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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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8mo 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
@justinkaarthur is taking us to Somalia with this Suugo Suqaar. Ever seen spag bol served with a banana? Of course you haven’t. Serves 2 Total time: 55 mins Ingredients Olive oil 200g spaghetti ½ red onion, chopped 2 garlic cloves, minced 1 tbsp tomato paste ½ can (200g) chopped tomatoes ½ green pepper, chopped ½ orange pepper, chopped 1 small carrot, chopped 1 small potato, chopped 250g minced beef 1 tbsp xawaash (see below) 1 /2 cup water 2 tsp chicken bouillon 1 tsp sugar small handful coriander, chopped 1 banana Xawaash Spice Mix (Makes more than needed) ½ cup cumin seeds ½ cup coriander seeds 2 tbsp black peppercorns 2 tbsp turmeric powder 1 tbsp cardamom pods 1 cinnamon stick 1 tsp cloves Method 1. To make the Xawaash spice mix, toast cumin seeds, coriander seeds, black peppercorns, cardamom pods, cinnamon stick, and cloves in a dry pan over medium heat for 2-3 minutes until fragrant 2. Let cool, then grind into a fine powder. Mix with turmeric powder and store in an airtight container 3. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside 4. Heat olive oil in a large frying pan over medium heat. Add the chopped red onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute 5. Add the minced beef and cook until browned, breaking it up with a spoon. Add 1½ tbsp of xawaash spice mix and stir through the meat 6. Add the chopped green and orange peppers, carrot, and potato. Cook for about 5 minutes, stirring occasionally 7. Stir in the tomato paste and chopped tomatoes. Add the water, chicken bouillon, sugar, salt, and black pepper 8. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened 9. Stir in chopped coriander and cook for a final 2 minutes 10. Place cooked spaghetti on plates and spoon the suugo generously over the top. Serve with a whole banana on the side, trust me
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11mo ago
justinkaarthur
@justinkaarthur is taking us to Somalia with this Suugo Suqaar. Ever seen spag bol served with a banana? Of course you haven’t. Serves 2 Total time: 55 mins Ingredients Olive oil 200g spaghetti ½ red onion, chopped 2 garlic cloves, minced 1 tbsp tomato paste ½ can (200g) chopped tomatoes ½ green pepper, chopped ½ orange pepper, chopped 1 small carrot, chopped 1 small potato, chopped 250g minced beef 1 tbsp xawaash (see below) 1 /2 cup water 2 tsp chicken bouillon 1 tsp sugar small handful coriander, chopped 1 banana Xawaash Spice Mix (Makes more than needed) ½ cup cumin seeds ½ cup coriander seeds 2 tbsp black peppercorns 2 tbsp turmeric powder 1 tbsp cardamom pods 1 cinnamon stick 1 tsp cloves Method 1. To make the Xawaash spice mix, toast cumin seeds, coriander seeds, black peppercorns, cardamom pods, cinnamon stick, and cloves in a dry pan over medium heat for 2-3 minutes until fragrant 2. Let cool, then grind into a fine powder. Mix with turmeric powder and store in an airtight container 3. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside 4. Heat olive oil in a large frying pan over medium heat. Add the chopped red onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute 5. Add the minced beef and cook until browned, breaking it up with a spoon. Add 1½ tbsp of xawaash spice mix and stir through the meat 6. Add the chopped green and orange peppers, carrot, and potato. Cook for about 5 minutes, stirring occasionally 7. Stir in the tomato paste and chopped tomatoes. Add the water, chicken bouillon, sugar, salt, and black pepper 8. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened 9. Stir in chopped coriander and cook for a final 2 minutes 10. Place cooked spaghetti on plates and spoon the suugo generously over the top. Serve with a whole banana on the side, trust me
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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4w 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.
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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7mo 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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7mo 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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7mo 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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8mo 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
Borek’s the dish, Algeria’s the destination, and @justinkaarthur is making the ultimate comfort food. Think spring roll meets shepherd’s pie, and they’ve made a very flaky baby 😋 Eat the World is the series serving global comfort food, minus the airport queues. Makes approx. 10-12 Total time: 1 hr Ingredients For the Filling: 1 onion, diced 400g lamb mince 1 cup parsley, chopped 2 tsp cinnamon powder 2 tsp black pepper Salt, to taste 2 eggs, whisked 1 pack of Laughing Cow cream cheese For Assembly & Cooking: Diouel (or spring roll sheets) 3 tbsp, sunflower oil 1 lemon, sliced (to serve) Method 1. In a frying pan, heat the sunflower oil over medium heat. Add the chopped onion and sauté until soft, then add the lamb mince and cook until browned 2. Stir in the cinnamon powder and season with salt and black pepper, then pour in the whisked eggs and stir until cooked through 3. Add the chopped parsley and mix well, then set the filling aside to cool slightly 4. Place a sheet of diouel (or spring roll pastry) on a clean surface. Add a spoonful of the lamb mixture and a portion of Laughing Cow cream cheese near one end of the sheet 5. Roll tightly, folding in the sides as you go to form a secure parcel. Repeat until all the filling is used. 6. Heat sunflower oil in a frying pan over medium heat and fry the borek until golden and crispy on all sides. Drain on paper towels. 7. Serve hot with fresh lemon slices on the side.
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11mo ago
justinkaarthur
Borek’s the dish, Algeria’s the destination, and @justinkaarthur is making the ultimate comfort food. Think spring roll meets shepherd’s pie, and they’ve made a very flaky baby 😋 Eat the World is the series serving global comfort food, minus the airport queues. Makes approx. 10-12 Total time: 1 hr Ingredients For the Filling: 1 onion, diced 400g lamb mince 1 cup parsley, chopped 2 tsp cinnamon powder 2 tsp black pepper Salt, to taste 2 eggs, whisked 1 pack of Laughing Cow cream cheese For Assembly & Cooking: Diouel (or spring roll sheets) 3 tbsp, sunflower oil 1 lemon, sliced (to serve) Method 1. In a frying pan, heat the sunflower oil over medium heat. Add the chopped onion and sauté until soft, then add the lamb mince and cook until browned 2. Stir in the cinnamon powder and season with salt and black pepper, then pour in the whisked eggs and stir until cooked through 3. Add the chopped parsley and mix well, then set the filling aside to cool slightly 4. Place a sheet of diouel (or spring roll pastry) on a clean surface. Add a spoonful of the lamb mixture and a portion of Laughing Cow cream cheese near one end of the sheet 5. Roll tightly, folding in the sides as you go to form a secure parcel. Repeat until all the filling is used. 6. Heat sunflower oil in a frying pan over medium heat and fry the borek until golden and crispy on all sides. Drain on paper towels. 7. Serve hot with fresh lemon slices on the side.
@justinkaarthur salt fish fritters are golden, crispy, and so moreish they’ll have you checking Skyscanner for flights to JA 🇯🇲 Welcome to Eat the World, a recipe series bringing global flavour straight to your plate, one dish at a time. First stop: Jamaica. Makes approx. 8-12 Total time: 40 mins Ingredients 200g boneless saltfish, boiled for 20 minutes ½ small onion, chopped 1 red scotch bonnet, finely chopped 3 green onions, chopped ½ red pepper, chopped ½ tsp baking powder 1 to 2 cups water (200 ml) 2 cups plain flour (250g) 2 tsp all-purpose seasoning 1 tsp black pepper 2 tsp curry powder 1 tsp dried thyme Sunflower oil (for deep frying) Method 1. Boil the boneless saltfish for 20 minutes to remove excess salt. Flake the saltfish into small pieces once cooled 2. In a mixing bowl, combine the chopped onion, red scotch bonnet, green onions, red pepper, and flaked saltfish 3. Add the plain flour, baking powder, all-purpose seasoning, black pepper, curry powder, and dried thyme 4. Mix the ingredients together until well combined. Gradually add water, stirring until a smooth batter forms 5. Heat sunflower oil in a frying pan over medium heat for deep frying. Drop spoonful’s of the batter into the hot oil 6. Fry until golden brown on both sides, about 2-3 minutes per side. Remove the fritters from the pan and drain on paper towels to remove excess oil
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11mo ago
justinkaarthur
@justinkaarthur salt fish fritters are golden, crispy, and so moreish they’ll have you checking Skyscanner for flights to JA 🇯🇲 Welcome to Eat the World, a recipe series bringing global flavour straight to your plate, one dish at a time. First stop: Jamaica. Makes approx. 8-12 Total time: 40 mins Ingredients 200g boneless saltfish, boiled for 20 minutes ½ small onion, chopped 1 red scotch bonnet, finely chopped 3 green onions, chopped ½ red pepper, chopped ½ tsp baking powder 1 to 2 cups water (200 ml) 2 cups plain flour (250g) 2 tsp all-purpose seasoning 1 tsp black pepper 2 tsp curry powder 1 tsp dried thyme Sunflower oil (for deep frying) Method 1. Boil the boneless saltfish for 20 minutes to remove excess salt. Flake the saltfish into small pieces once cooled 2. In a mixing bowl, combine the chopped onion, red scotch bonnet, green onions, red pepper, and flaked saltfish 3. Add the plain flour, baking powder, all-purpose seasoning, black pepper, curry powder, and dried thyme 4. Mix the ingredients together until well combined. Gradually add water, stirring until a smooth batter forms 5. Heat sunflower oil in a frying pan over medium heat for deep frying. Drop spoonful’s of the batter into the hot oil 6. Fry until golden brown on both sides, about 2-3 minutes per side. Remove the fritters from the pan and drain on paper towels to remove excess oil
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
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884
19
6mo 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
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9mo 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
Next dish on Eat the World is Lugaw, and @justinkaarthur is taking us to the Philippines with this one. Think savoury rice pudding but cosier, comfier, and the kind of dish that hits when you’re feeling rough. Eat the World is the series that lets you travel without the jet lag, tasting comfort dishes from across the globe, one dish at a time. Serves 2 Total time: 35-40 mins Ingredients For the Lugaw: ¼ onion, sliced 1 garlic clove, chopped 2 cm piece of ginger, chopped 2 chicken thighs ½ cup glutinous rice 3 cups water 1 tablespoons fish sauce ½ stock cube ½ teaspoon black pepper For the Toppings: Toasted garlic Spring onions, chopped Chili oil Lime wedges Boiled eggs Method 1. In a large pot over medium heat, add a bit of oil. Sauté the sliced onion, chopped garlic, and chopped ginger until fragrant and the onion becomes translucent 2. Add the chicken thighs to the pot and cook until they are lightly browned on all sides 3. Pour in the fish sauce and stir to combine, allowing the chicken to absorb the flavours 4. Rinse the glutinous rice under cold water until the water runs clear. Add the rinsed rice to the pot with the chicken and aromatics 5. Pour in the 6 cups of water and add the stock cube and black pepper 6. Bring the mixture to a boil, then reduce the heat to low and let it simmer, stirring occasionally to prevent sticking 7. Continue to simmer until the rice breaks down and the porridge reaches your desired consistency, about 30-40 minutes 8. While the lugaw is simmering, prepare your toppings: • Toast additional chopped garlic in a small pan until golden and crispy • Boil the eggs to your preferred doneness • Chop the spring onions and cut the lime into wedges 9. Once the lugaw has reached your desired consistency, taste and adjust seasoning if necessary 10. Ladle the hot porridge into bowls 11. Top each serving with toasted garlic, chopped spring onions, a drizzle of chili oil, a boiled egg, and a squeeze of lime juice
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justinkaarthur
Next dish on Eat the World is Lugaw, and @justinkaarthur is taking us to the Philippines with this one. Think savoury rice pudding but cosier, comfier, and the kind of dish that hits when you’re feeling rough. Eat the World is the series that lets you travel without the jet lag, tasting comfort dishes from across the globe, one dish at a time. Serves 2 Total time: 35-40 mins Ingredients For the Lugaw: ¼ onion, sliced 1 garlic clove, chopped 2 cm piece of ginger, chopped 2 chicken thighs ½ cup glutinous rice 3 cups water 1 tablespoons fish sauce ½ stock cube ½ teaspoon black pepper For the Toppings: Toasted garlic Spring onions, chopped Chili oil Lime wedges Boiled eggs Method 1. In a large pot over medium heat, add a bit of oil. Sauté the sliced onion, chopped garlic, and chopped ginger until fragrant and the onion becomes translucent 2. Add the chicken thighs to the pot and cook until they are lightly browned on all sides 3. Pour in the fish sauce and stir to combine, allowing the chicken to absorb the flavours 4. Rinse the glutinous rice under cold water until the water runs clear. Add the rinsed rice to the pot with the chicken and aromatics 5. Pour in the 6 cups of water and add the stock cube and black pepper 6. Bring the mixture to a boil, then reduce the heat to low and let it simmer, stirring occasionally to prevent sticking 7. Continue to simmer until the rice breaks down and the porridge reaches your desired consistency, about 30-40 minutes 8. While the lugaw is simmering, prepare your toppings: • Toast additional chopped garlic in a small pan until golden and crispy • Boil the eggs to your preferred doneness • Chop the spring onions and cut the lime into wedges 9. Once the lugaw has reached your desired consistency, taste and adjust seasoning if necessary 10. Ladle the hot porridge into bowls 11. Top each serving with toasted garlic, chopped spring onions, a drizzle of chili oil, a boiled egg, and a squeeze of lime juice
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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8mo 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
Who said you can’t put chips in an omelette? @justinkaarthur’s chips mayai might come with a few shells, but Tanzania really did their big one with this. Serves: 2 Total time: 30 mins Ingredients 250g of frozen chips 3 large eggs ¼ of red pepper ¼ of green pepper ½ a red onion Salt Black pepper Garnish ½ onion, diced 3-4 tomatoes, diced Method 1. Cook the chips according to package instructions 2. Whilst cooking, chop the bell peppers and onions into small cubes before frying for around 2-3 minutes 3. Add the chips to the pan, season with salt and pepper, and fry for another minute 4. Whisk the eggs, and season with a little salt, then pour into the pan and fry on low heat for a few minutes 5. Using a plate, flip the omelette upside down, return to the pan and fry for another minute 6. Serve with a tomato and onion salad #tanzaniafood #omlette #chips
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9mo ago
justinkaarthur
Who said you can’t put chips in an omelette? @justinkaarthur’s chips mayai might come with a few shells, but Tanzania really did their big one with this. Serves: 2 Total time: 30 mins Ingredients 250g of frozen chips 3 large eggs ¼ of red pepper ¼ of green pepper ½ a red onion Salt Black pepper Garnish ½ onion, diced 3-4 tomatoes, diced Method 1. Cook the chips according to package instructions 2. Whilst cooking, chop the bell peppers and onions into small cubes before frying for around 2-3 minutes 3. Add the chips to the pan, season with salt and pepper, and fry for another minute 4. Whisk the eggs, and season with a little salt, then pour into the pan and fry on low heat for a few minutes 5. Using a plate, flip the omelette upside down, return to the pan and fry for another minute 6. Serve with a tomato and onion salad #tanzaniafood #omlette #chips
This is not just food, this is @justinkaarthur viral strawberries & cream sandwich. Because if you can’t beat them, make a sando with them instead. Serves:1 Total time: 25 minutes Ingredients 250ml double cream 100g cream cheese 50g icing sugar 1tsp vanilla Sliced brioche bread Strawberries Method 1. Hull the strawberries but leave them whole 2. Beat cream cheese until smooth, then add icing sugar and vanilla. Mix until encorporated 3. Add double cream and whisk together until stiff peaks form, then spread a thick layer onto a slice of bread 4. Place the strawberries on top in a diagonal pattern, all facing the same way 5. Cover in more of the cream mix, making sure to fill in all the holes and neaten up the sides 6. Place the sandwich in the freezer for at least 10 minutes, or for longer in the fridge 7. Slice the sandwich diagonally, cutting down the length of the strawberries 8. Take a pic for Instagram and go viral
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10mo ago
justinkaarthur
This is not just food, this is @justinkaarthur viral strawberries & cream sandwich. Because if you can’t beat them, make a sando with them instead. Serves:1 Total time: 25 minutes Ingredients 250ml double cream 100g cream cheese 50g icing sugar 1tsp vanilla Sliced brioche bread Strawberries Method 1. Hull the strawberries but leave them whole 2. Beat cream cheese until smooth, then add icing sugar and vanilla. Mix until encorporated 3. Add double cream and whisk together until stiff peaks form, then spread a thick layer onto a slice of bread 4. Place the strawberries on top in a diagonal pattern, all facing the same way 5. Cover in more of the cream mix, making sure to fill in all the holes and neaten up the sides 6. Place the sandwich in the freezer for at least 10 minutes, or for longer in the fridge 7. Slice the sandwich diagonally, cutting down the length of the strawberries 8. Take a pic for Instagram and go viral
The Viral Japanese Yoghurt Cheesecake #justinkarthur
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3mo ago
justinkaarthur
The Viral Japanese Yoghurt Cheesecake #justinkarthur
@justinkaarthur Gazpacho is cooling things down, but heating up the debate: Is it soup if it’s cold? And more importantly, is he an innie or an outie? Serves 2  Total time: 15 minutes  Ingredients  4 large ripe tomatoes ½ a green pepper  ½ a red pepper  ¼ of a red onion  ½  a garlic clove  1 tbsp of sherry vinegar  ¼ cup of good quality extra virgin olive oil  ½ tsp black pepper  ½  tsp of salt  ¼ cucumber 1 or 2 ice cubes  Small slice of ciabatta bread  To serve Ciabatta Method  1. Roughly chop or tear the cucumber, tomatoes, peppers, onion, garlic and ciabatta 2. Add all the ingredients to a blender, along with a splash of sherry vinegar, a good drizzle of olive oil, a pinch of salt and black pepper, and a couple of ice cubes 3. Blend everything together until smooth 4. Pour the mixture through a fine sieve into a jug or bowl, pressing to extract as much liquid as possible 5. Serve immediately or chill in the fridge until colder #souprecipe #tomatosoup #spanishfood
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10mo ago
justinkaarthur
@justinkaarthur Gazpacho is cooling things down, but heating up the debate: Is it soup if it’s cold? And more importantly, is he an innie or an outie? Serves 2  Total time: 15 minutes  Ingredients  4 large ripe tomatoes ½ a green pepper  ½ a red pepper  ¼ of a red onion  ½  a garlic clove  1 tbsp of sherry vinegar  ¼ cup of good quality extra virgin olive oil  ½ tsp black pepper  ½  tsp of salt  ¼ cucumber 1 or 2 ice cubes  Small slice of ciabatta bread  To serve Ciabatta Method  1. Roughly chop or tear the cucumber, tomatoes, peppers, onion, garlic and ciabatta 2. Add all the ingredients to a blender, along with a splash of sherry vinegar, a good drizzle of olive oil, a pinch of salt and black pepper, and a couple of ice cubes 3. Blend everything together until smooth 4. Pour the mixture through a fine sieve into a jug or bowl, pressing to extract as much liquid as possible 5. Serve immediately or chill in the fridge until colder #souprecipe #tomatosoup #spanishfood
@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
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5mo 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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8mo 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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6mo 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?

Justin (@justinkaarthur) Instagram Stats & Analytics

Justin (@justinkaarthur) has 105K Instagram followers with a 2.50% engagement rate over the past 12 months. Across 62.0 posts, Justin received 91.0K total likes and 3.70M impressions, averaging 1.47K 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 105K Instagram followers as of May 2026.
What is Justin's Instagram engagement rate?+
Justin's Instagram engagement rate is 2.50% over the last 12 months, based on 62.0 posts.
How many likes does Justin get on Instagram?+
Justin received 91.0K total likes across 62.0 posts in the last 12 months, averaging 1.47K likes per post.
How many Instagram impressions does Justin get?+
Justin's Instagram content generated 3.70M total impressions over the last 12 months.