the Weird, Bad and Lazy Cook

A. Soft and fluffy pizza dough Adapted from < https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/#wprm-recipe-container-7360 > Makes 2 pizza of 12-inch Yudane 100gm flour 80gm water Dough 400gm all purpose flour 5gm fine salt 300gm lukewarm water 30gm fine sugar 5gm instant dry yeast 20gm salted butter, room temp 1. Cook yudane prior, let cool in fridge. 2. Bloom yeast in water and sugar. 3. Mix flour, salt, yeast water, and yudane (broken into little pieces). Once dough is somewhat formed, add in pieces of salted butter. 4. Knead for 30 minutes. Let rest for 2 hours. Degas and cover surface with oil. Let rest for another 2 hours. 5. Shape into 12-inch baking pan. Rest for 30 minutes or more. 6. Pre-heat oven at the highest oven setting (around 250°C ) for 30 minutes, top bottom heat no fan . 7. Spread pizza sauce, cheeses, meats, and desired vegetable toppings on the proofed dough. 8. Bake in 250°C for 20 minutes at the highest rack uncovered, top bottom h...

Note 1 : Loosely based on < https://www.adami.com.my/recipe/recipe4.php > A. Kuah Laksa 4 ekor ikan selayang / kembung 4 hiris lengkuas 4 lembar daun limau purut, carik halus 2 keping asam gelugur Garam kasar Air (cukup untuk cover ikan sahaja) Air Pes laksa johor adami (150gm) 3 bawang merah besar, blend 1 tin (155gm) sardin, blend 200gm santan kara Garam kasar, jika perlu Hidang bersama : Mi kuning Timun, bawang merah, daun salad Taugeh celur Lemon / limau kasturi Bunga kantan, daun kesum 1. Rebus ikan selayang, lengkuas, daun limau purut, asam gelugur, dan garam kasar di dalam air yang cetek (just enough untuk cover ikan) sehingga ikan agak masak. Tutup api dan biar sejuk. 2. Di dalam periuk lain, gabung air, pes laksa johor, bawang merah blend, dan ikan sardin blend. 3. Asingkan isi ikan dari tulang. Blend isi ikan dan tuang ke dalam periuk kuah. 4. Dalam air rebusan ikan, asingkan daun limau purut, asam gelugur dan hirisan lengkuas dan masukkan ke dalam periuk kuah.  5. ...

Note 1 :  Loosely inspired by google image < https://share.google/images/SRqEUwc8TWNxXSaU7 > A. Ayam Brining Chicken (6 ketul or 700gm) Tumbuk halus (ginger, garlic, black pepper, coarse salt) Powder (white pepper, mustard, smoked paprika, 1/4 tsp chicken stock powder, 1 tbsp tepung bestari original) Green herbs (dried oregano, dried rosemary, dried thyme, fresh daun sup (chinese celery), fresh ketumbar jawa (culantro), fresh italian basil, fresh tarragon, fresh dill) Milk 1. Combine everything and marinade for at least 2 hours. Coating 5 tbsp all purpose flour 3 tbsp rice flour 3 tbsp tepung bestari Dried parsley 1. Combine everything and set aside to further use. Deep frying 1. In the chicken bowl, add in an egg and 2 tbsp of dry coating powder. Mix well. 2. Coat the chicken with dry coating powder. Massage well. 3. If you want double coating, once you finished first coat, add 1/2 cup of cold water on the leftover brine. Then, dip the chicken into the liquid brine, and ...

Note 1 : The first time I made this, it ended kind of salty? Need to reduce the amount of salt for sure, especially on the mashed potatoes. Better to keep mashed potatoes lightly seasoned. Mashed potatoes 5 medium - large potatoes, boiled to tender Milk, salt, black pepper 1 egg, for wash on top, not to mix Lamb filling 250gm ground lamb meat 1 cup diced holland onion 1 cup diced carrot 2 stalks celery, diced (can consider adding) 1 cup green peas 3 shiitake mushroom, diced 2 tomatoes, diced 1 tbsp ground garlic 1/2 inch ginger, ground Black pepper, coarse salt 2 tbsp tomato paste 1 tbsp worcestershire sauce 1 tbsp dark soy sauce 1 tsp yeast extract (marmite) Bay leaf Water (enough to slowly simmer for 40 min) Fresh basil, tarragon 3 tbsp all purpose flour Steps Assemble and bake under 180°C fan for 30 minutes.