the Weird, Bad and Lazy Cook

Note 1 : < https://whattocooktoday.com/rainbow-cake-that-will-brighten-up-anyones-life.html > for the cake Note 2 : < https://preppykitchen.com/vanilla-buttercream/#recipe > for the buttercream A. Cake Too sweet, to reduce sugar Part 1 : Yolk Batter 5 egg yolks 50gm sugar (30gm sugar) 1 cap vanilla essence 65gm cooking oil 1/4 tsp salt 80gm milk 120gm cake flour 1 tsp baking powder 6 types of food colouring 1. Cream yolk, sugar, and vanilla essence until light and fluffy. 2. Stream in cooking oil while beating with hand mixer. Do not dump it all at once. 3. Add salt and stream in milk while beating with hand mixer. Do not dump it all at once. Beat until light. Batter may look runny at this point. 4. Sift cake flour and baking powder until light. Mix into the yolk batter 1/2 batch at a time. Beat until well incorporated. 5. Divide batter into 6 pans with diameter of 6-inch (i.e. 56-60gm into each pan). Lightly add a drop of colour (for pastel tone) into each pan and mix well

Note 1 : < https://www.rasa.my/resepi-kuih-badak-berendam-paling-sedap-mudah/ > 1. Doh Kuih Badak 4-5 helai daun pandan 2 titis pewarna hijau (jika mahu) 3/4 cawan air 1 1/2 cawan tepung pulut 1 tbsp tepung gandum 1 tsp garam 1. Kisar daun pandan dan air sehingga halus. Tapis dan buang hampas daun pandan. 2. Titikkan pewarna hijau pada air daun pandan tadi. Kacau rata. 3. Satukan tepung pulut, tepung gandum, dan garam. Kacau rata. 4. Masukkan air daun pandan tadi sedikit demi sedikit ke dalam tepung. Uli sehingga menjadi doh. Kalau lembut, tambahkan sedikit tepung pulut (+1 tbsp at a time). Kalau terlebih keras, tambahkan sedikit air (+1 titik at a time). 5. Bentukkan inti kelapa menjadi bulat terlebih dahulu seperti bola supaya senang digunapakai. 6. Bentukkan doh seperti bola kecil dalam 2-3 inci diameter, dan leperkan di tapak tangan. Letakkan inti kelapa (jangan terlalu banyak) di tengah doh tepung dan terus tutup. Juggle kuih badak berendam antara dua tapak tangan agar lebih

1. Nasi Lemak  (Hijau Pandan Version) 2. Ayam Goreng Berempah < https://www.google.com/amp/s/myresipi.com/resepi-ayam-goreng-berempah/amp/ > < https://siraplimau.com/resepi-ayam-goreng-berempah/ > 3. Sambal Ikan Bilis 4. Sambal Sotong Rex 5. Other condiments Kacang goreng Ikan bilis goreng Timun Telur (Rebus / Mata Kerbau)

Note 1 : Inspired by < https://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/ > Ingredients (all room temp) 1/4 cup (60gm) of butter 1/2 cup of fine sugar, divided into 1/4 + 1/4 cup 8oz (225 - 250gm) of cream cheese (Bega Tatura) 1/2 cup (125gm) of milk (full cream Dutch Lady) 5 whole eggs (separated into egg yolks & whites) 1 tbsp lemon juice 1/4 cup (30gm) of all purpose flour 2 tbsp of corn flour 1/4 tsp cream of tartar 1. In a bowl, cream butter and 1/4 cup of sugar until light and fluffy. 2. Add in cream cheese. Cream until light and smooth. 3. Stream in milk slowly into the cream cheese mixture. Beat until light and fully incorporated. 4. Add in egg yolks one at a time. Beat until light. 5. Add in lemon juice. Beat until well incorporated. 6. Sift in flour. Beat until well incorporated. Beware of any flour lumps. For a finer result, strain the batter using a sieve. 7. In another separate bowl, beat egg whites until foamy. 8. Add cream of tartar to egg

Cake : < https://sugarspunrun.com/best-carrot-cake-recipe/#recipe > Icing : < https://sugarspunrun.com/cream-cheese-frosting/#recipe > Some people add sour cream to this.

Note 1 : Resepi is sourced from many youtube videos. A. Kurma Ayam 4 ketul ayam thigh Minyak secukupnya 1-2 biji bawang merah medium, blend halus 2-3 ulas bawang putih, smashed 2 bunga lawang 1/2 batang kulit kayu manis 4-5 sudu besar rempah kurma 1 kerat akar daun sup 1/2 batang carrot, potong stew 1-2 biji kentang medium, belah dua 1 kotak santan Kara (200ml) 2-3 cawan air 1-2 tsp garam kasar (atau ikut rasa) Optional : Tomato Lada merah besar, belah dua Daun sup B. Lauk Kambing Beriani 500gm daging kambing (mutton / lamb) Minyak + 2 tbsp minyak sapi 1-2 biji bawang merah medium, blend halus 2 bunga lawang 1/2 batang kulit kayu manis 2 buah pelaga 4-5 ulas bawang putih, tumbuk halus 1 1/2 inci halia, tumbuk halus 1-2 tsp garam kasar, tumbuk halus 5 sudu besar rempah beriani (Adabi) 2-3 batang daun sup, potong 3 inci 1 biji tomato, hiris halus 1-2 biji kentang medium, belah dua 3 sudu besar plain yoghurt 1-2 cawan air 1/4 kiub pati lembu (Knorr's) C. Nasi Beriani Johor 2 cawan bas

Note 1 : It is better to use pure butter for this recipe, or at least Farm Cows, as the fruits can be quite tangy. Ingredients 125gm butter (pure salted butter) 125gm sugar + 30gm sugar (granulated / fine) 1/4 cup milk (Dutch Lady full cream) 1 cap vanilla essence 3 eggs (around 150gm) 1 tbsp lemon juice 1/2 tbsp baking powder 1 1/2 cup cake flour 100gm prune (half chopped finely, half flattened for cake top decoration) Steps 1. Cream butter, vanilla essence, and 125gm sugar until fluffy. Gradually add milk into the butter mixture until fluffy and light. Set aside. 2. With a clean beater, beat egg and 30gm sugar until fluffy, light, foamy and able to form ribbons. Like for genoise sponge cake. 3. Gradually add egg mixture into butter mixture. Beat until well combined. 4. Add in lemon juice. Beat until well combined. 5. Sift in cake flour and baking powder into the cake batter in 2-3 batches. Beat until just combined & stop when all the flour has been fully incorporated. 6. Add in c

Note 1 : Inspired from an Insta post < https://www.instagram.com/reel/C4RlJRDvYhN/?igsh=NWUzZmhjanlsdTdm >. Will try out & improve the recipe bit by bit. Note 2 : Shihlin fried chicken recipe < https://www.thehalaleater.net/2021/08/03/shihlin-xxl-fried-chicken-recipe/ >. Ingredients 1 pc ayam peha / breast / chicken chop cut Part A : Marinate 1/2 tbsp sos tiram (Uncle Bob) 1 tsp salt 1/2 tsp sugar 1 tsp five spice powder Water Part B : Coating 2 eggs Black pepper (Uncle Bob) White pepper (Uncle Bob) 1 cup tepung ubi kayu (tapioca flour) 1 cup tepung ubi kentang (potato starch) Part C : Seasoning 1 tbsp garlic powder 1 tsp salt 1 tsp serbuk paprika 1 tsp serbuk chili

Yield : Cukup untuk 4 orang makan single portion / 2 orang makan dinner & sahur Strategy :  These are 4 dishes to a rice that needs to be served at the same time. Therefore, suggest to : 1.  Mise en place. 2. Make the raita. 3. Prep the snakegourds. 4. Prep the chicken 65. 5.  Make curry. 6. Make rasam. 7. Deep fry the snakegourds. 8. Deep fry the chicken 65. #1 : Most dishes use the same ingredients. Prep them all and set aside. #2 : Quick, easy, and needs time to really get cool in the fridge & well blended. #3 : Needs most time to extract out water. #4 : Needs time to marinate. #5 : Can be reheated near service time. #6 : Can be served at room temperature. #7-8 : Prepare to deep fry at least 1 hour before service. Cucumber Yoghurt Raita < https://www.nyonyacooking.com/recipes/cucumber-raita~rkLLuDiwGcWX > Needs prep time 2 baby cucumber, diced small 1/2 ripe tomato, removed core and seeds & diced small Few slices of large red onion, sliced thinly 2-3 tbsp of plain

Note 1 : Original batch dough felt very stiff & hard to mix, despite lowering sugar amount (dry ingredients). Perhaps the cookies will be dense & crunchy, not airy. Therefore, to change some measurement of flour & eggs. Note 2 : End result Yield : 225 cookies @ 934gm (normalised). Ingredients 1 cup (240gm) butter >> 1/2 cup (115gm) butter, 1/2 cup (95gm) shortening 1 1/2 cup (300gm) castor sugar >> 1/2 cup (100gm) fine sugar, 1/2 cup (110gm) brown sugar further split into 60gm brown sugar, 50gm muscovado sugar. We reduced overall sugar to 200gm only as original feels a bit too sweet for this recipe. 3 tsp vanilla essence  >> 2 tsp (9gm) essence +1/4 tsp fine salt 2 egg yolks >> 2 whole eggs 2 tsp white vinegar >> 2 tsp lemon juice 4 tsp red food colouring  >> 4 1/2 tsp red food colouring 2 1/2 cup (300gm) wheat flour (low protein) >> 2 cups (240gm) all purpose wheat flour (low protein) 2 tbsp (20gm) corn starch  >> 1/2 cup (80

Note 1 : This is my take of the crab stick rangoon after watching so many videos... Joshua Weissman, Jason Farmer, Khairul Aming, Buat Orang Lapo etc... Noticed similar ingredients. Hence, improvised. Note 2 : Was eyeballing the mayonnaise hence unsure of the weight. Leftover from 1kg packet, after pouring tanktop into a ~900gm bottle. Since this is the first time, will weigh second time. Also, some people put in sugar. Opted not to since we are dipping this rangoon in thai sweet chilli sauce. Ingredients : 225gm cream cheese (Philadelphia), softened at room temp 50gm - 100gm mayonnaise 1 tbsp worcestershire sauce 1 tbsp full cream milk 1 tsp fine salt 1 tsp chicken stock powder (Knorr's) A dash of ground black pepper A dash of ground white pepper 1/4 holland onion, minced 1 slice of ginger, fine paste / minced 1 garlic clove, fine paste / minced 5 sticks of imitation crab, fine + medium coarse minced 1/2 pc of portabello mushroom, finely diced 1 stalk of spring onion, minced 1 spr

Note 1 : Was previously inspired by an Insta reel. But can no longer detect which reel 😅 Ingredients 30 biji limau kasturi 30 biji asam boi 1 cawan air 2 batang chinese brown sugar bar (anggaran 80gm untuk satu batang) 4 tbsp muscovado sugar 3 tbsp white sugar 1/2 tsp garam kasar 1 balang mason jar (500 gm+/-) Optional : Honey Steps : 1. Potong kepala limau kasturi, tapi jangan sampai terputus. Potong just enough untuk perah jus limau dan masukkan asam boi. 2. Perah jus limau melalui tapis supaya biji limau tak masuk. Set aside jus limau untuk dimasukkan dalam bancuhan gula nanti. 3. Masukkan asam boi dalam buah limau yang sudah diperah tadi. Set aside. 4. Gabungkan air, chinese brown sugar bar, muscovado sugar, white sugar, dan perahan jus limau dalam satu periuk. Reneh sehingga sedikit pekat. 5. Apabila sudah sedikit pekat, masukkan limau dan asam boi tadi. Reneh lagi sehingga air gula memekat. Apabila sudah agak likat, tutup api dan set aside. 6. Sebelum pakai balang kaca, sila ste

Note 1 : Suka dengan bubur lambuk lipis tapi tak reti nak buat. Kali ni kita cuba, gabungan bubur lambuk kg baru + terengganu + pahang yang lain. Tak letak ikan je, tak suka. Bahan A 1 biji bunga lawang 1 batang kulit kayu manis 3 biji bunga cengkih Secubit halba Bahan B 1/2 biji bawang merah besar (kisar halus) 300 gm daging cincang (cincang kecil) 3 ulas bawang putih (tumbuk halus) 1/2 inci halia (tumbuk halus) 1/2 tsp lada hitam (tumbuk halus) 1/2 tsp garam kasar (tumbuk halus) 1 tsp jintan manis (tumbuk halus) Bahan C 1 1/2 - 2 cawan beras putih 2 helai daun pandan 1 helai daun kunyit Segenggam daun kesum 5-6 cawan air (tambah lagi jika perlu) 2-3 batang daun sup Bahan D Minyak sapi 1/2 biji bawang merah besar (hiris mayang) Bahan E Ulam-ulaman (paku merah, pucuk paku, pucuk ubi) Garam (secukupnya) 1 senduk extract santan Kara (atau secukupnya) Hiasan taburan (daun sup, daun bawang, bawang goreng) Steps : 1. Tumis Bahan A  sehingga kembang & naik bau. 2. Masukkan bawang kisar (

Note A : Kelongsong daun pandan rectangle dapat fill 30 of them, with leftover in a food container. This is a large batch production. Note B : resepi ini tidak perlukan steam / kukus. Kalau perlu kukus, letakkan di dalam container / daun pisang. Part A 1 cup tepung beras / tepung jagung 1 cup gula 5 cup air pandan (10-12 helai daun pandan blended & tapis) 1/8 or 6 tbsp buah sengkuang (diced halus) Kalau nak lapisan pandan yang crystal clear, kena pakai tepung jagung. 1. Satukan semua bahan kecuali sengkuang. 2. Masak atas api perlahan. Sentiasa kacau sehingga pekat, likat, dan berkilat. 3. Masukkan buah sengkuang setelah masak.  4. Set aside from heat. 5. Sudukan ke dalam kelongsong daun pandan sehingga 1/2 atau 2/3 penuh. 6. Ratakan dan hentak2 container / dulang untuk keluarkan angin. Part B 1 cup tepung beras 5 cawan santan (pekat + cair + air) 1 tsp garam 1. Satukan semua bahan. Masak atas api perlahan. Kacau sehingga masak. 2. Letakkan atas lapisan hijau pandan dalam kelongson

Nasi Tomato 1 1/2 cawan nasi (beras wangi / basmati, direndam dahulu 30 minit) 1 tbsp ghee 1 tbsp planta 2 tbsp minyak masak Rempah (kulit kayu manis, bunga lawang, buah pelaga, bunga cengkih) 1/2 biji bawang merah besar, hiris halus 1 biji bawang putih, hiris halus 1 hiris halia, smashed 2 helai daun pandan, simpul 1-2 biji tomato, dadu 100gm tomato puree Duchef 2 tbsp sunquick 4 tbsp kacang pis, direndam 3 tbsp kismis, direndam 10 minit 2 tbsp kacang gajus, direndam 10 minit Daun ketumbar, racik kasar (akar kalau ada) 1 cawan susu (sejat / segar)   terlalu berlemak, muak. Boleh kurangkan sukatan jugak. Sebab hari tu nasi terlalu lembik, mungkin sebab ada banyak tambahan cecair lain. 1/2   1  cawan air 1/2 kiub pati ayam 1/2 sudu kecil garam kasar Garnish : Daun bawang, daun sup, bawang goreng 1. Tumis rempah sekawan dalam periuk nasi sehingga naik bau. Kemudian, masukkan bawang merah, halia, dan daun pandan. Tumis sehingga wangi. 2. Masukkan bawang putih dan tomato segar. Kacau seket

A. Sup Ayam 500 gm / 6 ketul ayam 2 inci halia, hiris 2-3 batang daun bawang + akar, potong besar 5-6 biji bawang putih, smashed 4 hiris tebal lobak putih Air Garam Untuk hidang / stim ayam : (Maybe to consider adding dark soy sauce so the chicken can be a little darker) 1 tbsp Light soy sauce 1 tbsp Oyster sauce 1 tbsp sesame oil 1 tsp sugar 1 senduk sup ayam Daun bawang, hiris panjang & halus (garnish) Untuk hidang sup : Daun bawang, hiris halus Bawang goreng 1. Cuci ayam. Potong sedikit bahagian kulit (simpan kulit untuk masak nasi later). Asingkan bahagian isi (dada dsb) dan tulang (drumstick, wings, thigh dsb). 2. Gabungkan semua bahan dalam periuk kecuali isi ayam. 3. Masak sup selama 40-45 minit. Pada minit ke 30, boleh masukkan bahagian isi ayam dan teruskan memasak selama habis.  4. Tutup api dan keluarkan semua bahagian ayam rebus. Lumurkan ayam dengan light soy sauce, oyster sauce, sesame oil, gula, dan sesenduk sup ayam. Simpan untuk distimkan (reheat) kalau perlu. Hida

Ganjang Gejang (Soy sauce marinated crab) 500gm flower crab, trimmed, cleaned and opened 6 cups water 1/4 cup mirin 2 cups light soy sauce (check if need to reduce) 3/4 large onion, sliced thin 1/2 large apple, sliced thin with skin 6-7 large cloves of garlic, lightly smashed 1/2 inch ginger, lightly smashed 1 thin strip of dried chili pepper 2 pcs of kombu / dried hard seaweed Optional 6 pcs of whole red dates / jujube, scored 1/2 of mandarin orange peels 2-3 spring onion roots (did not put) 2 strips of ginseng root (did not put) 1 tbsp whole black peppercorns (did not put) 2-3 tbsp of chili seeds (did not put) 7-8 pcs of dried anchovies (did not put) 2 tbsp of soju / soda water (did not put) 2 tbsp of plum extract (did not put) Green chillies (did not put) Garnishes Chili pepper, green or red Spring onion Yellow onion Sesame seeds 1. Try to find live crabs if you can. If not, frozen crab would work. Clean and set aside in the freezer. 2. Combine all broth ingredients in a pot. Boil a

Note 1 : Adapted from Che Nom & NYT recipe Karamel 1/3 cup castor sugar 2 tbsp water Puding 3 large eggs 2 egg yolks 1 tbsp corn starch 1/2 cap vanilla essence (star brand) 2 cup milk (500 ml = 200ml cooking cream + 300ml milk) 1/3 cup sugar A pinch of salt Steps 1. Prepare caramel in 7" x 7" metal pan. Set aside to cool. Use low flame for caramel to avoid burning. 2. Mix large eggs, egg yolks, corn starch, and vanilla essence well. Set aside. 3. Simmer milk, cream, sugar and salt mixture. Enough until bubbles started to form, but not boiling. 4. Take off heated milk from heat once done. Pour little bit of hot milk into egg mixture and mix well. Pour little by little of milk into egg mixture so that it could slowly temper. If hot milk was poured all at once, egg will curdle. 5. Pour all of pudding mixture into caramel pan. You can use sieve if needed. Cover pan with aluminium foil. 6. Bake in (a) oven in water bath at 160°C for 40-50 mins, or (b) steam on stovetop for 40