Cookaine

Chicken Tteokbokki
a whole chicken and chewy rice cakes fried then braised in a sweet and spicy gochujang sauce.

Nori Capellini made with egg yolks, gruyere, ground sesame seeds, sesame oil and toasted nori. Alongside flamed shrimp tartare.

Soft boiled eggs on crispy fried dough
with herby cream cheese, paprika/chili/lemon butter, pickled red onions, lemon juice, olive oil and fresh herbs. A very exciting dish i just had to try to recreate. It‘s pillowy, crunchy, creamy and refreshing at the same time.

Inspired by The Pavyllon London

Oxtail arepas
tender oxtail braised with dark soy sauce, star anise, cinnamon, cardamon, ginger, celery, carrots, onions and garlic. Topped with queso fresco, avocado, red onions and spicy smokey ancho chili sauce

Arepas are round cornmeal cakes from Venezuela and Colombia, made from pre-cooked corn flour (like P.A.N.). They’re crisp on the outside, soft inside, and can be grilled, baked, or pan-fried. Traditionally split open and filled with cheese, meat, or avocado, arepas are a daily staple somewhere between bread and comfort food, with ancient roots in indigenous cooking.

Century egg on silken tofu
with green peppers, coriander, crispy onions, sesame seeds. Seasoned with a sichuan pepper salt blend, sichuan chili oil and rice vinegar.

century eggs with the Sichuan kick, is some sort of psychedelic umami madness

I thought we could use another ceviche before the end of summer. But honestly, I could eat ceviche all year round. This one’s with dorade, poached shrimp, sweet potato, and fried chulpi corn. Marinated in a fish stock based leche de tigre.