Nipcooks

Nipcooks Cooking lots of curries, wok cooking and more from my tiny kitchen in Sydney [This is my only official page]

Five generations in one picture. ❤️I don’t know if many people get to say they met their great-great-grandmother, but I ...
27/05/2026

Five generations in one picture. ❤️

I don’t know if many people get to say they met their great-great-grandmother, but I was lucky enough to.

This photo was taken when I was around a year old, I think. 😂 And yes… I was a pretty big child growing up.

Looking at this photo now honestly makes me emotional. There’s something so powerful about seeing five generations of women together in one moment, women whose love, strength, sacrifices, and traditions shaped the family I come from. At the time, it was probably just a normal family photo to everyone else, but now it feels priceless. A little piece of history frozen forever.

I never got to meet either of my grandfathers, but I’m really grateful that I have beautiful memories with my grandmothers. Some of my best memories with them were always around food, family, and being in the kitchen together.

I still remember my great-grandmother so vividly. She was known as the best cook in our family. She used to live across from our home for a while, and I still remember being able to smell her cooking all the way from our house. That’s how good her food was.

My mum never really learned recipes from books or measurements. She learned by watching her mum and grandmother cook. And when I really think about it, the foundation of everything I do today with food and storytelling was built by the incredible women who raised me.

Everything I create carries a little piece of them, especially the essence of my mother’s side of the family.

Just thought I’d share this beautiful photo because it honestly feels so special. I don’t know if you’ve ever seen something like this before, but I’m really grateful this moment was captured forever.

25/05/2026

Nip’s Oxtail Curry

Ingredients

Oxtail marinade

1 oxtail, cut (trim excess fat)
Juice of 1 lemon
Splash of vinegar (for washing)
Salt & pepper
1 tbsp Jaffna curry powder
½ tbsp chili powder
1 tsp turmeric
1 tbsp roasted Sri Lankan curry powder

Curry
2 tbsp coconut oil
½ cinnamon stick
2 cardamom pods (crushed)
2 cloves
1 large red onion (chopped)
½ cup jaggery (or palm/brown sugar)
5 garlic cloves (chopped)
3 Thai green chilies (chopped)
1 tsp ginger (crushed)
1 pandan leaf
1 sprig curry leaves
1 tbsp tomato paste
Water (to cover)
1 cup coconut milk
Salt to taste

Method

1. Wash oxtail with lemon + vinegar, rinse, pat dry.
2. Mix with all marinade ingredients. Marinate overnight (or 1–2 hrs).
3. Heat coconut oil. Add cinnamon, cardamom, cloves (10–15 sec).
4. Add onion, sauté 5–6 mins until browned.
5. Add jaggery, cook 3–4 mins until caramelised.
6. Add oxtail, sear well until coloured.
7. Add water to cover + garlic, chilies, ginger, pandan, curry leaves, tomato paste.
8. Simmer covered on low 2.5–3 hrs until tender.
9. Add salt to taste + coconut milk. Simmer 20 more mins. You can keep going till it almost falls off the bone if preferred.

Serve with paratha.

21/05/2026

A few behind-the-scenes snaps from going live on Channel 7’s The Morning Show last month.

18/05/2026

My mate is a pro pastry chef, so she tried teaching me how to bake a cake.

Naturally, we made a Sri Lankan ribbon cake.

I still suck at cakes though 😂 Detailed video to follow.

16/05/2026

Spent 10 days eating and cooking back in the motherland. From spending time with family, to the south coast, then all the way up to the northernmost point of the island. A lot of driving, a lot of stories, and a lot of unforgettable meals along the way.

Sri Lanka on My Plate, Season 3 is gonna be a special one 🇱🇰

15/05/2026

Throwback to when these legends randomly invited me to help make Bunnings snags for the weekend rush in Sydney 🇱🇰🌭

12/05/2026

Nip’s chicken stock

Ingredients
12–15 chicken feet, cleaned + nails trimmed
2 chicken carcasses
4 chicken wings
1 brown onion
2 spring onions
1 whole head of garlic
1 thumb-sized k**b of ginger
2 celery sticks
2 bay leaves
Salt to taste
water

Method:
1. Add the chicken feet, carcasses, and legs into a large stock pot (around 10L). Cover completely with cold water.

2. Bring to a boil and skim off impurities/scum as it rises to the top. Keep doing this for about 1–1.5 hours.

3. Add the aromatics and salt. Lower the heat, cover, and simmer gently for another 2.5–3 hours.

4. Around the 4-hour mark, check the chicken feet — they should be soft and starting to break down. You can keep simmering for up to 5–6 hours for an even richer stock.

5. Strain through a fine mesh sieve into containers and let cool completely.

6. Refrigerate overnight. By the next day, the stock should be rich and jelly-like.

Perfect for soups, congee, sauces, noodles, rice dishes, or honestly… pretty much everything.

What is it like to return to a place that once held your entire world?To walk roads that raised you… and still feel like...
05/05/2026

What is it like to return to a place that once held your entire world?

To walk roads that raised you… and still feel like a stranger in them?

To chase the unfamiliar, and somehow find it hiding in the familiar?

To not know what’s next, what’s on the plate, who’s across the table and still trust that it’ll be exactly where you need to be?

To fall in love again… with a coastline, a crowded market, the smell of the ocean clinging to a dish, the quiet generosity of people who owe you nothing?

I don’t think there’s a clean answer to that.

Just a feeling. One I keep chasing.

Last month, I travelled from the south to the north of the island I once called home, Sri Lanka w/ my close mate No real plan. Just movement. Coast to coast, following the rhythm of the sea, the food, the people. Some of the most honest meals I’ve had. Some of the stories I didn’t see coming.

And somewhere along the way… I found pieces of myself again.

Sri Lanka on My Plate - Season 3.

This one means something. Enjoy these screen grabs, I can’t wait to start rolling the videos out.

04/05/2026

this was supposed to take 2 minutes 😫

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Sydney, NSW

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