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Thanks!

Yeah, it's always good with the real stuff but I do love how well the subs work in the meantime. 😁

180C / 360F, but best to head to the full recipe here to get all the tips and full recipe: www.wandercooks.com/australian-mini-meat-pies/

@@wandercooks alright then, thank you. I like your kue serabi, i'm from Indonesia 😊

Oh nice, terima kasih! Laura studied Indonesian at uni hehe love, love, love Indonesian food!

Aww thanks! 🥰

@@wandercooks no problemmm!

Yeah! Or Greek walnut cake that's soaked too.

She put it in the description but here it is anyways: 220 g self raising flour / 1 ¾ cups / 7.76 oz 30 g cornstarch / cornflour / 3 tbsp / 1.05 oz ¼ tsp baking powder 100 g dark brown sugar, lightly packed / ¾ cup / 3.52 oz 100 ml water For the syrup: 150 g dark brown sugar, lightly packed / 1 cup / 5.29 oz 75 ml warm water / 2.53 fl oz

Here's the full recipe with allll the deets. www.wandercooks.com/getanha/

Haha as they say, you learn something new everyday! 😜

Oh great suggestion, sure thing. We'll put something together for everyone. 😊

Great tip!

Doesn't matter though, sometimes people are visual, so it helps to see it in action vs reading.

@@wandercooks it literally has arrows on it love

and people still would rather see it visually sometimes. If you know how, swipe past!

😂

You'll be an onigiri pro in no time 😀

Onigiri dates back to Japan over 2000 years ago, super similar to Korean Samgak-gimbap which was actually introduced from Japan to Korea in 90s in the iconic triangle form. 😁 Either way they're delish! What's your favourite flavour?

Plum syrup is a popular Korean ingredient , you can sub with ½ tbsp brown sugar and ½ tsp lemon juice. Omit the vinegar if you prefer, this is just how we make it 👍

@@wandercooks Don't need vinegar or sour things for bibimbap sauce koreans don't add plum syrup Plain gochujang is more better than your sauce 👎

Cool, you do you!

Yeah, we explain that in our post on our blog. This is our quick version we make, not the traditional recipe with salted shrimp and pear etc but good to let others know they can sub! We use the paste for a milder result hehe

Sammmmme. Stuff is getting expensive 😂😂😂

Not for this one nah, it's just our quick, simplified version. You can add it if you prefer! We sometimes do.

Thank you! 😁 Glad you enjoyed this one.

Yep, it's known by many, many names. We call it potato bake, either way it's delicious! 😉

You can experiment but unfortunately at the end of the day it is a very sweet treat. It might be better to try a dessert like our Jelly slice where you can use diet jelly for the pink layer and yoghurt for the white layer. Check it out on Wandercooks - www.wandercooks.com/jelly-slice/

Thank you! Let us know if you whip up a batch 🙌

Haha! Now that's a new one. I suppose you're right though 😂 I'm glad they don't taste like paper!

Oooo yeah, great idea. Layer up some zucchini and eggplant too 🤤

Cool tip! We've never tried it with nutmeg before. We'll usually throw in cinnamon and a little nutmeg into our white sauce though. We'll try this next round 😁👍

It's super similar to gratin dauphinois, though this is the Australian version you'll usually find at a BBQ or on the table at Christmas. 🥰

Oh nice! We hadn't heard of that variation. We'd seen potatoes au gratin before which is without the bacon. Though you can definitely put bacon in this! 😁

It's Mum's OG version, but we recommend bacon in the full recipe, you can add chicken stock too etc pop in what you like 👍

@@wandercooks cool

Would probably work, we haven't tested that ourselves so not entirely sure. If you try it let us know! 👌🏼

💪💯

​@@wandercooks2nd

🙌

Thank you! Glad you're enjoying them. 😁

Let us know if you try it! :)

Haha yep 💯

Hope you try it. :D

You've got us curious about this. How do you think it should be? This is the way we were taught in Istanbul from our friends. They said karniyarik means split belly, which is why you slice them down the middle, then open it up and pop the meat sauce in. Haven't seen it done another way. 🤔

Make sure you head to Wandercooks for the full recipe details, it's 160C / 320F (fan forced) for 45min - 1 hour or til a skewer comes out clean.

Thanks!

You're welcome, happy baking - enjoy every slice! :)

You're so welcome 🤗 haha glad you enjoyed it and hope you get to try a sauce or two!

Haha yay! Let us know if you make it 😁

Such a classic hey!

There can be variations from household to household, region to region. This is just the way we were taught on our travels through Scotland and the people we met. Make it however you prefer.

😂😂😂 all good! It's meant to be tongue in cheek - don't take it too seriously. If your noodles were cooked and you had your ingredients out, you could definitely put the dish together in the 20 seconds. Realistically if we have it for lunch, it'll usually take us 5-10 minutes, it's one of the quickest recipes for a full meal on our site. Also we def don't recommend eating it in 20 secs - savour that flavour! 😁

Aww cheers 🙏🍜

The soup base yeah, just not the noods. 👍😉

Aww thank you 😁

Cheers! 😁🤗

Why thank ya!

All of the time 😎

You're welcome!

Hi, we do have some Thai recipes and sauces over at Wandercooks.com - feel free to check them out. 😊