the Weird, Bad and Lazy Cook

Note 1 : First time doing it, so many improvement could be done. Note 2 : Meat - supposedly whole brisket (perhaps around 6-7 kg), untrimmed (with fat cap or white fatty layer on), and uncut (whole). But since we bought it online because of COVID and national lockdown, I forgot to discuss this beforehand with the butcher and decided to take the risk. Hahaha and well, I got a trimmed and cut portion of 1 kg - 1 kg with no fatty layer on and unknown parts of brisket... Note for the future! I really have to discuss this with the butcher. Note 3 : Charcoal - used a mix of coal stone, wooden charcoal, and coconut husk. i) Coal stone - retain heat very well and burn for a long period of time but it was the slowest to turn to ember. ii) Wooden charcoal - for nicer smoke smell and take fire easier than coal stone so it aids in developing 'ember' or 'bara' for coal stone. iii) Coconut husk - game changer! This is for smell mainly. It is so fragrant and I guess this is why people...

Note 1: Empat (4) bahan utama adalah: i) kacang, ii) bawang, iii) cili, iv) gula. Note 2: Bahan-bahan optional kalau letak lagi sedap. Kalau tak letak pun tak apa. Note 3:  Tak suka resepi yang ada letak kicap , santan , daun limau purut atau belacan . Untuk kuah gelap, kuah kacang harus dimasak lama dan dipanaskan berkali-kali supaya gula caramelised sendiri di dalam kuah. Barulah kuah akan gelap. Tidak perlu bergantung kepada kicap.   Santan sepatutnya tidak ada dalam kuah kacang tradisional. Belacan apabila diletakkan akan berasa kuat dan boleh menukar bau tradisional kuah kacang.   Daun limau purut apabila diletakkan boleh menyebabkan kuah berasa seperti pecal, dan bukan kuah kacang tradisional hari raya. Note 4: Cili boh dan cili blend tidak sama! Bahan-bahan basic: 2 cawan kacang tanah (kecil ataupun besar) 2 biji bawang merah besar 4 sudu besar @ 1/4 cawan cili blend (atau lebih jika suka) 1 keping gula nisan kerek (dalam anggaran 120-140 gm) 4 sudu besar gula puti...