the Weird, Bad and Lazy Cook

A. Orange Butter Cake Lasts up to 5 days in the fridge. 2 days outside. Cake 125gm butter 125gm sugar 1 cap vanilla essence 3 eggs 30gm milk 30gm orange juice (fresh Valencia) 1tbsp orange zest (fresh Valencia) 3 tbsp sunquick orange 170°C no fan, top bottom heat, 40 minutes. (Only for 1 cake pan. For multiples, use fan.) Curd 150gm orange juice (fresh Valencia) 100gm castor sugar 3 egg yolks 1/2 cap vanilla essence 2 tbsp orange zest (fresh Valencia) 75gm salted butter, cubed Heat orange juice, sugar and vanilla essence until wafting. Remove from heat. Temper egg yolks with orange juice mixture. Heat again until thickened. Remove from heat. Add in orange zest and butter.  Meringue 3 egg whites 3/4 cup (150gm) sugar Heat egg whites and sugar in a bowl, bain marie, whisking all the way. Once sugar is dissolved, take off from heat and whip egg whites until stiff peaks. Pipe into desired shapes on the cake. Blow torch to caramelise.

A. Red Velvet Cookies Recipe is adapted from Azlina Ina 1 cup butter >> 1/2 cup (115gm) butter, 1/2 cup (115gm) margarine Pelangi 2 tbsp (30gm) ghee 2 cups brown sugar >> a bit too sweet. 1 1/2 cup. 3/4 cup (150gm) castor sugar. ¼ cup (50gm) muscovado sugar. +50gm cream cheese 1 egg yolk >> 1 whole egg A dash of vanilla essence >> 1 tsp (5gm) vanilla essence 2 tsp red colouring Imauco, 1/2 tsp Star cochineal >> somehow, red colouring is not enough. Perhaps to increase to 3 1/2 tsp Imauco. 4 tsp red colouring 2 tsp orange colouring 2 tsp vinegar (added after creaming) 2 tsp baking powder >> 1/2 tsp double action baking powder (so as not to soften the cookie) 1 tsp baking soda (for effervescent) 4 tbsp (25gm) cocoa powder >> 50gm cocoa powder 2 tbsp rice flour 4 tbsp corn starch >> 1/2 cup (60gm) 2 1/2 cups all purpose flour >> 2 1/2 cups (300gm) all purpose flour +2 tbsp (30gm) malted milk horlicks +1 tsp emplex (2gm) Chocolate chi...

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 ...