the Weird, Bad and Lazy Cook

Note 1: Inspired from <https://uncutrecipes.com/EN-Recipes-Japanese/Takoyaki-Recipe.html> Yield: 12 balls on standard takoyaki pan Ingredients: 1/2 cup all purpose flour 1 cup water (plus a few more) 1/2 packet dashi (1/2 x 8 gm pp) 1/2 inch ginger paste 1 stalk spring onion, chopped finely 1 shiitake mushroom, chopped finely 1 slice of cheese, chopped finely 1/4 cup sliced boiled tako or octopus Garnishing: Takoyaki / okonomiyaki sauce Kewpie mild mayonnaise Aonori Katsuoboshi Steps: 1. Mix all ingredients to form quite a thin, runny batter. 2. Heat takoyaki pan on medium to low heat, depending on the strength of your stove. 3. Drizzle the pan with oil. 4. Pour enough batter in the holes to form 1/2 ball. You may use chopstick to scrape all  adjacent spilled batter into the takoyaki holes. 5. When slightly hardened at the sides, tilt one side and pour more batter to form 3/4 ball. Adjust heat as you go. 6. Again, as you see slightly hardened at the side, pour remaining batte...

Kulit: 2 cups of flour 1 tsp salt 1 senduk margarine 2 tbsp cooking oil 1/2 cup hot water Inti ikan: 1 bowl isi ikan (from 4-5 ekor ikan kembung) 2 bowl kelapa parut segar (3/4 taken from 1 biji kelapa) 1 bowl santan segar (diperah from 1/4 taken from 1 biji kelapa) 1-2 biji bawang merah kecil atau sederhana 4-5 ulas garlic cloves 1 inch halia 1/2 tsp salt 1/2 tsp black peppercorns 6 tsp sugar Steps: Kulit: 1. In a bread maker, mix flour, salt, margarine and cooking oil together until well mixed. 2. Slowly drizzle in hot water until form a dough. 3. Knead for 15 minutes. Rest for 1 hour. 4. Optional - knead for another 20 minutes. Rest another 1 hour or at least until use. Refrigerate if want to store until use for the next day. Filling: 1. Pound onion, garlic, ginger, black peppercorns, and salt until form a paste. Set aside. 2. Combine fresh kelapa parut, isi ikan, onion paste, sugar and santan in one pot. Mix under medium to low heat until quite dry but not desert dry. 3. Let cool b...