the Weird, Bad and Lazy Cook

Note 1 : Inspired by Hat Yai trip. Salmon marinated in soy sauce but with a Thai twist. It is quite close to Ganjang Gejang recipe, though milder and sweeter. Ingredients 200gm fresh salmon fillet, sashimi grade *4 tbsp hot water *3 tsp fine white sugar *A pinch of salt 4 ice cubes 8 tbsp light soy sauce 2 tbsp mirin 2 tbsp vinegar 8 tbsp ice cold water 2 whole garlic cloves 1 red bird's eye chilli, sliced thinly Serve with Warm rice with black sesame sprinkles Roasted seaweed laver (wrap) 1. Dilute white sugar and salt in hot water until all granules are dissolved. 2. Add in all other liquids, garlic and chilli. Stir until well mixed. 3. Add in slices of salmon (sliced long for easier wrap). Marinade in chiller for at least 15 minutes.  4. Best served cold on top of warm rice.

Ain Elas Youtube 2 cawan tepung beras 1/2 cawan tepung gandum 1/2 cawan tepung jagung 1 cawan gula 1 tsp garam 1 kotak santan kotak 3 cawan air Sirap ros Half Batch 180gm rice flour 30gm all purpose flour 30gm corn flour 100gm fine sugar 1/2 tsp fine salt 100ml coconut Kara 355ml water

2 cawan tepung gandum (240gm) 3 telur 1/2 tsp garam 1 cawan gula (200gm) 1 cawan air pandan (6 helai + 1 cawan air) (240gm) 2 1/2 cawan santan Pewarna hijau Bijan Bakar 180°C for 1 hour Half batch 125gm all purpose flour 150ml jus pandan (3 helai + 150ml air) 100gm santan kara 125gm gula halus 1/2 tsp garam 1 telur 1 titik pewarna hijau Loyang, disapu minyak Bijan, tabur sebelum masak 1. Bakar 180°C selama 30 minit, heat fan atas bawah. 2. Bakar 150°C selama 10 minit, heat fan atas sahaja (untuk kerak atas). 3. Sejukkan dulu bingka sebelum potong.

Ingredients 500gm all purpose flour 1/2 tsp fine salt 1 tbsp olive oil 3 large eggs 150ml room temp water (+/-1 tbsp flour or water for adjustment) Steps 1. In a noodle maker, mix flour, salt and oil. Turn on to knead. 2. In a separate bowl, mix eggs like omelette. Drizzle down the noodle maker while it is kneading. 3. Once egg in done, add in water in to egg bowl. Swirl around and drizzle down the noodle maker slowly as to wait for the dough to take shape. It would look scraggly at first, then it will come together later. 4. Once done kneading, check the dough texture. Adjust with a tbsp of water / flour depending on the condition. 5. If alright, take out the dough. Onto a floured surface, shape the dough into a smooth surfaced ball. Cover and rest it for at least 30 minutes (or longer is fine). 6. Once rested, dough will softened and when pressed, will be dented and will not spring back. Shape into desired pasta (dusted with enough flour). 7. Into a boiling water, toss the pasta in. ...