste, sieve it into a bowl and mix the water in. This is your Theeka Pani! 4. Heat a large pan with vegetable oil, add your puris to the pan around 8 at a time until they expand and crisp into hollow balls 5. Top the Theeka Pani with a handful of boondi 6. Break a hole in the puri and add a teaspoon of the filling. Then dip them in the theeka pani and enjoy #recipe #streetfood #indianfoood #potato #snack #corrionder #spice #india #golgappa
Justin opens up about being the victim of an armed robbery, where he was held at knifepoint and forced to hand over his phone and car. In the aftermath, he struggled with fear and symptoms of PTSD, becoming paranoid and hypervigilant in his surroundings and interactions with others. The experience had a profound impact on his mental health and sense of safety. Since then, Justin has come to place greater importance on nurturing his mental wellbeing after going through such a traumatic moment. Full conversation on YouTube.
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3mo ago
justinkaarthur
Justin opens up about being the victim of an armed robbery, where he was held at knifepoint and forced to hand over his phone and car. In the aftermath, he struggled with fear and symptoms of PTSD, becoming paranoid and hypervigilant in his surroundings and interactions with others. The experience had a profound impact on his mental health and sense of safety. Since then, Justin has come to place greater importance on nurturing his mental wellbeing after going through such a traumatic moment. Full conversation on YouTube.
Ad I nearly didn’t get a job because I hadn’t watched season 5 of FX’s The Bear 🤪 which is streaming now on @disneyplusuk Writer/Director: Justin K Arthur DP: @bryceagn Chef: @dennisgerald6591
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1mo ago
justinkaarthur
Ad I nearly didn’t get a job because I hadn’t watched season 5 of FX’s The Bear 🤪 which is streaming now on @disneyplusuk Writer/Director: Justin K Arthur DP: @bryceagn Chef: @dennisgerald6591
Bol Renversé; it’s delicious and it’s from Mauritius! Stay to the end to watch the most dramatic @justinkaarthur plating sequence. Serves 2 Total time: 30-35 mins Ingredients For the stir-fry: 200g chicken thigh, sliced 2 Chinese sausages, sliced 1 carrot, sliced  2-3cm ginger, chopped  2-3 cloves garlic, chopped  Handful of baby corn  6–8 mushrooms, sliced 1 head of bok choy, chopped 4 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp Chinese rice wine  2 tbsp cornflour mixed with 2 tbsp cold water 2 cups water 1 chicken stock cube  Salt and pepper, to taste Oil, for stir-frying For assembly:  1 egg 1 bowl of cooked rice Method 1. Cook the rice and set aside 2. Heat oil in a wok over medium-high heat. Season the chicken with salt and pepper, then stir-fry until golden and cooked through. Remove and set aside 3. In the same wok, add the Chinese sausage and stir-fry for about 30 seconds. Then add the carrots, baby corn, and mushrooms. Stir-fry for another minute. 4. Return the chicken to the wok. Add oyster sauce, white wine, dark soy sauce, bok choy, and water. Cover and let simmer briefly 5. Remove the lid, add the cornflour mixture, and stir until the sauce thickens. Adjust seasoning 6. In each bowl, place a fried egg at the bottom. Spoon in the stir-fry mixture until halfway full. Top with rice, pressing down lightly 7. Place a plate over the bowl and flip. Lift the bowl carefully to reveal the layered dome 8. Sprinkle with herbs if using. Serve immediately #magicbowl #mauritius #mauritianfood #stirfry #rice #boldevire
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10mo ago
justinkaarthur
Bol Renversé; it’s delicious and it’s from Mauritius! Stay to the end to watch the most dramatic @justinkaarthur plating sequence. Serves 2 Total time: 30-35 mins Ingredients For the stir-fry: 200g chicken thigh, sliced 2 Chinese sausages, sliced 1 carrot, sliced  2-3cm ginger, chopped  2-3 cloves garlic, chopped  Handful of baby corn  6–8 mushrooms, sliced 1 head of bok choy, chopped 4 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp Chinese rice wine  2 tbsp cornflour mixed with 2 tbsp cold water 2 cups water 1 chicken stock cube  Salt and pepper, to taste Oil, for stir-frying For assembly:  1 egg 1 bowl of cooked rice Method 1. Cook the rice and set aside 2. Heat oil in a wok over medium-high heat. Season the chicken with salt and pepper, then stir-fry until golden and cooked through. Remove and set aside 3. In the same wok, add the Chinese sausage and stir-fry for about 30 seconds. Then add the carrots, baby corn, and mushrooms. Stir-fry for another minute. 4. Return the chicken to the wok. Add oyster sauce, white wine, dark soy sauce, bok choy, and water. Cover and let simmer briefly 5. Remove the lid, add the cornflour mixture, and stir until the sauce thickens. Adjust seasoning 6. In each bowl, place a fried egg at the bottom. Spoon in the stir-fry mixture until halfway full. Top with rice, pressing down lightly 7. Place a plate over the bowl and flip. Lift the bowl carefully to reveal the layered dome 8. Sprinkle with herbs if using. Serve immediately #magicbowl #mauritius #mauritianfood #stirfry #rice #boldevire
Ex-Bake Off contestant @nellyghaffar is back to take on her nemesis, the tarte tatin! This time @justinkaarthur is there to make sure nothing happens to her caramel 👀 Serves: 8 Total time: 2.5 hours Ingredients For the pears & caramel: 5–6 semi-firm pears Juice of 1 lemon ½ tsp ground cinnamon 100g granulated sugar 60g unsalted butter For the rough puff pastry: 200g strong white bread flour 200g unsalted butter (very cold) 100ml very cold water (ideally iced) Pinch of salt For serving: Clotted cream (optional) Method Make the rough puff pastry: 1. Sift flour into a bowl; add a pinch of salt and mix 2. Grate very cold butter directly into the flour (coarse grater) 3. Toss butter shavings to coat. Add ~80% cold water; mix. If dry, add more until dough comes together 4. Tip onto a floured surface; bring together without overworking. Butter streaks are ideal 5. Flatten to a thick rectangle, wrap, chill 20 min 6. Roll to a 2 cm-thick rectangle; fold in thirds (like a letter). Wrap and chill 20 min Prepare the pears: 7. Peel, halve, and core pears 8. Rub with lemon juice to prevent browning 9. Dust with cinnamon; set aside Make the caramel: 10. In an ovenproof heavy pan, melt butter over low heat 11. Add sugar; stir (lumps are normal) 12. Cook gently until fully melted and light caramel forms 13. Arrange pear halves cut-side up; simmer low 30–40 min until starting to soften. Remove from heat Assemble the tart: 14. Heat oven to 200°C (180°C fan) 15. Roll pastry to fit dish with ~1 cm overhang 16. Drain excess liquid; reserve caramel for serving 17. Arrange pears, lay pastry over, tuck edges around fruit, prick top with a fork Bake the tart: 18. Bake 15–20 min at 200°C, reduce to 180°C and bake 30 min until golden brown 19. Rest 10 min 20. Carefully invert onto a serving plate Serve: 21. Drizzle with reserved caramel 22. Add clotted cream, if desired #tartetatin #pie #gbbo #dessertrecipe #pears #dessert
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10mo ago
justinkaarthur
Ex-Bake Off contestant @nellyghaffar is back to take on her nemesis, the tarte tatin! This time @justinkaarthur is there to make sure nothing happens to her caramel 👀 Serves: 8 Total time: 2.5 hours Ingredients For the pears & caramel: 5–6 semi-firm pears Juice of 1 lemon ½ tsp ground cinnamon 100g granulated sugar 60g unsalted butter For the rough puff pastry: 200g strong white bread flour 200g unsalted butter (very cold) 100ml very cold water (ideally iced) Pinch of salt For serving: Clotted cream (optional) Method Make the rough puff pastry: 1. Sift flour into a bowl; add a pinch of salt and mix 2. Grate very cold butter directly into the flour (coarse grater) 3. Toss butter shavings to coat. Add ~80% cold water; mix. If dry, add more until dough comes together 4. Tip onto a floured surface; bring together without overworking. Butter streaks are ideal 5. Flatten to a thick rectangle, wrap, chill 20 min 6. Roll to a 2 cm-thick rectangle; fold in thirds (like a letter). Wrap and chill 20 min Prepare the pears: 7. Peel, halve, and core pears 8. Rub with lemon juice to prevent browning 9. Dust with cinnamon; set aside Make the caramel: 10. In an ovenproof heavy pan, melt butter over low heat 11. Add sugar; stir (lumps are normal) 12. Cook gently until fully melted and light caramel forms 13. Arrange pear halves cut-side up; simmer low 30–40 min until starting to soften. Remove from heat Assemble the tart: 14. Heat oven to 200°C (180°C fan) 15. Roll pastry to fit dish with ~1 cm overhang 16. Drain excess liquid; reserve caramel for serving 17. Arrange pears, lay pastry over, tuck edges around fruit, prick top with a fork Bake the tart: 18. Bake 15–20 min at 200°C, reduce to 180°C and bake 30 min until golden brown 19. Rest 10 min 20. Carefully invert onto a serving plate Serve: 21. Drizzle with reserved caramel 22. Add clotted cream, if desired #tartetatin #pie #gbbo #dessertrecipe #pears #dessert
Another Bake Off legend has snuck into the Served kitchen 👀 This time it’s @nellyghaffar’s turn to whip @justinkaarthur into shape... a jam roly poly shape, to be exact. Serves 4 Total time: 1.5 hours Ingredients 160g self-raising flour 40g icing sugar 50g suet 1 large egg 2–3tbsp whole milk 100g flaked almonds 50g melted butter 200g strawberries 150g granulated sugar 1 red chilli, chopped 1 tbsp vegetable oil 1/2 lemon, juice & zest Pinch of sea salt Method 1. To make the jam, heat the oil in a small saucepan and gently fry the chopped chilli until fragrant. Add the chopped strawberries and cook on low heat until they begin to release juice 2. Add the sugar, lemon juice, zest and a pinch of salt. Bring to a boil, then simmer on low heat until thick and sticky, stirring occasionally. Leave to cool and reserve 20% for serving 3. To make the roll, preheat the oven to 180°C and prepare a baking tray lined with two pieces of baking paper: one cut to fit the tray and another slightly larger for wrapping the roll 4. Fill a separate deep baking dish or tray with boiling water and place it on the bottom of the oven to create steam 5. In a large bowl, sift the flour and icing sugar, then mix in the suet 6. In a small bowl, beat the egg with 2tbsp of milk and pour into the flour mixture. Mix together until a dough forms 7. LDust your work surface with flour and knead until smooth 8. Roll it into a square about 2cm thick. Spread 80% of the jam over the surface, leaving a small border on one edge for sealing. Roll the dough tightly into a log, sealing the edge by pinching it closed 9. Lightly brush the outside of the roll with water, then roll it over the almonds to coat evenly 10. Place the roll in the centre of the larger sheet of baking paper. Fold the edges of the paper over the roll and seal tightly. Fold the ends under the roll to secure. Leave enough room for it to expand during baking 11. Bake for 50 minutes, unwrap & let the steam escape. Blitz the reserved jam to create a sauce. Serve with custard and a drizzle of your jam sauce
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10mo ago
justinkaarthur
Another Bake Off legend has snuck into the Served kitchen 👀 This time it’s @nellyghaffar’s turn to whip @justinkaarthur into shape... a jam roly poly shape, to be exact. Serves 4 Total time: 1.5 hours Ingredients 160g self-raising flour 40g icing sugar 50g suet 1 large egg 2–3tbsp whole milk 100g flaked almonds 50g melted butter 200g strawberries 150g granulated sugar 1 red chilli, chopped 1 tbsp vegetable oil 1/2 lemon, juice & zest Pinch of sea salt Method 1. To make the jam, heat the oil in a small saucepan and gently fry the chopped chilli until fragrant. Add the chopped strawberries and cook on low heat until they begin to release juice 2. Add the sugar, lemon juice, zest and a pinch of salt. Bring to a boil, then simmer on low heat until thick and sticky, stirring occasionally. Leave to cool and reserve 20% for serving 3. To make the roll, preheat the oven to 180°C and prepare a baking tray lined with two pieces of baking paper: one cut to fit the tray and another slightly larger for wrapping the roll 4. Fill a separate deep baking dish or tray with boiling water and place it on the bottom of the oven to create steam 5. In a large bowl, sift the flour and icing sugar, then mix in the suet 6. In a small bowl, beat the egg with 2tbsp of milk and pour into the flour mixture. Mix together until a dough forms 7. LDust your work surface with flour and knead until smooth 8. Roll it into a square about 2cm thick. Spread 80% of the jam over the surface, leaving a small border on one edge for sealing. Roll the dough tightly into a log, sealing the edge by pinching it closed 9. Lightly brush the outside of the roll with water, then roll it over the almonds to coat evenly 10. Place the roll in the centre of the larger sheet of baking paper. Fold the edges of the paper over the roll and seal tightly. Fold the ends under the roll to secure. Leave enough room for it to expand during baking 11. Bake for 50 minutes, unwrap & let the steam escape. Blitz the reserved jam to create a sauce. Serve with custard and a drizzle of your jam sauce
If you’re thinking this looks like strawberry yogurt and pasta… it is... and like @justinkaarthur said, don’t knock it ‘till you try it. Serves 2 Total time: 15 mins Ingredients 200g fusilli pasta 350g strawberries 100g plain yoghurt (I used Alpro) 1-2 tsp granulated sugar (adjust based on strawberry sweetness) Method 1. Boil the pasta according to the packet instructions 2. Hull and halve the strawberries, setting a few aside for garnish 3. In a bowl, mash the remaining strawberries with the yoghurt using a fork 4. Add sugar to taste, depending on how sweet the strawberries are 5. Drain the pasta, then serve it with the strawberry sauce spooned over the top 6. Garnish with the reserved strawberry halves #strawberrypasta #strawberryrecipes #polishfood #easyrecipe #recipeideas
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11mo ago
justinkaarthur
If you’re thinking this looks like strawberry yogurt and pasta… it is... and like @justinkaarthur said, don’t knock it ‘till you try it. Serves 2 Total time: 15 mins Ingredients 200g fusilli pasta 350g strawberries 100g plain yoghurt (I used Alpro) 1-2 tsp granulated sugar (adjust based on strawberry sweetness) Method 1. Boil the pasta according to the packet instructions 2. Hull and halve the strawberries, setting a few aside for garnish 3. In a bowl, mash the remaining strawberries with the yoghurt using a fork 4. Add sugar to taste, depending on how sweet the strawberries are 5. Drain the pasta, then serve it with the strawberry sauce spooned over the top 6. Garnish with the reserved strawberry halves #strawberrypasta #strawberryrecipes #polishfood #easyrecipe #recipeideas
Sticky toffee pud... wait, no - it’s malva pudding. South Africa’s answer to the classic, and @justinkaarthur’s topping it with both custard AND ice cream because one topping just wasn’t going to cut it. Serves 12-14 (slices) Total time: 70 mins Ingredients For the sponge: 100g granulated sugar 70g brown sugar 2 large eggs 15g smooth apricot jam (about 1 tbsp) 150g plain flour 1 tsp baking soda 1 tsp baking powder ¼ tsp salt 15g butter (melted, about 1 tbsp) 1 tbsp white vinegar 120ml whole milk For the Sauce 200ml fresh cream 100g butter 100g sugar 1 tsp vanilla extract Method 1. Preheat your oven to 180°C (350°F) 2. In a mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes light and fluffy. Add the apricot jam, milk butter and vinegar to the egg mixture and whisk until well combined 3. In a separate bowl, sift together the 150g plain flour, baking soda, baking powder, and salt 4.Gradually add the dry ingredients to the wet mixture, mixing gently to combine 5. Grease a baking dish with butter and pour the batter into the prepared dish 6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean 7. While the pudding is baking, combine the fresh cream, butter, sugar, and vanilla extract in a saucepan 8. Place the saucepan over medium heat and stir continuously until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes 9. Once the pudding is baked, remove it from the oven and immediately poke holes all over the surface using a skewer or fork 10. Slowly pour the warm sauce over the hot pudding, allowing it to soak in thoroughly. Let the pudding rest for at least 15 minutes to absorb the sauce completely 11. Serve the Malva Pudding warm, optionally accompanied by custard, a scoop of vanilla ice cream or both #southafricianfood #dessert #easyrecipe
39.7K
895
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9mo ago
justinkaarthur
Sticky toffee pud... wait, no - it’s malva pudding. South Africa’s answer to the classic, and @justinkaarthur’s topping it with both custard AND ice cream because one topping just wasn’t going to cut it. Serves 12-14 (slices) Total time: 70 mins Ingredients For the sponge: 100g granulated sugar 70g brown sugar 2 large eggs 15g smooth apricot jam (about 1 tbsp) 150g plain flour 1 tsp baking soda 1 tsp baking powder ¼ tsp salt 15g butter (melted, about 1 tbsp) 1 tbsp white vinegar 120ml whole milk For the Sauce 200ml fresh cream 100g butter 100g sugar 1 tsp vanilla extract Method 1. Preheat your oven to 180°C (350°F) 2. In a mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes light and fluffy. Add the apricot jam, milk butter and vinegar to the egg mixture and whisk until well combined 3. In a separate bowl, sift together the 150g plain flour, baking soda, baking powder, and salt 4.Gradually add the dry ingredients to the wet mixture, mixing gently to combine 5. Grease a baking dish with butter and pour the batter into the prepared dish 6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean 7. While the pudding is baking, combine the fresh cream, butter, sugar, and vanilla extract in a saucepan 8. Place the saucepan over medium heat and stir continuously until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes 9. Once the pudding is baked, remove it from the oven and immediately poke holes all over the surface using a skewer or fork 10. Slowly pour the warm sauce over the hot pudding, allowing it to soak in thoroughly. Let the pudding rest for at least 15 minutes to absorb the sauce completely 11. Serve the Malva Pudding warm, optionally accompanied by custard, a scoop of vanilla ice cream or both #southafricianfood #dessert #easyrecipe
It’s warm outside, here’s a frozen drink, you’re welcome. @justinkaarthur discovers Mangonada smoothies, chews his straw, and covers the kitchen in mango. Serves: 2 Total time: 15 minutes Ingredients 3 cups frozen mango chunks ½ cup mango juice (or orange juice as a substitute) Juice of 1 lime 2 tbsp sugar (optional, to taste) 2 tbsp chamoy (plus more for garnish) 1 tbsp Tajín (plus more for garnish) 1 fresh mango, peeled and diced (for layering) Tamarind candy straws or sticks (optional, for garnish) Method  1. In a blender, combine frozen mango, mango juice, lime juice, and sugar. Blend until smooth and thick like a slushie. If too thick, add a splash more juice 2. Swirl chamoy around the inside of each glass and rim the edges with chamoy. Dip the rim into Tajín for a spicy, tangy kick 3. Spoon some mango slush into each glass, add a few pieces of fresh mango, drizzle with chamoy, and sprinkle with Tajín. Repeat until the glass is full 4. Top with more chamoy and Tajín. Add a tamarind straw or stick #MangoChamoy #Tajin #Heatwave #Frozen #Frozendrink #Mangoandlime #Mexico #mexicandrink
39.3K
888
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11mo ago
justinkaarthur
It’s warm outside, here’s a frozen drink, you’re welcome. @justinkaarthur discovers Mangonada smoothies, chews his straw, and covers the kitchen in mango. Serves: 2 Total time: 15 minutes Ingredients 3 cups frozen mango chunks ½ cup mango juice (or orange juice as a substitute) Juice of 1 lime 2 tbsp sugar (optional, to taste) 2 tbsp chamoy (plus more for garnish) 1 tbsp Tajín (plus more for garnish) 1 fresh mango, peeled and diced (for layering) Tamarind candy straws or sticks (optional, for garnish) Method  1. In a blender, combine frozen mango, mango juice, lime juice, and sugar. Blend until smooth and thick like a slushie. If too thick, add a splash more juice 2. Swirl chamoy around the inside of each glass and rim the edges with chamoy. Dip the rim into Tajín for a spicy, tangy kick 3. Spoon some mango slush into each glass, add a few pieces of fresh mango, drizzle with chamoy, and sprinkle with Tajín. Repeat until the glass is full 4. Top with more chamoy and Tajín. Add a tamarind straw or stick #MangoChamoy #Tajin #Heatwave #Frozen #Frozendrink #Mangoandlime #Mexico #mexicandrink
Fried rice hits different in Indonesia. @justinkaarthur may have just discovered the best fried rice on the planet. Serves 2  Cooking time: 20 minutes  Sambal Terasi Paste  3 garlic cloves 2 small shallots, finely chopped 1 birdseye chilli, finely chopped 1 tsp of terasi (shrimp paste)  Sauce  1 tbsp kecap mains (sweet soy sauce) abc brand  2 tsp of fish sauce  2 tsp of dark soy sauce  Additional ingredients  2 small shallots, finely sliced 2 cups of cooked basmati rice  1 chicken thigh, chopped  1 fried egg 2 green onion  1 tomato, sliced  1/4th cucumber, sliced sambal (thai chiili) seasoning to taste Method  1. Using a pestle and mortar, blend the garlic, shallots, red chilli, and terasi (shrimp paste) into a rough sambal 2. Fry the sambal terasi for a few minutes, then add the shallots and cook for a few more minutes. Add the chicken pieces and fry until fully cooked 3. Next, add in the cooked rice and stir-fry for a few minutes to combine 4. Pour in the sauce and stir-fry for another minute 5. In a hot pan, fry an egg and set it aside 6. Finish with chopped spring onions, and season with salt and pepper to taste 7. Serve with sliced tomato, cucumber and extra sambal on the side #nasigoreng #rice #friedrice #indonesiafood #easydinner #streetfood
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1.35K
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11mo ago
justinkaarthur
Fried rice hits different in Indonesia. @justinkaarthur may have just discovered the best fried rice on the planet. Serves 2  Cooking time: 20 minutes  Sambal Terasi Paste  3 garlic cloves 2 small shallots, finely chopped 1 birdseye chilli, finely chopped 1 tsp of terasi (shrimp paste)  Sauce  1 tbsp kecap mains (sweet soy sauce) abc brand  2 tsp of fish sauce  2 tsp of dark soy sauce  Additional ingredients  2 small shallots, finely sliced 2 cups of cooked basmati rice  1 chicken thigh, chopped  1 fried egg 2 green onion  1 tomato, sliced  1/4th cucumber, sliced sambal (thai chiili) seasoning to taste Method  1. Using a pestle and mortar, blend the garlic, shallots, red chilli, and terasi (shrimp paste) into a rough sambal 2. Fry the sambal terasi for a few minutes, then add the shallots and cook for a few more minutes. Add the chicken pieces and fry until fully cooked 3. Next, add in the cooked rice and stir-fry for a few minutes to combine 4. Pour in the sauce and stir-fry for another minute 5. In a hot pan, fry an egg and set it aside 6. Finish with chopped spring onions, and season with salt and pepper to taste 7. Serve with sliced tomato, cucumber and extra sambal on the side #nasigoreng #rice #friedrice #indonesiafood #easydinner #streetfood
The Viral Japanese Yoghurt Cheesecake #justinkarthur
33.4K
2.42K
60
6mo ago
justinkaarthur
The Viral Japanese Yoghurt Cheesecake #justinkarthur
@justinkaarthur just dropped the cosiest treat of the season. These fluffy Danish pancake balls? Dangerously good. Serves: 2-3 people Total time: 35 mins Ingredients 200 g plain flour 2  tbsp sugar 0.5  tsp baking powder 0.5 tsp salt 0.5 tsp of vanilla paste 2 eggs 300 ml buttermilk 20 g butter, melted 2 tbsp sunflower oil, for frying To serve Dusting of icing sugar Strawberry jam   Method 1. In a bowl, combine the flour, sugar, baking powder and salt 2. Separate the eggs. Whisk the yolks with the buttermilk, vanilla and melted butter, then stir this mixture into the dry ingredients until smooth 3. Beat the egg whites until stiff peaks form. Fold in 1 tbsp of the egg whites to loosen the batter, then gently fold in the rest, keeping as much air as possible 4. Heat an æbleskiver pan over medium heat and add a little oil to each hole. Fill each hole about three-quarters full with batter 5. When the edges start to set, turn each æbleskive a quarter turn using a skewer or fork. Add a bit more batter into the opening, then continue turning until they form round, golden balls cooked through 6.  Dust with icing sugar and serve warm with jam #DanishPancakeBalls #CosyBakes #WeekendTreats
32.4K
670
8
8mo ago
justinkaarthur
@justinkaarthur just dropped the cosiest treat of the season. These fluffy Danish pancake balls? Dangerously good. Serves: 2-3 people Total time: 35 mins Ingredients 200 g plain flour 2  tbsp sugar 0.5  tsp baking powder 0.5 tsp salt 0.5 tsp of vanilla paste 2 eggs 300 ml buttermilk 20 g butter, melted 2 tbsp sunflower oil, for frying To serve Dusting of icing sugar Strawberry jam   Method 1. In a bowl, combine the flour, sugar, baking powder and salt 2. Separate the eggs. Whisk the yolks with the buttermilk, vanilla and melted butter, then stir this mixture into the dry ingredients until smooth 3. Beat the egg whites until stiff peaks form. Fold in 1 tbsp of the egg whites to loosen the batter, then gently fold in the rest, keeping as much air as possible 4. Heat an æbleskiver pan over medium heat and add a little oil to each hole. Fill each hole about three-quarters full with batter 5. When the edges start to set, turn each æbleskive a quarter turn using a skewer or fork. Add a bit more batter into the opening, then continue turning until they form round, golden balls cooked through 6.  Dust with icing sugar and serve warm with jam #DanishPancakeBalls #CosyBakes #WeekendTreats
What does raw tofu taste like? How big is a knob? All we know is @justinkaarthur’s Mapo Tofu is bringing meat and heat, straight from China. Serves: 2 Total time: 35 minutes Ingredients  150g pork mince (20% fat) 1 knob of ginger, minced 2 large garlic cloves, minced 1 red chilli, finely chopped 2 spring onions, white and green parts separated, finely sliced 1 tbsp Ma po Sauce 1 tsp chilli oil 2 tbsp toban djan (fermented broad bean paste)  1/2 tbsp Sichuan chili flakes 2 tbsp Shaoxing wine  1 tsp dark soy sauce 3 tsp sugar 1/2 tsp white pepper 200ml chicken or beef stock 300g firm silken tofu 2 tsp cornstarch + 3 tbsp water (for slurry) 1 tsp sesame oil Method  1. Mince the ginger, garlic and slice the spring onions  2. Drain and cube your tofu, then simmer it gently in salted water for 2 minutes 3. Heat up your oil in a deep pan over medium. Add the mince meat and cook until browned 4. Take out the mince meat  5. Add your green onion white bits, garlic, ginger, Ma po sauce, Toban Djan (broad bean paste), and Sichuan peppers. Cook it all down for about 5 minutes 6. Pour in the Shaoxing wine and let it simmer for a few minutes. Then season with soy sauce, sugar, and white pepper and chicken stock 7. Add the tofu. Let it all simmer gently together 8. Mix your cornstarch slurry and pour it in. Gently stir until it thickens  9. Finish with a drizzle of sesame oil, spoon it over rice, and top with the green scallions #tofurecipes #asianrecipes #easymeals #spicyfood #recipereels
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11mo ago
justinkaarthur
What does raw tofu taste like? How big is a knob? All we know is @justinkaarthur’s Mapo Tofu is bringing meat and heat, straight from China. Serves: 2 Total time: 35 minutes Ingredients  150g pork mince (20% fat) 1 knob of ginger, minced 2 large garlic cloves, minced 1 red chilli, finely chopped 2 spring onions, white and green parts separated, finely sliced 1 tbsp Ma po Sauce 1 tsp chilli oil 2 tbsp toban djan (fermented broad bean paste)  1/2 tbsp Sichuan chili flakes 2 tbsp Shaoxing wine  1 tsp dark soy sauce 3 tsp sugar 1/2 tsp white pepper 200ml chicken or beef stock 300g firm silken tofu 2 tsp cornstarch + 3 tbsp water (for slurry) 1 tsp sesame oil Method  1. Mince the ginger, garlic and slice the spring onions  2. Drain and cube your tofu, then simmer it gently in salted water for 2 minutes 3. Heat up your oil in a deep pan over medium. Add the mince meat and cook until browned 4. Take out the mince meat  5. Add your green onion white bits, garlic, ginger, Ma po sauce, Toban Djan (broad bean paste), and Sichuan peppers. Cook it all down for about 5 minutes 6. Pour in the Shaoxing wine and let it simmer for a few minutes. Then season with soy sauce, sugar, and white pepper and chicken stock 7. Add the tofu. Let it all simmer gently together 8. Mix your cornstarch slurry and pour it in. Gently stir until it thickens  9. Finish with a drizzle of sesame oil, spoon it over rice, and top with the green scallions #tofurecipes #asianrecipes #easymeals #spicyfood #recipereels
This isn’t @justinkaarthur’s first rodeo when it comes to trying different things with pasta and this time, it’s chocolate. Serves: 1 Total time: 10 mins Ingredients 200g spaghetti 1 tbsp butter 2 tbsp cocoa powder 2 tbsp sugar Salt (for boiling water) Method 1. Bring a large pot of salted water to a boil 2. Add the spaghetti and cook until tender according to the package instructions 3. Drain of the water completely 4. In the same pot, melt the butter and sugar then add the spaghetti back in. Toss well to coat evenly 5. Transfer into a bowl and sprinkle generously with sifted cocoa powder #kakaóstészta #hungariancocoanoodles #chocolatepasta #pasta #halloween #halloweenchocolate #halloweenrecipe Would you try chocolate pasta?
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393
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9mo ago
justinkaarthur
This isn’t @justinkaarthur’s first rodeo when it comes to trying different things with pasta and this time, it’s chocolate. Serves: 1 Total time: 10 mins Ingredients 200g spaghetti 1 tbsp butter 2 tbsp cocoa powder 2 tbsp sugar Salt (for boiling water) Method 1. Bring a large pot of salted water to a boil 2. Add the spaghetti and cook until tender according to the package instructions 3. Drain of the water completely 4. In the same pot, melt the butter and sugar then add the spaghetti back in. Toss well to coat evenly 5. Transfer into a bowl and sprinkle generously with sifted cocoa powder #kakaóstészta #hungariancocoanoodles #chocolatepasta #pasta #halloween #halloweenchocolate #halloweenrecipe Would you try chocolate pasta?
Curry in a bread bowl? Don’t mind if we do. @justinkaarthur can’t whistle, but he CAN make a banging Bunny Chow from South Africa. Serves 4  Total time: 2 hrs Ingredients  1/4 cup veg oil 1 white onion, chopped 3 garlic cloves, minced 2 tsp ginger, minced 1-2 green chillis, finely minced 1 cinnamon stick 1 tbsp coriander seeds 1 tbsp garam masala 10 fresh curry leaves  4 cardamom pods 1 1/2 tsp turmeric 1/2 tsp cayenne pepper  2 tomatoes, chopped 800g lamb shoulder, cut into small pieces  1 potato, cubed 1.5 cups of chicken broth Salt and pepper to taste Half a loaf of bread  Method 1. Heat the oil in a pan and fry the cinnamon stick, coriander seeds, and cardamom pods for 1-2 mins until fragrant 2. Add the chopped onion and cook until soft 3. Next add in the curry leaves, ginger, chilli and garlic fry for a 1-2 mins 4. Then add in your diced lamb pieces, making sure to brown on all sides 5. Stir in garam masala, turmeric, and cayenne, followed by the chopped tomatoes, cooking until they break down 6. Finally, add the potatoes, chicken broth, salt, and pepper 7. Simmer, covered for 1.5 hours, until the lamb is tender 8. Hollow out the bread and fill with your delicious curry #southafrican #southafricanfood #bread #curry
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884
16
12mo ago
justinkaarthur
Curry in a bread bowl? Don’t mind if we do. @justinkaarthur can’t whistle, but he CAN make a banging Bunny Chow from South Africa. Serves 4  Total time: 2 hrs Ingredients  1/4 cup veg oil 1 white onion, chopped 3 garlic cloves, minced 2 tsp ginger, minced 1-2 green chillis, finely minced 1 cinnamon stick 1 tbsp coriander seeds 1 tbsp garam masala 10 fresh curry leaves  4 cardamom pods 1 1/2 tsp turmeric 1/2 tsp cayenne pepper  2 tomatoes, chopped 800g lamb shoulder, cut into small pieces  1 potato, cubed 1.5 cups of chicken broth Salt and pepper to taste Half a loaf of bread  Method 1. Heat the oil in a pan and fry the cinnamon stick, coriander seeds, and cardamom pods for 1-2 mins until fragrant 2. Add the chopped onion and cook until soft 3. Next add in the curry leaves, ginger, chilli and garlic fry for a 1-2 mins 4. Then add in your diced lamb pieces, making sure to brown on all sides 5. Stir in garam masala, turmeric, and cayenne, followed by the chopped tomatoes, cooking until they break down 6. Finally, add the potatoes, chicken broth, salt, and pepper 7. Simmer, covered for 1.5 hours, until the lamb is tender 8. Hollow out the bread and fill with your delicious curry #southafrican #southafricanfood #bread #curry
First time trying candied yams and @justinkaarthur’s already planning them for Christmas dinner. Serves 4 Total Time: 1 hour Ingredients 500g sweet potatoes (roughly 3 potatoes) 50g brown sugar 50g white sugar 1 tsp ground nutmeg 2 tsp ground cinnamon 50g unsalted butter Juice of 1 orange - roughly 50 ml Pinch of salt 2 tsp vanilla extract Optional : 50g Marshmallows Method 1. Peel and slice the sweet potatoes into thick rounds 2. In a large pan, melt the butter over medium heat 3. Add the brown sugar, white sugar, nutmeg, cinnamon, orange juice, salt, and vanilla extract. Stir until the sugar dissolves and the mixture becomes syrupy 4. Add the sliced sweet potatoes and gently coat them in the syrup 5. Reduce the heat to low, cover the pot, and let the potatoes simmer for 30 minutes, stirring occasionally to prevent sticking 6. Once the sweet potatoes are tender and the syrup has thickened, remove from heat 7. Let it sit for a few minutes before serving so the sauce thickens even more 8. Optionally place in a baking dish, top with marshmallows and place in the grill to brown for around 5-6 minutes #thanksgiving #thanksgivingrecipe #candiedyams #candiedsweetpotato #sweetpotatorecipes
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381
18
8mo ago
justinkaarthur
First time trying candied yams and @justinkaarthur’s already planning them for Christmas dinner. Serves 4 Total Time: 1 hour Ingredients 500g sweet potatoes (roughly 3 potatoes) 50g brown sugar 50g white sugar 1 tsp ground nutmeg 2 tsp ground cinnamon 50g unsalted butter Juice of 1 orange - roughly 50 ml Pinch of salt 2 tsp vanilla extract Optional : 50g Marshmallows Method 1. Peel and slice the sweet potatoes into thick rounds 2. In a large pan, melt the butter over medium heat 3. Add the brown sugar, white sugar, nutmeg, cinnamon, orange juice, salt, and vanilla extract. Stir until the sugar dissolves and the mixture becomes syrupy 4. Add the sliced sweet potatoes and gently coat them in the syrup 5. Reduce the heat to low, cover the pot, and let the potatoes simmer for 30 minutes, stirring occasionally to prevent sticking 6. Once the sweet potatoes are tender and the syrup has thickened, remove from heat 7. Let it sit for a few minutes before serving so the sauce thickens even more 8. Optionally place in a baking dish, top with marshmallows and place in the grill to brown for around 5-6 minutes #thanksgiving #thanksgivingrecipe #candiedyams #candiedsweetpotato #sweetpotatorecipes
Yes, this indeed is the 1,241th Mongolian beef recipe on the internet but it’s the first @justinkaarthur one, so you know it’s gonna bang. Serves 2  Total time: 30 mins Ingredients 250g of flank steak (or any steak)  2 tbsp light soy sauce  1 tbsp xiao xing wine  1/2 tsp bicarb soda  1 spoon of cornstarch  1 tsp of white pepper  1 tbsp of sunflower oil  1 onion, sliced 4 spring onions, sliced 3 garlic cloves , sliced 5 dried chillies 3 tbsp brown sugar  1/2 cup light soy  1/4 cup dark soy  1/2 cup chicken stock  1 tbsp of sesame oil  Corn starch slurry (if needed) To serve 250g rice 1 spring onion Method  1. Thinly slice the beef against the grain, then add it to a bowl with light soy sauce, Shaoxing wine, a pinch of bicarb soda, some cornstarch, white pepper, and a splash of oil. Let it marinate for about 15 minutes 2. While the beef marinates, slice the onion, chop the spring onions, mince the garlic, and break up a few dried chillies 3. In another bowl, mix brown sugar, light soy sauce, dark soy sauce, chicken stock, and a drizzle of sesame oil to make the sauce 4. Just before cooking, coat the beef in 3-4 tbsp of cornflour so they get extra crispy when frying. Heat oil in a wok or pan over high heat. Fry the beef slices briefly on each side until just crisp. Remove and set aside 5. Pour out most of the oil, leaving just enough to coat the pan, then add the onion, garlic, and dried chillies. Stir-fry for a couple of minutes until fragrant 6. Return the beef to the pan and pour in the sauce. Stir to coat everything and let it simmer. If the sauce needs thickening, add a small amount of cornstarch slurry and stir until it reaches your desired consistency 7. Serve hot rice and garnish with extra spring onions #easyrecipe #beefstirfry #chinesefood #recipes
29.6K
762
8
10mo ago
justinkaarthur
Yes, this indeed is the 1,241th Mongolian beef recipe on the internet but it’s the first @justinkaarthur one, so you know it’s gonna bang. Serves 2  Total time: 30 mins Ingredients 250g of flank steak (or any steak)  2 tbsp light soy sauce  1 tbsp xiao xing wine  1/2 tsp bicarb soda  1 spoon of cornstarch  1 tsp of white pepper  1 tbsp of sunflower oil  1 onion, sliced 4 spring onions, sliced 3 garlic cloves , sliced 5 dried chillies 3 tbsp brown sugar  1/2 cup light soy  1/4 cup dark soy  1/2 cup chicken stock  1 tbsp of sesame oil  Corn starch slurry (if needed) To serve 250g rice 1 spring onion Method  1. Thinly slice the beef against the grain, then add it to a bowl with light soy sauce, Shaoxing wine, a pinch of bicarb soda, some cornstarch, white pepper, and a splash of oil. Let it marinate for about 15 minutes 2. While the beef marinates, slice the onion, chop the spring onions, mince the garlic, and break up a few dried chillies 3. In another bowl, mix brown sugar, light soy sauce, dark soy sauce, chicken stock, and a drizzle of sesame oil to make the sauce 4. Just before cooking, coat the beef in 3-4 tbsp of cornflour so they get extra crispy when frying. Heat oil in a wok or pan over high heat. Fry the beef slices briefly on each side until just crisp. Remove and set aside 5. Pour out most of the oil, leaving just enough to coat the pan, then add the onion, garlic, and dried chillies. Stir-fry for a couple of minutes until fragrant 6. Return the beef to the pan and pour in the sauce. Stir to coat everything and let it simmer. If the sauce needs thickening, add a small amount of cornstarch slurry and stir until it reaches your desired consistency 7. Serve hot rice and garnish with extra spring onions #easyrecipe #beefstirfry #chinesefood #recipes
Lasagne walked so pastitsio could run. @justinkaarthur’s officially obsessed with this elite Greek dish. Serves 2 Total time: 1hr 50mins Ingredients For the pasta base 250g bucatini, penne, or ziti 50g feta cheese, crumbled 2 egg whites For the meat sauce 500g ground beef 1 medium red onion, finely chopped 2 garlic clove, chopped 250g canned chopped tomatoes 2 tbsp tomato paste 1/2 tsp sugar 100ml red wine 2 bay leaf 1.5 tsp ground cinnamon  1/2 tsp ground cloves 2 tbsp olive oil 1 tsp sea salt 1 tsp freshly ground black pepper 2 beef stock cubes For the béchamel 120g plain flour 120g butter 1000ml milk 2 egg yolks 60g Kefalotyri or Parmigiano-Reggiano, grated Pinch of nutmeg Salt, to taste Topping 50g Kefalotyri or Parmigiano-Reggiano, for topping Method 1. Boil the pasta in salted water until al dente. Drain and transfer to a bowl. Mix with crumbled feta and egg whites. Add thyme if using. Set aside 2. In a pan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add ground beef and cook until browned. 3. Stir in tomato paste, chopped tomatoes, sugar, red wine, bay leaf, cinnamon, and clove. Season with salt and pepper. Simmer uncovered for 25–30 minutes until thickened. Remove bay leaf, cinnamon stick, and clove before using 4. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly to avoid lumps. Cook until thickened. Remove from heat, stir in nutmeg, salt, grated cheese, and egg yolks 5. Preheat the oven to 180°C (fan) / 200°C (conventional) / 350°F. In a deep baking dish, layer the pasta evenly on the bottom. Spread the meat sauce over the pasta. Pour over the béchamel and smooth the surface. Sprinkle it with extra cheese 5. Bake for 45–50 minutes until golden and bubbling. Let rest for 15–20 minutes before slicing and serving #pastabake #greekfood #recipes #lasagne #pasta #pastitsio
29.6K
834
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9mo ago
justinkaarthur
Lasagne walked so pastitsio could run. @justinkaarthur’s officially obsessed with this elite Greek dish. Serves 2 Total time: 1hr 50mins Ingredients For the pasta base 250g bucatini, penne, or ziti 50g feta cheese, crumbled 2 egg whites For the meat sauce 500g ground beef 1 medium red onion, finely chopped 2 garlic clove, chopped 250g canned chopped tomatoes 2 tbsp tomato paste 1/2 tsp sugar 100ml red wine 2 bay leaf 1.5 tsp ground cinnamon  1/2 tsp ground cloves 2 tbsp olive oil 1 tsp sea salt 1 tsp freshly ground black pepper 2 beef stock cubes For the béchamel 120g plain flour 120g butter 1000ml milk 2 egg yolks 60g Kefalotyri or Parmigiano-Reggiano, grated Pinch of nutmeg Salt, to taste Topping 50g Kefalotyri or Parmigiano-Reggiano, for topping Method 1. Boil the pasta in salted water until al dente. Drain and transfer to a bowl. Mix with crumbled feta and egg whites. Add thyme if using. Set aside 2. In a pan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add ground beef and cook until browned. 3. Stir in tomato paste, chopped tomatoes, sugar, red wine, bay leaf, cinnamon, and clove. Season with salt and pepper. Simmer uncovered for 25–30 minutes until thickened. Remove bay leaf, cinnamon stick, and clove before using 4. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly to avoid lumps. Cook until thickened. Remove from heat, stir in nutmeg, salt, grated cheese, and egg yolks 5. Preheat the oven to 180°C (fan) / 200°C (conventional) / 350°F. In a deep baking dish, layer the pasta evenly on the bottom. Spread the meat sauce over the pasta. Pour over the béchamel and smooth the surface. Sprinkle it with extra cheese 5. Bake for 45–50 minutes until golden and bubbling. Let rest for 15–20 minutes before slicing and serving #pastabake #greekfood #recipes #lasagne #pasta #pastitsio
I need a aunty to mentor me to make a good jollof #jollofrice #ghanafood
27.9K
1.13K
24
6mo ago
justinkaarthur
I need a aunty to mentor me to make a good jollof #jollofrice #ghanafood
What other things can you do with a fish 🐟 #sweetandsourfish #fishrecipe
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1.43K
20
6mo ago
justinkaarthur
What other things can you do with a fish 🐟 #sweetandsourfish #fishrecipe

Justin (@justinkaarthur) Instagram Stats & Analytics

Justin (@justinkaarthur) has 104K Instagram followers with a 2.08% engagement rate over the past 12 months. Across 41.0 posts, Justin received 58.0K total likes and 2.83M impressions, averaging 1.41K likes per post. This page tracks Justin's performance metrics, top content, and engagement trends — updated daily.

Justin (@justinkaarthur) Instagram Analytics FAQ

How many Instagram followers does Justin have?+
Justin (@justinkaarthur) has 104K Instagram followers as of August 2026.
What is Justin's Instagram engagement rate?+
Justin's Instagram engagement rate is 2.08% over the last 12 months, based on 41.0 posts.
How many likes does Justin get on Instagram?+
Justin received 58.0K total likes across 41.0 posts in the last 12 months, averaging 1.41K likes per post.
How many Instagram impressions does Justin get?+
Justin's Instagram content generated 2.83M total impressions over the last 12 months.