Have a nice bowl of Unadon to tide you through the week!
Recipe coming up next.

Masala Chai




When we were in Nepal, two things in particular made a lasting impression on us among the many pleasant memories: the stunning Annapurna peaks and the humble masala chai. While the coffee in Nepal is hit-or-miss, nothing warms the heart and soul quite like a cup of steaming hot masala tea, brewed with the finest organic leaves and a myriad of spices to give this beverage its distinctively rich and unique taste—one that lingers on the palate and in the mind.



  • 11/2 Cup of Milk
  • 11/2 Cup of Water
  • 2 tbsp of Organic Black Tea Leaves
  • 4 Cardamon (crushed)
  • 2 Cloves
  • 2 Slices of Ginger
  • 1 Cinnamon Stick
  • 3 to 4 tbsp of White Sugar (to taste)

Serves 2




imageBoil water in a teapot and reduce to a simmer. Add in milk, tea leaves and spices. Allow it to steep for 10 minutes or until the flavours are infused. Strain the tea before serving! Enjoy!image


With the warmth of masala chai sitting in your belly and a view to die for, this is what life is about.image

Fancy a tea for two, Nepali style? Stay tuned for our masala chai recipe!

Turkish Künefe



Our perception of the world of desserts was irrevocably turned upside down when we tasted our first künefe. Who would’ve known (maybe besides the Turkish) that such a divine fusion of art and delicacy exists? The uber-crisp shreds of phyllo dough sandwich a strata of savory, stringy cheese, and the whole mishmash of textures is doused with the syrupy nectar of gods to create an unforgettable dessert, with every morsel an explosion of flavours and unspeakable sensations. We have created a recipe that, albeit not the most traditional, is one that we simply love. 



For syrup:

  • 2 Cups of Sugar
  • 2 Cups of Water
  • 1 tbsp of Lemon Juice
  • 2 tsp of Orange Blossom Water

For Künefe:

  • 450g of Shredded Phyllo Dough
  • 300g of Shredded Unsalted Mozzarella
  • 1 Cup of Melted Unsalted Butter + extra for frying
  • 1/2 Cup of Milk
  • Ground Pistachios (to taste)

Makes 16 - 18 Künefe

Methods:image1. For the syrup, boil sugar and water in a large saucepan. Reduce the heat and allow it to simmer while adding in lemon juice and orange blossom water. Stir well and set aside to cool.imageimage2. Cut shredded phyllo dough into bits and loosen them slightly.imageimageimage3. Drizzle melted butter and milk onto the dough in batches and mix well with your hands until they are evenly incorporated. For large clumps, loosen them with your fingers.imageimage4. Using metals rings (about 8cm wide, 2 to 2.5cm thick), fill the bottom and sides with 2 heaped tablespoons of shredded phyllo dough. Slightly compress using the back of a spoon. Next, top up 2 heaped tablespoons of cheese, compress again and pack in with another 2 heaped tablespoons of shredded phyllo dough to seal in the cheese.image5. Heat up a large pan and add in some butter. Scoop up the künefe with a cake server and carefully placed it in the pan. Fry each side for 3 minutes or until golden brown. Remove metal rings along the way and transfer onto a serving plate.image6. Drizzle syrup and sprinkle ground pistachios to taste! Ready to dig in!image

Cheesy. Crisp. Decadent. Just three words to describe our homemade künefe. Stay tuned for the recipe!

Strawberry & White Chocolate Cream Cake

It is one of those days when you feel like donning an apron, clapping some flour off your hands and get baking. Cakes are not merely for celebrations, and even so, there’s something worth celebrating everyday. This Strawberry & White Chocolate Cream Cake is light and simple—a toast to beauty in simplicity and the little things in life. A slice contains a mishmash of tart strawberries, smooth silky chocolate cream and decadent crumbly cake, which epitomises the multi-textural nature of the everyday. Here’s a baking gem that satiates the eyes and the palate.

(Adapted from The Great Britain Bake Off)



For the sponge cake:

  • 150g of Good Quality White Chocolate (broken into smaller chunks)
  • 200g of Unsalted Butter + extra for greasing (diced & softened)
  • 3 Large Eggs (at room temperature)
  • 150g of Caster Sugar
  • Zest of 1/2 Orange
  • 200g of Self-Raising Flour

For the filling & topping:

  • 450g of Strawberries
  • Zest and Juice of 1/2 Orange
  • 1 tbsp of Caster Sugar (to taste)
  • 300ml of Whipping Cream (Chilled)
  • 50g of Good Quality White Chocolate (to decorate)
  • 100g of Raspberry Jam

Makes one 20cm cake

imageimage1. Preheat oven to 180C. Prepare 2 cake tins by greasing the sides and baste with softened butter, then line the base with grease-proof paper and grease it again. Place chocolate into a heatproof bowl and set it over a pan of simmering water (a bain-marie), making sure the base of the bowl does not touch the hot water. Allow the chocolate to melt gently, stirring frequently. When the chocolate has melted, remove the bowl from the heat and stir in butter till well-combined.image2. In a large mixing bowl, add the eggs and whisk until frothy with an electric mixer, followed by sugar and orange zest. Whisk again on high speed, scraping down the sides of the bowl occasionally, until the mixture is pale yellow, very thick and falls in ribbons. This process takes about 4 to 5 minutes.image3. Stir chocolate-butter mixture before adding it to the egg mixture. Gently and briefly stir till just combined, then sift and delicately fold in the flour in two batches. Weigh and divide batter between the prepared tins to achieve evenly-sized cakes. Spread the batter and bake for 20 to 25 minutes or until the cakes are light golden brown and a skewer inserted into the centre comes out clean.imageimage
4. Run a knife around the insides of the tins to loosen the cakes, then turn out onto a wire rack to cool. Remove the greaseproof paper when it is cool enough to touch.image5. In the meantime, prepare the filling. Set aside 7 presentable, evenly-sized strawberries for the topping later. Hull and thinly slice the rest of the strawberries into a bowl.imageimage6. Add in sugar, orange zest and juice and mix lightly. Leave for 30 minutes to marinate.
image7. To prepare the topping, heat jam in a saucepan, stirring frequently until melted. Bring it to a boil, then remove from the heat. Dip and coat whole strawberries (leaves removed) into the jam. Carefully place strawberries top side down on a plate for later use. To make whipped cream, place your beaters and mixing bowl in the freezer for about 30 minutes before use. Prepare an ice bath and place the mixing bowl over it. Pour cold cream into the mixing bowl and whisk with an electric mixer on low to medium speed until thick. image8. Place one sponge cake, topside down on a serving plate. Spoon sliced strawberries and juice evenly onto it.image9. Spread half of the whipped cream on top and set the second sponge cake, topside up on the cream. Spread the rest of the cream on top.imageimage10. Decorate the cake with glazed strawberries in the middle and grated white chocolate around it. Ready to serve!imageimageimage

Beer Can Chicken with Corn on the Cob


'Tis the time of the year we fly our flag high. To celebrate the nation's big 49, we go all rustic with the Beer Can Chicken with Corn on the Cob. Tender and moist on the inside, crispy and fall-off-the-bone on the outside, there's everything to love about this whimsical dish. Being the patriots that we are, our beer of choice is the local lager Tiger beer—available now in limited edition red. If you want a dish you can count on, our beer can chicken recipe will do you proud.



For beer can chicken:

  • 4 lbs of Whole Chicken
  • 1/2 Can of Beer

    For chicken marinade:
  • 100g of Malt
  • 1 tbsp of Olive Oil
  • 1 tbsp of Salt
  • 1 tbsp of Brown Sugar
  • 1 tsp of Paprika
  • 1/2 tsp of Cayenne Pepper
  • 1 Clove of Crushed Garlic

For corn on the cob:

  • 2 to 4 Ears of Corn
  • Large knob of Butter
  • Salt (to taste)
  • Cayenne Pepper (to taste)

For honey beer sauce

  • 2 Shallots (Minced)
  • 1/2 Cup of Beer
  • 1 tbsp of Dijon Mustard
  • 2 tbsp of Soy Sauce
  • 1 tbsp of Honey
  • Pinch of Cayenne Pepper (to taste)
  • Olive Oil

Serves 4

image1. To prepare the marinade, combine malt, salt, brown sugar, paprika, cayenne pepper and crushed garlic in a bowl. Mix well. If the mixture is too thick, pop it in the microwave for a few seconds to loosen it.imageimage2. In a large baking dish, evenly rub chicken with the marinade. Cover with plastic wrap and allow the chicken to marinate in the fridge for at least 2 hours or preferably overnight.imageimage3. Preheat oven to 190C. Allow chicken to come to room temperature before roasting. When the chicken is ready, open the beer can and reserve 1/2 cup of beer for the sauce later. Carefully stuff the chicken’s bottom with the can. Roast in a upright position for 40 to 50 minutes or until golden and cooked through.imageimage4. In the meantime, prepare corn on the cob. Generously coat corn with butter and evenly season it with salt and cayenne pepper to taste. Roast it for 30 to 40 minutes until soft at 180C.image5. To make honey beer sauce, heat a saucepan and add in a little oil. Fry shallots till translucent and stir in the rest of the sauce ingredients. For added flavour, add in the jus from the roasting dish as well. Stir well and continue to cook till the mixture is slightly reduced. Transfer to a dipping bowl.imageimage6. Remove the beer can from the chicken (be careful! It’s hot) and serve with corn on the cob, honey beer sauce and cold beer! Enjoy!

Get rustic with our Beer Can Chicken recipe this National Day.

Here at Cookism, our cakes don’t lie, especially not the Strawberry & White Chocolate Cream Cake. Watch this space for the recipe!

Quails with Brandy Hosin Glaze & Fondant Baby Potatoes

Just for kicks, we decided to move away from our usual choice of poultry and use the more atypical quail as the star of our new dish. Lean and delicate, quails are not for the parochial in taste, given that they can come across as gamey and bony. This delicious recipe with an Asian twist will prove to be an exception, with a tangy, umami skin sealing in the juicy, flavourful flesh. I guess we can say that birds of a feather don’t always flock together after all.

(Adapted from Epicure



For quail with brandy hosin glaze:

  • 1 tbsp of Olive Oil
  • 2 Quails
  • 60g of Red Shallots (thinly sliced)
  • 2 1/2 whole Garlic (peeled & smashed)
  • 1/2 Cup of Brandy
  • 1/4 of White Wine
  • 1 1/2 tbsp of Hosin Sauce
  • 15g of Aged Dried Orange Peel (thinly sliced)
  • 35g of Rock Sugar (smashed into small pieces with a mortar & pestle)
  • Juice from 1/2 Green Lime

For fondant baby potatoes:

  • 250g of Baby Potatoes (washed)
  • 1 Garlic Clove (smashed)
  • 1 Bay Leave
  • 100ml of White Wine
  • 25g of Butter
  • Salt & Black Pepper (to taste)
  • 1 Sprig of Dill Leaves

For blanched carrots:

  • 2 Small Carrots
  • Salt & Black Pepper (to taste)
  • Olive Oil

Serves 2


imageimage1. Preheat oven to 180C. Heat frying pan with olive oil till hot. At the first sight of smoke, lightly sear all sides of the quails to a light brown hue. Transfer to a baking dish to cool.imageimage2. Continue using the same pan, fry garlic and shallots till aromatic and golden brown. Deglaze with brandy and white wine. Stir and cook till liquid is slightly reduced, then add in hosin sauce, dried orange peel, rock sugar and lime juice. Mix and cook till sugar is dissolved.imageimage3. Allow the sauce to cool slightly and pour over the quails, rubbing it thoroughly onto them. Set aside to marinate for 20 minutes before baking in the oven for 15 to 25 minutes or until the meat is firm to the touch and a skewer passes through the thickest part of the thigh easily.image4. In the meantime, cook the sides. Combine potatoes, garlic, bay leave, wine and butter in a frying pan. Cover and set over medium heat, shaking the pan occasionally to prevent the base of the potato from charring. Cook till you hear sizzling sounds in the pan, which implies that the white wine has evaporated. Remove the lid and fry the potatoes until completely cooked through, with the skins crisp and golden brown. Season potatoes with salt and black pepper to taste and garnish with dill leaves at the end. For blanched carrots, cook carrots in a pot of salted boiling water for 2 to 5 minutes depending on the size of the carrots and your desired softness. Transfer them into an ice bath to stop the cooking process. Slice carrots into halves, then season and toss with salt, black pepper and a dash of olive oil.imageimage5. Serve quails with potatoes and carrots. FEAST!

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