the Weird, Bad and Lazy Cook

Note 1: Somehow this is like an Uyghur Polo. Or Nasi Briyani Gam. Note 2: Recipe is from youtube, KitchenwithAmma? Or CookingwithAmma. Cannot remember... Original recipe is really quite a lot. For 2-3 people, please halve this recipe. Ingredients: Part A - Rice 3 cups basmati long grain rice 2 pc bay leaf 4 black cardamom (I don't have) 4 star anise 6 green cardamom 6 cloves 12 black peppercorn 1 tsp cumin seeds 1 tsp coarse salt Part B - Chicken Gravy 1-2 cups of ghee or cooking oil 1/2kg chicken parts 5 medium large red onions 1 tbsp garlic paste 1 tbsp ginger paste 1 tbsp coriander powder 1 tbsp chili powder + 1 tbsp paprika powder (for red colour) 1 tbsp turmeric powder 1 tsp garam masala 2 tsp coarse salt  + 1 tbsp chicken stock powder + 1 tbsp sugar 1 cup plain yogurt 1 cup water 1 large potato (half boiled) 3 eggs (hard boiled) 6 green chilis 2 medium tomatoes 1/4 cup coriander stalk and leaves 1/4 cup of mint 6-10 dried prunes or aloo bukhara Past C - Garnishing Tomato slic

Note 1: The closest taste I can find to mimic the restaurant's one. Ingredients: 500gm lamb (mix of bones, fatty and lean meat) 1/2 whole garlic bulb (halved horizontally) 1 tsp coarse salt 3 cups of water (or as needed) Coriander leaves (for garnishing) Steps: 1. Brown lamb with a little bit of cooking oil. 2. Add in water, garlic and salt. 3. Cook until lamb soften. Most probably will take around 2 hours. Or at least until edible. And you can rest and reheat, rest and reheat. It is bound to get soft eventually.

Ingredients 1/2 cup castor sugar (144 gm) 1/2 cup margarine or butter (125 gm) 1/2 tbsp lemon zest (approximately from 1 lemon) 1/2 tsp vanilla essence 1/8 cup of fresh milk 1/8 cup of juiced lemon (approximately from 1/2 lemon) 3 small eggs Grade C 1 cup flour 1/4 tbsp baking powder Steps 1. Cream butter and sugar together until light and fluffy. 2. Add in vanilla essence, milk, and lemon juice gradually and kept beating to maintain structural integrity of the light and fluffy mixture. Set aside. 3. In a separate bowl, beat eggs until light and frothy. 4. Gradually add in beaten eggs into butter mixture, alternating with beating the mixture to keep it light and fluffy. 5. After finished adding the eggs, gradually add in the flour and baking powder. Mix until well combined or until no lumps of flour. 6. Bake in a standard loaf pan (25 cm x 13 cm x 6 cm) in a pre-heated oven at 170 ° C for 30-35 minutes, or until toothpick comes out clean.

Note 1: This is a spin-off of pound cake and chocolate sponge cake previously posted. Note 2: The half-measured-cake really got me to start re-thinking my ratio for full cake. Half measurement - suitable for a 6-inch cake Part A (1 cup or 200 gm)  1 cup chopped chocolate bar or chocolate coin (1/2 cup or 125 ml) 1  cup milk (2 tbsp) 2 tbsp cocoa powder If using chocolate bar / coin only (not homemade), add in 2 tbsp butter Part B (1/2 cup or 125 gm)  1 cup butter (1/2 cup)  1 cup castor sugar (1 cap) 1 cap vanilla essence (3 or 4) 6  eggs (Grade A) (1 tsp)  1/2 tbsp baking powder (1 cup)  1 1/2 cup all purpose / cake flour Part C (Glaze) (1 bar or around 120 gm)  1 bar chopped Cadbury Dairy Milk Bar (110-160gm) (1/2 cup or as needed)  1/2 cup milk or heavy cream (1/4 cup or 30 gm)  1/4 cup cocoa powder (3 tbsp or 45 gm)  3 tbsp butter (1 tbsp or as needed)  1 tbsp vegetable oil (neutral flavour) Steps: 1. Melt Part A until well combined but not too hot. Set aside. 2. To start  Part B

Note 1: I ran out of chocolate bar. So I made one myself. Basic recipe I found on the internet. Note 2: In this recipe, I used Callebaut cocoa powder, which is a Dutch-processed one. Also, there is no milk. This is a dark chocolate bar. Yield: Close to 1/2 cup of chocolate bar (in melted state) Ingredients: 1/4 cup cocoa powder 3 tbsp butter (or coconut oil) 3 tbsp honey (or agave syrup) Steps: 1. Melt butter, honey, and cocoa powder together on top of low flame, on and off. Only put on flame sufficiently until somewhat melted, but not too long. 2. Stir until well combined.  3. When cooled, will resemble a chocolate bar.

Note 1: Empat (4) bahan utama adalah: i) kacang, ii) bawang, iii) cili, iv) gula. Note 2: Bahan-bahan optional kalau letak lagi sedap. Kalau tak letak pun tak apa. Note 3:  Tak suka resepi yang ada letak kicap , santan , daun limau purut atau belacan . Untuk kuah gelap, kuah kacang harus dimasak lama dan dipanaskan berkali-kali supaya gula caramelised sendiri di dalam kuah. Barulah kuah akan gelap. Tidak perlu bergantung kepada kicap.   Santan sepatutnya tidak ada dalam kuah kacang tradisional. Belacan apabila diletakkan akan berasa kuat dan boleh menukar bau tradisional kuah kacang.   Daun limau purut apabila diletakkan boleh menyebabkan kuah berasa seperti pecal, dan bukan kuah kacang tradisional hari raya. Note 4: Cili boh dan cili blend tidak sama! Bahan-bahan basic: 2 cawan kacang tanah (kecil ataupun besar) 2 biji bawang merah besar 4 sudu besar @ 1/4 cawan cili blend (atau lebih jika suka) 1 keping gula nisan kerek (dalam anggaran 120-140 gm) 4 sudu besar gula putih (atau suka h