the Weird, Bad and Lazy Cook

Note 1 : Bumbu rempah daging halus adaoted from < https://youtu.be/E6W1YuByjXE?si=AOTbaS07cxg7JJJD > Note 2 : Sukatan awas-awas adapted from < https://youtube.com/shorts/llOr3lJcXRE?si=sIz6V2IHtD3yFOkk > 500gm santan pekat 1kg santan cair 2 tsp garam kasar *450gm bawang merah besar *100gm bawang putih *50gm halia *50gm lengkuas *6 biji kemiri *80gm cili merah birds eye (quite spicy 😅, perhaps to balance it with lada besar merah someday) *15 keping (10gm) cili kering (rendam) 1kg daging lembu (kiub besar) 2 lembar daun kunyit 3 lembar daun salam 4 batang serai kampung 6 lembar daun limau purut **1 batang kecil kulit kayu manis **1 biji bunga lawang **10 biji bunga cengkih **10 biji buah pelaga **10 biji lada hitam **1 tbsp jintan manis (fennel) **1 tbsp jintan putih (cumin) **2 tbsp biji ketumbar **1 tbsp nutmeg powder 1 butir (30gm) gula melaka comel 1/2 tsp chicken stock powder 200gm kerisik (1.5 to 2 butir kelapa) (needs to be very black or the rendang will look light br...

A. Pulut Panggang 250gm (2 pot) beras pulut biasa 250gm air (100gm santan kara, 150gm air) 1/2 tbsp minyak masak 1 helai daun pandan, ikat simpul Sedikit garam kasar 1. Masak pulut atas api. Tutup dan biar sejuk. *3 biji bawang merah besar *4 ulas bawang putih *1/2 inci halia *3 batang serai (putih diblend, hijau diketuk) *Sedikit garam kasar *1/2 cawan air *Rendam & bilas : Separuh genggam ikan bilis Separuh genggam udang kering berkulit Separuh genggam isi udang kering *Sangai : 1 tsp jintan manis 1 tsp jintan putih 1 tsp ketumbar 150gm cili blend 1 keping asam gelugur 200gm santan parut 1/2 gula melaka comel 2 tbsp gula putih 1/2 cawan air 1 tbsp tepung gandum 1. Blend bahan (*). Tumis dengan cili blend dan asam gelugur sehingga naik minyak dan agak kering. 2. Masukkan santan parut, air, tepung gandum, dan gula. Adjust perasa jika mahu. 3. Gaul sehingga air surut tetapi bukan sehingga jadi kelapa sangai. Tutup api dan sejukkan. Setelah itu, boleh mula menggulung pulut dan inti ...

Using red vinegar 300gm japanese pearl rice 100gm red vinegar 220gm water (I like a more pronounced vinegar taste, so we can halve this measurement for 1:1 ratio) 1. Cook rice. Add 10gm extra vinegar to cooked rice. Some other recipes.... (need to explore) 20gm sugar 10gm salt 40gm red vinegar Tried : 10 tbsp akazu (Yokoi Edo Tannen Su) 4 tsp white sugar 1/2 tsp salt 4 tbsp water B. Edomae style tempura Flour Mix : 100gm all purpose flour 18gm tapioca flour 84gm corn starch 11gm bestari original flour 125gm flour mix 1 egg (50gm) 200gm - 250gm cold water

Note 1 : Adapted from < https://www.simplyrecipes.com/recipes/how_to_make_salmon_gravlax/ > and < https://www.recipetineats.com/cured-salmon-gravlax/#recipe > and < https://www.instagram.com/reel/DLIOSD5Ib9f/?igsh=bTBrejA3bGhoeWZn > 2 center-cut (500gm total) fresh salmon fillets 1/8 cup (40gm) coarse salt 2 tbsp (24gm) light brown sugar 1 tbsp (12gm) fine sugar +1 tbsp light soy sauce 1/2 tsp fennel seeds, crushed 1 bunch of fresh dill sprigs, cut 2" pcs +1 tbsp mixed peppercorns Fresh basil Fresh dill Lemon zest Olive oil 1. Mix all curing aromatics. Lather onto salmon, placed vertically on top of each other with flesh side connecting, i.e. skin-side down and on top. Wrap with a cling wrap. 2. Cure in fridge for a total of 24-36 hours. 12 hours each, flip bottom up. 3. After 36 hours, rinse salmon off all curing salts. Pat dry with a kitchen towel. Lather generously with herbs and olive oil mixture. Cure for few more hours. 4. Cut thinly and serve well with bag...