Nipcooks

Whipped Feta with Nam Prik Kapi Ingredients Whipped Feta 200 g Greek feta 50 ml coconut cream Nam Prik Kapi 1 brown onion or 2–3 Asian shallots, roughly chopped 4 Thai green chillies 3–4 cloves garlic 2 tablespoons Thai fermented shrimp paste 2 tablespoons grated jaggery Juice of 1 lime Toasted Rice ½ cup glutinous rice To Assemble Finely chopped green chilli Olive oil, for drizzling Chaat masala, to finish Method Whipped Feta Add the feta and coconut cream to a food processor and blend until smooth, light, and creamy. Transfer to a piping bag and refrigerate until ready to assemble. Nam Prik Kapi Lightly char the shrimp paste in a dry pan for 1–2 minutes. In a mortar and pestle, pound the chillies, garlic, and onion or shallots until coarse. Add the shrimp paste and continue to pound until combined. Mix in the jaggery and lime juice, adjusting to taste. Set aside. Toasted Rice Powder Toast the glutinous rice in a dry pan over medium heat, stirring constantly, until golden and fragrant. Allow to cool slightly, then grind into a coarse powder. Assembly Pipe the whipped feta onto a serving plate. Spoon over the nam prik kapi. Scatter over chopped green chilli and plenty of toasted rice powder. Drizzle with olive oil and finish with a generous sprinkle of chaat masala. Serve with chips/veg/bread. #cooking #cook #chef #dip #fusion

This was my most memorable meal from my last trip to Singapore and honestly, it was such a random find at Maxwell Food Centre. I wasn’t planning to film this. I just felt something when I stood there. So I started talking to them. And then to their regulars. What I realised pretty quickly is that this isn’t just food, this is old-school Singapore. The kind of cuisine a lot of travellers walk right past without knowing what they’re missing. With a bit of digging, I learned that this is one of the last remaining hawker stalls of its kind. A story that spans over 100 years. It survived world wars, multiple relocations and now, this will likely be the final cycle of owners, as their son won’t be taking it forward. That hit me. Because when places like this disappear, we don’t just lose food, we lose recipes, techniques, and stories that have been carried for generations. The plate itself felt timeless. No trends. No gimmicks. Just flavours that have been done the same way for a very, very long time. This stall is Hup Kee Wu Xiang Guan Chang (合记五香贯肠), located at Maxwell Food Centre, 1 Kadayanallur Street. I already know, the next time I land in Singapore, this will be the first thing I eat. And I’ll be stopping by to say hi to this wonderful couple who so generously shared their story with me. If you’re in Singapore, please go visit them. And if anyone out there is willing to share or help preserve these recipes, I’d be more than happy to cook them, test them, and help keep this legacy alive. #singapore #cook #cooking #singaporefood

I hate trends. I hate that I made this. I hate that I loved it. #viralrecipe #japanesecheesecake #viral #cooking #dessert

Another sold out night! Thanks Sydney ❤️

Filipino squid adobo (Adobong Pusit) One of those dishes that looks intense, but is actually very simple. Clean 600g squid (remove beak + quill, save the ink). If they’re big, cut them up. Finely chop 1½ red onions 7 garlic cloves a 2-inch knob of ginger 1 large tomato Heat 4 tbsp coconut oil. Bloom 3 bay leaves for a few seconds. Add garlic + ginger, sauté till fragrant. Add onions, season with salt & pepper. Cook till soft, about 2–3 mins. Add tomato and cook till it breaks down. Pour in Filipino cane vinegar and soy sauce (about 10 tbsp each). Add 2/3 tbsp sugar Let it simmer 5–6 mins so everything comes together. Loosen the squid ink with a bit of the cooking liquid, add it back in and simmer for a minute. Add the squid and a few whole green chillies. Cook no more than 3–4 mins. Balance with sugar & soy sauce at the end as needed. Serve hot with rice 🍚 SARAP!!!! #filipinofood #cooking #cook #adobo #seafood

Thank you Sydney, for turning up last November. I didn’t have to say much, the nods of approval said it all. Can’t wait to cook for you again. Enjoy the highlights. #cook #cooking #chef #events

Assam (Tamarind) Prawns 500 g prawns, shell-on, cleaned and deveined Peanut oil Spring onion greens, chilli, to garnish Steamed rice, to serve 2 tbsp tamarind concentrate 2 tsp sugar 1½ tsp dark soy sauce 3 tbsp regular soy sauce 2 tsp white pepper Pinch of salt Splash of Shaoxing wine Pinch of MSG (optional) Pat prawns dry. Season with white pepper, salt and Shaoxing wine. Mix in about one-third of the sauce and refrigerate for 1 hour. Heat a wok on high heat with enough peanut oil to coat the base. Fry prawns in batches for 3–4 minutes total, just until coloured. Remove and set aside. Add remaining sauce to the wok and let it bubble for about 1 minute. Return prawns, toss for 1 minute until glossy. Add MSG if using. Garnish with spring onion and chilli. Serve with rice. #cooking #prawns #easyrecipe

Colombo Curry Club, Melbourne | Nov ‘25 Still thinking about this night. Massive love to the entire @Toddy Shop crew for backing the vision and making it feel like home. Melbourne, you were special. I can’t wait to be back. ❤️ Enjoy the highlights. #popup #chef #cook #cooking #melbourneevents

Thai-style steamed snapper Ingredients 1 medium snapper, cleaned and scored Salt 5 Thai bird’s-eye chillies 8 garlic cloves 3 coriander roots or coriander stems Juice of 1½ limes 2 tsp brown sugar 2 tbsp Thai fish sauce 100 ml chicken stock Coriander leaves, to serve Lime slices, to serve Steamed rice, to serve Method Pat the snapper dry, score if needed, and season lightly with salt all over. Place the fish on a heatproof plate and steam on high for six to seven minutes. While the fish is steaming, pound the chillies, garlic, and coriander roots into a rough paste, or finely chop them. In a bowl, mix the lime juice, brown sugar, fish sauce, and chicken stock until the sugar dissolves, then stir in the chilli-garlic paste. Carefully uncover the steamer and pour the sauce over the fish. Cover again and steam for another three to four minutes, until the fish just flakes and is not overcooked. Finish with coriander leaves and lime slices and serve immediately with steamed rice. #seafood #cooking #thaifood #cook #easyrecipe

the greatest video I’ve ever made. #family #mom #cooking

What a privilege to learn a new dish deep in rural North Central Sri Lanka. I was welcomed into a lake fisherman’s home by Kandalama Lake , a lake that was built by an ancient king, that feeds over 100,000 people across the surrounding area. This is their way of life. His wife showed me exactly how to cook this lake fish curry, along with a few other dishes, using ingredients sourced almost entirely from their land and the lake itself. We spent the day cooking together in her traditional firewood kitchen, slow, intuitive, and full of care. This is why I love exploring. You don’t get moments like this by booking tours online. I can’t wait to cook this recipe again. #cooking #travel #chef #cook #srilanka Shot by @Oken Silva

Stopped for rice & curry in North Central Sri Lanka and ended up with 32 dishes for lunch. Random find, insane variety, and everything cooked on firewood. Still thinking about it. Location: Priyamali Gedara, Polonnaruwa, Sri Lanka #foodtravel #srilanka #travel #chef #curry Shot by @Oken Silva

@Alex Baka Impossible Lebanese–Sri Lankan chicken shawarma sandwich. Built on curry leaf schiacciata, toum, cool cucumber, chicken shawarma loaded with Sri Lankan + Lebanese spices, and finished with crispy fried onions. The flavour. The texture. The layers. Bloody hell , this thing was something else. Massive fun in the kitchen. #sandwich #shawarma #cooking #cook #chef

Nip’s Spicy Fried Chicken Ingredients Chicken • 1–2 whole chickens, cut into 10 classic pieces each Marinade •600 ml buttermilk •Good pinch of salt •1 tsp MSG •1 tbsp garlic powder •1½ tbsp curry powder •½ tbsp chilli powder •2 tsp black pepper •½ cup all-purpose flour •1 tsp turmeric powder Chilli Oil •3 sprigs curry leaves •10 dried chillies •2 tbsp ghee Dredge •2 parts all-purpose flour •1 part corn flour •2 parts potato starch •Pinch of salt •Pinch of MSG •Black pepper, to taste Frying •Neutral oil (vegetable / canola) Method 1.Marinate the chicken Whisk all marinade ingredients until smooth. Add chicken, coat well, cover tightly and marinate overnight in the fridge. 2.Make the chilli oil Roast curry leaves and dried chillies at 150°C for 5 minutes until dry. Grind into a fine powder. Warm ghee gently on low heat and pour over the powder. Set aside. 3.Prepare the dredge Mix all dredge ingredients in a large bowl. 4.Coat the chicken Bring chicken to room temperature. Dredge thoroughly, pressing well — no naked spots. 5.First fry Fry at 325°F / 165°C for 8–9 minutes for thigh pieces, remaining pieces until internal temp hits 165°F / 74°C. Rest 5 minutes. 6.Second fry Fry again at 350°F / 175°C for 2–3 minutes until deeply golden and extra crispy. 7.Finish Brush generously with chilli oil. Rest 2–3 minutes, then eat. Crunchy. Juicy. Aggressive. Not for the faint-hearted. #friedchicken #cooking #chef #chicken

Devilled Macadamias Yield: 7-8 pax Cook time: 15 mins Ingredients 500 g raw macadamia nuts 10 tbsp coconut oil 4 sprigs curry leaves 1 tbsp mustard seeds ½ cinnamon stick 1 tbsp dried fish flakes or bonito flakes 3 tbsp chilli flakes 1 tsp hot chilli powder Salt to taste Method Preheat the oven to 180°C. Spread the macadamias on a tray, drizzle over 2 tablespoons of coconut oil and roast for 1–2 minutes until lightly golden. Remove and let cool completely. Heat a large skillet over medium heat. Add the remaining coconut oil, then add mustard seeds, cinnamon stick and curry leaves. Let them crackle for 10–15 seconds. Add the dried fish flakes and stir briefly until fragrant. Add the cooled macadamias and toss well to coat in the spiced oil. Cook for 3–4 minutes, stirring constantly. Add chilli flakes, chilli powder and salt to taste, then cook for another 1–2 minutes until evenly coated and aromatic. Serve warm as a snack. Optional to finish with a little yoghurt or crumbled feta on top to balance the heat. Feeds about 8–10 people. #cooking #hosting #easyrecipe