the Weird, Bad and Lazy Cook

Note 1 : Inspired by < https://www.recipetineats.com/vietnamese-rice-paper-rolls-spring-rolls/#wprm-recipe-container-21094 > A. Prawn spring roll 16 prawns (2 prawns per roll, 8 rolls) Salad, sliced Carrots, julienned Suhun (rehydrate with water, drained and cut with scissors) Italian basil (leaves only) Mint (leaves only) Coriander (leaves only) Rice paper Water (for dipping) 1. Prawn can be blanched and halved. Keep cool aside until rolling time. 2. If making ahead of time, spray finished spring rolls with a light coating of oil for them to keep fresh  little longer. B. Peanut dipping sauce 1 tbsp peanut butter 2 tbsp hoisin sauce 1 tbsp sugar 2 cloves garlic, minced 1/4 cup of water Lime juice (I skipped) 1. Mix everything and microwave for 1 minute. 2. Mix again until well blended. 3. Thin with more water if needed. Serve cool.

Note 1 : After multiple try and error, this is the one I developed to suit my tastebud. A. Soy sauce 2 tbsp oyster sauce 2 tbsp dark soy sauce 1 tbsp mirin 1/2 tbsp white sugar 1/2 tbsp sesame oil 1/2 tbsp vinegar 1/4 cup water A little corn starch slurry 1. Boil everything except corn starch slurry. Adjust to taste. 2. Add in corn starch slurry and thicken to taste. 3. Transfer to bowl once done. B. Ground chicken bulgogi 2 chicken breasts* (separate the bones) 1/2 inch ginger* 2 cloves garlic* 1/4 holland onion* 1/2 apple* 1 shiitake mushroom, sliced 1/2 cup water 2 tbsp soy sauce 1/2 tbsp sugar 1/2 tsp salt 1 tbsp vinegar Capsicum, cubed 1. In the previous pot used to make soy sauce, boil chicken bones and mushroom with water, soy sauce, sugar, salt, and vinegar until well flavoured. 2. Grind all (*) until it forms into fine paste. Add the paste into the broth and keep stirring. 3. Add in capsicum and cook the meat until tender. C. Noodles & Garnishes Pan mee / knife cut noodles...

Note 1 : Inspired by < https://100krecipes.com/classic-coney-island-hot-dog-sauce/ > 6 jumbo coney dog (boiled) 6 hotdog bread (toasted in oven with a sprinkle of water) Cheddar cheese Pico de gallo (onion, coriander leaves) Pickled jalapeno Beef gravy 250gm minced meat 1 holland onion, minced 1 tomato, minced 1/2 tbsp garlic, ground 1/2 tbsp ginger, ground 1 tsp coarse salt, ground 1 tbsp cumin seeds (toasted and ground) 1 tbsp smoked paprika 1/4 tsp nutmeg powder 1/4 tsp allspice powder 1/4 tsp mustard powder 1/2 tsp dried oregano 2 tbsp tomato puree 2 cup water 1 tbsp sugar 1 tbsp cornstarch + water

  Note 1 : Inspired by < https://natashaskitchen.com/apple-pie-recipe/ > Ingredients Puff pastry (1 packet) 8 red fuji apples (can sub with 1 or 2 green apples, not too much as it can be too sour) 120gm salted butter 45gm all purpose flour 150gm brown sugar 1 1/2 tsp cinnamon powder 70gm water 1 egg 1 tbsp water Filling 1. Make roux with butter and flour. 2. Add in sugar and cinnamon powder. Stir in with the roux until all melted. 3. Add in water. Stir until bubbling. 4. Add in chopped apples. Stir until slightly softened. 5. Let cool completely before use as filling. Assembly 1. Assemble the pie, with bottom and top crust, in a 9"-10" pie pan. 2. Brush egg wash on top of the pie crust. Baking 1. Bake in preheated oven 220°C for 15 minutes, uncovered with fan. Then, bake for another 180°C for 45 minutes, or until inside filling is visibly boiling. 2. Let cool around 1 hour before serving.

A. Chocolate Pudding Note 1 : Inspired by < https://www.theflavorbender.com/chocolate-creme-patissiere-pastry-cream/#recipe > Note 2 : Mixture may look grainy. It is a pastry cream. It was meant to be whipped using a hand mixer for a fine texture. I skipped this part because I'm lazy. You can fold in with whipped cream (upgraded to be a diplomat cream) and add in whipped cream cheese (to be my signature cheesekut cream). Ingredients 500ml milk *36gm cocoa powder *60gm sugar *30gm corn starch *3 eggs *1/4 tsp (or a pinch) fine salt *1 cap vanilla essence 170gm milk chocolate coin 15gm (1 tbsp) butter Topping : 200ml whipping cream Steps : 1. Heat milk until simmering but not boiling. There may be layer of foam on top of the milk. Always stir so that the milk does not boil over. 2. Combine all ingredients with (*). Whisk (or use a hand blender) until well combined. 3. Temper in heated milk 1 tbsp at a time (or im a fine stream) so as not to burn your egg. Whisk continuously whi...