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