Ish Cook

Ish Cook හෝ හෝ !! හා හා !! Mr කනකොට කට දනවා රෙනකොට පුක දනවා. This is Just a begining.

19/06/2026

well I missed shooting some part of these video ゚

16/06/2026

Golden, crispy spring rolls packed with juicy pork, succulent prawns, and fresh vegetables. Seasoned with soy, sesame, and aromatic spices, these homemade spring rolls deliver the perfect balance of crunch and flavour in every bite. Perfect as an appetiser, snack, or party favourite!

300g pork mince
200g prawns, peeled and roughly chopped
1 cup shredded carrot
3 spring onion greens, finely sliced
1 tsp garlic powder
1 tsp onion powder
1 tsp MSG
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp soy sauce
1 tbsp sesame sauce (or sesame oil if that’s what you have)
Spring roll wrappers

In a large bowl, combine the pork mince, chopped prawns, shredded carrots, spring onion greens, garlic powder, onion powder, MSG, salt, pepper, soy sauce, and sesame sauce. Mix well until all the ingredients are evenly combined and the seasoning is distributed throughout the filling. Place 2–3 tablespoons of the mixture onto each spring roll wrapper, roll tightly, and seal the edges with a little water. Deep-fry in oil heated to 170–180°C for 6–8 minutes, turning occasionally, until the spring rolls are golden brown, crispy, and the pork and prawns are fully cooked. Drain on paper towels and serve hot with sweet chilli sauce or your favourite dipping sauce

Happy cooking !!

14/06/2026

What is your favo ?

11/06/2026

until the recipe drops 🥰

08/06/2026

This easy homemade Hot Honey is the perfect balance of sweet and spicy. Made with honey, fresh chilli, and chilli flakes, it’s great for drizzling over fried chicken, pizza, burgers, wings, and even roasted vegetables. Quick to make and packed with flavour, this simple recipe will take your meals to the next level!

1 cup honey
4 fresh red chillies, finely sliced
1 tbsp chilli flakes
1 tbsp apple cider vinegar (or lemon juice)

Add the honey, fresh chillies, and chilli flakes to a small saucepan.

Heat gently over low heat for 5–8 minutes, stirring occasionally. Do not let it boil, as this can affect the flavour of the honey. Remove from the heat and stir in the vinegar and a pinch of salt. Allow the mixture to infuse for 15–30 minutes. For a stronger chilli flavour, leave it for up to an hour. Strain if you prefer a smooth hot honey, or leave the chillies in for extra heat and visual appeal.Perfect for fried chicken, wings, burgers, pizza, roasted vegetables, and sandwiches.

For extra heat: use 3–4 fresh bird’s eye chillies and 2 tbsp chilli flakes.
For a milder version: use 1 fresh chilli and 1 tsp chilli flakes.

05/06/2026

This quick and easy Pad Kra Pao is packed with bold Thai flavours! Juicy chicken mince, garlic, chilli, and fragrant Thai basil come together in under 15 minutes for the ultimate weeknight meal. Serve it with jasmine rice and a crispy fried egg for a restaurant-quality Thai classic at home.

Sauce

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp fish sauce

1 tsp sugar

2 tbsp water or chicken stock

Main Ingredients

500g chicken mince

4–6 cloves garlic, finely chopped

2–4 Thai bird's eye chilies, chopped (adjust to taste)

1 cup Thai basil leaves

1 tbsp vegetable oil

Heat 2 tablespoon of vegetable oil in a wok or large frying pan over high heat. Add 4–6 finely chopped garlic cloves and 2–4 chopped Thai bird's eye chilies, then stir-fry for about 30 seconds until fragrant. Add 500g of chicken mince and cook, breaking it up with a spatula, until it is fully cooked and lightly browned. In a small bowl, combine 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon fish sauce, 1 teaspoon sugar, and 2 tablespoons water or chicken stock. Pour the sauce over the chicken and stir-fry for 1–2 minutes until the sauce coats the meat and slightly thickens. Add 1 cup of Thai basil leaves and toss through until just wilted. Serve immediately over hot jasmine rice with a crispy fried egg for an authentic Thai Pad Kra Pao experience.

30/05/2026

curry, and fluffy rice… this combo is next level 🍛🔥
Crunchy, juicy chicken on top of silky curry sauce makes this the ultimate comfort food. Easy homemade Japanese-style karaage curry that tastes better than takeaway 🤤🍗

500g chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp sake (or dry cooking wine)
4 garlic cloves, minced
1 tbsp grated ginger
½ tsp black/White pepper
1 cup potato starch (or cornflour/cornstarch)
Pinch of Salt
1 cup Plain Flour
Oil for frying

1 onion, sliced
1 carrot, chopped
1 potato, chopped
2 tbsp oil or butter
700ml chicken stock or water
1 packet Japanese curry roux (medium hot works great)

To Serve-
Steamed rice
Spring onions

Heat oil in a pot over medium heat.
Cook sliced onions until soft and lightly golden.
Add carrots and potatoes and cook for 2–3 minutes.(No Colouration)
Pour in chicken stock or water and simmer for 15 minutes, or until the vegetables are tender.
Add Japanese curry roux cubes and stir until smooth and thick.
Then you can add the apple.
Use 2 or 3 small blocks of Curry Roux, depending on the desired thickness and curry strength.

Keep on low heat. More tips in the video dropping tomorrow, 31st May !!! On Youtube Stay tuned!!

28/05/2026

Easiest Sando Ever !!!

26/05/2026

Tonight it's not my Wife's Taco 🥲

24/05/2026

Let's Go!

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