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Lazy Nasi Daging Air Asam Lemak

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Note 1 : This is a combination of < https://www.google.com/amp/s/www.rasa.my/nasi-daging-air-asam-kerisik-bawang-dan-rendang-telur-trio-padu/amp/ > and mak Izzati ❤. Part A - Sup Daging 300gm daging, hiris halus 4-5 slices of halia 3-4 slices of lengkuas 5-6 ulas bawang putih besar, smashed 1 biji bawang merah medium, sliced 1 biji bunga lawang 1 batang kulit kayu manis Garam kasar Black pepper Part B - Nasi Daging 1 tbsp ghee, 1 tbsp marjerin 1 bunga lawang 1 kulit kayu manis 2 buah pelaga 3 bunga cengkih 1 lembar daun salam 2 helai daun pandan 1 biji bawang merah, sederhana besar, hiris 2 ulas bawang putih, hiris 3 slices of halia 2 pot beras Garam kasar 1/4 cawan susu sejat Air + sup daging yang secukupnya Part C - Air Asam Lemak 1/2 tsp belacan bakar 3 tbsp kerisik 1/4 tsp garam halus, atau secukupnya 1 tsp gula halus, atau secukupnya 1/2 cawan susu sejat 2 senduk sup daging 2 cubit asam jawa, dicairkan dalam sedikit air 2 biji bawang merah sederhana, hiris halus 2 biji tomat
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Lazy Fishball Noodle Soup

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Note 1 :  We can use kuey teow or meehoon. Ingredients A. Stock soup Around 2.5L - 3L water (half 24cm pot) 4-5 small shiitake mushroom 4-5 small spring onion roots 3-4 slices ginger 1 tsp goji berries 3 pcs mussels (kupang) 1/2 pax white shimeji mushroom (150gm/box) 1 morsel black fungus, rendam air panas & sliced thin 1/2 anchovies stock cube 1 tbsp chicken stock powder Coarse salt, as needed 2 pax fishball (160gm/pack) 1 pc fishcake, rendam air panas & sliced thin 1/2 bowl fucuk, cut small squares & rendam air panas B. Kicap cili 6 biji green chili bird's eye, sliced thin 6 tbsp light soy sauce 1/2 tbsp mirin 1/2 tbsp vinegar 2 tbsp water C. Garnishing Spring onion Green & red oak leaf lettuce Egg slices garnish
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Weird Sizzling Yee Mee

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Note 1 : Adapted from < https://www.rasa.my/cara-cara-buat-sizzling-yee-mee-tanpa-guna-hot-plate-pakai-kuali-je-memang-mudah/ > Ingredients 200gm chicken (2 ketul besar) 3 ulas bawang putih, hiris halus 6 slices ginger 3 batang lada kering, kerat kecil 3-4 cawan air 6 shiitake mushrooms, destemmed and scored 4 tbsp oyster sauce 3 tbsp light soy sauce 3 tbsp kicap manis habhal 1 tbsp dark soy sauce 3/4 kiub pati ayam (no MSG) 1/4 tsp coarse salt 2 tsp sugar 3 tbsp tepung jagung (added water for slurry) 1 tbsp sesame oil Hiasan Yee mee, celur separuh (can skip next time) Sawi, celur separuh Telur Steps for Sauce / Gravy 1. Sautee ginger first. Then, add mushroom stalks and garlic. Then, add chicken bone parts. Stir fry until chicken are half cooked. Ensure garlic is not burnt. 2. Add in water, sauces, chicken stock, and mushroom heads. 3. Boil on low flame until chicken and mushroom are tender. It may take 15-20 minutes. Adjust the seasoning. 4. Add in the rest of chicken flesh. Co
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Lazy Peking Duck & Nasi Itik

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Note 1 : We made peking duck in the morning. And nasi itik by night 😅. Coz we get tired of eating peking duck all day 😆😆 Note 2 : Need to find hoisin sauce recipe. That one was a disaster. A. Peking Duck A-1. Mandarin Pancake < https://thewoksoflife.com/easy-peking-duck-mandarin-pancakes/ > 1 1/2 cup all purpose flour 1 tbsp cooking oil / sesame oil 1/8 tsp fine salt 3/4 cup boiling water (add / lessen as needed) 1. Prepare beforehand. Can also cook beforehand. When cooled, store tightly in the fridge. Can keep up to a week. 2. Mix flour, salt, and oil. Stir to mix well. 3. Add in boiling water while stirring. Keep an eye on the texture of the flour. Add or lessen as required. Keep stirring until it forms large balls of dough. 4. Let cool before use. May look like stiff yudane starter. Once cool, divide dough into small balls. 5. Dust work surface with enough flour. Roll dough balls into flat disc around 4"-5" wide. 6. Cook the pancake on a hot, dry pan. Rotate as th
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Weird Honey Hotteok & Yachae Hotteok

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A. Honey Hotteok Note 1 : Taken from / inspired by  < https://youtu.be/CMEG5Ms4cm0?si=cDE5xO6Mw3eJVVEY > Hotteok Bun 1 egg 4gm salt 30gm sugar 160gm warm milk 4gm yeast 300gm bread flour 40gm room-temp butter 1. Combine egg, salt, and sugar in a bowl. Beat until well combined. 2. Add warm milk and yeast. Stir until well combined. 3. Add in flour. Stir with a spatula until somewhat combined. Transfer the dough into a well floured surface and start kneading the wet dough. 4. When it has formed somewhat a cohesive dough, fold in the butter. Knead until dough formed a well rounded ball. 5. Proof in a dusted & covered bowl at a warm place for 1.5 hour. 6. After 1.5 hour,  degas the dough and knead to form a long dough. Cut into 8 similar balls. 7. Roll the dough flat (circular shape) and scoop enough honey filling onto the centre of the dough. Close the seam of the dough tightly to form into a ball. Place onto a well covered area for second proofing until it doubled in size, may t
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