the Weird, Bad and Lazy Cook

My experience so farrrrrr Note 1 : Cream butter and sugar until light and fluffy. It might look like a cake frosting. But this is good. Note 2 : Eggs have to be really fluffy. To guarantee fluffiness, beat egg separately until airy and fluffy, and only after then you can add in to the butter mixture in batches. Usually divided into 3 batches, or more. This can save a lot of time in terms of creaming the batter.  Note 3 : Alternate your beating. If you are adding anything into the butter mixture, add in batches and alternate your beating to keep the batter light, airy, fluffy, and does not collapse on itself. It means you have to beat the mixture first to keep it light before adding another batch e.g. beat batter > add in xx ingredient batch 1 > beat batter > add in xx ingredient batch 2 > beat batter > add in xx ingredient final batch > beat again. Note 4 : Before adding your flour in, do not be afraid of overmixing! In fact, you can beat the batter as much as you...

Note 1 : Somewhat combining my usual butter cake golden ratio with <https://www.justonecookbook.com/matcha-marble-pound-cake/> Note 2 : My original golden ratio for butter cake does not work for matcha cake. Because matcha is originally very earthy with bitter undertones, it absorbed a lot of sugar to counter its excess bitterness. Either you reduce the matcha powder or increase the sugar. Looking at the general aesthetics, perhaps we should increase the sugar.  Note 3: Prior to adding flour, you can beat or mix the batter as much as you can. It will not be overmixed and you do not need to worry about that. Over-mixing is only a worry so long as you are working with flour (fear of gluten formation) or heavy / whipping cream (fear of accidentally churning butter). Updated 20/4/2022: Changed the ratio & frosting  Yield: Enough to fit a standard square  / round pan = 6", or loaf pan; 8.5" x 4.5" x 1.5" Ingredients: Matcha Pound / Sponge Cake: 1/2 cup (or 125 ...

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 4 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 1 tbsp 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 To...

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...

Ingredients 1/2 cup castor sugar (144 gm) 1/2 cup margarine or butter (125 gm) 1/2 tbsp lemon zest (approximately from 1 lemon) 1/2 tsp vanilla essence 1/8 cup of fresh milk 1/8 cup of juiced lemon (approximately from 1/2 lemon) 3 small eggs Grade C 1 cup flour 1/4 tbsp baking powder Steps 1. Cream butter and sugar together until light and fluffy. 2. Add in vanilla essence, milk, and lemon juice gradually and kept beating to maintain structural integrity of the light and fluffy mixture. Set aside. 3. In a separate bowl, beat eggs until light and frothy. 4. Gradually add in beaten eggs into butter mixture, alternating with beating the mixture to keep it light and fluffy. 5. After finished adding the eggs, gradually add in the flour and baking powder. Mix until well combined or until no lumps of flour. 6. Bake in a standard loaf pan (25 cm x 13 cm x 6 cm) in a pre-heated oven at 170 ° C for 30-35 minutes, or until toothpick comes out clean.