the Weird, Bad and Lazy Cook

Note 1 : Inspired by Jennifer Yee's cheesecake A. Pastry Cream Filling Based on cheesekut filling 3 egg yolks 500gm full cream milk / heavy cream 100gm sugar (original 150gm feels too sweet) 1/2 cap vanilla essence 50gm corn starch 50gm butter 250gm cream cheese 1. Beat egg yolks until light and fluffy. Set aside. 2. Heat cream, sugar, vanilla essence, and corn starch on medium fire to a slight simmer. Take off from heat. 3. Spoon cream mixture to egg yolks, one spoon at a time, while whisking to incorporate. Repeat until all cream is added into egg yolks. 4. Heat cream mixture again until thickened. Whisk continuously. Once thick, stop cooking. 5. Add in butter and whisk to incorporate as butter slowly melted in. 6. Let cool and store in the fridge for at least 4 hours. 7. Beat cream cheese until light. Slowly add in cold pastry cream and beat until smooth. Set aside to cool in the fridge until further use. B.   Cheesecake Inspired by < https://spanishsabores.com/burnt-basque-c...

A. Lamb Shuwa Taken from < https://youtu.be/tXAvIdS132E?si=6D0aHWIevZ4J-H5n > This recipe uses a large piece of lamb shoulder / leg, which we can't possibly finish in a day. So, you can freeze the rest and enjoy on a later date. Also, the recipe uses too much chilli flakes and spices. Perhaps, we could find a way to tweak the spice rub to be less spicy and still enough to coat the entire piece of lamb. B. Toum Adapted from < https://www.seriouseats.com/traditional-toum >. Can halve the recipe for smaller batch of toum. C. Falafel Taken from from < https://silkroadrecipes.com/chickpea-patties-pan-fried-falafel/ > 100gm of dried dhal / chickpea (once hydrated, turns to 150gm) (Blended with) 1 tbsp coriander seeds 1 tbsp cumin 5 cardamom pods A few black pepper pods (Dry roasted, ground, and blended with) 1/2 tsp coarse salt 2 cloves garlic 1/2 inch ginger 3/4 red onion 6 tbsp cold water (Blended with) 2 tbsp all purpose flour Parsley flakes, smoked paprika Bread cru...

Note 1 : Inspired by < https://www.maangchi.com/recipe/tongbaechu-kimchi > Container 5.5L air-tight A. Cabbage 2 biji (2kg) napa cabbage 200gm garam kasar (for salting purpose) 1. Cut cabbage in half. Make a small slit at the bottom of cabbage core. 2. Salt every nook and corner, every piece of leaf. Leave a little water at the bottom of the salting bowl. 3. Salt for 2 hours in total, flip upside down every 30 minutes. 4. Rinse off all salt once done. Set aside for further use. B. Starch 4 tbsp (40gm) rice flour 2 tbsp (20gm) fine sugar 1 cup (250ml) water 1. Combine and cook until thick and translucent. 2. Let cool before use. C. Vegetable 2 cups (350gm) shredded radish, matchstick 1 cup (50gm) chopped chives 6 batang (140gm) spring onion, chopped 80gm shredded kale 1 1/2 cup (300gm) shredded singo pear 1 cup shredded carrot 1 cup chopped minari / daun selom D. Seasoning Paste Blended 24 (200gm) garlic cloves 2 tsp (10gm) ginger 1 (180gm) yellow onion 1 1/2 cup (325gm) fish sauc...

Honey Cajun Butter Glaze 125gm butter 50gm honey Cajun spices Smoked paprika Garlic Salt, oregano leaves, dill Optional : Leftover garlic confit 1. Heat on top of low flame until butter is melted. Take off the heat soonest. 2. Use to glaze and dipping sauce for roasted prawn.