Tiger Mike's Mangiare

Carissimo Michelino!

Instead of using oil and rosemary, try the following:

2 ½ pounds brisket of beef, cut into 3-inch pieces
3 fresh rosemary branches, each 6 inches long
1 celery stalk
1 garlic clove, peeled
1 onion, 3 to 4 inches in dia, peeled and cut into eights
2 table spoons salt
2 small ripe tomatoes, cored and seeded
3 ½ quarts cold water

Put a wide 9 to 12 quart pan over high heat, film the bottom of the pan with olive oil, and brown the meat very well on all sides, lowering the flame if the meat juices threaten to burn. After the pieces of meat have browned on one side, begin adding the rosemary, celery, garlic, onion and salt, waiting 30 seconds between additions as the meat continues to brown. When the meat juices begin to caramelize on the bottom of the pan, add the tomatoes.

When the meat is well browned, add the water. Let the water come to boil, lower the heat, and simmer for 3 to 4 hours. During the first 30 minutes, skim the white foam that collects on the surface. Then cover partially and skim occasionally. Strain. You may refrigerate any broth that you do not need for that day.

You will you this broth as undertone for your pastas. I would suggest as follows:

Melt one tablespoon of butter in a skillet, ad 6 large fresh sage leaves and a peeled garlic clove, and lightly brown the butter over medium heat. Remove the garlic, add 1 ½ cups of the above broth, simmer for a moment, and remove from heat. Cook enough pasta (Michelino, try to find at Hock Chung Taglierini or smaller Tagliatelle) for your guests, until just - it will cook further in the sauce. Bring the sauce back to simmer, add the pasta and 1 cup of freshly grated Parmesan very loosely packed and cook for 3 or 4 minutes, tossing until the cheese has disappeared and the pasta is hot. Serve on hot plates, grating on top some fresh Parmesan!

Michelino, after you did this and you ate the pastas , you are eligible for Italian Nationality! Buon Appetito!

Luve, Pavlevic, Chef par Excellance!

Tiger Mike's "How to Steam Rafidah Aziz"

Dear Nic,

Please try and make sure that the moistness of the flesh of the Napoleon Wrasse is retained and that the flavour of the herbs and spices permeates through.

1 Napoleon Wrasse, about 750 g
2 tbsps rice wine - Shao Hsing Hua Tiao Chiew
1/2 tsp salt
1/2 tsp white pepper
3 tbsps fish sauce (Thai)
1/4 cup lime juice
2 stalks lemon grass (heong mau), crushed and cut into large pieces
1/4 cup sliced onions
2 garlic cloves,crushed
2 spring onions (chung), sliced in halves and crushed
4 fresh chili padi , crushed
1/4 cup of sweet basil leaves (heong fah choi)
1/4 cup slivered galagal (lam keong)

* Do not slash the fish
* Place the wrasse in a steaming plate. Spread the remaining ingredients evenly over it.
* Steam for 25 minutes. Serve with your favourite dipping sauce.

Serve 4. Good Luck,Bro!!

Tiger Mike's Sauce For Gung Chet Nam Pla

Paul,
Am giving you my personal recipe first. I'll try and compare with a Malaysian Thai officer friend's with whom I get to feel no pain frequently. He is a good Thai chef by hobby. Here goes:

8 garlic cloves, minced
10 chili padi, minced
2 tbsps finely chopped coriander roots and leaves
1/4 cup of Thai fish sauce
1/4 cup of lime juice
2 tbsps of sugar

Blend the whole lot, then fridge it for a while. Serve 4. If your kaki-s are gelee about the prawns, sock to them steamed crabs ( 10 mins in the steamer ) with the shell intact.

Tiger Mike's Flied Lice of the Crouching Tiger

This is the mother of all nasi goreng. One of the best party dishes particularly when there are teeny bobbers. Caters for 15 people at a time. As these ingredients cook so quickly, your guests will all get piping hot, freshly cooked food. Its a heresy to serve it cold. Do not microwave, the rice grains will glue to each other.

Ingredients

Amount Remarks
Chopped celery 1 cup
Chopped leeks 1 cup
Chopped onions 1 cup
Chopped parsley !/2 cup
Garlic crushed 3 cloves
Chopped Green onions
plus green parts 1 bunch
Diced chicken 31/2 cups
Peeled and deveined prawns 21/2 cups
Salt & black pepper
Thai fish sauce To taste
Cold cooked rice 41/2 cups Local Puteri is good.
Vegetable oil
Sambal belacan & sugar
Pastrami diced 4 slices Pok Bros or Equatorial

Extra Kick
Minced meat 11/2 cups
Chopped onion 1/2 small
salt and black pepper
Thai fish sauce

Garnish
Two-egg omelette
Cooked prawns 8
Chopped parsley

Accompaniments
1. Lengths of fresh or pickled cucumber.
2. Pineapple rings fried in butter and sprinkled with red wine.
3. Chopped tomato and onions.
4. Fresh slices of banana or chunks fried in butter and sprinkled with coconut.
5. Combined toasted coconut and peanuts.
6. Keropok: flaked crayfish, chicken or dried shrimps served with peanut sauce.
7. Prawns slices or chips.
8. Chicken satay with peanut sauce.

Place all the vegetables in one bowl, the chicken, prawns, seasonings and fish sauce into another and the rice into a third.
To make the Extra Kick: Combine all ingredients and form into very small balls. Fry briefly in a little hot oil.
Heat your wok. Not too hot Add 1/2 cup of groundnut oil and when hot add a little sambal belacan and sugar. Now add the vegetables and the chicken. Stir fry with two ladles for a few minutes, then add the rice and stir- fry until heated through. If you wish to give it a shine, stir in a tbsp of butter. Add fish sauce. Stir in the Extra kick and the pastrami..
To serve, pile into a serving platter and top with a lattice of omelette strips. Garnish with prawns and parsley Serve with eggs and a selection of the accompaniments.

Select a dry white wine.