the Weird, Bad and Lazy Cook

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. ...

Note 1 : Inspired by Ingredients 250gm honey 150gm condensed milk 100gm salted butter 350gm Nestle cornflakes Steps 1. Preheat oven with fan to 160°C about 20-30 minutes. 2. In a pan, combine honey, condensed milk and butter. Cook on top of medium to low heat on the stove until mixture are frothy and light. 3. Once frothy (to the desired thickness), turn off the heat and add in cornflakes. Mix until all cornflakes are coated with honey. 4. Spread on pan lined with baking paper / paper cup and bake in oven for another 10-15 minutes.

A. Pani Puri Note 1 :   Inspired by < https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/ >. Puri shells are store bought (save all the hassle), just need to fry, then done. Pani 1 cup mint leaves (no stem) 1 cup coriander leaves (some soft stem is fine) 2 cups tamarind pulp (150gm tamarind soaked in 2 cups of warm water for 30 minutes) 3 tbsp jaggery powder 1/2 tsp salt 1/2 tsp cumin seeds 1 clove garlic Optional : 1/2 lemon, juiced (to prevent leaves from turning brown) 1 tsp chaat masala (omitted for fresher flavour) 1 green chili (omitted for fresher flavour) 1/4 tsp black salt A pinch of asafoetida Ginger (not a fan) Fried boondi (not a fan) Fillings Dhal (gravy thickened to paste) Potato (boiled with salt and mashed) Red onion, diced Optional : Chickpeas, yellow or black 1/2 tsp chilli powder 1/4 tsp chaat masala powder Coriander leaves Sev, boondi B. Garlic Cheese Naan Note 1 : Inspired by < https://youtu.be/xHiQqF1lJWM?si=49lWPZSAeV-Ja...