Dear Tigers/Tigresses,
I often wonder why some husbands like to mess around (better words than cook) in the kitchen. It is traditionally a “given” domain of the opposite sex – indeed my favourite sex forever and ever. Is it an extension of the conquering macho mentality? It is probable that they should not have space to play. Everything belongs to the MCPs.
My attitude is that if they are happy, I am happier. I think my OCPD’s kakis are fantastic types. They seek fervently to celebrate life and I remain a special camp–follower. These bekas TMGS like steamed kembong from Kota Rd Wet Market, Taiping. The meat of the lovely fried kembong is placed on croutons and washed down by Alsace Gewurztraminer.
Let us face the reality of our lives. Who are the people we cook for? 99% of the time is for our OCPDs and their friends, of course aided by the nervous maid watching us reading recipes, cooking and drinking all at once. So, Tigers, here’s Umai to ensure your Datins get scintillated by the pedas-pedas.
Barang-Barang
500g medium-sized prawns, shelled.
100g shallots, peeled and sliced
150g Taiwanese white onion, peeled and thinly sliced
60g young ginger, shredded finely
25g chili padi hijau, finely sliced
400ml air limau kasturi or limau nipis
1 batang serai sliced thinly
2 daun limau perut, Julianned
1 bunga kantan, sliced thinly (keong fah)
Salt, pepper and sugar to taste (do not use finely grinded pepper, guna kasar, lah)
Garnish: Chinese celery tips (Kun Choi)
Method
Drown the prawns in the lime juice for 30 mins. They will be cooked naturally by the lime juice. After which, combine all the ingredients except the garnish and set aside in the refrigerator for 1 hour. Garnish before serving.
Optional
500g towgeh, tailed. Place 1x 2in cinnamon, 4 cloves and one bunga lawang in a sauce pot and simmer a cup of veg oil. Blanch the towgeh with the oil. Make it a side dish to accompany the umai.
Recommended wine
Wolf Blass Red Label Frontignac Traminer 2004, Nurioopa, South Australia (RM 61) Distributed by Milawa Tel: 62588262.
Monday, August 29, 2005
Sunday, August 28, 2005
NAHARI GOSHT - Mike's Mother Of All Curries
Dear All,
I am giving you, if I may, the mother of all curries. I have refrained from socking it to you for fear that Amir Gan - the Hong Kong Film Star – may get bent out of shape with me. If you MCPs can do it for your OCPDs, you will activate a new love affair. Jetey and Rohani know how to do it with alacrity and passion. So I think they are laughing at my naivety.
INGREDIENTS
Lamb with bone (any cut) 1 kg
Daun curry 2 stalks
Black pepper 20
Cinnoman sticks 4
Cloves 10
Garlic Paste 1 tsp
Ginger paste 1 tsp
Gram flour ¾ tsp
Green Cardamoms 10
Green Coriander, chopped 3 tsp
Lemon Juice 2 tsp
Mace 2/3 tsp
Mustard Oil ½ cup
Onions, chopped 11/2 cup
Onions sliced 11/4 cup
Red chilies 8
Saffron 1 gm
Turmeric Powder 2 tsp
Essence of Daun Pandan 1 tbs
Yoghurt, whisked 1 cup
Salt to taste.
STEPS
1. Clean and cut lamb into small pieces with bone.
2. Heat ½ cup oil in wok; add the sliced onions and sauté over medium heat until golden brown.
3. Add the lamb, chopped onions, green cardamoms, cloves, cinnamon, black pepper and curry leaves and cook until the liquid evaporates.
4. Add coriander powder, red chilies, turmeric, ginger and garlic pastes and salt and cook until the oil separate from the mixture.
5. Add the yoghurt, bring to a boil, reduce to medium heat and cook for 10 minutes.
6. Add a liter of water and bring to boil again. Cover and simmer, stirring occasionally, until lamb is tender.
7. Remove the meat from the gravy and keep aside.
8. Heat three tbs of oil in a pan, add the flour and gram flour and cook over low heat, stirring constantly, until light brown. Add the gravy and stir.
9. Pass the thickened gravy through a soup strainer, return to fire and bring to boil.
10. Add the lamb, garam masala, fennel powder, lemon juice, pewangi daun pandan, saffron and the mace, and stir.
If you like it, Tigers, I’ll give the special recipe that I acquired as a Ranger Paratrooper in East Malaysia. The exotic UMAI. When your OCPDs are having” Coffee Parties” do you ever see any coffee? I have never seen any ever. They drink expensive wines. The UMAI makes them supremely happy. But, you have to do it for them. It is my happiness to give it to you if you think you need it.
I am giving you, if I may, the mother of all curries. I have refrained from socking it to you for fear that Amir Gan - the Hong Kong Film Star – may get bent out of shape with me. If you MCPs can do it for your OCPDs, you will activate a new love affair. Jetey and Rohani know how to do it with alacrity and passion. So I think they are laughing at my naivety.
INGREDIENTS
Lamb with bone (any cut) 1 kg
Daun curry 2 stalks
Black pepper 20
Cinnoman sticks 4
Cloves 10
Garlic Paste 1 tsp
Ginger paste 1 tsp
Gram flour ¾ tsp
Green Cardamoms 10
Green Coriander, chopped 3 tsp
Lemon Juice 2 tsp
Mace 2/3 tsp
Mustard Oil ½ cup
Onions, chopped 11/2 cup
Onions sliced 11/4 cup
Red chilies 8
Saffron 1 gm
Turmeric Powder 2 tsp
Essence of Daun Pandan 1 tbs
Yoghurt, whisked 1 cup
Salt to taste.
STEPS
1. Clean and cut lamb into small pieces with bone.
2. Heat ½ cup oil in wok; add the sliced onions and sauté over medium heat until golden brown.
3. Add the lamb, chopped onions, green cardamoms, cloves, cinnamon, black pepper and curry leaves and cook until the liquid evaporates.
4. Add coriander powder, red chilies, turmeric, ginger and garlic pastes and salt and cook until the oil separate from the mixture.
5. Add the yoghurt, bring to a boil, reduce to medium heat and cook for 10 minutes.
6. Add a liter of water and bring to boil again. Cover and simmer, stirring occasionally, until lamb is tender.
7. Remove the meat from the gravy and keep aside.
8. Heat three tbs of oil in a pan, add the flour and gram flour and cook over low heat, stirring constantly, until light brown. Add the gravy and stir.
9. Pass the thickened gravy through a soup strainer, return to fire and bring to boil.
10. Add the lamb, garam masala, fennel powder, lemon juice, pewangi daun pandan, saffron and the mace, and stir.
If you like it, Tigers, I’ll give the special recipe that I acquired as a Ranger Paratrooper in East Malaysia. The exotic UMAI. When your OCPDs are having” Coffee Parties” do you ever see any coffee? I have never seen any ever. They drink expensive wines. The UMAI makes them supremely happy. But, you have to do it for them. It is my happiness to give it to you if you think you need it.
Monday, August 08, 2005
Sorbet for Alcholics
Ingredients
175g/6oz caster sugar
425g/15oz water
rind and juice of a lemon
120ml/4fl oz beer
1 egg white
lemon rind to decorate (optional)
Method
1. For the stock syrup, add the sugar to the water in a saucepan. Dissolve the sugar and add the rind of the lemon. Bring to the boil for 2-3 minutes. Drain the syrup and reserve the rind. Leave to cool for 10 minutes.
2. For the sorbet, add the lemon juice and the cider to the syrup. Place in a freezer for 30 minutes to cool. Pour into an ice cream maker for 30-40 minutes.. Add the lightly whisked egg white to the mixture after 10 minutes.
Decorate with lemon rind if required.
175g/6oz caster sugar
425g/15oz water
rind and juice of a lemon
120ml/4fl oz beer
1 egg white
lemon rind to decorate (optional)
Method
1. For the stock syrup, add the sugar to the water in a saucepan. Dissolve the sugar and add the rind of the lemon. Bring to the boil for 2-3 minutes. Drain the syrup and reserve the rind. Leave to cool for 10 minutes.
2. For the sorbet, add the lemon juice and the cider to the syrup. Place in a freezer for 30 minutes to cool. Pour into an ice cream maker for 30-40 minutes.. Add the lightly whisked egg white to the mixture after 10 minutes.
Decorate with lemon rind if required.
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