the Weird, Bad and Lazy Cook

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