Chin Chin - The Book by Benjamin Cooper

  • Crunchy school prawns with nahm prik gapi (page 52)

    from Chin Chin - The Book Chin Chin - The Book by Benjamin Cooper

    • Categories: Sauces for fish; Dips, spreads & salsas; Appetizers / starters; Canapés / hors d'oeuvre; Thai
    • Ingredients: school prawns; tapioca flour; vegetable oil; bulb fennel; witlof; Lebanese cucumbers; Thai basil; lemons; white fish of your choice; fish sauce; scud chillies; pea eggplants; pineapple juice; palm sugar; gapi; banana leaves
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Notes about Recipes in this book

  • Kingfish sashimi

    • parisyoung_ on May 21, 2026

      Such a favourite from the restaurant and great at home. Also perfect to make all of the components/ cut all of the garnishes ahead and assemble when ready to serve. I love to make the 1 cup of green nahm jim and use the leftover for the Crispy Barramundi & Green Apple Salad with Caramelised Pork (my ultimate favourite recipe).

  • Massaman curry of coconut-braised brisket and kipfler potatoes

    • e_ballad on March 26, 2023

      Absolutely delicious. Whilst very time consuming, I prepared this over 3 days: day 1, made the spice paste; day 2, braised the meat for 4.5 hours; day 3, made the curry. Would highly recommend as it is well worth the effort!

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  • ISBN 10 0646907255
  • ISBN 13 9780646907253
  • Published Nov 13 2013
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Chin Chin

Publishers Text

This is mostly a cookbook, but more a sum of its parts. It is the story behind the machine, documents of the concept, hindsight and the massive side-steps that have brought Chin Chin to where it is today.

The Chin Chin Book will not only provide you with recipes by Benjamin Cooper and photography by Adrian Lander, but a graphically illustrated backstory by Sacha Bryning that will show you where it all began.

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