the Weird, Bad and Lazy Cook

Note 1: Inspired from <https://www.aziekitchen.com/2014/08/roti-jala-yang-kekal-lembut-sampai-ke.html>. Honestly, so delicious and easy! Yield: 8" - 10" frypan gives 25 - 30 roti jala Ingredients: 3 cawan tepung gandum 2 1/2 tbsp minyak masak 1 tsp garam 1 biji telur 3 cawan santan cair Sedikit pewarna kuning (bukan serbuk kunyit) Steps: 1. Blend kesemua bahan dalam blender sehingga sebati. 2. Boleh masak dengan acuan roti jala dalam periuk rata (flat frypan) yang sudah diratakan sedikit minyak dan yang sudah di-preheat atas api kecil - sederhana. 3. Biarkan sejuk sedikit sebelum gulungkan roti jala. 4. Serve with curry.

Note 1 : Birria soup or consomme was adapted from this recipe <https://houseofyumm.com/beef-birria-and-birria-tacos/>. Homemade flour tortilla was adapted from this recipe <https://growagoodlife.com/flour-tortilla-recipe/> Note 2 : I cheated. I used technology because I have too much work. Hehe I used bread maker and pressure cooker. Ingredients Part A - Beef Birria 500gm beef (mix of lean and fatty) 1/2 holland onion, diced 1/2 garlic bulb, halved 1/2 carrot, roughly chopped stew size +1 tomato 1 cinnamon stick 2 pc bay leaf 7-8 pc dried chili pepper 1 tsp coarse salt 1 tsp cayenne pepper 1 tsp cumin 1 tsp ground oregano +1 tsp smoked paprika Water Part B - Flour Tortilla Yield: 6 small tortilla 1 cup all purpose flour 2 tbsp cooking oil 1/2 tsp salt 1/2 cup water + extra if needed Part C - Assembly and Garnish Mozzarella Birria red oil or carotino oil (since my birria did not produce enough oil) Diced red onion Lime wedges Birria consomme Steps 1. Cook all of Part A in a ...

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: Somehow this is like an Uyghur Polo. Or Nasi Briyani Gam. Note 2: Recipe is from youtube, KitchenwithAmma? Or CookingwithAmma. Cannot remember... Original recipe is really quite a lot. For 2-3 people, please halve this recipe. Ingredients: Wash & drain : 2 pots (~260gm) basmati long grain rice Set aside : 2 pc bay leaf 4 black cardamom 4 mace flower 1 star anise 6 cloves 1 tsp coarse salt Dry roast & ground : 6 green cardamom 12 black peppercorn 1 tsp cumin seeds +1 tsp ajwain / jemuju 1 tbsp coriander seeds Combine with : + 1 tbsp smoked paprika powder 2 tsp turmeric powder 1 tsp garam masala 2 tsp coarse salt  (1 tsp only if 1 pot cooking) 1-2 cups of ghee or cooking oil 3 large red onions 1/2kg chicken parts 2 medium potato 3 hard boiled eggs 1 tbsp garlic paste 1 tbsp ginger paste 1 medium tomato + 1 tsp chicken stock powder + 1 tbsp sugar 2 tbsp plain yogurt Water 6-10 dried prunes or aloo bukhara 2 tbsp yellow raisins 2 tbsp cashew nuts Past C - Garnishing Tom...

A. Lamb Soup Note 1: The closest taste I can find to mimic the restaurant's one. Ingredients: 500gm lamb (mix of bones, fatty and lean meat) 1/2 whole garlic bulb (halved horizontally) 1 tsp coarse salt 3 cups of water (or as needed) Coriander leaves (for garnishing) Steps: 1. Brown lamb with a little bit of cooking oil. 2. Add in water, garlic and salt. 3. Cook until lamb soften. Most probably will take around 2 hours. Or at least until edible. And you can rest and reheat, rest and reheat. It is bound to get soft eventually. B. Polo 250gm lamb 2 pot Mewah Parboiled rice, rinsed 2 carrots, sliced thinly 1 dried chili 2 tsp coarse salt 2 bulb garlic Water, enough to cover rice 40" wok 40" cover C. Ququre (Uyghur Tortellini) 250 gm lamb (bones into stock, meat into dumpling) 1 tsp toasted cumin, pounded 3 garlic cloves, pounded 3 tomatoes, diced finely 2 tsp coarse salt 1 tbsp tomato puree Water, enough to boil 1/2 tbsp chicken stock powder Coriander leaves as garnishing Du...

Note 1 : Taking inspiration from < https://www.closetcooking.com/french-style-braised-short-ribs/ > and < https://www.finecooking.com/recipe/provencal-braised-short-ribs >. Almost all recipes call for red wine, since we cannot have that, I omit it completely. Though I may need to find substitute. Ingredients 3 pcs beef short ribs, high quality with marbling and lots of meat 1/2 cup celery, sliced on the bias 1/2 cup yellow onion, diced stew size 1/2 cup carrot, diced stew size 1/2 cup shiitake mushroom, quartered  2 pcs dried chili 3 cups beef stock 1 tbsp tomato paste 2 tbsp balsamic vinegar 1 bay leaf A pinch rosemary A pinch thyme A pinch parsley 1 tbsp coarse salt Optional 2 tbsp flour, diluted in water 7-8 pcs pitted olive, halved. Steps 1. Sear the meat with some oil over medium heat. Once browned, remove from pot. 2. Add in celery, yellow onion, carrot and mushroom. Stir fry until wilted. Do not worry about browning. Add in dried chili and stir fry for a while. 3...

Note 1 : This is a combination of recipe between Cikgu Mazenah and Cikgu Amilia. Cikgu Mazenah, which is my mom, learnt it from Pakcu. You know, Pakcu Rasmiza, he was a Head Chef at Sri Malaysia Hotel in Genting. So proud of him! Of course, his original recipe calls for a healthy dash of Ajinomoto or MSG... Hehe but my and mommy's version of course do not contain that. Ingredients: Part A - Soup Enough water to cover all ingredients 7-8 pieces of chicken 1 star anise 1/2 stick cinnamon 1 tbsp garlic paste, pounded 1 tbsp ginger paste, pounded 1/2 yellow onion, sliced lengthwise 1 medium potato, diced stew size 1 stick small carrot, diced stew size 1 medium tomato, diced stew size 1 pc asam gelugur 2-3 stick spring onions, chopped long strips 1 bunch of daun sup, chopped long strips 1 tsp black pepper, pounded 1-2 tsp coarse salt Part B - Rice 3 pot rice, washed and drained 1/2 tbsp margarine 1/2 tbsp cooking oil 1/4 quarter large red onion, sliced lengthwise 1 clove garlic, sliced ...

Note 1 : This is a combination of recipe taken from < https://www.maangchi.com/recipe/galbi-jjim > and < https://www.koreanbapsang.com/galbijjim-korean-braised-beef-short/ >. Maangchi took a more traditional approach, while korean bapsang is more "modern" and "sweetened" approach. I like it savoury so I reduce the amount of sugar. Note 2 : Galbi in Korean refers to the beef short ribs, or literally "ribs". Jjim in Korean refers to stew; braised dishes which is cooked under low heat for a long period of time, resulting in tender meat and mostly evaporated gravy. Note 3 : I don't really use all beef short ribs because... well, pricey and no meat. I buy beef chuck bones and top it up with other beef meat parts. I bought Australian Frozen Beef Chuck Bones and Australian Chuck Tender Slice. Ingredients Part A 500gm beef chuck bones (can use short ribs) 300gm beef chuck slices 1.5-2L water 2 cloves garlic, smashed 1 inch ginger, smashed 1 tbsp go...

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...

Note 1: A spin-off of: i) Mom's usual rendang recipe ii) Rendang daging < https://www.aziekitchen.com/2018/06/rendang-daging-yang-sedap-dan-sangat.html > iii)  Rendang daging hitam Pahang < https://khairulhakimin.com/rendang-hitam-pahang-dendeng-pahang/ > Note 2: Aspire to be as good as rendang hitam Jamil < https://www.sueizza.com/2017/06/rendang-hitam-kuala-lipis-rendang-jamil.html >. Abah kata rendang hitam Jamil ni asalnya dari kedai Haji Mahmud yang berniaga area-area tangga dekat Lipis tu jugak. Note 3: Semasa rendang agak kering (contohnya semasa step menumis, atau step akhir mengeringkan rendang), kerapkan menggaul rendang supaya awas-awas tidak terbakar di dasar kuali. Note 4 : Resepi rendang menggunakan kelapa parut < https://resepi.my/rendang-daging/ >. Mungkin patut slow cook sampai jadi rendang tok untuk imitate rendang jamil. Part A 750gm daging pejal 1. Potong daging segiempat besar-besar. Simpan. Part B : Rempah halus 2 sudu besar biji ketumb...