using my 🇬🇾 guyanese knowledge to create a dish i never had

@sandykingx

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SoundTikTok sound · original sound - sandykingx

Why it worked

The creator's enthusiasm and the fusion of different cuisines likely resonated with viewers, making the cooking process engaging and inspiring. The personal touch of using family-inspired recipes and the emphasis on creative experimentation also contributed to the video's appeal.

Summary

The creator makes a Guyanese-inspired shrimp and okra dish, incorporating flavors from Pakistani and Indian cuisine. She seasons shrimp and potatoes, then sautés them with onions, garlic, and various spices, adding a tamarind paste and water to create a flavorful sauce. The dish is garnished with scallions and served with a lime wedge.

Structure

1Preparing ingredients: shrimp, potatoes, okra, onions, garlic, and spices.
2Cooking potatoes and then shrimp with aromatics and spices.
3Adding tamarind paste, water, and other seasonings to the dish.
4Combining okra with the shrimp and cooking until tender.
5Plating the dish and garnishing with scallions, crispy onions, and lime.
6Tasting the final dish and reflecting on the creative cooking process.

On-screen text

using my 🇬🇾 guyanese knowledge to create a dish i never had For dinner tonight, I'm inspired to make okra because this was given to me by mom and dad. Thank you so much. I wanna have like a Pakistani slash Indian slash Guyanese slash Sandy kind of flavour going on. So I got some shrimp that I wanna cook with it, some little potatoes. We're not gonna do no rice or anything, so let me see what I come up with. And I have all my mixed in right here, though. My dad personally made for all his kids and gave me this. Oh, yeah. I'm choosing to bake these little potatoes. They kinda remind me of gnocchi. Yeah, they're like the midgets of the potatoes. They're just so cute. I'm just gonna put salt and little olive oil, little black pepper. That's it. Because my okra and shrimp gonna be flavorful. Yikes. This all I have left. Thank god I have the avocado oil is back up. Now bake this for 30 minutes, 3:50. Because we both love shrimp, we wanna have more, so I'm gonna cut these in three. So typically in guyanese cuisine, we use okra if we wanna do like a fish curry, or we can do fry okra and you could do with shrimp or chicken, or you could put it in your soup. And as I get older, if I see okra on the menu, I will order it from the lightly season this. Remember, I'm using curry masala and geera. So if my Shrimp is lightly seasoned. It's fine because that's where the flavour is. You know me. I like to experiment with whatever we have. So this is the first. For this, too, I have several cutting boards. This is for the shrimp meat and the other one is for the veggies. So I'm gonna wash this out and do a swap. Oh, love. This is the only onion I have left, so I have shallots. I'm gonna mix it together. Oh, garlic. I know in Malaysia they love okra. Too Africa. Too Africa. But sorry, there's a shallot. Oh, my god. I'm not exaggerating. I'm gonna keep the garlic smashed like this. I'm not really gonna chop it up small, because sometimes I like, like, big pieces of garlic. I don't know about you, nice and brown. Put it all in now. So the onions and the garlic, they're burnt a little bit, which I really like. So some of them are crispy and some of them, you know, translucent. I'm gonna put the shrimp in now like this. So we have zero, which is cumin mixing, which is masala, and then we have a little bit of curry powder, and I have turmeric over here. This is the reason why I'm gonna get rid of my nails, cause I can't lift it up with this. Give it a nice stir. My shrimp curry already. My idea is to have the shrimp a little bit brown with the masala, zero curry powder, and a little bit of turmeric. So then when I put the okra, which is gonna be soft, we can have a little, like, texture to the shrimp. We're just gonna dump all little okra like this. This is gonna cover because the Oka is a little bit frozen, so I want the water to release. My in laws brought this from Argentina. It's like little candies. This looks like a blackberry, and then we have, like, a raspberry. So good. Let's see. I put the tamarind paste, and then I'll put some water, I'll put some salt, paprika, and I also found sun dried tomatoes. I'm gonna put a little bit of that and then I'll just let it cook untouched for 20 minutes. Then, yo, if I have some fufu or some bap this will go fire with that. I also forgot to mention I put one tablespoon of sugar in here to contrast with the tambrid and those sun dried tomatoes. Some scallions for garnish. Free as will Happy, you know that song? You can smell the Guyanese, Pakistan, Indian in the house. I'm gonna garnish with some fresh fennel bulb. It's actually crispy and soft like this. I want mine a layer on top. I'll put some fennel fold. This is crispy onions. I'm gonna put a lime because I love lime. I want a little spicy today, so I'll do some chili. Let's try. I'mma start like this. We got a little bit of everything here. Mmm. Mmm. The potatoes really good. And the shrimp. Hmm. Wow. Mmm. Mmm. Wow. This is why creative people love cooking. Cause you can just make up whatever you want in the kitchen and experiment. And if you don't like it, then you know what to change or add. Hmm. Ta bueno. What are you doing right now? Seconds, baby.

Original caption

cooking is all about being creative, improv & experimentation for me without zero professional experience. however i got a masters in acting so that’s why i love making bold choices in my cooking. this was so fun to make!! definitely gonna try it again 😍 #guyanese🇬🇾 #cookingtiktok #creative #eatgood

More from @sandykingx

More breakout videos from this creator.

Transcript

For dinner tonight, I'm inspired to make okra because this was given to me by mom and dad. Thank you so much. I wanna have like a Pakistani slash Indian slash Guyanese slash Sandy kind of flavour going on. So I got some shrimp that I wanna cook with it, some little potatoes. We're not gonna do no rice or anything, so let me see what I come up with. And I have all my mixed in right here, though. My dad personally made for all his kids and gave me this. Oh, yeah. I'm choosing to bake these little potatoes. They kinda remind me of gnocchi. Yeah, they're like the midgets of the potatoes. They're just so cute. I'm just gonna put salt and little olive oil, little black pepper. That's it. Because my okra and shrimp gonna be flavorful. Yikes. This all I have left. Thank god I have the avocado oil is back up. Now bake this for 30 minutes, 3:50. Because we both love shrimp, we wanna have more, so I'm gonna cut these in three. So typically in guyanese cuisine, we use okra if we wanna do like a fish curry, or we can do fry okra and you could do with shrimp or chicken, or you could put it in your soup. And as I get older, if I see okra on the menu, I will order it from the lightly season this. Remember, I'm using curry masala and geera. So if my Shrimp is lightly seasoned. It's fine because that's where the flavour is. You know me. I like to experiment with whatever we have. So this is the first. For this, too, I have several cutting boards. This is for the shrimp meat and the other one is for the veggies. So I'm gonna wash this out and do a swap. Oh, love. This is the only onion I have left, so I have shallots. I'm gonna mix it together. Oh, garlic. I know in Malaysia they love okra. Too Africa. Too Africa. But sorry, there's a shallot. Oh, my god. I'm not exaggerating. I'm gonna keep the garlic smashed like this. I'm not really gonna chop it up small, because sometimes I like, like, big pieces of garlic. I don't know about you, nice and brown. Put it all in now. So the onions and the garlic, they're burnt a little bit, which I really like. So some of them are crispy and some of them, you know, translucent. I'm gonna put the shrimp in now like this. So we have zero, which is cumin mixing, which is masala, and then we have a little bit of curry powder, and I have turmeric over here. This is the reason why I'm gonna get rid of my nails, cause I can't lift it up with this. Give it a nice stir. My shrimp curry already. My idea is to have the shrimp a little bit brown with the masala, zero curry powder, and a little bit of turmeric. So then when I put the okra, which is gonna be soft, we can have a little, like, texture to the shrimp. We're just gonna dump all little okra like this. This is gonna cover because the Oka is a little bit frozen, so I want the water to release. My in laws brought this from Argentina. It's like little candies. This looks like a blackberry, and then we have, like, a raspberry. So good. Let's see. I put the tamarind paste, and then I'll put some water, I'll put some salt, paprika, and I also found sun dried tomatoes. I'm gonna put a little bit of that and then I'll just let it cook untouched for 20 minutes. Then, yo, if I have some fufu or some bap this will go fire with that. I also forgot to mention I put one tablespoon of sugar in here to contrast with the tambrid and those sun dried tomatoes. Some scallions for garnish. Free as will Happy, you know that song? You can smell the Guyanese, Pakistan, Indian in the house. I'm gonna garnish with some fresh fennel bulb. It's actually crispy and soft like this. I want mine a layer on top. I'll put some fennel fold. This is crispy onions. I'm gonna put a lime because I love lime. I want a little spicy today, so I'll do some chili. Let's try. I'mma start like this. We got a little bit of everything here. Mmm. Mmm. The potatoes really good. And the shrimp. Hmm. Wow. Mmm. Mmm. Wow. This is why creative people love cooking. Cause you can just make up whatever you want in the kitchen and experiment. And if you don't like it, then you know what to change or add. Hmm. Ta bueno. What are you doing right now? Seconds, baby.