the Weird, Bad and Lazy Cook

Note 1 : Taking inspiration from < https://www.closetcooking.com/french-style-braised-short-ribs/ > and < https://www.finecooking.com/recipe/provencal-braised-short-ribs >. Almost all recipes call for red wine, since we cannot have that, I omit it completely. Though I may need to find substitute. Ingredients 3 pcs beef short ribs, high quality with marbling and lots of meat 1/2 cup celery, sliced on the bias 1/2 cup yellow onion, diced stew size 1/2 cup carrot, diced stew size 1/2 cup shiitake mushroom, quartered  2 pcs dried chili 3 cups beef stock 1 tbsp tomato paste 2 tbsp balsamic vinegar 1 bay leaf A pinch rosemary A pinch thyme A pinch parsley 1 tbsp coarse salt Optional 2 tbsp flour, diluted in water 7-8 pcs pitted olive, halved. Steps 1. Sear the meat with some oil over medium heat. Once browned, remove from pot. 2. Add in celery, yellow onion, carrot and mushroom. Stir fry until wilted. Do not worry about browning. Add in dried chili and stir fry for a while. 3. Ad

Note 1 : This is a combination of recipe between Cikgu Mazenah and Cikgu Amilia. Cikgu Mazenah, which is my mom, learnt it from Pakcu. You know, Pakcu Rasmiza, he was a Head Chef at Sri Malaysia Hotel in Genting. So proud of him! Of course, his original recipe calls for a healthy dash of Ajinomoto or MSG... Hehe but my and mommy's version of course do not contain that. Ingredients: Part A - Soup Enough water to cover all ingredients 7-8 pieces of chicken 1 star anise 1/2 stick cinnamon 1 tbsp garlic paste, pounded 1 tbsp ginger paste, pounded 1/2 yellow onion, sliced lengthwise 1 medium potato, diced stew size 1 stick small carrot, diced stew size 1 medium tomato, diced stew size 1 pc asam gelugur 2-3 stick spring onions, chopped long strips 1 bunch of daun sup, chopped long strips 1 tsp black pepper, pounded 1-2 tsp coarse salt Part B - Rice 3 pot rice, washed and drained 1/2 tbsp margarine 1/2 tbsp cooking oil 1/4 quarter large red onion, sliced lengthwise 1 clove garlic, sliced

Ingredients 2 halves of salmon fish head 2 halves of other fish head (used senangin) 1/2 large red onion, sliced thin lengthwise 2 cloves garlic, minced 4-6 tbsp of curry powder (used Baba's meat curry powder) 1/2 box of coconut milk (used Kara's coconut cream) 1-2 inch tamarind bulb, made into 1/2 cup paste 1/2 tomato, cubed large 1-2 stalks of curry leaves 1 pc asam gelugur Salt Steps 1. Wash fish head well with limau kasturi (or kalamansi) to remove slime and fishy smell. Remove gills and other inedible stuff. Drain excess water. 2. In a pot or periuk or kadai, sautee onion until somewhat wilted. Then add in garlic and stir fry until well coated. 3. Add in curry powder. Stir fry until powder is light and blooming. 4. Add in coconut milk, tamarind paste, tomato, curry leaves, and asam gelugur. Add in more water if needed. Simmer under medium heat until boiling. Stir in occasionally. 5. Add in salt and fish heads. Simmer until fish heads aroma has seeped into the curry. 6. Tas