the Weird, Bad and Lazy Cook

Note 1: Inspired by < Chicken Paitan Broth ( Tori Paitan Dashi) Recipe (seriouseats.com) > Note 2: This is a very laborious process, it is a two days work. Day 1 : broth prep. Day 2 : eat & storage. With the red / double  portion, can yield up to 4-5 rectangle containers for frozen. May last 6 months. Note 3: 1/2 ladle of tare for 3 ladles of broth. Part A: Broth 4 chicken carcass (2kg) 500gm chicken feet (3kg) With 5kg chicken, may take 4 times pressure cook with stock pot also running on the side. 1 holland onion, skin on 3 pcs of leeks, roots on (6 pcs) 1 packet ~100gm spring onion, roots on Handful ~6-8 pcs of kombu 4-5 shiitake mushroom (8 pcs) 1/2 carrot (1 full carrot) 1 sachet ~8gm seaweed dashi (2 sachets) 1-2 tsp coarse salt Water to fill the brim of pressure cooker (max volume ~4.5L) (with half broth transferred to stock pot to boil chicken feet after first or second pressure cook) Garlic, Ginger (Omitted) 1. Cook bones first with some onions under soup s...

Yield : 25-30 biji kecil, 10-biji besar Kulit : 2 cups of flour 1 tsp salt 2 tbsp / 28 gm margarine 2 tbsp cooking oil 1/2 cup hot water 1. Adun semuanya di dalam breadmaker dalam 45 minit. 2. Rehatkan doh dan biar sejuk ke room temp dalam 2-3 jam. Rehatkan dalam bekas tertutup yang masih breathable. Isi Kentang : 1/2 biji bawang merah besar, kisar / finely mince 1-2 tbsp serbuk kari 100gm minced beef 2-3 ulas bawang putih, tumbuk halus 1-2 hiris halia, tumbuk halus 2 tangkai daun kari 2 biji kentang besar (1 mangkuk), dadu halus 1 tbsp daun sup, finely mince Air secukupnya (untuk lembutkan kentang & daging) 1/4 tsp garam kasar (kerana serbuk stok ayam agak masin) 1 tbsp gula (dilebihkan sedikit) 1/2 tbsp serbuk perasa ayam Knorr 1. Tumis bawang merah dalam minyak secukupnya sehingga layu tetapi tidak perang. 2. Kemudian, masukkan serbuk kari yang tidak dicampur dengan air. Tumis sehingga pecah minyak dan garing. 3. Masukkan kentang yang didadu halus. Gaul sehingga kentang transluc...