the Weird, Bad and Lazy Cook

Hollandaise Sauce 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. A way to reuse leftover egg whites Souffle Pancake 20% flour : egg 3 egg whites (around 100-110gm) 3 tsp (25gm) sugar A dash of salt A dash of vanilla essence 2 tbsp (20gm) all purpose flour 1 tsp baking powder 1. Beat egg whites, sugar, salt, and vanilla essence to a stiff meringue. 2. Sift in two batches of all purpose flour and baking powder. Fold in with spatula. 3. Scoop the batter onto a buttered pan heated on lowest heat. Cover with lid while cooking until pancake was somewhat fi...

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.