Instagram Hikaye Kaydet

Long live Sans Cafe in Liverpool.

Lin is an adopted scouser serving English and Chinese food. For her whole story and many more stories like this, head to my YouTube ❤️

THAI FOOD IN ONE OF THE UK’s BIGGEST COUNCIL ESTATES 🇹🇭

My new YouTube video at @rabbies_thai is out now. Hit the link in my bio or just search ‘Only Scrans’ on YouTube 🤝

Can’t beat a butter pie. Especially the ones at Round & Sons (@rounds.and.sons). This clip is from my YouTube episode on the food Preston. Full video is on my channel 👊🏼

Can’t confirm all the facts in this video but CAN confirm this Korean fried chicken burger looks unreal 😍

Serves 4
Total time: 45-50 mins (including marinating)

Ingredients

4 large chicken thighs (boneless & skinless)
200ml whole milk
1 tbsp lemon juice
1 tbsp fish sauce
1 tbsp fresh ginger, grated
150g plain flour
100g cornflour
1 tsp baking powder
1 tsp garlic powder
1 tsp salt
1 tbsp gochugaru or any chilli powder
Vegetable oil, for frying

For the glaze:

3 tbsp gochujang
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
2 garlic cloves, minced
1 tbsp gochugaru or any chilli powder

For serving:

4 brioche buns, toasted with a little butter
Kimchi
Sliced pickles
Coleslaw

Method

1. Place chicken thighs (4) between clingfilm and lightly flatten with a rolling pin to an even thickness

2. In a bowl, mix whole milk (200ml) with lemon juice (1 tbsp) and leave for 5 minutes (or use buttermilk)

3. Add fish sauce (1 tbsp) and ginger (1 tbsp) and mix

4. Submerge the chicken, cover, and leave for 30 minutes (or up to 4 hours in the fridge)

5. Mix flour (150g), cornflour (100g), baking powder (1 tsp), garlic powder (1 tsp), salt (1 tsp) and gochugaru or any chilli powder (1 tbsp)

6. Coat chicken in the flour mix, adding 2 tsp of marinade to create a craggy coating

7. Simmer gochujang (3 tbsp), honey (3 tbsp), soy sauce (2 tbsp), rice vinegar (1 tbsp), garlic (2 cloves) and gochugaru (1 tbsp) for 3–5 mins until syrupy

8. Heat vegetable oil to 180°C and fry chicken for 4–5 mins per side until golden. Toss in the glaze, then serve in toasted brioche buns with kimchi slaw and pickles

chicken burger, korean fried chicken, fried chicken, burger, kfc

Put your passport away. @onlyscrans is taking you to Istanbul from the comfort of your own home

Serves 4
Total time: 2 hours

Ingredients

60ml water, warm
1 tsp caster sugar
25ml milk, warm
1.5g fast action yeast
160g plain white flour
0.5 tsp salt
1 tbsp yogurt
1 tbsp extra virgin olive oil

For the lamb mix:

1 red onion
1 large tomato
0.5 red bell pepper
0.5 green bell pepper
Fresh parsley
2 garlic cloves
1 tsp cumin
1 tsp paprika
1 tsp tomato puree
1 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper
200g 20% fat lamb mince

For the toppings:

Lemon wedges
Fresh parsley

Method

1. In a bowl, combine warm water (60ml), caster sugar (1 tsp), warm milk (25ml), and fast action yeast (1.5g). Leave for a few minutes until foamy

2. Add plain white flour (160g), salt (0.5 tsp), yogurt (1 tbsp), and extra virgin olive oil (1 tbsp). Knead into a smooth dough and leave to prove for 1 hour

3. In a blender, combine red onion (1), tomato (1 large), red bell pepper (0.5), green bell pepper (0.5), fresh parsley, garlic (2 cloves), cumin (1 tsp), paprika (1 tsp), tomato puree (1 tsp), extra virgin olive oil (1 tbsp), salt (1 tsp), and black pepper (1 tsp). Blend until finely chopped but not smooth

4. Transfer the mixture to a bowl and mix with lamb mince (200g)

5. Divide the dough into 4 equal balls and roll each out as thin as possible

6. Spread the lamb mixture evenly over each piece of dough

7. Bake at 240°C for 3–4 mins until crispy

8. Serve with lemon wedges and fresh parsley

turkish food, lamachun, lamb, turkish pizza, flatbread

I flew to Philadelphia to learn everything there is to know about the Philly Cheesesteak.

Full video with interviews and Michelin listed cheesesteaks is on my YouTube channel 👊🏼

I ate Jamaican food from someone’s back garden 🇯🇲

The vibes here were next level. Everyone knew each other. Felt like I was round at a mate’s gaff eating their jerk chicken.

The microwaving is the safest way to serve this in a tiny space where you can’t keep everything at the correct temperature, so don’t be put off!

And it’s probably about time food influencers (including me) stop calling everything the BEST.

It’s ok to just enjoy good food without putting an insane amount of hype and pressure on a business to deliver unrealistic standards for the onslaught of queues when something goes viral.

Might make a video on that at some point. But for now, get down to Butty in Manchester 👊🏼

The juiciest hot dogs on earth 💦

Full LA food video is on my YouTube now where I interview owners from some of the most famous spots in America 🌴

@pinkshotdogs

Had the pleasure of eating some of the legendary @adamperrylang’s BBQ food when I was in Los Angeles.

Full LA video is on my YouTube channel NOW 🌴

THE MOST HYPED PIZZA SHOP IN NYC 🍕

@lindustriebk are over in Brooklyn doing the basics at an exceptional level. Head to my YouTube to watch the full video 👊🏼

I cannot believe how many of you have watched and said kind words about my latest YouTube video in NYC. THANK YOU ❤️

Here is everywhere I went in the video:

@katzsdeli
@pizzalovesemily
@lindustriebk
@russanddaughters
@johnsofbleeckerstreet

I only just scratched the surface but talking to the owners and locals about their city gave me so much insight into what it’s like to be a New Yorker.

I’ll be posting plenty more on here about it.

Episode 2 drops tomorrow so go and subscribe - Los Angeles 🌴

I cannot believe how many of you have watched and said kind words about my latest YouTube video in NYC. THANK YOU ❤️

Here is everywhere I went in the video:

@katzsdeli
@pizzalovesemily
@lindustriebk
@russanddaughters
@johnsofbleeckerstreet

I only just scratched the surface but talking to the owners and locals about their city gave me so much insight into what it’s like to be a New Yorker.

I’ll be posting plenty more on here about it.

Episode 2 drops tomorrow so go and subscribe - Los Angeles 🌴

I cannot believe how many of you have watched and said kind words about my latest YouTube video in NYC. THANK YOU ❤️

Here is everywhere I went in the video:

@katzsdeli
@pizzalovesemily
@lindustriebk
@russanddaughters
@johnsofbleeckerstreet

I only just scratched the surface but talking to the owners and locals about their city gave me so much insight into what it’s like to be a New Yorker.

I’ll be posting plenty more on here about it.

Episode 2 drops tomorrow so go and subscribe - Los Angeles 🌴

I cannot believe how many of you have watched and said kind words about my latest YouTube video in NYC. THANK YOU ❤️

Here is everywhere I went in the video:

@katzsdeli
@pizzalovesemily
@lindustriebk
@russanddaughters
@johnsofbleeckerstreet

I only just scratched the surface but talking to the owners and locals about their city gave me so much insight into what it’s like to be a New Yorker.

I’ll be posting plenty more on here about it.

Episode 2 drops tomorrow so go and subscribe - Los Angeles 🌴

I cannot believe how many of you have watched and said kind words about my latest YouTube video in NYC. THANK YOU ❤️

Here is everywhere I went in the video:

@katzsdeli
@pizzalovesemily
@lindustriebk
@russanddaughters
@johnsofbleeckerstreet

I only just scratched the surface but talking to the owners and locals about their city gave me so much insight into what it’s like to be a New Yorker.

I’ll be posting plenty more on here about it.

Episode 2 drops tomorrow so go and subscribe - Los Angeles 🌴

I cannot believe how many of you have watched and said kind words about my latest YouTube video in NYC. THANK YOU ❤️

Here is everywhere I went in the video:

@katzsdeli
@pizzalovesemily
@lindustriebk
@russanddaughters
@johnsofbleeckerstreet

I only just scratched the surface but talking to the owners and locals about their city gave me so much insight into what it’s like to be a New Yorker.

I’ll be posting plenty more on here about it.

Episode 2 drops tomorrow so go and subscribe - Los Angeles 🌴

@onlyscrans is back and he’s taking on one of India’s most loved street foods…vada pav.

Serves 4
Total time: 45 minutes

Ingredients

2 tbsp oil
0.5 tsp mustard seeds
8 curry leaves
8g fresh coriander, roughly chopped
1 tsp turmeric powder
0.5 tsp ground coriander
0.5 green chilli, diced
2 tsp garlic ginger paste
600g potato, mashed
Salt to taste

For the batter:

150g gram flour
0.5 tsp baking powder
0.5 tsp salt
0.5 tsp chilli powder
200ml water, cold
500ml frying oil

For serving:

Chilli pickle or chutney
Mint yogurt
4 bread buns

Method

1. Heat oil (2 tbsp) in a pan over medium-high heat. Add mustard seeds (0.5 tsp) and curry leaves (8) and cook until fragrant

2. Add green chilli (0.5, diced) and garlic ginger paste (2 tsp) and cook for 1–2 minutes

3. Add turmeric powder (1 tsp) and ground coriander (0.5 tsp) and stir well

4. Add potato (600g, mashed), fresh coriander (8g) and salt to taste. Mix well, then remove from the heat and allow to cool slightly

5. Shape the mixture into 4 round balls

6. In a bowl, whisk gram flour (150g), baking powder (0.5 tsp), salt (0.5 tsp), chilli powder (0.5 tsp) and water (200ml) until smooth

7. Dip each potato ball into the batter, covering fully. Heat oil (500ml) to 160°C and deep fry until golden and crisp

8. Assemble the bread buns with chilli pickle or chutney, mint yogurt and the vada

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