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Nip Liyanapathirana

@nipcooks

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“KING OF CURRY”
culinary creative | new recipes every week
📍Sydney 🇦🇺
For work: [email protected]
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Nip’s Chicken Fried Rice Ingredients Chicken * 3 chicken thighs, cut into bite-sized pieces * 1 tbsp soy sauce * 1 tbsp cornflour * ½ tsp white pepper * 1 tbsp sesame oil Fried rice * 1½ cups cooked jasmine rice, cold * 3 eggs, whisked * ½ carrot, diced * ½ cup frozen peas, thawed * 2 spring onions, whites and greens separated and sliced * 3 garlic cloves, finely chopped * 1 chilli, sliced * 2 tbsp sweet soy sauce * 3 tbsp regular soy sauce * Good pinch of MSG * White pepper * Sesame oil * Neutral cooking oil Method Mix the chicken with soy sauce, cornflour, white pepper and sesame oil. Get your wok ripping hot with a good amount of oil. Add the eggs and let them cook briefly, then add the cold rice. Toss everything together until the rice is well coated in the egg, then remove from the wok. Add a little more oil and cook the chicken for around 4–5 minutes, letting it brown nicely. Once it’s almost cooked through, remove it. Add more oil, then go in with the spring onion whites and carrots. Add the egg-coated rice and toss everything together for a couple of minutes. Add the garlic, peas, chicken, sweet soy sauce, regular soy sauce and a good pinch of MSG. Toss for another minute. Add the sliced chilli and spring onion greens, then crank the heat as high as possible and toss everything hard for around 30 seconds. Kill the heat. Finish with a dash of white pepper and a little drizzle of sesame oil. That’s it. #friedrice #wok #easyrecipe #cook #chef Do you find this recipe easy? taken in Sydney, Australia by @nipcooks
38
7 hours ago
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SAADI only exists due to the generous hospitality community who opened their kitchens to us for our pop-ups. It’s our turn to do the same. On Tuesday October 27, we invite Nip (@nipcooks) into the SAADI kitchen. Together, we will bring you a menu spanning India and Sri Lanka over 5-courses with highlights such as jackfruit pan rolls, idiyirachi (shredded beef, coconut, croustade), jaffna kool (Northern Sri Lankan seafood soup) and mango trifle. This might be the first and only time you see ‘curry’ come out of our kitchen… Bookings are open now via the link in our bio. Salt, Spice & Neighbours Tuesday October 27 Seatings from 5.30pm $150pp PLEASE NOTE: Due to the nature of this event, we’re unable to cater to dietaries. by @nipcooks
3
10 days ago
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One eggplant. One egg. And quite possibly the only omelette with a built-in handle. This is Filipino Tortang Talong! 🇵🇭 I first tried this in the Philippines and have been meaning to recreate it ever since. Ridiculously simple, and even better with banana ketchup. Tortang Talong (Filipino Eggplant Omelette) Ingredients: 1 medium eggplant 1 egg Salt and black pepper, to taste Oil or butter, for frying Steamed rice and banana ketchup, to serve Method: Char the eggplant directly over a medium gas flame for 7–8 minutes, turning occasionally, until the skin is blackened and the flesh is soft. Cover and allow it to steam for another 10 minutes. Once cool enough to handle, gently peel away the skin, keeping the stem intact. Using a fork, gently flatten the eggplant, keeping it in one piece. Beat the egg with salt, pepper and any other seasonings you fancy. Coat the flattened eggplant with the beaten egg. Heat a little oil or butter in a non-stick pan and fry for approximately 2 minutes on each side, until beautifully golden. Serve with steamed rice and a generous amount of Filipino banana ketchup. That’s it. A handful of ingredients and an absolute beauty of a dish. Masarap! #chef #cooking #filipinofood #cook #eggs Will you make this? taken in Sydney, Australia by @nipcooks
61
12 days ago
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Melbourne, we’re bringing the neighbours together! For one night only, I’m joining forces with the incredible chefs at Saadi for a very special dining experience celebrating the shared flavours, stories and culinary traditions of India and Sri Lanka. Think exceptional Australian produce, bold South Asian flavours, a little nostalgia and plenty of creativity, brought together through a specially curated spring menu. Expect my signature slow-braised curries and contemporary Sri Lankan flair alongside Saadi’s playful, produce-driven approach to Indian cuisine. Two neighbouring cuisines. Two kitchens. One shared table. 📍 Saadi, Melbourne Tuesday, 27 October $150pp Very limited seats available PLEASE NOTE: Due to the nature of this collaboration and its specially curated menu, we will unfortunately be unable to accommodate any dietary requirements or menu substitutions. Bookings are NOW OPEN! Hit the link in bio to secure your seat. Can’t wait to cook for you Melbourne! Nip x Saadi ❤️ #collab #chefs #melbourne #cook #restaurant taken in Melbourne, Australia by @nipcooks
6
13 days ago
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Nip’s Beef Cheek Curry Ingredients Curry powder * 1 tbsp coriander seeds * 1/2 cinnamon stick * ½ tbsp cumin seeds * 1 tsp fennel seeds * ⅓ tbsp black peppercorns * 4 dried Kashmiri chillies * 5 cloves * 4 green cardamom pods * 8 white cardamom pods * 2 strands mace * 1 star anise * 1 bay leaf * 4 pieces black stone flower * 6 pimento berries * 6–7 curry leaves Curry * 2 beef cheeks * Salt * Neutral oil * 1 large brown onion, roughly chopped * 4 garlic cloves, roughly chopped * 1 thumb-sized piece ginger, roughly chopped * ½ thumb-sized piece galangal, roughly chopped * 2 Thai green chillies * 1 stalk lemongrass, bruised * 1½ tbsp tomato paste * 1 L dashi stock * Chopped chives, to finish * Lemon juice, to taste Roux * 25 g butter * 25 g plain flour * ½ tsp turmeric * ½ tsp chili powder Method 1. Make the curry powder: Lightly toast all the curry powder ingredients in a dry pan until fragrant. Cool, then grind into a fine powder. 2. Sear the beef: Season the beef cheeks with salt. Heat a little oil in a heavy ovenproof pot and sear on both sides until nicely browned. Remove and set aside. 3. Build the curry: Add a little more oil, followed by the onion, garlic, ginger, galangal and green chillies. Cook for 2–3 minutes. Add the tomato paste and cook for another 2 minutes, then stir through the curry powder. 4. Braise: Add the dashi stock and lemongrass and bring to a simmer. Return the beef cheeks, cover with a cartouche and braise at 140°C for 3½–4 hours, until very tender. 5. Make the roux: Melt the butter, stir in the flour and cook briefly. Add the turmeric and chili powder and mix until smooth. 6. Finish: Remove the beef cheeks and bring the braising liquid to a simmer. Stir in the roux and cook until thickened. Season with salt and lemon juice. Return the beef cheeks and simmer for another 2–3 minutes. Serve with rice and finish with chopped chives. #chef #cooking #beef #curry #cook taken in Sydney, Australia by @nipcooks
100
17 days ago
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made some carbonara for lunch, pretty solid #pasta #carbonara #cooking #recipe #italianfood taken in Sydney, Australia by @nipcooks
32
22 days ago
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Kangaroo sambal, inspired by one of the condiments my mum makes. No recipe for this one just yet because, honestly, this was very much an experiment, and it definitely needs a little refinement. But if you’re keen for the recipe, let me know. I might have to make it again and actually figure out what I did. 🤪 #cooking #chef #kangaroo #cook #condiment taken in Sydney, Australia by @nipcooks
38
a month ago
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Nip’s Hot Sauce Estimated Heat Level: Very hot. 100,000–250,000+ SHU range 🔥🔥🔥🔥🔥 Ingredients 20-25 habanero chillies 20-25 bird’s eye chillies 5 Thai green chillies 4 regular green chillies 2 jalapeños 5 cloves garlic, roughly chopped 3 shallots, roughly chopped 2-inch piece ginger, roughly chopped 1 tbsp Kashmiri chilli powder 1 tbsp regular chilli powder ½ tbsp dried lime powder 100ml cane vinegar + adjust 100ml apple cider vinegar + adjust 1 cup white sugar 1 tbsp grated jaggery 1 cinnamon stick 1 tsp white pepper 1 tsp MSG Salt, to taste Neutral oil ⅛ tbsp xanthan gum Method 1. Remove the stalks from all the chillies and roughly chop them into a coarse texture, keeping the pieces a similar size. 2. Roughly chop the garlic, shallots and ginger. 3. Heat a splash of neutral oil in a saucepan over medium heat. Add the garlic, shallots and ginger and sauté for 1 minute. 4. Add the Kashmiri chilli powder and regular chilli powder. Stir for 30 seconds. 5. Add all the chopped chillies and cook for another minute. 6. Add the dried lime powder and mix through. 7. Pour in equal parts cane vinegar and apple cider vinegar. 8. Add the sugar, jaggery, cinnamon stick, white pepper, MSG and salt to taste. 9. Simmer for 3-4 minutes until everything softens slightly and the sugar dissolves. 10. Remove from the heat and discard the cinnamon stick. 11. Allow to cool slightly, then transfer to a blender and blend until smooth. 12. Add the xanthan gum and blend again until silky and glossy. 13. Transfer to sterilised bottles or jars and refrigerate. #hotsauce #cook #cooking #chef #spicy taken in Sydney by @nipcooks
35
25 days ago
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Odiyal Kool & Jaffna Crab Curry. Wow. What an experience. Jaffna really feels like a paradise for cooks. The seafood, the produce, the ingredients, everything feels incredibly fresh, local and connected to the place. A huge thank you to @yarlsamayal for welcoming me into your home and teaching me these traditional recipes. Experiences like this are the ones I treasure the most, sitting down, learning from people who have cooked this food for generations, and understanding the little details you could never learn from just reading a recipe. Very grateful for this one. ❤️ Sri Lanka on My Plate - Season 3, Episode 5 #chef #foodtravel #srilankanfood #seafood #cooking taken in Jaffna, Sri Lanka by @nipcooks
205
24 days ago
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Mum’s Chicken Liver Curry Ingredients 500 g chicken liver, cleaned and trimmed 1 tsp salt 1½ tsp ground black pepper 1½ tsp hot chilli powder ½ tbsp Sri Lankan roasted curry powder ½ tsp turmeric powder 1 tbsp coconut oil 2 cardamom pods, crushed 2 cloves ½ cinnamon stick ½ large red onion, sliced 3 garlic cloves, chopped ½-inch piece ginger, roughly chopped 1½ tbsp tomato paste 1 sprig curry leaves ½ pandan leaf Water, as needed 50–60 ml coconut milk Method Season the chicken liver with salt, black pepper, chilli powder, roasted curry powder and turmeric. Set aside for at least 30 minutes Heat coconut oil in a pan over medium heat. Add cardamom, cloves and cinnamon and cook for 6–10 seconds Add the onion and cook for 5–6 minutes until softened and lightly caramelised Add garlic and ginger and sauté briefly Add tomato paste and cook for 1–2 minutes Add curry leaves and pandan and sauté for another 1–2 minutes Add the seasoned chicken liver and gently stir through Add just enough water to create a little cooking liquid. Bring to a simmer, cover and cook for about 25 minutes Gently stir or shake the pan, then add the coconut milk Cook uncovered for another 10–15 minutes until the curry has reduced and you see a little oil separation Taste, adjust seasoning if needed, and serve #cooking #cook #curry #chef #story taken in Sydney, Australia by @nipcooks
93
9 days ago
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Labneh Dip Inspired by @watermanssydney Ingredients 350 g labneh 1 tbsp olive oil 1/2 Lebanese cucumber Pinch of salt Handful of pomegranate seeds Lemon Jam 1 large lemon, zested and juiced 1/2 cup sugar 1/8 cup water Method 1. Thinly slice the Lebanese cucumber using a mandoline. Add a pinch of salt, give it a shake, and refrigerate for at least 30 minutes. 2. To make the lemon jam, add the lemon juice, zest, sugar and water to a small saucepan over medium heat. 3. Bring to a gentle boil, stirring until the sugar has dissolved. 4. Reduce the heat to low and simmer for around 45 minutes, stirring regularly, until the mixture darkens slightly and becomes thick and syrupy. 5. Transfer the jam to a container and leave it to cool completely. 6. Whip the labneh with the olive oil until smooth. Transfer to a piping bag and refrigerate until ready to serve. 7. When you’re ready to plate, loosen the lemon jam with around 2 tablespoons of warm water, or enough to turn it into a pourable syrup. 8. If the cucumbers have released a lot of water, lightly pat them dry with paper towel. 9. Pipe the labneh onto a serving plate and arrange the cucumber slices over the top. 10. Spoon over the lemon jam and finish with pomegranate seeds. Serve with sourdough or your favourite bread. #cooking #chef #mediterraneanfood #dip #easyrecipeideas taken in Sydney, Australia by @nipcooks
56
a month ago
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🛎️ SNACK SERVICE ep 5: Lamb shank ‘Chinese’ rolls with @nipcooks Left over filling slaps in a jaffle! Makes 12-14 mini rolls Lamb 2 lamb shanks 1 cup stock 2 green cardamom pods 2 cloves Filling 4 medium potatoes 1½ large brown onions, chopped 2-3 sprigs curry leaves 3-4 garlic cloves, chopped 3 Thai green chillies, chopped ½ tbsp ghee Good pinch mustard seeds 1 cinnamon stick 2 green cardamom pods 2 cloves 1 tsp turmeric 1 heaped tbsp Jaffna or Sri Lankan curry powder ½ tbsp ground black pepper Salt To assemble Spring roll pastry Plain flour + water Panko breadcrumbs Neutral oil, for frying To serve Pineapple chutney Kewpie mayo Fresh truffle (optional) METHOD Pressure cook lamb with stock, cardamom and cloves on high for 45 mins until fall-apart tender. Shred. Steam potatoes until fork-tender, cool slightly and roughly chop. Finely slice 2 sprigs curry leaves, keeping the remaining leaves whole. Heat ghee over medium heat. Add mustard seeds and let pop, then add cinnamon, cardamom, cloves and whole curry leaves. Fry until aromatic. Add onion and cook until softened and browned. Add garlic and chilli. cook 1 min. Add potato, lamb, sliced curry leaves, turmeric, curry powder, pepper and salt. Cook, breaking up the potato slightly, until combined and fairly dry. Remove whole spices. spread onto a tray and chill completely. Mix flour + water into a thick paste. Fill and tightly roll the spring roll pastry, sealing with the paste. Loosen remaining flour paste with water to make a thin batter. Dip rolls, coat in panko, then deep-fry until crisp and deeply golden. Mix pineapple chutney with Kewpie for dipping. Serve hot with freshly grated truffle if you’re feeling fancy-fancy! 💅 by @nipcooks
69
a month ago
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