the Weird, Bad and Lazy Cook

Note 1 : Inspired from <https://www.gimmesomeoven.com/rosemary-focaccia-bread/> Ingredients: 1 1/3 cup warm milk 2 tsp or 7 gm of yeast 2 tsp sugar 3 1/2 cup or 480 gm of bread flour 2 tsp of salt 1/4 cup or 60 gm of olive oil Topping (Optional):   Olive oil Rosemary leaves Salt flakes Steps: 1. Proof yeast in warm milk and sugar until blooming. Might take 5-10 minutes. 2. In a bread maker, combine flour, salt and olive oil. Mix until well combined. 3. Add in proofed yeast mixture in a steady stream. 4. Let the machine knead the dough for 30-40 minutes until well combined and a soft dough ball is formed. 5. First proofing: Transfer the dough ball into a well-oiled bowl. Cover and let rest for 1 hour. 6. Second proofing: Roll dough onto a baking tray (which is dusted with flour and lined with baking paper) as thin as 1/2 inch or as possible within the tray. Let rest for another 1 hour.  7. Pre-heat oven for 30 minutes @ 400F / 200C.  8. Final shaping: Drizzle th...

Note 1: Why garlic confit? Because I like garlic bread. And do not want to waste oven power just to make garlic confit alone. Might as well bake garlic confit together with bread. And then I will get garlic bread each and everytime! Ingredients: Roti Sardin: 380 gm dry ingredients + 100gm water roux: http://nicemamaforever.blogspot.com/2013/03/roti-inti-sardin.html http://www.secubitgaramnor67.com/search?q=roti#axzz7X0mtade4 https://www.justonecookbook.com/japanese-milk-bread-shokupan/ Roti Sardin - Basic Soft Bun (12 mini buns) 380gm tepung roti 50gm horlick malt / susu tepung 50gm gula castor (40gm in flour + 10gm in water) 1/2 tsp garam halus 125ml warm water 7gm yeast 1 biji telur 100gm yudane (50gm flour + 50gm water) 30gm butter 30gm shortening 1. Combine all dry ingredients in one bread maker and mix thoroughly. 2. Add in water + egg + water roux. Knead for another 5-10 minutes until it formed a smooth dough. 3. Add in butter + shortening little by little. 4. Can double the knea...

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...

Note 1 : Adapted from this recipe <https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/> Note 2 : I made espresso from dark roast coffee grind. Diluted with water on both cups of espresso. Note 3 : Espresso, eggs, and mascarpone should be left to room temperature for better handling. Whipping cream should be cold.  Yield: About 1.5-2L tiramisu or 7" square pan  Ingredients: 3 egg yolks, room temp 2 whole eggs, room temp 1/2 cup (100gm) castor sugar +20gm gelatine powder + 100gm water (blooming) >> seems like Tatua mascarpone is too liquidy to stand on its own. Therefore, better stabilised with gelatine. 500gm mascarpone (Tatua) , room temp 500gm heavy whipping cream 1/2 cap vanilla essence 2 1/2 cups of freshly brewed espresso (no sugar), left to cool or cold (2 tbsp kopi kampung, 2 1/2 cups boiling water) 38 - 40 stick of Italian Savoiardi lady fingers (3/4 packs Forno Bonomi Savoiardi) Cocoa powder for dusting Optional: 1 stick vanilla bean Best do...

Spring Roll Normal wrapper Fillings Cabbage Carrot Cucumber Black fungus Soft tofu 1 garlic, minced 2 tbsp soy sauce Suhun, cut up 1 egg Sesame seeds Flour + water (glue paste) 1. Mix everything except suhun. Rest for 1 hour in the fridge. 2. After 1 hour, squeeze out and remove excess liquid. 3. Add suhun, sesame seeds and egg. Mix well. 4. Wrap spring roll and deep fry immediately. 5. If want to freeze, freeze immediately after wrapping. Place somewhat apart from each other in a closed container. Fillings - Others 1. Parutkan carrot dan timun dalam bentuk matchstick. Boleh dicelur atau digaramkan untuk buang excess air. Saya pilih untuk digaramkan. 2. Gabung carrot, timun, dan taugeh untuk ditaburkan garam halus dalam 2 tsp. Gaul rata dan biarkan seketika dalam sekurang-kurangnya 10-15 minit. Bilas dan toskan air garam. Set aside. 3. Rendam suhun kering dalam air panas. Apabila sudah lembut, toskan air dan potong halus. 4. Ramas tauhu sehingga hancur, gabungkan dengan suhun. Perasaka...