the Weird, Bad and Lazy Cook

Note 1: Inspired by <https://www.tiffinbiru.com/2017/04/resipi-nasi-dagang-terengganu.html> Note 2: Any recipe for Nasi Dagang usually calls for a preparation 'one-day ahead'. So, please be prepared. Note 3:  I don't have rempah masak and rempah gulai cap rose. So, I replaced with equal tablespoon of rempah kari daging Adabi. Note 4: Best served hot and with hard-boiled egg. Part A Nasi Dagang (5-6 people portion) 2 cups fragrant rice 1 cup glutinous rice 1 pandan leaf 2 cups coconut milk (or 1 cup coconut cream + 1 cup water) 1 tsp salt 4 small red rose onion 1 inch ginger 1 tsp halba (or fenugreek seeds) 1. Mix fragrant rice and glutinous rice well. Soak in water for at least 8 hours, or best, one full night. 2. Steam rice with pandan leaf for 20 minutes. 3. Julienne onion and ginger. 4. Take out the rice from the steamer into a container. Mix half-steamed rice with onion, ginger, halba, salt, and half of the coconut milk. Stir until well combined. Leave for a whil...

Ingredients 2 halves of salmon fish head 2 halves of other fish head (used senangin) 1/2 large red onion, sliced thin lengthwise 2 cloves garlic, minced 4-6 tbsp of curry powder (used Baba's meat curry powder) 1/2 box of coconut milk (used Kara's coconut cream) 1-2 inch tamarind bulb, made into 1/2 cup paste 1/2 tomato, cubed large 1-2 stalks of curry leaves 1 pc asam gelugur Salt Steps 1. Wash fish head well with limau kasturi (or kalamansi) to remove slime and fishy smell. Remove gills and other inedible stuff. Drain excess water. 2. In a pot or periuk or kadai, sautee onion until somewhat wilted. Then add in garlic and stir fry until well coated. 3. Add in curry powder. Stir fry until powder is light and blooming. 4. Add in coconut milk, tamarind paste, tomato, curry leaves, and asam gelugur. Add in more water if needed. Simmer under medium heat until boiling. Stir in occasionally. 5. Add in salt and fish heads. Simmer until fish heads aroma has seeped into the curry. 6. Tas...

Note 1: I have adapted from my usual Mom's recipe and < https://www.indianhealthyrecipes.com/chicken-korma-recipe >. Quite lazy to make Kurma from scratch... Note 2: I do not usually add in sugar because my chicken kurma is usually accompanied with Sambal Belacan and Pajeri Nenas Kuning or Acar Mentah. They are usually quite vinegary and sweet, the perfect accompaniment to cut all those heaviness. If you want your kurma to be sweet though, feel free to do so. Part A 1 large red onion 1 tbsp garlic 1 tbsp ginger 3-4 pcs candlenuts (or buah keras) 2 tbsp of almonds flakes (or kepingan badam) Part B 1/4 cup cooking oil (or more if needed)] 1 cinnamon stick 1 star anise 3 cardamom pods (slightly crushed) 1/2 large red onion Part C 4++ tbsp kurma spices (or rempah Kurma Adabi) 7-8 pcs chicken (or around 1 kg chicken) 1 small box of coconut milk / cream (or 200ml of Santan Harmuni) 2 jugs of water (or around 2-3 L) 1/2 potato 1/4 carrot 1/2 purple brinjal 3 hard-boiled eggs 1 large...