Syam,
This is an award winning recipe by the famous Chef - Azrah Kamalah Shashi. KIV for one of our meetings. I can get large and fresh prawns from Banting:
Spice Paste:
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel (jintan manis) seeds
10 cili padi kampung
10 shallots4 gloves garlic
5cm ginger
5cm fresh turmeric
5cm galangal (Lengkuas)
125ml oil for frying
8-10 large fresh prawns
4tsp cili powder
1.5 litres coconut milk, extracted from 2 coconuts
2 stalks lemongrass, crushed
2 turmeric leaves, sliced finely
50g toasted grated coconut (kerisik)
To make spice paste: In a blender, grind the spice paste ingredients together. Set aside.
To fry prawns: Heat the oil in a wok over medium heat. Add prawns and fry until golden brown in colour. Remove and set aside.
To fry spice paste and make gravy: Add the spice paste and cili powder to the oil remaining in the wok. Over low heat, fry, stirring, until aromatic - about 10 minutes. Add the coconut milk a little at a time, stirring continuously to mix well after each addition. Add the lemongrass and turmeric leaves, and cook until gravy thickens.
To Finish: Add the prawns and kerisik; stir to combine. Remove and serve immediately.
Monday, September 28, 2009
Tuesday, September 08, 2009
Tiger Mike's Mussels In Curry Cream Sauce
Dear Ah Swee,
This is a quick dish for our nephews & nieces and for friends dropping in for a chat:
INGREDIENTS:
1/2 cup minced shallots
2 tbsp minced garlic11/2 cups dry white wine
1 cup heavy cream
1 tsp curry powder
20 NZ half green mussels - cleaned and debearded ( get it from Lucky Frozen Sdn Bhd in Pudu)1/4 cup butter
1/4 cup minced parsley (You can buy Genting Garden's Italian Parsley from Carrefour or Cold Storage)
1/4 cup chopped onion shoots
DIRECTIONS:
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover and steam mussels for a few minutes.With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan.
3. Whisk butter into the cream sauce.
Turn heat off, stir in parsley and onion shoots. Spread sauce over mussels. Serve immediately.
You can interface the dish with my favourite white elixir of resurrection - Marlborough Sauvignon Blanc 2008 from House of Nobilo, New Zealand. (Get it from Muihua, Tel: 03-6257 9333.).
This is a quick dish for our nephews & nieces and for friends dropping in for a chat:
INGREDIENTS:
1/2 cup minced shallots
2 tbsp minced garlic11/2 cups dry white wine
1 cup heavy cream
1 tsp curry powder
20 NZ half green mussels - cleaned and debearded ( get it from Lucky Frozen Sdn Bhd in Pudu)1/4 cup butter
1/4 cup minced parsley (You can buy Genting Garden's Italian Parsley from Carrefour or Cold Storage)
1/4 cup chopped onion shoots
DIRECTIONS:
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover and steam mussels for a few minutes.With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan.
3. Whisk butter into the cream sauce.
Turn heat off, stir in parsley and onion shoots. Spread sauce over mussels. Serve immediately.
You can interface the dish with my favourite white elixir of resurrection - Marlborough Sauvignon Blanc 2008 from House of Nobilo, New Zealand. (Get it from Muihua, Tel: 03-6257 9333.).
Friday, March 13, 2009
Tiger Mike's Nasi Lemak
Dear SY,
Here's the way to cook nasi lemak my style:
600g of rice. ( Don't use Basmati. Use any long grain rice. The best is to use Baram-Bario rice which you can easily buy in Miri from the Orang Ulu in front of the Supermarket or in front of Mega Hotel. Keep your Baram-Bario rice in your fridge veg compt. It gets bugs easily)
450g grated coconut for santan.( It does not matter if you have a bit more)
4 helai daun pandan.Tie into knots. (Cheen loi yip)
2 cm ginger, sliced thinly.
3 gloves garlic, sliced finely.
1 tsp sea salt.
1 piece cinnamon (mook kwei pei)
3 Bunga cengkis (teng heong)
Method.
* Wash the rice and drain well.
* Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
* Loosen rice grain and test for doneness.
* Add a little water if the rice is not well cooked. Close the pot tightly until rice is fluffy.
Here is the Teipin style:
When the rice is half cooked, wrap banana leaf between the rice and the side of the pot carefully with daun pandan after stirring the rice.Pour in in some left-over santan, place some torn-up daun pandan and cover with banana leaf. Close the lid and let it fully cook.When you wish to serve the rice, scissor small circles of banana leaf. Fry some dried udang in garlic chips and veg oil. You get the best dried udang from Labuan at the Ferry Point, they are large and very well engineered.They come from Southern Philippines and cheap as nothing.
Use a Chinese small rice bowl, place the fried prawn first and then the daun pisang circle, shiny side down, and then the rice for serving.
Now For the Accompaniments
My girls are impatient when I cook for them. The worst part is I normally have a bottle of Chateau Lafitte in me and singing discordantly, pretending to be the top tenor in the Klang Valley, " Con Te Partiro". OCPD muka masam. So I do my shortcuts, ma!!
1. Buy Brahim's Kuah Sambal Tumis. Add Si Hum and cook. Get peeled si hum, wash and drown in brine and wash b4 cooking.
2. Buy and use Tean's Gourmet Chicken Curry Paste and cook your chicken. Use only skinned drumsticks and marinate in Kikkoman Teriyaki Marinade - Honey & Soy. Place in Glad Zip slide reclosable storage plastic bags ( 30 cm X 30 cm ). Keep in the fridge overnight.
What about Kiddies?
You Teipin super girls can eat hot food. Liz Tan is a good example. Take a separate bowl of chicken curry, scrape 1 in of cooking chocolate and 1 tbsp of tomato puree plus a little of gula batu.or a bit of wong thong. Reheat and stir softly. Mum will be the greatest in the whole of East Borneo.
Sy, good luck from Pak Naser.
Here's the way to cook nasi lemak my style:
600g of rice. ( Don't use Basmati. Use any long grain rice. The best is to use Baram-Bario rice which you can easily buy in Miri from the Orang Ulu in front of the Supermarket or in front of Mega Hotel. Keep your Baram-Bario rice in your fridge veg compt. It gets bugs easily)
450g grated coconut for santan.( It does not matter if you have a bit more)
4 helai daun pandan.Tie into knots. (Cheen loi yip)
2 cm ginger, sliced thinly.
3 gloves garlic, sliced finely.
1 tsp sea salt.
1 piece cinnamon (mook kwei pei)
3 Bunga cengkis (teng heong)
Method.
* Wash the rice and drain well.
* Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
* Loosen rice grain and test for doneness.
* Add a little water if the rice is not well cooked. Close the pot tightly until rice is fluffy.
Here is the Teipin style:
When the rice is half cooked, wrap banana leaf between the rice and the side of the pot carefully with daun pandan after stirring the rice.Pour in in some left-over santan, place some torn-up daun pandan and cover with banana leaf. Close the lid and let it fully cook.When you wish to serve the rice, scissor small circles of banana leaf. Fry some dried udang in garlic chips and veg oil. You get the best dried udang from Labuan at the Ferry Point, they are large and very well engineered.They come from Southern Philippines and cheap as nothing.
Use a Chinese small rice bowl, place the fried prawn first and then the daun pisang circle, shiny side down, and then the rice for serving.
Now For the Accompaniments
My girls are impatient when I cook for them. The worst part is I normally have a bottle of Chateau Lafitte in me and singing discordantly, pretending to be the top tenor in the Klang Valley, " Con Te Partiro". OCPD muka masam. So I do my shortcuts, ma!!
1. Buy Brahim's Kuah Sambal Tumis. Add Si Hum and cook. Get peeled si hum, wash and drown in brine and wash b4 cooking.
2. Buy and use Tean's Gourmet Chicken Curry Paste and cook your chicken. Use only skinned drumsticks and marinate in Kikkoman Teriyaki Marinade - Honey & Soy. Place in Glad Zip slide reclosable storage plastic bags ( 30 cm X 30 cm ). Keep in the fridge overnight.
What about Kiddies?
You Teipin super girls can eat hot food. Liz Tan is a good example. Take a separate bowl of chicken curry, scrape 1 in of cooking chocolate and 1 tbsp of tomato puree plus a little of gula batu.or a bit of wong thong. Reheat and stir softly. Mum will be the greatest in the whole of East Borneo.
Sy, good luck from Pak Naser.
Wednesday, March 11, 2009
Tiger Mike's Rasam
Siva, Dattaya,Kanissan, Pathma & Appan, Rumbo nalla erki de.
Vimala calls this, Milagu-Seeraka rasam. Actually, its pepper-cumin seed rasam.
Tamarind (pullee) 3/4 small lime
Salt 11/2 tsp
Asafoetida a bit
Mustard seeds(kadugu talai) 1/2 tsp
For Masala:
Coriander seeds (Kothamalli) 1/2 tsp
pepper (karuppu milagu) 1/2 tsp
Thur Dhall 1 tsp
Red Cillies (kanjhammilahai) 2
Cumin Seeds (natchirgam) 1/2 tsp
Fry the above ingredients (except cumin seeds) and grind them with cumin seeds into a smooth paste. ( The above ingredients can be ground as such without frying. In that case, don't add coriander seeds. Grind only pepper, dhall cillies and cumin seeds)
Soak the tamarind and take about 500 ml. of juice. Add salt and asafoetida. Boil for 5 minutes and then add the ground masala. Simmer for 10 minutes. When the rasam froths up, add curry leaves. Remove from fire. Season with mustard seeds.
Vimala calls this, Milagu-Seeraka rasam. Actually, its pepper-cumin seed rasam.
Tamarind (pullee) 3/4 small lime
Salt 11/2 tsp
Asafoetida a bit
Mustard seeds(kadugu talai) 1/2 tsp
For Masala:
Coriander seeds (Kothamalli) 1/2 tsp
pepper (karuppu milagu) 1/2 tsp
Thur Dhall 1 tsp
Red Cillies (kanjhammilahai) 2
Cumin Seeds (natchirgam) 1/2 tsp
Fry the above ingredients (except cumin seeds) and grind them with cumin seeds into a smooth paste. ( The above ingredients can be ground as such without frying. In that case, don't add coriander seeds. Grind only pepper, dhall cillies and cumin seeds)
Soak the tamarind and take about 500 ml. of juice. Add salt and asafoetida. Boil for 5 minutes and then add the ground masala. Simmer for 10 minutes. When the rasam froths up, add curry leaves. Remove from fire. Season with mustard seeds.
Monday, February 16, 2009
Tiger Mike's SOM TAM ESAN OR MALAKOR
Dear Linus,
Hope you got back to Kuching safely. Re: our conversation on 9th Feb @ The Dog, socking to you the recipe that you like. Please give the appropriate wpn trg lesson to our gang in Sarawak.
The papaya must be dark green and firm.
1 medium dark green papaya
4 garlic cloves
6 cilli padi
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in pieces
1 tbsp budu or Thai fish sauce.( Budu is better.)
1/2 tsp salt
1/4 cup lime juice or air asam jawa
Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
Place the garlic cloves and the cillis in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients into the mortar and gently combine all ingredients by mixing with the pestle and a spoon.
If you need any Thai recipe, happy to oblige. I learnt much from Fred.
Agi Idup Agi Ngelaban,
Sorak,
Penghulu Telajan of Ulu Baleh.
Subscribe to:
Posts (Atom)