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isaiahcooksmeat Professional Chef to Mochi (my dog) 🐕
Melbourne 🌎
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30/09/2026

Taiwanese Popcorn Chicken 🇹🇼🍗

I would have never believed the best popcorn chicken came out of Taiwan…then I tried this 🤤🤤🤤

Full recipe ⬇️

Chicken
- 6–8 chicken thighs, boneless & skinless, cut into 2–3cm pieces
- 6 cloves garlic, minced
- 1½ tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp sugar
- 2 tsp Chinese five-spice powder
- 1 tsp pepper
- 1 tsp salt
- 1 cup tapioca flour
- 1 cup flour
- Neutral oil, for deep frying

Spicy Mayo
- 3 tbsp mayonnaise
- 1 tbsp sweet chilli ( )
- Few drops sesame oil
- ½ tsp Chinese five-spice powder
- ½ tsp rice vinegar

To finish
- Salt
- Chilli flakes
- Fresh spring onion, finely sliced

Method

1. Marinate the chicken. Add the chicken to a bowl with the garlic, ginger, soy sauce, sesame oil, sugar, five-spice, white pepper and salt. Mix thoroughly and marinate for at least 30 minutes, or a few hours in the fridge for more flavour.
2. Make the sauce. Mix the mayonnaise, sweet chilli, sesame oil, five-spice and rice vinegar until smooth. Set aside.
3. Coat the chicken. Add the tapioca flour & regularly flour to the chicken bowl. Coat each piece of marinated chicken generously.
4. Fry. Heat your oil to 170–175°C. Fry the chicken in batches for around 4–6 minutes, depending on size, until deeply golden, crispy and cooked through. Avoid overcrowding the oil.
5. Season immediately. As soon as the chicken comes out of the fryer, hit it with salt and chilli flakes while it’s still hot.
6. Serve. Pile it up, garnish generously with fresh spring onion, and serve with the spicy mayo for dipping.

28/09/2026

Korean Steak Tartare (Yukhoe) 🥩🐮

I’ve cooked thousands of steaks only to realise sometimes NOT cooking them is the best way to go 😂

Full recipe ⬇️

Beef
- 250g very fresh beef tenderloin or lean sirloin ( 🥩)
- ½ Korean pear (Asian pear), cut into fine matchsticks
- 1 egg yolk
- Toasted sesame seeds, to garnish
- 1 spring onion, finely sliced
- Pine nuts, optional
- Lettuce
Yukhoe Seasoning
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1–2 tsp sugar or honey
- 1 small garlic clove, finely grated
- ½ tsp sesame seeds (
- Pinch of black pepper

1. Prepare the beef: Chill the beef until firm, then slice against the grain into thin matchsticks. Keep refrigerated until ready to serve.
2. Make the seasoning: Combine the soy sauce, sesame oil, sugar, garlic, sesame seeds and black pepper.
3. Season: Just before serving, gently toss the beef through the seasoning until evenly coated.
4. Plate: Arrange the pear matchsticks on a chilled plate and mound the seasoned beef alongside or on top.
5. Finish: Make a small well in the beef and add the egg yolk. Garnish with toasted sesame seeds, spring onion and pine nuts, if using.
6. Serve immediately: Break the yolk and mix everything together before eating. For sides I’d go with cooked rice balls (cooked rice + sesame seeds) & lettuce leaves
Food safety: Use a fresh, intact cut from a trusted butcher, explain that you intend to serve it raw, and keep it refrigerated until preparation. Raw beef and egg carry a food-poisoning risk; this dish isn’t suitable for pregnant people or others at higher risk. Pasteurised egg yolk can reduce the egg-related risk.

23/09/2026

The Great Australian Chicken Parma 🐥🍟🧀

Quick question…is it a Parma or a Parmi? 🤔

Full recipe below ⬇️

Chicken
- 1-2 Chicken Breast
- Flour
- Breadcrumbs
- Egg
- Parmesan Cheese, grated
- Salt
- Pepper

1. Butterfly the chicken breasts then flatten them out
2. Set up your breading stations: flour, egg, breadcrumbs. Season the flour with salt & pepper. Season the breadcrumbs with parmesan cheese
3. Bread the chicken: flour > egg > breadcrumbs
4. Cook the chickens on low-medium heat in olive oil flipping to ensure even cook & colour. Pull at 70c internal.

Sauce
- Tomato Sauce
- Parmesan Cheese, grated
- Garlic, diced
- Shallot, diced
- Salt
- Pepper
- Mozzarella Cheese

1. Sautee garlic & shallot in a pan for 2-3 minutes
2. Add the tomato sauce, grated parmesan cheese, salt & pepper to taste
3. Let simmer for 10-15 mins & stir frequently

Chips
- Potatoes
- Salt

1. Cut the potatoes into chips
2. Boil them til softened, then dry them
3. Add them to a baking tray with a ton of beef tallow & bake at 200-225C, make sure to flip them every 20 minutes
4. Pull when golden & season with salt

To Serve
- Chives

1. Place the chicken & chips on a plate
2. Sprinkle mozzarella cheese over the sauce pan & pop in the oven at 200c for a few minutes to melt the cheese
3. Place over the chicken then garnish with chopped chives
4. Enjoy

22/09/2026

Hong Shao Rou 🐷🔥

I’m not lying when I say this is one of my favorite dishes of all time. It only takes 10 minutes of prep then it literally cooks itself in just a few hrs 😭 The effect to reward ratio is crazy 🤪

Full recipe ⬇️

- 1–1.5kg pork belly, skin on ( 🔥)
- 1 bunch spring onions, roughly chopped
- 1 large piece ginger, sliced
- 2 cups Shaoxing w**e
- ¾ cup light soy sauce
- 2 tbsp dark soy sauce
- 15g rock sugar
- Steamed white rice, to serve
- Fresh chives, finely chopped, to finish

1. Cut the pork belly into large, even squares.
2. Create a bed of spring onion and sliced ginger in the bottom of a heavy pot.
3. Arrange the pork belly skin-side down over the aromatics.
4. Add the Shaoxing w**e, light soy sauce, dark soy sauce and rock sugar.
5. Cover and gently braise for 90 minutes.
6. Flip the pork belly skin-side up, cover and continue braising for another 90 minutes, until extremely tender.
7. If needed, remove the pork and reduce the braising liquid uncovered until thick, glossy and sticky, then spoon it back over the pork.
8. Serve over steamed rice, spoon over plenty of the braising sauce and finish with chopped chives.

21/09/2026

Miso Glazed Lamb Ribs 🔥🐑

I’m convinced the cheapest cuts make the best dishes and this is just another prime example 🔥 Lamb is quite fatty so rarely dries out & is packed with flavour!

Full recipe below ⬇️

- 1 rack of lambs ribs ( 🥩)
- 2 tbsp cumin powder
- 2 tbsp garlic powder
- 2 tsp salt
- 1 tsp crushed black pepper
- Olive oil
- spring onion, chopped
- Sesame seeds ( )

Miso Glaze (for one rack):
- 60g miso bone broth powder ( )
- 60ml maple syrup
- 30ml soy
- 25ml rice vinegar
- 20ml mirin
- 1 tbs ginger, grated
- 2 garlic cloves, chopped
- 1 tsp sesame oil
- Pinch of chilli flakes

1. Lather the ribs in olive oil then season them with the seasonings listed above

2. Get them into the smoker or oven at 150c

3. For the miso glaze: add all the ingredients to a pan & simmer on low til the liquid can coat the back of a spoon

4. At 85c internal (roughly 2 hrs) pull the ribs, cover them in the glaze & get them back into the oven at 200c for 5-10 mins to tackle up

5. Garnish with spring onion & sesame seeds & serve with a bed of rice

20/09/2026

Let’s Make Bone Broth 🐮🔥

Making bome broth at home is one of the easiest ways to elevate your dishes 🔥 and it also puts some 💰 back in your pocket!

Not only is it packed full of vitamins, minerals & collagen but is unmatched on the flavour front compared to store bought!

I usually make a big batch, divide it up and defrost as needed. It lasts months in the freezer!

Full recipe below ⬇️

- 2kg beef bones
- 1 Celery stalk
- 1 carrot
- 1 onion
- Salt
- Pepper

1. Get your hands on a ton of beef bones
2. Roast them at 200c til they are browned
3. Into a large pot with celery, carrot, onion, salt and pepper
4. Bring to a boil then simmer on low for 24 hrs
5. Every few hrs skim the foam off the top
6. Let it cool, skim the fat, strain the liquid then divide into jars
7. Store in the fridge for 7 days or freezer for months

Beef bones bought at

19/09/2026

Smoked & Braised Ox Tail 🥩🔥

Ask 100 people if they’ve ever cooked or eaten ox tail I bet less than 10% say they have. I know I say it over and over again but Ox Tail is another one of those sleeper cuts That deserved so much more love than it gets 💚 Sure it’s not $5-10/kg like it used to be but even at $30/kg I pick it up from time to time when I want to change things up 🔥

Full recipe below ⬇️

- 1.5-2kg Ox Tail
- Zeally Seasoning
- 1 onion, chopped
- 5-6 garlic gloves, whole
- 5-6 bay leaves
- 2tbsp bone concertate + 1 cup water
- BBQ Sauce

1. Heavily season the ox tail with zeally seasoning
2. Into the smoker at 125c
3. At 80c internal, transfer to a tray filled with bone broth concertate + 1 cup water & the onion, garlic cloves & bay leaves
4. Lather the top of the ox tail in bbq sauce then wrap with foil
5. Back into the smoker/oven at 150c til 95c internal & probe tender (3-4 hrs)
6. Let rest for 30 mins
7. Serve up & enjoy

16/09/2026

Lamb Tortilla Kebabs 🥙

These sort of remind me of those potato skewers you see at markets & festivals…only better because they are high protein 😂

Pro tip for these ones - make sure to pack them tight and don’t make them too thick, otherwise the outside will char up before the inside finishes cook! If you do give these a go and the inside is undercooked, you can always throw them in the oven at 150c til cooked through!

Full recipe below ⬇️

- 1kg lamb mince
- 4-5 tortillas
- Parsley, finely chopped
- Garlic, finely chopped
- Shallot, finely chopped

Spices blend…
I used Coast N Smoke Winki-Pop but these spices will suffice

- 4 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tsp cumin

1. Season the lamb with the spice blend, parsley, garlic & shallot
2. Layer > tortilla > meat 4-5 times
3. Slice horizontally into 3-4 rows
4. Flip each row, skewer then slice vertically in between the skewers
5. Grill over medium heat til the outside is charred & the meat is fully cooked
6. While grilling (& after) baste with a garlic butter (literally chopped garlic & parsley in melted butter)

Home-made Tzatziki
- 1 large cucumber, grate
- 1 cup Greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper

1. Finely chop the cucumber, dill, mint & garlic
2. Add all the ingredients to a bowl & combine

PS: Lamb mince provided by

15/09/2026

It’s so funny we all try to perfect cooking a steak when one of the best steak dishes is serving it up raw 😂 shoutout to .eatss for the og idea 🔥

Full recipe below ⬇️

Ingredients:
- 200g beef fillet, finely diced
- 1 small shallot, finely diced
- 1 tbsp capers, finely chopped
- Small handful of parsley, finely chopped
- Small handful of chives, finely chopped
- 2 anchovies, finely chopped
- 1 tsp Dijon mustard
- 1 tsp olive oil
- 1 tsp Worcestershire sauce
- 2 egg yolk - 1 for mixture, 1 for garnish
- Salt, to taste
- Parmesan cheese, grated
- Cibata bread roll
- Chives, garnish

Method:
1. In a bowl, mix the Dijon mustard, olive oil, Worcestershire sauce, and egg yolk until smooth.
2. Add the diced beef, shallot, cornichons, capers, anchovies, chives and parsley at the same time.
3. Gently fold until just combined and evenly coated.
4. Season to taste.
5. Toast the inside of a ciabatta roll in a pan with olive oil on medium heat
6. Remove the oil, grate Parmesan cheese on top & place in the oven at 250c for a few minutes til the cheese melts
7. Place the tartare mixture inside the roll, garnish with a egg yolk, salt and chives
8. Enjoy

14/09/2026

Creamy Cajun Surf & Turf 🥩🍤🔥

I think it’s apart of growing up to realise just how well paired steak & seafood are 🔥 this dish is great, there is something for everyone🫶🙏

Shoutout to for the amazing steaks and prawns 🥩🍤

Full recipe below ⬇️

- 2-4 steaks of your choice (I went with thin sliced ribeyes)
- 500g raw shrimp
- 4-5 ears of corn
- 1 french baguette
- Asparagus
- BBQ Rubs to season (I used the range)
- Olive oil

1. Season the steak, shrimp & vegetables with your BBQ rubs of choice
2. Set up your grill for direct heat cooking
3. Get everything on the grill
4. Pull the steaks at 50c internal. The shrimp only need 1-2 minute tops. The vegetables should be nicely charred
5. Plate up, serve with the creamy cajun sauce & dig in

PS: this goes down easy with a 🍺

Creamy Cajun Sauce:
- 2 Tbsp butter
- 1 small onion diced
- 2-3 garlic cloves minced
- 4 tbsp pinkipop dust (you can sub for 3 tbsp paprika + 1 tbsp cayenne pepper)
- 1 tsp dried thyme
- 1 tbsp bone broth powder + 1/4 cup water ( 💚)
- 1 cup heavy cream
- A small amount of grated parmesan cheese
- parsley as garnish

1. Melt the butter in a pan on medium heat
2. Add the diced onion & garlic to cook for 1-2 mins
3. Mix in the rest of the ingredients leaving the cream til last
4. Continue to cook down for 4-5 mins until it thickens up & coasts the back of a soon

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