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Recipes
Jap Chae
By cookism
It’s a great day for a picnic, and we are ditching the usual picnic fare for some lip-smacking Jap Chae
- 200 g of Sweet Potato Noodles
- 1 Carrot (cut into matchstick strips)
- 4 Brunch of Green Onion (cut into 5 cm sections)
- 150 g of Spinach (washed & cut into 5 cm sections)
- 3 Cloves of Garlic (minced)
- 100 g of Fresh Shiitake Mushroom (sliced)
- 1 Onion (thinly sliced)
- 150 g of Thinly Sliced Pork Belly (those used in Shabu Shabu)
- Soy Sauce (to taste)
- Sesame Oil (to taste)
- Caster Sugar (to taste)
- Black Pepper (to taste)
- Pinch of Cayenne Pepper
- Olive Oil
- Toasted Sesame Seeds (for garnishing)
Harissa Lamp Chops, Saffron Couscous & Tomatoes
By cookism
Some call it gamy, others call it unique
- For harissa lamb chops:
- 6 lamb chops, frenched
- 2 tbsp harissa
- 1/4 tsp salt + more for seasoning
- 1/4 tsp ground cumin
- 2 sprigs thyme
- Pinch black pepper, to taste
- For saffron couscous:
- 1 cup couscous
- 11/4 cup chicken stock
- 2 tbsp of butter
- 1/4 tsp saffron
- Pinch salt and black pepper
- For roasted tomatoes:
- 6 cherry tomatoes, on the vine
- Pinch salt and black pepper
- Olive oil
Watermelon Steak with Sorbetto
By cookism
Watermelons are awesome. They look great and, being 92 percent water, are the undisputed water vessels of Mother Na...
- 2 watermelon blocks (about 1 inch thick)
- Olive Oil (for brushing)
- 1/4 cup of Brandy
- 2 tbsp of Melted Butter
- Pinch of Salt & Black Pepper
- A few drops of Worcestershire Sauce
- 3 tbsp of Balsamic Vinegar
- 4 Basil Leaves (chiffonade)
- 2 scoops of Lemon Basil Sorbetto (or any citrus flavor sorbet)
Crème Brúlée
By cookism
One of our perennial favourite desserts, the creme brulee’s seductiveness lies not merely in its taste and presen...
- 500 ml double cream
- 1 vanilla pod
- 1 to 2 tsp grand marnier
- 1 heap tsp orange zest
- 6 egg yolks
- 50 g caster sugar + 1 tbsp for each caramelised top
- Fruits of your choice. I use blueberries and cherries for this recipe
Watermelon, Feta & Mint Salad
By cookism
Mom used to encourage us to begin every meal with fruits
- For mint dressing:
- 1.5 kg watermelon, rind and seeds removed
- Half a small red onion, thinly sliced
- 150 g feta cheese
- 20 g of fresh mint, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 2 tbsp red wine vinegar
- 2 tsp sugar, to taste
- Salt and black pepper, to taste
Pomelo Prawn Salad (Yum Som-O)
By cookism
The Thais really got it right when they decided to meld juicy prawns with even juicier globules of pomelo to create...
- 600 g pomelo segments
- 250 g prawns, deshelled
- 50 g tamarind block
- 100 ml warm water
- 2 shallots
- 3 cloves garlic
- 1 dried whole red chili
- 50 ml coconut milk
- 40 g palm sugar
- 2 tbsp fish sauce
- Juice of a lime
- 1/2 cup desiccated coconut, toasted
- 1/4 roasted peanuts, roughly chopped
- Handful of mint leaves
- 2 tbsp fried shallots
- Thai chili powder, to taste
Strawberry & Fig Balsamic Jam
By cookism
With fresh figs being in season now, we fig-ure that one of the best ways to utilise this delicious fruit is to mak...
- 200 g Figs
- 200 g Strawberries
- 3/4 Cup Sugar
- 2 - 3 tbsp Balsamic Vinegar (to taste)
Unadon (鰻丼)
By cookism
We are unabashed suckers for Japanese cuisine, and the Unadon is without a doubt our Achilles heel
- Unagi sauce:
- 1 Unagi Kabayaki
- 3 Eggs
- 1/2 Medium Yellow Onion (cut into thin slices)
- Nori (cut into strips, to serve)
- Roasted Sesame Seeds (to serve)
- 1 Cup of Japanese Short-grain Rice
- 1 tbsp Sake + extra for brushing
- 2 tbsp Mirin
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- Egg sauce:
- 50 ml of Dashi Stock
- 1/2 tbsp of Sake
- 1/2 tbsp Mirin
- 1/2 tbsp of Sugar
- 1 tbsp Soy Sauce
Steak Diane
By cookism
Steaks are one of those dishes which we believe are highly personal—you simply cannot impose your preference on o...
- 2 x 250g ribeye steak
- 100 g broccolini
- 10 baby potatoes
- 2 sprigs rosemary
- 2 tbsp butter
- Salt and black pepper, to taste
- Olive oil
- 150 g white button mushrooms, thinly sliced
- 3 shallots, finely chopped
- 1 garlic, finely minced
- 1/3 cup brandy
- 11/2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup cream
- 4 sprigs flat-leaf parsley, finely chopped
Sole Meunière
By cookism
Julia Child wrote that her first sole meunière was a culinary revelation, and it is easy to see why
- 1 Sole Fillet (about 200g, skin removed)
- Salt & Black Pepper (to taste)
- 2 tbsp of Plain Flour
- 1 tbsp of Sunflower Oil
- 50 g of Butter
- Zest & Juice of half a Lemon
- 1 to 2 tbsp of Chopped Flatleaf Parsley
- 1 tbsp of Capers