the Weird, Bad and Lazy Cook

Crispy Chicken Flour 1 tbsp tapioca flour 1 tbsp corn starch 4 tbsp all purpose flour Chicken stock powder Salt, black pepper, white pepper 1 egg Smoked Honey Glaze Only enough for 2 crispy chicken patty* 2 tbsp sugar 4 tbsp honey 2 tbsp light soy sauce 1/2 tbsp balsamic vinegar 2 tbsp oil 1/2 tsp liquid smoke Chilli flakes, garlic granules Creamy Mayo Kewpie Milk Garnish Cucumber Tomato Pickled dill Pickled beetroot Lettuce Tomato sauce BBQ sauce (for GCB) For GCB Marinade Garlic smashed Smoked honey glaze Liquid smoke Worcestershire sauce

Original < https://www.google.com/amp/s/www.rasa.my/cara-buat-apam-balik-tebal-lembut-bersarang-sedap-sungguh/amp/ > 2 cups (240gm) all purpose flour 1/4 cup (25gm) sugar 1/2 tsp fine salt 3gm instant yeast 2 tsp baking powder double acting 1 1/2 cup (375gm) water Whisk to combine until airy. Let 5 min. Grease 10" pan with margarine. Pour 1/3 of the batter, not too thick, but not too thin. Close the lid & let cook. Once cooked, pour 1/2 can of creamed corn, buttload of sugar. Steam for a bit.  Add on crushed peanuts. Fold. Transfer on a plate. Cut. Enjoy.

Coming from < https://www.mangago.me/read-manga/i_will_change_the_genre/uu/br_chapter-227929/pg-1/ >, chocolate cake with apricot jam.

A. Vegan Agar-agar Marshmallow Inspired by < https://allweeat.com/homemade-marshmallows/ > 3 egg whites 1/4 tsp dry vanilla 1 cup (250gm) water 2 tsp agar-agar powder 2 cups (200gm) fine sugar >> too sweet 😔😔 Too liquidy 😔😔 Beat egg whites to stiff peak. Add vanilla and beat more. Set aside. Bring water, agar-agar powder, and fine sugar to a boil. Boil for exactly 6 minutes. Take off heat. Slowly stream in agar-agar mixture into meringue while beating. Add colouring if needed. Pour the marshmallow liquid into flower mold.  Let cool at least until 30 minutes. B. Zefir Flower Marshmallow Adapted from < https://youtu.be/av-0PxJGVs8?si=8XqtAv5of6L_pFhP > Pre-heat oven 40°C 60gm egg whites 60gm sugar A pinch of citric acid / cream of tartar Beat egg whites until soft peak with a whisk attachment on low speed. Add sugar and cream of tartar. Beat on medium speed. 50gm liquid (orange juice) 3 tsp (8gm) agar-agar (cannot substitute with gelatin) Combine and bloom. Set ...

A. Orange Jaffa Cake Lasts up to 5 days in the fridge. 2 days outside. Cake Not enough. Need to double the batch? 125gm butter 125gm sugar 1/2 cap vanilla essence Zest 1/2 orange (fresh Valencia) 3 tbsp sunquick orange 60gm milk 3 eggs 30gm orange juice (fresh Valencia) 200gm flour (185gm AP, 15gm cornstarch) 1 tsp double action baking powder 170°C no fan, top bottom heat, 30 minutes. (Only for 1 cake pan. For multiples, use fan.) Orange jam 100gm orange juice (30gm + 70gm water) 20gm castor sugar   too sweet for ganache 1 tbsp (9gm) corn starch 1 tbsp sunquick oren Zest 1/2 orange (fresh Valencia) Heat orange juice, sugar and vanilla essence until wafting. Remove from heat. Temper egg yolks with orange juice mixture. Heat again until thickened. Remove from heat. Add in orange zest, gelatin and butter.  Chocolate ganache 200gm milk chocolate (or half white, half milk) 70gm full cream milk 1 tbsp (15gm) butter +1 tbsp cocoa powder (if too sweet)

A. Red Velvet Cookies Recipe is adapted from Azlina Ina 1 cup butter >> 1/2 cup (115gm) butter, 1/2 cup (115gm) margarine Pelangi 2 tbsp (30gm) ghee 2 cups brown sugar >> a bit too sweet. 1 1/2 cup. 3/4 cup (150gm) castor sugar. ¼ cup (50gm) muscovado sugar. +50gm cream cheese 1 egg yolk >> 1 whole egg A dash of vanilla essence >> 1 tsp (5gm) vanilla essence 2 tsp red colouring Imauco, 1/2 tsp Star cochineal >> somehow, red colouring is not enough. Perhaps to increase to 3 1/2 tsp Imauco. 4 tsp red colouring 2 tsp orange colouring 2 tsp vinegar (added after creaming) 2 tsp baking powder >> 1/2 tsp double action baking powder (so as not to soften the cookie) 1 tsp baking soda (for effervescent) 4 tbsp (25gm) cocoa powder >> 50gm cocoa powder 2 tbsp rice flour 4 tbsp corn starch >> 1/2 cup (60gm) 2 1/2 cups all purpose flour >> 2 1/2 cups (300gm) all purpose flour +2 tbsp (30gm) malted milk horlicks +1 tsp emplex (2gm) Chocolate chi...

Note 1 : Bumbu rempah daging halus adaoted from < https://youtu.be/E6W1YuByjXE?si=AOTbaS07cxg7JJJD > Note 2 : Sukatan awas-awas adapted from < https://youtube.com/shorts/llOr3lJcXRE?si=sIz6V2IHtD3yFOkk > 500gm santan pekat 1kg santan cair 2 tsp garam kasar *450gm bawang merah besar *100gm bawang putih *50gm halia *50gm lengkuas *6 biji kemiri *80gm cili merah birds eye (quite spicy 😅, perhaps to balance it with lada besar merah someday) *15 keping (10gm) cili kering (rendam) 1kg daging lembu (kiub besar) 2 lembar daun kunyit 3 lembar daun salam 4 batang serai kampung 6 lembar daun limau purut **1 batang kecil kulit kayu manis **1 biji bunga lawang **10 biji bunga cengkih **10 biji buah pelaga **10 biji lada hitam **1 tbsp jintan manis (fennel) **1 tbsp jintan putih (cumin) **2 tbsp biji ketumbar **1 tbsp nutmeg powder 1 butir (30gm) gula melaka comel 1/2 tsp chicken stock powder 200gm kerisik (1.5 to 2 butir kelapa) (needs to be very black or the rendang will look light br...

A. Pulut Panggang 250gm (2 pot) beras pulut biasa 250gm air (100gm santan kara, 150gm air) 1/2 tbsp minyak masak 1 helai daun pandan, ikat simpul Sedikit garam kasar 1. Masak pulut atas api. Tutup dan biar sejuk. *3 biji bawang merah besar *4 ulas bawang putih *1/2 inci halia *3 batang serai (putih diblend, hijau diketuk) *Sedikit garam kasar *1/2 cawan air *Rendam & bilas : Separuh genggam ikan bilis Separuh genggam udang kering berkulit Separuh genggam isi udang kering *Sangai : 1 tsp jintan manis 1 tsp jintan putih 1 tsp ketumbar 150gm cili blend 1 keping asam gelugur 200gm santan parut 1/2 gula melaka comel 2 tbsp gula putih 1/2 cawan air 1 tbsp tepung gandum 1. Blend bahan (*). Tumis dengan cili blend dan asam gelugur sehingga naik minyak dan agak kering. 2. Masukkan santan parut, air, tepung gandum, dan gula. Adjust perasa jika mahu. 3. Gaul sehingga air surut tetapi bukan sehingga jadi kelapa sangai. Tutup api dan sejukkan. Setelah itu, boleh mula menggulung pulut dan inti ...

Using red vinegar 300gm japanese pearl rice 100gm red vinegar 220gm water (I like a more pronounced vinegar taste, so we can halve this measurement for 1:1 ratio) 1. Cook rice. Add 10gm extra vinegar to cooked rice. Some other recipes.... (need to explore) 20gm sugar 10gm salt 40gm red vinegar Tried : 10 tbsp akazu (Yokoi Edo Tannen Su) 4 tsp white sugar 1/2 tsp salt 4 tbsp water B. Edomae style tempura Flour Mix : 100gm all purpose flour 18gm tapioca flour 84gm corn starch 11gm bestari original flour 125gm flour mix 1 egg (50gm) 200gm - 250gm cold water

Note 1 : Adapted from < https://www.simplyrecipes.com/recipes/how_to_make_salmon_gravlax/ > and < https://www.recipetineats.com/cured-salmon-gravlax/#recipe > and < https://www.instagram.com/reel/DLIOSD5Ib9f/?igsh=bTBrejA3bGhoeWZn > 2 center-cut (500gm total) fresh salmon fillets 1/8 cup (40gm) coarse salt 2 tbsp (24gm) light brown sugar 1 tbsp (12gm) fine sugar +1 tbsp light soy sauce 1/2 tsp fennel seeds, crushed 1 bunch of fresh dill sprigs, cut 2" pcs +1 tbsp mixed peppercorns Fresh basil Fresh dill Lemon zest Olive oil 1. Mix all curing aromatics. Lather onto salmon, placed vertically on top of each other with flesh side connecting, i.e. skin-side down and on top. Wrap with a cling wrap. 2. Cure in fridge for a total of 24-36 hours. 12 hours each, flip bottom up. 3. After 36 hours, rinse salmon off all curing salts. Pat dry with a kitchen towel. Lather generously with herbs and olive oil mixture. Cure for few more hours. 4. Cut thinly and serve well with bag...

A. Tart Nenas Adapted from < https://cikmatahariku.blogspot.com/2019/04/tart-nenas-gulung-sukatan-cawan-yang.html?m=1 > Makes 56-60 tart nenas gemok 230gm butter 3 tbsp (60gm) condensed milk 2 tbsp (30gm) ghee 1 whole egg (30gm) (remain saved for brush) A drop of vanilla essence 3 1/4 cup (390gm) all purpose flour 2 tbsp (18gm) custard flour 2 tbsp (15gm) corn flour Filling : Around 500gm - 750gm jem nenas (Sebaiknya pilih yang ada nenas dan gula shj) Brush : Egg (add milk if insufficient) A drop of yellow colour   I didn't use colouring Shape the jem nenas with hands wet with water. Store in fridge until further use. Bake in 160°C for 25 minutes. Dust the pan with flour before tarting. B. Biskut Cornflakes Adapted from < https://www.facebook.com/100053638897602/posts/261479842157140/?app=fbl > 250gm butter atau Planta (Pelangi) 1 cawan (130gm) gula aising (gula castor) +1 biji telur >> to consider adding 2 eggs for a more crunchy cookie, less floury taste 1 tsp v...

A. Nasi Madghout < https://smackinglydelicious.blogspot.com/2015/09/madhgooth-arabian-rice-speciality.html?m=1 > 3 pot beras basmati 500gm beef ribs / lamb / chicken 4 bunga cengkih 6 buah pelaga Sedikit halba 2 helai daun salam tej□ 1 1/2 biji bawang holland 1 biji tomato 1 tsp (+1/2 tsp) coarse salt 1 tbsp ground garlic 1 tbsp ground ginger 100gm tomato puree 2 tbsp rempah kabsa 1/4 tsp rempah kunyit 1 tsp chicken stock powder 2 biji lumi (dried black lime) Air secukupnya 1. Tumis. Rebus daging sehingga empuk. Adjust air ikut keperluan. 2. Setelah daging empuk, tambah air untuk masak nasi. Biarkan mendidih seketika. Perasakan dengan garam lagi sekiranya agak tawar. 3. Reserve 2 senduk kuah untuk kuah nasi arab nanti. 4. Taburkan beras basmati atas daging-daging. Pastikan air separas dengan beras. Masak nasi dengan air mendidih selama 10 minit. Selepas itu, boleh tutup periuk dan masak dengan api paling perlahan. Masak sehingga air kering, dalam anggaran 10-15 minit lagi. 5. Hid...

A. Red Velvet Chocolate Cake Loosely inspired by < https://preppykitchen.com/best-red-velvet-cake/#recipe > I think half batch is just perfect for consumption. 100gm butter 15gm oil (full batch is 25gm) 115gm fine sugar (full batch is 225gm) 1/2 cap vanilla essence 1 tsp red emulco 3 eggs (full batch is 5 eggs) 30gm sour cream 60gm milk 150gm flour (120gm all purpose flour, 30gm corn flour) 1/4 tsp baking soda 1 tsp baking powder 2 tbsp (10gm) cocoa powder 1. Preheat oven 170°C fan w top bottom heat. 2. Separate cake into 8" pan OR two 6" pans. 3. Bake for 40 minutes (8") or 20 minutes (6"). 4. Let cool around 30 minutes before unmolding.  5. Cool completely around 2 hrs before cutting. Split the 8" cake into three discs. Drizzle with peach syrup or leftover cream (diluted with 150gm water). Cool completely in the fridge. B. Peach Syrup & Fruit Filling 150gm peach syrup reserved from 820gm Suntree can 3 tbsp fine sugar 1 tbsp Monin Caribbean syrup OR ...

A. Soft and fluffy pizza dough Adapted from < https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/#wprm-recipe-container-7360 > Makes 2 pizza of 12-inch Yudane 100gm flour 80gm water Dough 400gm all purpose flour 5gm fine salt 300gm lukewarm water 30gm fine sugar 5gm instant dry yeast 20gm salted butter, room temp 1. Cook yudane prior, let cool in fridge. 2. Bloom yeast in water and sugar. 3. Mix flour, salt, yeast water, and yudane (broken into little pieces). Once dough is somewhat formed, add in pieces of salted butter. 4. Knead for 30 minutes. Let rest for 2 hours. Degas and cover surface with oil. Let rest for another 2 hours. 5. Shape into 12-inch baking pan. Rest for 30 minutes or more. 6. Pre-heat oven at the highest oven setting (around 250°C ) for 30 minutes, top bottom heat no fan . 7. Spread pizza sauce, cheeses, meats, and desired vegetable toppings on the proofed dough. 8. Bake in 250°C for 20 minutes at the highest rack uncovered, top bottom h...

Note 1 : Loosely based on < https://www.adami.com.my/recipe/recipe4.php > A. Kuah Laksa 4 ekor ikan selayang / kembung 4 hiris lengkuas 4 lembar daun limau purut, carik halus 2 keping asam gelugur Garam kasar Air (cukup untuk cover ikan sahaja) Air Pes laksa johor adami (150gm) 3 bawang merah besar, blend 1 tin (155gm) sardin, blend 200gm santan kara Garam kasar, jika perlu Hidang bersama : Mi kuning Timun, bawang merah, daun salad Taugeh celur Lemon / limau kasturi Bunga kantan, daun kesum 1. Rebus ikan selayang, lengkuas, daun limau purut, asam gelugur, dan garam kasar di dalam air yang cetek (just enough untuk cover ikan) sehingga ikan agak masak. Tutup api dan biar sejuk. 2. Di dalam periuk lain, gabung air, pes laksa johor, bawang merah blend, dan ikan sardin blend. 3. Asingkan isi ikan dari tulang. Blend isi ikan dan tuang ke dalam periuk kuah. 4. Dalam air rebusan ikan, asingkan daun limau purut, asam gelugur dan hirisan lengkuas dan masukkan ke dalam periuk kuah.  5. ...

Note 1 :  Loosely inspired by google image < https://share.google/images/SRqEUwc8TWNxXSaU7 > A. Ayam Brining Chicken (6 ketul or 700gm) Tumbuk halus (ginger, garlic, black pepper, coarse salt) Powder (white pepper, mustard, smoked paprika, 1/4 tsp chicken stock powder, 1 tbsp tepung bestari original) Green herbs (dried oregano, dried rosemary, dried thyme, fresh daun sup (chinese celery), fresh ketumbar jawa (culantro), fresh italian basil, fresh tarragon, fresh dill) Milk 1. Combine everything and marinade for at least 2 hours. Coating 5 tbsp all purpose flour 3 tbsp rice flour 3 tbsp tepung bestari Dried parsley 1. Combine everything and set aside to further use. Deep frying 1. In the chicken bowl, add in an egg and 2 tbsp of dry coating powder. Mix well. 2. Coat the chicken with dry coating powder. Massage well. 3. If you want double coating, once you finished first coat, add 1/2 cup of cold water on the leftover brine. Then, dip the chicken into the liquid brine, and ...

Note 1 : The first time I made this, it ended kind of salty? Need to reduce the amount of salt for sure, especially on the mashed potatoes. Better to keep mashed potatoes lightly seasoned. Mashed potatoes 5 medium - large potatoes, boiled to tender Milk, salt, black pepper 1 egg, for wash on top, not to mix Lamb filling 250gm ground lamb meat 1 cup diced holland onion 1 cup diced carrot 2 stalks celery, diced (can consider adding) 1 cup green peas 3 shiitake mushroom, diced 2 tomatoes, diced 1 tbsp ground garlic 1/2 inch ginger, ground Black pepper, coarse salt 2 tbsp tomato paste 1 tbsp worcestershire sauce 1 tbsp dark soy sauce 1 tsp yeast extract (marmite) Bay leaf Water (enough to slowly simmer for 40 min) Fresh basil, tarragon 3 tbsp all purpose flour Steps Assemble and bake under 180°C fan for 30 minutes.

Note 1 : Inspired by a youtube video Segenggam = 4 tbsp? Part A (Tumbuk halus & tumis) Segenggam udang kering, rendam Segenggam ikan bilis, rendam 4 garlic cloves 1/4 tsp black pepper   Part B (Tumis setelah Part A naik bau) 2 bawang merah besar, tumbuk kasar 1/2 tsp garam kasar (atau sos ikan) 2 batang serai, dititik 6 helai daun limau purut, dicarik Part C (Tumis setelah Part B pecah minyak) 3 tbsp tomato puree (atau cili blend) 2 tbsp tomato sauce 1 tbsp kicap lemak manis 1 inci asam jawa, larutkan dalam 1/2 cawan air Kangkung Mihun

< https://www.justonecookbook.com/souffle-pancake/#recipe > 4 eggs 4 tbsp sugar 1/2 tsp vanilla essence 1/2 cup (60gm) all purpose flour 1 tsp baking powder 3 tbsp milk Oil (for greasing pan) Water (for steam) Cubed butter Honey or maple syrup Whisk eggs, sugar and vanilla essence into genoise. Sift in flour and baking powder in batches.  Whisk continuously. Add milk. Whisk. Makes 2 hotcakes in 8" frypan on lowest fire. Use spoon. Scoop 1st, close lid. Let top slightly dry. Scoop 2nd, add 1 tbsp water, close lid. Scoop 3rd, add 1 tbsp water (if dry), close lid. Flip, add 1 tbsp water, close lid. Done.