the Weird, Bad and Lazy Cook

Note 1: Inspired from <https://resepibonda.my/resepi-bread-butter-pudding-versi-bakar/>, <https://anekaresepienak.com/15-resepi-bread-butter-pudding-manisan-maraton-ramadan-yang-cepat/>, <https://cooking.nytimes.com/recipes/1012636-simple-bread-pudding> Note 2: Some people used white sandwich bread loaf like Gardenia (Bonanza Pack). Some people used  sweet egg loaf like a challah or a brioche. The best bread butter pudding I have ever tasted was from Le Meridien hotel buffet, they used frickin' croissants. So I am going to use leftover croissants I have left in the fridge as well. Note 3: It seems like bread butter pudding used 1 egg per 1 cup of milk. And 1 tbsp melted butter for every 1 cup of milk. And 1 tbsp sugar for every 1 cup of milk. It is easy to remember this ratio. Note 4: I used 4 mini croissants and it was too little for Part A. Should increase the portion. Part A 500gm bread loaf (to try: 6-8 mini croissants) 3 cups full cream milk 3 Grade A egg

Note 1: Inspired by <https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/> Ingredients: 1 large whole egg (fresher, better) 1 tsp wholegrain dijon mustard 1 tbsp vinegar (used: fig vinegar) 1 tbsp lemon juice 1/2 tsp salt 1 cup neutral oil (used: grapeseed oil) 6-7 cloves of garlic, stir fried in butter and a little cooking oil (used: lescure unsalted) Steps: 1. Stir fry garlic cloves in a pan with 1-2 tbsp butter and a little cooking oil. Heat under lowest heat so butter does not burn. Stop cooking when garlic are slightly browned (or burnt, up to your liking). Set aside to cool. 2. In a blender, blend whole egg for 20 seconds until frothy. It might still be liquidy at this point. 3. Add in mustard. Blend until well mixed. 4. Add in vinegar, lemon juice and salt. Blend another 20-40 seconds until well mixed. 5. Slowly add in oil (if can stream, better) around 2-3 tbsp at a time. Blend until well mixed. Do not dump too many oil at a time or we would end up with runny o

Note 1: Damn, I made my first cendol. It came out nicely shaped. But the taste was horrible. Most probably because I put in too much "kapur makan". The recipe calls for "air kapur" which I have no idea what it meant. I took some kapur as well as air kapur. But I think it is a little bit too much. As a result, my cendol was so unbearably bitter, that the whole drink would be better off without it. So, I am going to reduce the amount of "kapur makan" in my cendol. Or perhaps, only take the water. Part A: Cendol 1/2 cup corn flour (tepung jagung) 1/4 cup rice flour (tepung beras) 1/8 cup cassava flour (tepung ubi kayu) 2 3/4 cup water Green colouring 1/2 tbsp liquid from "kapur makan" (only liquid) Steps: 1. Boil everything until it was thick and shiny. Set aside. 2. You can use strainer or piping bag and push the cendol mixture into an iced water bath to create cendol. 3. Set aside and store in a cool place until time to use. Part B: Air Gula Mera

Note 1: The protein used was squid because we have leftover braised squid lemongrass yesterday. Ingredients: 1 quarter medium onion, sliced lengthwise thinly 2 large oyster mushroom, broken to long, thin pieces 1 tbsp of black olives slices 1.5 - 2 cups of cooked rice. 2 cups of water 1/2 cube of chicken stock 7-8 large leaves of spinach, red or green 1 tbsp of sundried tomato slices 1 cheese slice 1 squid, sliced to round pieces 1 large bay leaf Salt to taste Garnishing: Mozarella cheese, shredded Pomegranate molasses Truffle oil Steps: 1. Sautee onion on a well heated, well oiled pan until slightly wilted but not browned. 2. Add in mushroom and olive. Sautee together until wilted. 3. Add in rice. Stir to break and 'coat' every cooked rice with oil (coating process). Stir fry for 1-2 minutes until rice was slightly pliable. 4. Add in water and chicken stock. Stir until well combined. 5. On top of the risotto that was not yet boiling, sprinkle spinach, sundried tomato, and top

Note 1: Freestyling but the result was awesome! Ingredients: 4-5 cloves of small-medium size garlic 1 sliver of butter, around 30-60gm 1 dash of cooking oil, around 1 tbsp 1/2 tsp salt 200gm brown button mushroom 2-3 tbsp of all purpose flour 200gm cream, heavy or whipping 1 cup of milk 2-3 cups of water (consistency to your liking) 1 cube chicken stock 1/2 tsp salt 1 large bay leaf Steps: 1. Preparation wise; smash the garlic, clean and slice mushroom lengthwise. 2. In a medium size pot, melt butter with a dash of cooking oil. 3. Sautee garlic with added salt in the melted butter until butter was slightly browned and garlic was aromatic. 4. Add in mushroom. Stir until well coated with butter and softened. 5. Add in flour and stir to cook until flour was sticky. 6. Add in cream, milk, water, and chicken stock. Stir until well combined and simmering. 7. Add in bay leaf and adjust salt content as you like. Simmer until well infused, somewhere around 15 minutes mark or when it's taste

Note 1: I revised the original recipe as I would like to have a crunchy kek batik. Soft kek batik can be referred here < https://www.rasa.my/136732-2/ >. Note 2: For chocolate ganache layer, if you decide to use white chocolate to get a lighter chocolate layer, you can adjust the ganache with additional cocoa powder and fresh milk. Ingredients Part A - Kek Batik Milo Layer 250gm butter (divided into 50gm Farm Cows butter, 200gm Pelangi) 200gm or 1 can condensed milk (Dairy Champ) 100gm milo 50gm cocoa powder 15gm or 1 tbsp milk powder 300gm Biskut Marie (Munchy's) Part B - Cream Cheese Layer 250gm cream cheese, room temp 25gm icing sugar (divided half for whipping cream, half for cream cheese) 1 cap vanilla essence 150gm whipping cream Part C - Chocolate Ganache Layer 200gm dark chocolate chips 50gm whipping cream 25gm milk 30gm or 2 tbsp canola oil Steps: Part A 1. Melt butter on medium heat until liquid but not clarified. 2. Once melted, promptly add in condensed milk. Tur

Note 1: Inspired from <https://hot-thai-kitchen.com/crying-tiger/> and <http://www.hellokerja.com/2021/01/resepi-daging-harimau-menangis.html> . Note 2: Usually cooked like a steak, and sliced after for serving. However, I am so lazy so I just pre-sliced the meat, marinated it, and stir-fried it for a while. Plus, we got meat juices as gravy to our rice.   Ingredients: Part A - Steak / Meat 500g daging striploin, sirloin, or brisket 4 ulas bawang putih, pounded fine 1/2 tsp black peppercorns, pounded fine 1/2 tsp salt 4 tsp brown sugar 4 tbsp oyster sauce (Maggi) 3 tbsp kicap manis (Habhal) 1 tbsp fish sauce (Pomfret) 2 pcs medium-large limau kasturi or Calamansi Lime, juiced Part B - Nam Jin Jeaw / Dipping Sauce 3 tbsp fish sauce (Pomfret) 2 tbsp lime juice 2 tbsp tamarind juice 2 tbsp Thai palm sugar or Nise Padi 3 tbsp sliced fine shallots 4 tbsp chopped cilantro 4 tbsp chopped green spring onion 4 tbsp ground fine toasted rice 1 tsp chili flakes or sliced fine bird&#

Note 1: Cream is inspired from <https://cloudykitchen.com/blog/vanilla-bean-cream-puffs/> , <https://akispetretzikis.com/categories/glyka/milfeig> , and <https://www.rasa.my/resipi-cheesekut-hanya-guna-5-bahan-serius-sedap/> . Note 2: Going to start with Vanilla Bean Pastry Cream first. Set aside to cool. Pastry cream lightened with whipped cream is called 'Diplomat Cream'. However, I am inspired from my recipe for Kek Batik Indulgence which calls for a layer of cream cheese lightened with whipped cream. And Cheesekut calls for cream cheese. Therefore, am going to lighten the Pastry Cream with a Cream Cheese + Whipped Cream, making in a 'Diplomat Cream with Cream Cheese'. Note 3: Usual pastry cream recipe calls for 900ml - 1L fresh milk. Perhaps this is a bit too much for a cheesekut since we will be incorporating whipped cream and cream cheese. Therefore, I suggest to halve the measurement on our first try . 500ml fresh milk + 200 ml whipped cream +

Note 1: Inspired from <https://uncutrecipes.com/EN-Recipes-Japanese/Takoyaki-Recipe.html> Yield: 12 balls on standard takoyaki pan Ingredients: 1/2 cup all purpose flour 1 cup water (plus a few more) 1/2 packet dashi (1/2 x 8 gm pp) 1/2 inch ginger paste 1 stalk spring onion, chopped finely 1 shiitake mushroom, chopped finely 1 slice of cheese, chopped finely 1/4 cup sliced boiled tako or octopus Garnishing: Takoyaki / okonomiyaki sauce Kewpie mild mayonnaise Aonori Katsuoboshi Steps: 1. Mix all ingredients to form quite a thin, runny batter. 2. Heat takoyaki pan on medium to low heat, depending on the strength of your stove. 3. Drizzle the pan with oil. 4. Pour enough batter in the holes to form 1/2 ball. You may use chopstick to scrape all  adjacent spilled batter into the takoyaki holes. 5. When slightly hardened at the sides, tilt one side and pour more batter to form 3/4 ball. Adjust heat as you go. 6. Again, as you see slightly hardened at the side, pour remaining batter. S

Note 1: Inspired by <https://anitalianinmykitchen.com/cranberry-scones/>. Though, I think I kinda made adjustments to it and my scones were very airy and almost bread-cakey like and not at all dense, dry, hard or crumbly like usual scones. Haha but my husband seemed to like it, so keeping it! Note 2: The recipe said if you don't have buttermilk, you can substitute with 3/4 whole milk + 1 tbsp whole cream + 1 tbsp vinegar. Or, if you are lazy like me, you can use yoghurt. Then they might have bread-cakey like texture. If using milk, rest the milk mixture at least 5 minutes before being incorporated in the dough.  Note 3: I don't have clotted cream or mascarpone cheese. Sour cream works well too. Yield: Depending on the diameter of your cutter, might yield 6-10 scones. Ingredients 1/4 cup granulated sugar (used: coarse) 2 cups all purpose flour 2 tsp baking powder 1 pinch of fine salt  1/4 cup + 1 tbsp of grated butter (used: 90 gm) 3/4 + 2 tbsp buttermilk or 3/4 cup whol

Note 1: Japanese bread calls for a starter technique called "yudane". Yudane was different than the Chinese starter, "tangzhong", by way of ratio. Yudane normally calls for 1:1 ratio of flour to water while Tangzhong calls for 1:5 ratio of flour to water. Note 2: I got side-tracked and lazy along the way... So, I basically used my yudane at the 4th day mark. Haha Note 3: Inspired from <https://mildlymeandering.com/hokkaido-milk-bread-shokupan/> Ingredients Starter (Yudane) 140 gm flour 140 (+ up to 70) ml boiling water Dough 2 1/2 cup flour (used: 300 gm bread flour) 1/4 cup granulated sugar 2 1/4 tsp active dry yeast (used: 7 gm instant dry yeast) 1 tbsp milk powder 1 tsp salt 1 cup milk 1 egg, well beaten 1/4 cup soft unsalted butter, room temp (used: 60 gm butter) Optional Heavy cream or melted butter (as glaze) Steps: Starter (Yudane) 1. Pour boiling water into the flour. Keep stirring with wooden spatula until the mixture clumps together to form a ball.

Note 1: Inspired from <https://www.rasa.my/kek-marble-jelita-kek-sedap-gebu-boleh-masak-3-cara/amp/>. Note 2:  Honestly, I butchered my first try haha. Nevertheless, I am a learner with grit. I shall not be overcome by failure! Try and try again. Also, next time to use 2 cups of flour instead of one. And baking technique. And failing that, last resort: ovalette. I will experiment on recipes without ovalette. Note 3: Update 12/8/2021: I improved! But not totally. Because the top of my cake is still burnt. Sad. But let me update the measurement I used. And I succumbed to temptation to use ovalette. But my topping did not move to the center, it stayed in shape and to me that's a win! But there's still some colour leaking to the bottom white portion of my cake. Do cover the top of your cake for the first 40 mins to get that golden brown complexion. Yield: For 6-inch cake (half measurement) Ingredients: 1 cup butter (1/2 cup or 113gm) 1 cup sugar (1/2 cup or 108gm) 1 cap van

Note 1: Inspired from <https://www.aziekitchen.com/2014/08/roti-jala-yang-kekal-lembut-sampai-ke.html>. Honestly, so delicious and easy! Yield: 8" - 10" frypan gives 25 - 30 roti jala Ingredients: 3 cawan tepung gandum 2 1/2 tbsp minyak masak 1 tsp garam 1 biji telur 3 cawan santan cair Sedikit pewarna kuning (bukan serbuk kunyit) Steps: 1. Blend kesemua bahan dalam blender sehingga sebati. 2. Boleh masak dengan acuan roti jala dalam periuk rata (flat frypan) yang sudah diratakan sedikit minyak dan yang sudah di-preheat atas api kecil - sederhana. 3. Biarkan sejuk sedikit sebelum gulungkan roti jala. 4. Serve with curry.

Note 1: Very versatile bread. When baked, could turn into dinner rolls, breakfast bun, or hamburger bun. When deep fried, could be used for Burger Malaysia. Note 2: Taken from <https://www.rasa.my/cara-buat-burger-malaysia-1st-time-try-pun-comfirm-jadi/>. Tested and tried. Really versatile! 24 small buns are suitable for sliders (baked) or burger malaysia (deep fried). 12 large buns are suitable for hamburger (baked). Just halve the recipe for a smaller batch. Yield: 12 large buns or 24 small buns Ingredients (Half - 6 bread) : Part A (3/4 cup ~ 200 ml) 1 1/2 cups lukewarm water (1/2 tsp ~ 2gm) 1 tsp instant yeast (~4 gm) Part B (2 1/4 cup ~ 270 gm) 4 1/2 cups bread flour (540 gm - 576 gm) (1/2 tsp) 1 tsp double action baking powder (1/4 tsp)   1/2 tsp baking soda (for crispy skin) (1/2 tbsp)   1 tbsp sugar (1 tbsp)   2 tbsp butter or margarine (1 tbsp)   2 tbsp condensed milk Optional 3 tsp charcoal powder 1/2 tsp onion powder Egg wash + milk + sesame seed 100 - 150 gm yudane

Note 1 : I kind of butchered the first try. Haha because I winged it. And got it terribly wrong. Well, so much for a first try. Haha Note 2 : Adapted from this recipe <https://www.aynorablogs.com/2016/07/resepi-biskut-bangkit-asli-yang-sedap.html>. I followed the weight grams but it turns out it was half of the 'cup' recipe. Terribly wrong. So next to try with this ratio from this recipe <https://resepibonda.my/resepi-kuih-bangkit/>. Ingredients: 2 cup or 270gm tapioca flour 1 cup or 130gm all purpose flour 1 cup of 225gm icing sugar (or castor sugar) 2 tsp baking powder 1 1/2 cup or 375ml coconut milk 2 eggs Steps: 1. Fry flour without oil on a pan. Roast until dry and light. Set aside to cool. 2. Combine flour with sugar and baking powder. Mix well. Set aside. 3. Beat eggs until it blooms, frothy and light. Combine with coconut milk. Beat alternately. 4. Pour in flour in batches and combine until it forms a dough. 5. Pre-heat oven at 150C for 15-30 minutes. 6. Rol

Note 1 : Inspired from <https://www.gimmesomeoven.com/rosemary-focaccia-bread/> Ingredients: 1 1/3 cup warm milk 2 tsp or 7 gm of yeast 2 tsp sugar 3 1/2 cup or 480 gm of bread flour 2 tsp of salt 1/4 cup or 60 gm of olive oil Topping (Optional):   Olive oil Rosemary leaves Salt flakes Steps: 1. Proof yeast in warm milk and sugar until blooming. Might take 5-10 minutes. 2. In a bread maker, combine flour, salt and olive oil. Mix until well combined. 3. Add in proofed yeast mixture in a steady stream. 4. Let the machine knead the dough for 30-40 minutes until well combined and a soft dough ball is formed. 5. First proofing: Transfer the dough ball into a well-oiled bowl. Cover and let rest for 1 hour. 6. Second proofing: Roll dough onto a baking tray (which is dusted with flour and lined with baking paper) as thin as 1/2 inch or as possible within the tray. Let rest for another 30 minutes - 1 hour.  7. Pre-heat oven for 30 minutes @ 400F / 200C.  8. Final shaping: Drizzle the doug

Note 1: Why garlic confit? Because I like garlic bread. And do not want to waste oven power just to make garlic confit alone. Might as well bake garlic confit together with bread. And then I will get garlic bread each and everytime! Ingredients: Roti Sardin: 380 gm dry ingredients + 100gm water roux: http://nicemamaforever.blogspot.com/2013/03/roti-inti-sardin.html http://www.secubitgaramnor67.com/search?q=roti#axzz7X0mtade4 https://www.justonecookbook.com/japanese-milk-bread-shokupan/ Roti Sardin - Basic Soft Bun 380gm tepung high protein (tpg roti)  3 sudu besar susu tepung  (50gm) 80gm gula castor  (50gm -  a little not sweet) 3 sudu kecil yis segera  (9gm - however to reduce to 7gm since the taste of yeast is a little strong) 1 bj telur A ~ dikocok sket dgn garfu  (to not include next time, makes the dough yellow) 100ml air  (100-150ml, depending on how wet you want the dough to be ) 100gm water roux*  (180gm from 30gm flour + 150gm water) 1/2 sudu kecil garam  30gm butter  30gm sh

Kulit: 2 cups of flour 1 tsp salt 1 senduk margarine 2 tbsp cooking oil 1/2 cup hot water Inti ikan: 1 bowl isi ikan (from 4-5 ekor ikan kembung) 2 bowl kelapa parut segar (3/4 taken from 1 biji kelapa) 1 bowl santan segar (diperah from 1/4 taken from 1 biji kelapa) 1-2 biji bawang merah kecil atau sederhana 4-5 ulas garlic cloves 1 inch halia 1/2 tsp salt 1/2 tsp black peppercorns 6 tsp sugar Steps: Kulit: 1. In a bread maker, mix flour, salt, margarine and cooking oil together until well mixed. 2. Slowly drizzle in hot water until form a dough. 3. Knead for 15 minutes. Rest for 1 hour. 4. Optional - knead for another 20 minutes. Rest another 1 hour or at least until use. Refrigerate if want to store until use for the next day. Filling: 1. Pound onion, garlic, ginger, black peppercorns, and salt until form a paste. Set aside. 2. Combine fresh kelapa parut, isi ikan, onion paste, sugar and santan in one pot. Mix under medium to low heat until quite dry but not desert dry. 3. Let cool b

Note 1 : Adapted from this recipe <https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/> Note 2 : I made espresso from dark roast coffee grind. Diluted with water on both cups of espresso. Note 3 : Espresso, eggs, and mascarpone should be left to room temperature for better handling. Whipping cream should be cold.  Yield: About 3L tiramisu or 9" square pan  Ingredients: 4 egg yolks, room temp 3/4   1/2 cup or 150gm castor sugar 500 gm mascarpone, room temp 1 3/4 cup or 400gm heavy whipping cream 2 1/2 cups of freshly brewed espresso (no sugar), left to cool or cold 38 - 40 stick of Italian Savoiardi lady fingers Cocoa powder for dusting Optional: 1 stick vanilla bean Steps: 1. Beat egg yolks and sugar (with vanilla beans, if any) until quite combined. 2. On top of a double boiler, beat egg yolks and sugar on a simmering water until mixture is fluffy and light in colour. It should look very aerated. If the bowl becomes too hot, you can take it on and off the h

Note 1: Kulit je yang masih belum berjaya buat. Note 2: Nostalgia beli popia dekat Raub di pasar pagi Ahad. Memang sedap. Memang lain. Takde orang lain dalam dunia ni yang jual melainkan di Raub sahaja. Note 3: Sebab filling quite wet and we are making a giant ass popia, it is safer to double wrap our popia. Ingredients: Kulit popia square besar - untuk wrapping 1 biji telur - untuk wrapping Chili Sauce: 2 tbsp cili blend 1 biji bawang merah blend 1 ulas bawang putih blend 3 inci asam jawa dijadikan pes 1/2 tbsp garam 2 tbsp gula putih 4 tbsp gula merah Air untuk cukupkan 1-2 cawan sos 3 tbsp tepung jagung Filling: 1/4 cawan kacang tanah 1 biji carrot 1 biji timun 1 cawan taugeh 1/2 box tauhu pressed firm 1/4 cawan suhun lembut 1 tbsp light soy sauce 2 tsp garam - untuk keluarkan air Yield: 10 fat ass popia rolls Steps: Chili Sauce 1. Campurkan semua bahan kecuali tepung jagung di dalam periuk. Didihkan menggunakan api sederhana - perlahan kerana takut spillover. 2. Rasakan manis sos.

Note 2 : Second try is taken from youtube < https://youtu.be/spgsx9I51V0?si=zCm-Qi3USH1Pkkwy > Ingredients 75gm warm water 1 tbsp condensed milk 1 tbsp sugar 1/4 tbsp of instant dry yeast (1 tbsp = 3 tsp, 1/4 tbsp = 3/4 tsp = 1/4 + 1/4 + 1/4 or 1/2 + 1/4 tsp) 140gm all purpose flour (used : bread flour) 1/2 tsp baking powder 1/4 tsp salt 15gm margarine Yield : 7-8 doughnuts 1. Combine warm water, condensed milk, and sugar until well dissolved. Pour in yeast and stir to fully combine. Let yeast bloom for 10 minutes before use. 2. Combine flour, baking powder and salt. Mix well. 3. Add in yeast mixture and mix to combine until dough is scraggly. If using a breadmaker, might only take a few seconds. 4. Add in margarine when dough is still scraggly. Knead dough until fully combined into a ball, soft and not sticking to the hand. If using a breadmaker, set the dough to knead for 30 minutes. 5. Rest the dough in a bowl at room temperature. Might take 1 hour to rise more than double its

Note 1 : Birria soup or consomme was adapted from this recipe <https://houseofyumm.com/beef-birria-and-birria-tacos/>. Homemade flour tortilla was adapted from this recipe <https://growagoodlife.com/flour-tortilla-recipe/> Note 2 : I cheated. I used technology because I have too much work. Hehe I used bread maker and pressure cooker. Ingredients Part A - Beef Birria 500gm beef (mix of lean and fatty) 1/2 holland onion, diced 1/2 garlic bulb, halved 1/2 carrot, roughly chopped stew size 1 cinnamon stick 2 pc bay leaf 7-8 pc dried chili pepper 1 tsp coarse salt 1 tsp cayenne pepper 1 tsp cumin 1 tsp ground oregano Water Part B - Flour Tortilla Yield: 6 small tortilla 1 cup all purpose flour 2 tbsp cooking oil 1/2 tsp salt 1/2 cup water + extra if needed Part C - Assembly and Garnish Mozzarella Birria red oil or carotino oil (since my birria did not produce enough oil) Diced red onion Lime wedges Birria consomme Steps 1. Cook all of Part A in a pressure cooker for around 50 -

Note 1: The recipe came about after making chocolate lava cake. It calls for an additional egg yolks which is so annoying because where would I use the remaining egg whites? Then, this recipe came about. Ingredients: 2 egg whites 2 tbsp sugar 2 tbsp flour Steps: 1. Beat egg whites until stiff peaks form. 2. Gradually add in sugar and beat until well incorporated. 3. Add in flour and beat until well incorporated. 4. You can use spoon or ice cream scoop and stack the pancake in two. Slowly cook it under the lowest fire on your stove with a transparent glass lid on. It may take a brief minute before it is done on one side and ready for flipping. Keep an eye on it.

Note 1 : Adapted from recipe <https://preppykitchen.com/molten-chocolate-cake/>. Still a little too sweet for me. And a little too rich? Husband commented that it is a little too decadent. To adjust later. Below is the original recipe. Note 2 : The recipe calls for 170gm chocolate chips. I used 100gm milk chocolate coin and 70 gm dark chocolate coin.  Note 3: This recipe uses additional egg yolks. Annoying huh? But save the egg whites. We can make souffle pancakes. Yield: 6 ramekins Ingredients: 6 ounce (170gm) chocolate chips 1/2 cup (125gm) margarine or butter 2 eggs 2 egg yolks 1/4 cup sugar (I found this is a little too sweet, perhaps to omit or use 1/8 cup next) 2 tbsp flour Steps: 1. Melt chocolate chips and margarine. Set aside. 2. Beat eggs and the additional egg yolks until frothy and light. It may take a while. 3. Gradually add in sugar and melted chocolate into the batter. Fold or beat it gradually to keep the batter light and frothy. 4. Add in flour and beat until wel

Note 1 : First time doing it, so many improvement could be done. Note 2 : Meat - supposedly whole brisket (perhaps around 6-7 kg), untrimmed (with fat cap or white fatty layer on), and uncut (whole). But since we bought it online because of COVID and national lockdown, I forgot to discuss this beforehand with the butcher and decided to take the risk. Hahaha and well, I got a trimmed and cut portion of 1 kg - 1 kg with no fatty layer on and unknown parts of brisket... Note for the future! I really have to discuss this with the butcher. Note 3 : Charcoal - used a mix of coal stone, wooden charcoal, and coconut husk. i) Coal stone - retain heat very well and burn for a long period of time but it was the slowest to turn to ember. ii) Wooden charcoal - for nicer smoke smell and take fire easier than coal stone so it aids in developing 'ember' or 'bara' for coal stone. iii) Coconut husk - game changer! This is for smell mainly. It is so fragrant and I guess this is why people

My experience so farrrrrr Note 1 : Cream butter and sugar until light and fluffy. It might look like a cake frosting. But this is good. Note 2 : Eggs have to be really fluffy. To guarantee fluffiness, beat egg separately until airy and fluffy, and only after then you can add in to the butter mixture in batches. Usually divided into 3 batches, or more. This can save a lot of time in terms of creaming the batter.  Note 3 : Alternate your beating. If you are adding anything into the butter mixture, add in batches and alternate your beating to keep the batter light, airy, fluffy, and does not collapse on itself. It means you have to beat the mixture first to keep it light before adding another batch e.g. beat batter > add in xx ingredient batch 1 > beat batter > add in xx ingredient batch 2 > beat batter > add in xx ingredient final batch > beat again. Note 4 : Before adding your flour in, do not be afraid of overmixing! In fact, you can beat the batter as much as you wan

Note 1 : Somewhat combining my usual butter cake golden ratio with <https://www.justonecookbook.com/matcha-marble-pound-cake/> Note 2 : My original golden ratio for butter cake does not work for matcha cake. Because matcha is originally very earthy with bitter undertones, it absorbed a lot of sugar to counter its excess bitterness. Either you reduce the matcha powder or increase the sugar. Looking at the general aesthetics, perhaps we should increase the sugar.  Note 3: Prior to adding flour, you can beat or mix the batter as much as you can. It will not be overmixed and you do not need to worry about that. Over-mixing is only a worry so long as you are working with flour (fear of gluten formation) or heavy / whipping cream (fear of accidentally churning butter). Updated 20/4/2022: Changed the ratio & frosting  Yield: Enough to fit a standard square  / round pan = 6", or loaf pan; 8.5" x 4.5" x 1.5" Ingredients: Matcha Pound / Sponge Cake: 1/2 cup (or 125