Cooking with Franky

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Cooking with Franky

Welcome to Cooking with Franky - celebrating all things culinary! This page embraces dishes from around the world both sweet and savoury.

Featuring our own food photography, step by step cooking videos (posted to our YouTube channel), cooking tips, culturally inspired musical stories and so much more. There is nothing more rewarding than people enjoying the food you make. Food has always been a passion of mine - particularly, researching and cooking dishes from around the world. Comprehensive research goes into the dishes depicted o

n this page humbly shared with you - our friends! Please don't forget to subscribe to our YouTube channel to view a range of cooking demonstration videos:
https://www.youtube.com/c/cookingwithfranky

Happy cooking!

*All content produced on this page is solely the property of Cooking with Franky.

29/05/2026

Kousa Mahshi (Lebanese Stuffed Zucchinis)
- Traditional Kousa Mahshi comprising of tender zucchinis stuffed with a classic rice, herb and mince mixture, cooked upright in a rich tomato sauce. Inspired by key learnings from my beloved mum, we showcase the recipe in a logical sequential flow including preparing and coring the zucchinis, creating an authentic filling to stuff the zucchinis then cooked in a rich tomato broth/sauce. Learn traditional tips and tricks when cooking including checking for tenderness and how to position the zucchinis to get a perfect cook each time. The amount of mince can be adjusted to taste (I’ve used less due to preference) however, you can also opt into a vegetarian version such as by finely diced carrot and peas instead. Finished with ladleful of the sauce, this recipe really takes you on a trip down memory lane! Link to the full video on our YouTube channel in our profile - https://youtu.be/rsCZvzfWmwU?si=dGbGkfauI1IMJ4q_

24/05/2026

Restaurant Style Naan
- Learn how to make real restaurant style naan at home using plain flour, yeast, yoghurt, salt and a dash of oil formed into oval shapes then heated in a hot pan. This dough gets mixed, rested and given time to rise so it becomes soft, airy and full of flavour. After rising, it’s shaped, rolled and cooked until it bubbles, chars and gets that classic tandoor style look - all on your stovetop. A brush of warm ghee and coriander at the end gives it the same finish you get in your favourite Indian restaurant. Link to the full video on our YouTube channel in our profile - https://youtu.be/CC5GTrrDGAU?si=amwt_QRvRFPJpCH5

17/05/2026

Creamed Corn Chicken Soup
- Leftover roast chicken? Nothing goes to waste! This creamed corn chicken soup uses the bones for stock and the shredded chicken for the finish. Warm, silky and full of flavour - the perfect way to turn leftover roast chicken into something comforting and delicious! This recipe showcases how to build a clear, golden stock from the roasted chicken bones and vegetables ahead of being strained and simmered with creamed corn, shredded chicken, egg ribbons and spring onions. Simple ingredients, big flavour. Link to the full video on our YouTube channel in our profile - https://youtu.be/WkLLrwM-SNQ?si=ZScaWHCL5NjnSDXH

08/05/2026

Chicken Curry
- A comforting, deeply aromatic curry perfect with rice or roti. The inclusion of curry leaves and optional pandan at the start helps to infuse the oil briefly sizzling until fragrant. The chicken remains succulent, moist and juicy literally falling apart through what is a low and slow cooking method with all the ingredients for about 30 to 40 minutes. The potatoes turn creamy and tender inside, soaking up the curry becoming flavour packed becoming soft but intact. Adding coconut milk towards the last 5 to 10 minutes on low heat mellows the spices, adds richness, brings the flavours together giving the curry a smooth and silky finish. Link to the full video on our YouTube channel in our profile - https://youtu.be/fGX7vcWry8c?si=YpbARv82TYLGheft

25/04/2026

Garam Masala
- An array of lightly toasted whole spices transformed into a fragrant garam masala added to dishes that elevate warmth and depth. You can add a teaspoon or so alongside your usual spices in curries as a finishing spice, in marinades or even sprinkled in layers over your favourite biriyani. This homemade blend is bold, fresh and aromatic, so you only need small amounts to transform a dish. You can then store in an airtight container for future recipes! Timing and quantities are key when making a balanced garam masala blend beginning with base spices including coriander seeds, cumin seeds, fennel seeds and black peppercorns. Aromatic spices are then added including cinnamon stick, star anise, cloves and cardamom pods. Once everything is slightly warm and fragrant, we grind them into a smooth, balanced garam masala powder. Link to the full video on our YouTube channel in our profile - https://youtu.be/h0LwlnF3ZHs?si=PsdW7tg64FyZNq1U

19/04/2026

Malai Kofta
- We are pleased to bring you our new and improved signature dish of Malai Kofta which literally translates to cream dumplings. Rich, aromatic and absolutely irresistible - pure comfort to say the least! The koftas are golden and crispy made from soft potato and paneer, resting in a silky tomato cashew gravy. The onions, green chillies, ginger and garlic are slowly sautéed, the tomatoes simmered until they collapse, and the spices bloomed perfectly before blending into a smooth, restaurant style sauce. Finished with cream, kasoori methi, garam masala and a touch of sugar, this dish is rich, aromatic and beautifully balanced. Link to the full video on our YouTube channel in our profile - https://youtu.be/X-jm7aaAVNs?si=ZccHWaRj-7ACkVHK

12/04/2026

Orthodox Easter Tribute
- From the homemade Ma’amoul sweets to the coloured boiled eggs carrying deep spiritual meaning, these are some of the common accompaniments unravelled during such festivities. Although food colouring can also be used, mum has found that brown onion skin equally achieves a desirable outcome. Simply add a handful of brown onion skin with your free range eggs and boil together - the colour comes out as featured below. The Ma’amoul comprises of a semolina shortbread bound with butter and milk filled with a concoction of walnuts, pistachios, sugar and rose water. This is then pressed in a traditional carved wooden mould ahead of being baked in the oven. Once cooled slightly, season with icing sugar. Happy Easter!

11/04/2026

Chicken Adobo
- Succulent tender pieces of chicken are marinated then simmered through in a sweet and tangy sauce, forming a caramelised glaze that clings to the chicken giving it a depth of umami flavour! The chicken adobo tastes as if it has been slow cooked even though it hasn’t and is undoubtedly a renowned signature dish in the Philippines which comes in many variations. The inclusion of whole black peppercorns and bay leaves tucked amongst the dish brings out that rustic Filipino culinary look with a rich, dark sheen that instantly signals bold flavour when plates. Link to the full video on our YouTube channel in our profile - https://youtu.be/JxQOJq4fvRk?si=Ln_rBL-jPdrRZ8Pg

05/04/2026

Lumpiang Gulay with Sawsawan (Vegetable Spring Rolls with Side Dipping Sauce)
- We are excited to bring you a recipe which was inspired by a memorable visit to Boracay, Philippines while still fresh in one’s mind. With so many variations out there, I have chosen a vegetarian version enjoyed at fiestas and the like! The lumpiang gulay also known as vegetable spring rolls are shallow fried until golden and crispy however, you can also bake them in the oven as an alternative. The sawsawan also known as side dipping sauce adds a sharp and tangy flavour used to elevate a variety of culinary including this appetiser providing refreshing notes of sweet, sour and slightly spicy - we deseeded the chilli to alleviate heat. The soy sauce included a concoction of calamansi also known as Philippine lime being a staple to Filipino cuisine however, one can still use usual soy sauce included in the dipping sauce. Happy dipping! Link to the full video on our YouTube channel in our profile - https://youtu.be/xciYxyLpo8I?si=mfiGxcRsrgsuUYNS

27/03/2026

Foule Moudammas
- This is a hearty and popular vegan friendly dish traditionally served as a late breakfast and is a great source of protein - we’ve created a banquet while we were at it!The concept “moudammas” refers to the way this culinary is prepared which includes partial mashing of the cooked fava beans. They are then combined in an emulsion of zesty lemon, good quality olive oil and cumin melding together while surfacing around the dish. Top with freshly chopped parsley and diced tomatoes and serve with all your favourite accompaniments. Link to the full video on our YouTube channel in our profile - https://youtu.be/7rYAJ66-fKw?si=zNPf8FaNjZRjlxNB

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