the Weird, Bad and Lazy Cook

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...

A. Tart Nenas Adapted from < https://cikmatahariku.blogspot.com/2019/04/tart-nenas-gulung-sukatan-cawan-yang.html?m=1 > Makes 56-60 tart nenas gemok 230gm butter 3 tbsp (60gm) condensed milk 2 tbsp (30gm) ghee 1 whole egg (30gm) (remain saved for brush) A drop of vanilla essence 3 1/4 cup (390gm) all purpose flour 2 tbsp (18gm) custard flour 2 tbsp (15gm) corn flour Filling : Around 500gm - 750gm jem nenas (Sebaiknya pilih yang ada nenas dan gula shj) Brush : Egg (add milk if insufficient) A drop of yellow colour   I didn't use colouring Shape the jem nenas with hands wet with water. Store in fridge until further use. Bake in 160°C for 25 minutes. Dust the pan with flour before tarting. B. Kerepek Bawang Adapted from < https://www.google.com/amp/s/www.rasa.my/cara-cara-membuat-kerepek-bawang-yang-sedap-rangup/amp/ > 2 biji (500gm) bawang merah besar 1 ulas (5gm) bawang putih 1 1/4 cawan (170gm) tepung gandum 1 tbsp (10gm) tepung beras 1 tbsp (8gm) udang kering 1/2 tsp c...