the Weird, Bad and Lazy Cook

Note 1: A spin-off of: i) Mom's usual rendang recipe ii) Rendang daging < https://www.aziekitchen.com/2018/06/rendang-daging-yang-sedap-dan-sangat.html > iii)  Rendang daging hitam Pahang < https://khairulhakimin.com/rendang-hitam-pahang-dendeng-pahang/ > Note 2: Aspire to be as good as rendang hitam Jamil < https://www.sueizza.com/2017/06/rendang-hitam-kuala-lipis-rendang-jamil.html >. Abah kata rendang hitam Jamil ni asalnya dari kedai Haji Mahmud yang berniaga area-area tangga dekat Lipis tu jugak. Note 3: Semasa rendang agak kering (contohnya semasa step menumis, atau step akhir mengeringkan rendang), kerapkan menggaul rendang supaya awas-awas tidak terbakar di dasar kuali. Note 4 : Resepi rendang menggunakan kelapa parut < https://resepi.my/rendang-daging/ >. Mungkin patut slow cook sampai jadi rendang tok untuk imitate rendang jamil. Part A 3 ulas bawang kecil merah rose India 1/2 biji bawang besar merah Part B 2 sudu besar biji ketumbar (3 tbsp) 1 sud

Note 1: Baking powder is to risen the cake. Baking soda is to leaven (or more like flatten) the cake. However, baking soda is also needed to create air bubbles in the cake and to bring depth into any chocolate taste. Baking powder is made up of baking soda + any other things. Note 2: This is a combination of butter pound cake & chiffon cake recipe < https://www.indulgewithmimi.com/super-fluffy-and-soft-japanese-chocolate-chiffon-swiss-cake-roll/ > Part A 1/2 cup of fresh milk 1/2 cup of chopped chocolate bar 2 tbsp of cocoa powder Part B 1 cup of butter* 1 cup of sugar** 1-2 tsp of vanilla essence 6 large egg yolks***  (to retest with 5 eggs again) 2 cups of flour**** 1/2 tbsp baking powder 1/4 tbsp baking soda Part C 6 large egg whites*** (to retest with 5 eggs again) Topping 1 cup fresh milk 1/2 cup sweetened condensed milk  (please reduce if chocolate bar is already sweet) 300-400 gm chopped chocolate bar  (consider milk cooking chocolate bar) 1/2 cup cocoa powder 1 tbsp b