the Weird, Bad and Lazy Cook

Taco sauce 3/4 can tomato sauce 2 jalapeno, diced 1 garlic, smashed 1 tsp ground cumin 1 tbsp lemon juice Salt, sugar Ground beef 200gm minced beef 1/2 holland onion, minced 2 garlic, ground 1 tsp ground cumin 1/4 can tomato sauce 1/2 tbsp ol de paso fajita seasoning Salt, water Pico de gallo Tomato Red onion Avocado Lemon juice Salt, sugar Coriander leaves

Garlic Soy 90gm honey 1 tbsp (30gm) honey hallabong 5 tbsp (30gm) light soy sauce 2 tbsp (12gm) golden cooking syrup 1 tbsp (3gm) vinegar 2 tbsp (12gm) cooking oil 1/2 tsp garlic granules 1/2 tsp white sesame Creamy Onion (Soonsal) 1/2 (80gm) yellow onion 6 tbsp (120gm) yoghurt 4 tbsp (40gm) mayonnaise 2 tbsp (20gm) milk 1/2 (1 tbsp) lemon juiced

3 egg yolks, large 1/2 cup (115gm) butter, melted 1 tbsp (1/2 fruit) lemon, juiced Salt, black pepper, fresh dill Whip egg yolks until light and fluffy Add melted butter 1 tbsp at a time, whisk continuously Add lemon juice, whisk continuously Add salt & black pepper, whisk continuously Prep for bain marie. Whisk sauce in a double boiler until sauce has lightened in colour and quite thick Once done, then add fresh dill, whisk continously. Serve immediately and finish within 4 hours.

Portion : 1 serving (1 person) 100gm dry vermicelli pasta 4 tbsp (60gm) butter 1/2 lemon or 2 tbsp (30gm) lemon juice 2 tbsp (40gm) plum sauce (Angel brand) Black pepper, parsley 1 tsp (6gm) fine sugar 1 clove garlic, smashed 1/2 cup (120gm) heavy cream ABSOLUTELY NO SALT 1/2 salmon fillet 3-4 cloves garlic, smashed Fine salt Optional Tomato cherry, halved Sage leaf (for infusing in the sauce Sauce (adapted from Beurre Blanc) 1. Combine all ingredients except heavy cream (i.e. butter, lemon juice, plum sauce, black pepper, parsley, garlic) into a pot. Heat on smallest, lowest fire while continuously whisking. Do not let the butter broke into clarified butter. 2. Once sauce is simmering, add heavy cream. Whisk continuously until the sauce looks homogenous and warm enough (close to steam but not simmering). Turn off the heat. 3. Serve hot with vermicelli, pan fried salmon, and tomato cherry.

Bagel 265ml water 4gm instant yeast 1 tbsp sugar 445gm all purpose flour 1/2 tbsp barley malt syrup 1/4 tsp fine salt Everything seasoning 2 tbsp spring / holland onion flakes 2 tbsp onion flakes 2 tbsp garlic granules 2 tbsp poppy seed 2 tbsp white sesame 1 tbsp black sesame 1 tbsp salt flakes Mix Knead Cover and proof for 2 hours Divide into 6 equal pieces 125gm each ball Shape into a ball Cover and proof for 5 minutes Form into bagel shape Cover and proof slowly in fridge for 4 hours (up to 24 hours), or perhaps 2 hour in room temp Boil in water + barley malt syrup Not for long, until it floats Longer boil, tougher skin Once boiled, can directly coat with everything seasoning Place on baking sheet Bake in oven 180°C for 20-25 minutes

Note 1 : Inspired by < https://www.spendwithpennies.com/blueberry-muffins/#wprm-recipe-container-158071 > < https://cakesbymk.com/recipe/lemon-poppy-seed-cake/#recipe > 1/2 cup (115gm) butter 1/2 cup (100gm) sugar 1/2 cup (120gm) milk 1/8 cup (30gm) lemon juice 1/4 tsp fine salt 1/2 cap vanilla essence 2 eggs 2 cups (240gm) flour 2 tsp baking powder 1 tbsp poppy seeds 2 1/4 cups (330-350gm) fresh blueberries 170°C for 30 minutes, uncovered fan top bottom heat

2 cups (240gm) flour 3/4 cup (180gm) warm water 2 tbsp (25gm) fine sugar 1/2 tsp (3gm) yeast 1/4 tsp fine salt 1/2 tsp baking soda 1 1/2 tbsp (18gm) cooking oil

Chee Cheong Fun 120gm all purpose flour (supposedly rice flour 😭😭😭) 40gm tapioca flour 1/4 tsp fine salt 1/2 tsp fine sugar 1 tbsp (7gm) cooking oil 300ml warm water Steam in a well-oiled shallow pan. Use two pans for faster replacement. Sweet Bean Sauce 2 tbsp hoisin sauce 2 tbsp taucu 2 tbsp all purpose flour 2 tbsp corn flour 6 tbsp sugar (can add more if needed) 1 tbsp sesame oil 1 tbsp cooking caramel 1 tbsp oyster sauce 2 cups water Blend finely. Cook until boiling.

Note 1 : Inspired by Hat Yai trip. Salmon marinated in soy sauce but with a Thai twist. It is quite close to Ganjang Gejang recipe, though milder and sweeter. Ingredients 200gm fresh salmon fillet, sashimi grade *4 tbsp hot water *3 tsp fine white sugar *A pinch of salt 4 ice cubes 8 tbsp light soy sauce 2 tbsp mirin 2 tbsp vinegar 8 tbsp ice cold water 2 whole garlic cloves 1 red bird's eye chilli, sliced thinly Serve with Warm rice with black sesame sprinkles Roasted seaweed laver (wrap) 1. Dilute white sugar and salt in hot water until all granules are dissolved. 2. Add in all other liquids, garlic and chilli. Stir until well mixed. 3. Add in slices of salmon (sliced long for easier wrap). Marinade in chiller for at least 15 minutes.  4. Best served cold on top of warm rice.

Ain Elas Youtube 2 cawan tepung beras 1/2 cawan tepung gandum 1/2 cawan tepung jagung 1 cawan gula 1 tsp garam 1 kotak santan kotak 3 cawan air Sirap ros Half Batch 180gm rice flour 30gm all purpose flour 30gm corn flour 100gm fine sugar 1/2 tsp fine salt 100ml coconut Kara 355ml water

2 cawan tepung gandum (240gm) 3 telur 1/2 tsp garam 1 cawan gula (200gm) 1 cawan air pandan (6 helai + 1 cawan air) (240gm) 2 1/2 cawan santan Pewarna hijau Bijan Bakar 180°C for 1 hour Half batch 125gm all purpose flour 150ml jus pandan (3 helai + 150ml air) 100gm santan kara 125gm gula halus 1/2 tsp garam 1 telur 1 titik pewarna hijau Loyang, disapu minyak Bijan, tabur sebelum masak 1. Bakar 180°C selama 30 minit, heat fan atas bawah. 2. Bakar 150°C selama 10 minit, heat fan atas sahaja (untuk kerak atas). 3. Sejukkan dulu bingka sebelum potong.

Ingredients 500gm all purpose flour 1/2 tsp fine salt 1 tbsp olive oil 3 large eggs 150ml room temp water (+/-1 tbsp flour or water for adjustment) Steps 1. In a noodle maker, mix flour, salt and oil. Turn on to knead. 2. In a separate bowl, mix eggs like omelette. Drizzle down the noodle maker while it is kneading. 3. Once egg in done, add in water in to egg bowl. Swirl around and drizzle down the noodle maker slowly as to wait for the dough to take shape. It would look scraggly at first, then it will come together later. 4. Once done kneading, check the dough texture. Adjust with a tbsp of water / flour depending on the condition. 5. If alright, take out the dough. Onto a floured surface, shape the dough into a smooth surfaced ball. Cover and rest it for at least 30 minutes (or longer is fine). 6. Once rested, dough will softened and when pressed, will be dented and will not spring back. Shape into desired pasta (dusted with enough flour). 7. Into a boiling water, toss the pasta in. ...

Note 1 : Inspired by Ingredients 250gm honey 150gm condensed milk 100gm salted butter 350gm Nestle cornflakes Steps 1. Preheat oven with fan to 160°C about 20-30 minutes. 2. In a pan, combine honey, condensed milk and butter. Cook on top of medium to low heat on the stove until mixture are frothy and light. 3. Once frothy (to the desired thickness), turn off the heat and add in cornflakes. Mix until all cornflakes are coated with honey. 4. Spread on pan lined with baking paper / paper cup and bake in oven for another 10-15 minutes.

A. Pani Puri Note 1 :   Inspired by < https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/ >. Puri shells are store bought (save all the hassle), just need to fry, then done. Pani 1 cup mint leaves (no stem) 1 cup coriander leaves (some soft stem is fine) 2 cups tamarind pulp (150gm tamarind soaked in 2 cups of warm water for 30 minutes) 3 tbsp jaggery powder 1/2 tsp salt 1/2 tsp cumin seeds 1 clove garlic Optional : 1/2 lemon, juiced (to prevent leaves from turning brown) 1 tsp chaat masala (omitted for fresher flavour) 1 green chili (omitted for fresher flavour) 1/4 tsp black salt A pinch of asafoetida Ginger (not a fan) Fried boondi (not a fan) Fillings Dhal (gravy thickened to paste) Potato (boiled with salt and mashed) Red onion, diced Optional : Chickpeas, yellow or black 1/2 tsp chilli powder 1/4 tsp chaat masala powder Coriander leaves Sev, boondi B. Garlic Cheese Naan Note 1 : Inspired by < https://youtu.be/xHiQqF1lJWM?si=49lWPZSAeV-Ja...

  Note 1 : Inspired by < https://cookpad.com/my/recipes/10884275-apam-pisang-apam-pisang-coklat >. Diolah sendiri sebab pisang banyak, supaya pakai banyak pisang instead of banyak tepung. Ingredients 650gm pisang masak ranum 225gm gula (115gm gula perang, 110gm gula merah) 1/2 tsp garam halus 225gm minyak canola 3 biji telur *450gm tepung gandum *2 tsp soda bikarbonat *2 tsp baking soda *Mix beforehand Optional : 2 tbsp cocoa powder + 1 tbsp susu pekat manis for 4 senduk batter Steps 1. Mash banana. Add in sugar and salt. Beat with a hand mixer until well blended and soft. 2. Add in oil, in two batches, and beat with hand mixer after respective addition. Ensure batter is well blended. 3. Whisk eggs in a separate container until light, foamy and airy. Add in eggs into the batter, in two batches. Beat with hand mixer after each addition and ensure batter is well blended. 4. Sift in flour, in three batches, fold and beat just enough until flour is no longer in sight. 5. If want ...

Note 1 : Inspired by < https://www.bbcgoodfood.com/recipes/ultimate-sticky-toffee-pudding > and < https://youtu.be/_PExZ-zHYso?si=nVR5-xpWyPGaI6if > Ingredients 1. Preheat oven at 170°C for 30 minutes under fan setting. 2. Line a 6-inch square pan with a parchment paper. 175gm pitted dates 150gm milk 30gm water 1. Combine pitted dates and milk in a bowl. Microwave on low temp for about 3 minutes until milk is warm to touch. Set aside to steep for 30 minutes, or until milk has warmed to room temperature. Cover and store in fridge for at least 2 hours until dates has softened (whivh I did for almost 6 hours). 2. After 2-6 hours, add water to the dates mixture and microwave for another 3 minutes. 3. Mash the dates with a spoon. Set aside. 175gm all purpose flour 1 tsp baking soda 1 tsp baking powder 1. Combine flour, baking soda and baking powder in a bowl. Set aside. 90gm butter (40gm Maison Lescure, 50gm Pelangi) 1 cap vanilla essence 70gm dark muscovado sugar 30gm blackstra...

Note 1 : Inspired by < https://www.google.com/amp/s/myresipi.com/jom-buat-sendiri-je-roti-john-rasa-sama-sedap-macam-beli/amp/ > Ingredients 200gm minced meat 3 ulas bawang putih, tumbuk halus 1 inci halia, tumbuk halus 1 biji bawang merah besar, potong dadu 1-2 tsp serbuk kari 1-2 tsp worcestershire sauce 1/2 tsp coarse salt A dash of black pepper A dash of white pepper 1-2 cups of water Mashed potato (1 1/2 potato) 1/2 tomato, diced 1/4 onion, diced Daun sup, cincang halus 4 telur 8 keping roti gardenia (2 batch of long roti john) Daun salad Mayo Sos cili 1. 

Note 1 : Inspired by < https://resepichenom.com/resepi/nasi-ayam-penyet >,  < https://www.allrecipes.com/recipe/264557/ayam-penyet-pedas-indonesian-spicy-penyet-chicken/ > and < https://cookpad.com/id/resep/17215277-ayam-goreng-penyet?ref=search&search_term=ayam+penyet >. Part A. Ayam Rebus 5 ketul ayam (250gm) *1/2 bawang merah besar *4 ulas bawang putih *2 batang serai (bahagian putih) *1 inci halia *1/2 tsp garam kasar 1/2 tsp serbuk kunyit 1 helai daun salam (bay leaf) 1 keping asam keping 1/2 cawan air 1. Blend halus bahan-bahan bertanda (*). 2. Gabungkan dalam periuk semua bahan. Adjust air sehingga menutupi sedikit sahaja ayam. 3. Reneh sehingga ayam agak masak (dalam 10 - 15 minit). Keluarkan ayam. Perap & Goreng *1/2 tsp jintan manis *1/2 tsp jintan putih *2 tsp ketumbar *4 ulas bawang putih *1 inci halia *1/2 tsp garam kasar 1/2 tsp chicken stock powder 1-2 tbsp corn starch Sedikit air stock rebusan ayam 1. Tumbuk halus semua bahan bertanda (*). ...

Note 1 : Inspired by < https://www.recipetineats.com/vietnamese-rice-paper-rolls-spring-rolls/#wprm-recipe-container-21094 > A. Prawn spring roll 16 prawns (2 prawns per roll, 8 rolls) Salad, sliced Carrots, julienned Suhun (rehydrate with water, drained and cut with scissors) Italian basil (leaves only) Mint (leaves only) Coriander (leaves only) Rice paper Water (for dipping) 1. Prawn can be blanched and halved. Keep cool aside until rolling time. 2. If making ahead of time, spray finished spring rolls with a light coating of oil for them to keep fresh  little longer. B. Peanut dipping sauce 1 tbsp peanut butter 2 tbsp hoisin sauce 1 tbsp sugar 2 cloves garlic, minced 1/4 cup of water Lime juice (I skipped) 1. Mix everything and microwave for 1 minute. 2. Mix again until well blended. 3. Thin with more water if needed. Serve cool.

Note 1 : After multiple try and error, this is the one I developed to suit my tastebud. A. Soy sauce 2 tbsp oyster sauce 2 tbsp dark soy sauce 1 tbsp mirin 1/2 tbsp white sugar 1/2 tbsp sesame oil 1/2 tbsp vinegar 1/4 cup water A little corn starch slurry 1. Boil everything except corn starch slurry. Adjust to taste. 2. Add in corn starch slurry and thicken to taste. 3. Transfer to bowl once done. B. Ground chicken bulgogi 2 chicken breasts* (separate the bones) 1/2 inch ginger* 2 cloves garlic* 1/4 holland onion* 1/2 apple* 1 shiitake mushroom, sliced 1/2 cup water 2 tbsp soy sauce 1/2 tbsp sugar 1/2 tsp salt 1 tbsp vinegar Capsicum, cubed 1. In the previous pot used to make soy sauce, boil chicken bones and mushroom with water, soy sauce, sugar, salt, and vinegar until well flavoured. 2. Grind all (*) until it forms into fine paste. Add the paste into the broth and keep stirring. 3. Add in capsicum and cook the meat until tender. C. Noodles & Garnishes Pan mee / knife cut noodles...

Note 1 : Inspired by < https://100krecipes.com/classic-coney-island-hot-dog-sauce/ >