Tiger Ong Poh Hock's Marmite Chicken

Marmite Chicken

• ½ a chicken, chopped

Marinade

• ½ tsp pepper
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• Dash of monosodium glutamate
• ½ a beaten egg
• 3 tbsp cornflour

Sauce ingredients

• 2 tbsp marmite yeast extract
• 1 tbsp maltose
• 1 tsp honey
• 1 tbsp light soy sauce
• ½ tsp chicken stock granules
• 100ml water

Season chicken with marinade for at least an hour. Deep-fry in hot oil till golden or until cooked through. Dish out and drain from oil. Heat 1 tablespoon oil in a wok and pour in sauce ingredients. Cook over medium low heat until sauce is thick. Return pre-fried chicken to the wok and toss until well coated with the sauce. Dish out and serve.

Tiger Mike's Tandoori Chicken Marinade

Frens,

Giving you another option to cook your own tandoori chicken or lamb. When you buy tandoori chicken from a Mamak shop, you'll see that the chopper is usually dirty and badly maintained. One pack of Maggi tandoori mix (10g) is RM 2.50 for 400g of chicken. You might as well make your own powder. With a bit of yogurt and shallots, you are ready to marinate the chook, and you are sure of contaminant-free ingredients. Please see attachment.
Best of luck.

INGREDIENTS FOR TANDOORI POWDER

1 tsp garlic powder or crushed garlic

1 tsp ground ginger

1 tsp cloves powder

½ tsp grated nutmeg

1 tsp mace powder

11/2 tbsp cumin powder

2 tbsp coriander powder

1 tsp fenugreek powder

1 tsp cinnamon powder

1 tsp white pepper

1 tsp cardamom powder

11/2 tsp turmeric powder

1 tsp mango powder

2 tsp paprika

1 tsp red cili powder

1 tsp mint powder

Tiger Ah Kooi's Chicken By Tiger Mike

Tigers,

I am naming this recipe Tiger Ah Kooi's Chicken coz he does NOT eat beef, lamb and goat meat ( mutton actually means lamb from an old sheep which have given birth many times, and thus is hard meat to eat). However, he eats chicken, pork and humans (My advice is don't eat a female soldier and leave your false teeth behind, she may not be able to stand to attention at master parade the next morning!!)

Please see and read the attachment.

Ingredients.
1 whole fresh chicken not exceeding 1.3 kg
1 cup of thick santan
5 shallots, chopped
2 cloves garlic, chopped
3 fresh red cilli, chopped
1 tbsp aniseed powder (jintan manis or yau kok or sombu)
1 tsp cumin powder (jintan puti or chou kok or natchirgam)
5 candle nuts (buah keras or sek kor chye or sathikai)
1 cm turmeric (kunyit or wong keong or kungumaphu)
1 lemon grass
1 tbsp flour
salt to taste

Method
Clean the chicken, and careful not to tear the skin. Knock the serai. Beat up the flour with a little water. Blender onions, garlic, cilli, candle nuts and turmeric until fine.Mix with aniseed and cumin. Mix the whole ingredients with the santan.

Flatten the chicken according to the attachment. Rub the santan mixture under the skin of the chicken carefully. Put some santan on the skin. Place chicken on a grill or BBQ or in the oven for 45 minutes. keep basting it every 15 minutes with the santan mixture.

Serve the chicken with chopped coriander leaves on it. Portion the chicken as per requests of the diners.

Good luck.

Tiger Mike's Nasi Tomato Kasih Abadi

Dear Frens,

If you cook this recipe right, its beautiful for the kids et al. Its not difficult. Try it, la!!

INGREDIENTS
3 cups Basmati Rice
3 cups Maggi Concentrate Chicken stock
3/4 cup fresh milk ( Try Farmhouse Brand Milk please)
1 cup tomato puree from a can. I use those in the attachment which you can get in Lee's Frozen in Kpg. Attap.
5 shallots, sliced.
3 cloves garlic, chopped finely
1 inch ginger, chopped finely
1 piece cinnamon
1 small bunch mint leaves
1 star anise
3 cloves
2 leaves of pandanus (cheen loi yip)
2 tbsp mixed veg. Buy the frozen mixed veg from the hypermarket.
salt, to taste
2 tbsp veg oil
2 tbsp ghee

METHOD
1. Spoon in veg oil and ghee in a sauce pan and heat.
2. Stir in to sweat onion, garlic, ginger, cinnamon, star anise and cloves until the aroma is obvious.
3. Pour in the tomato puree and stir for a short while.
4. Pour in the rice and stir until well mixed. Pour in the chicken stock and fresh milk.
5. Spoon in salt and a little sugar. Put in the the pandanus leaves as two small ribbons.
5. Move the rice mixture into your auto rice cooker and close the lid until well cooked.
6. Serve the rice with fried shallots on top and chopped mint leaves. You can accompany it with ayam masak merah, acar rampai etc.

Tiger Mike's Fried Mee Hoon with Tom Yam Sauce

Brudder,

The mother of Sari's boyfriend taught me this recipe. Its quick and superb with cold beers. Am not quantifying the ingredients. You have to improvise using your taste-buds. Agak-agak la!!

1. Use Thai mee hoon. Superior to Malaysian-made mee hoon.
2. Use Thai Tom Yam Instant Sour Shrimp Paste (Peace Brand) imported from Thailand by Chiap Heng Ching Sdn Bhd of Penang Island or buy the sauce made by Mae Pranom of Thailand.

Chop very finely the following:
bunga kantan,
serai,
coriander roots,
shallots,
green cili padi,
udang kering,
daun kaduk (optional),
zest of lime,
daun limau perut,
Thai fish sauce and crushed ground nuts.

Mix everything thoroughly with the mee hoon, and press lime juice into the mixture. Spread chopped coriander leaves on it and serve. I don't use cili padi but Mae Pranom shrimp flavoured crushed cili - careful, velly hot!!

Tiger Mike's Umai Melanau Dengan Tilapia

1 ekor ikan talapia (1kg)
20 biji limau kasturi
1 labu bawang besar
5 biji bawang merah
5 ulas bawang putih
1 cm halia
1 helai daun kunyit
10 biji cilipadi
1 bunga kantan
1 batang serai
4 helai daun limauperut

Sedikit kacang goreng di kisar halus
sedikit belacan atau budu
Sedikit cuka
Sedikit daun ketumbar
Sedikit lemon zest

ATURCARA
Fillet ikan dibuang tulang dan dihiris halus.
Perah air limau kasturi dan tapis.
Campur garam sedikit.
Perapkan ikan dengan air limau dan masuk peti sejuk.
Bawang besar di hiris halus dan diperap dengan cuka.
Cili ,bawang putih, bawang merah, halia, serai, bunga kantan dan limau perut di hiris halus.

Pecahkan belacan yang dibakar dengan jari dan kikis lemon zest.
Campurkan kesemua bahan tadi dan masukkan ikan dan air limau bersama.
Akhir sekali masukkan daun kunyit yang telah dihiris halus, kacang goreng dan daun ketumbar yang dihiris kasar.

TAMBAHAN
Lebih sedap lagi kalau disimpan dalam peti sejuk 1 jam sebelum dihidangkan.

Tiger Mike's Otak Lembu (kerbau) Masak Lemak Cili Api

From: Mike Naser Taib [mailto:mnasertaib@gmail.com]
Sent: Saturday, 14 August, 2010 11:50 AM
To: sham sham
Subject: Otak Lembu (kerbau) Masak Lemak Cili Api

Frens,

This is not a Teipin dish. The Minangkabaus and the Orang Negri Sembilan love it. Its very much an acquired taste, and if I say, its better than Viagra, it'll be a best seller!!
There is a makan shop in SS 15, Subang Jaya (Solera Negori) that sells the stuff. I pujuk the chef into giving me the recipe:

3 pieces of otak. Bersih otak serata buangkan urat-urat yang melekat.

Bahan A
4 biji bawang merah
3 biji bawang putih
1 inci lengkuas
1 inci halia
6 biji cili api (bil.ikut suka)
Garam secukup rasa
Sedikit gula kabung atau gula merah
1/2 inci kunyit basah (hidup)
3 biji buah keras
(Semua bahan-bahan diatas dikisar/ditumbuk)

2 serai dititik.

3 keping asam gelugur
Santan dari satu biji kelapa
1 daun kunyit dihiris
1 Tomato dari Genting

Peraturannya:
Gaul semua bahan-bahan ini dengan otak.
Pasang api perlahan-lahan dan masukan daun kunyit dan asam keping. Tumiskan Bahan A dan otak. Biarkan seketika.
Masukkan santan. Gaul dengan cermat. Jangan pecah otak. Akhir sekali masukkan tomato yang di potong empat. Jangan lupa rasa dulu.
Masak sampai pekat sedikit lalu di angkat

Tiger Mike's Umai Syam de Ulu Langat

Dear Syam,

I have named the following recipe after you, and its delicious with cold beer or a good white wine:

Ingredients:
Fillet Tilapia to get 1 kg of fresh flesh and slice to one inch cubes.

20 limau kasturi
5 limau nipis
1 large Bombay onion
5 shallots
5 garlic
1 cm young ginger
1 daun kunyit
3 tbsp of pounded ground nuts
5 Cili padi 3 tbsp of budu
2 tbsp of rice vinegar
1 lemon grass
4 leaves of limau perut 1 bunga kantan

Method:
1. Juice the limau kasturi and the limau nipis. Marinate the Tilapia in the combined juices and place in the fridge.
2. Slice thinly 10 limau kasturi skins, onions, garlic, ginger, lemon grass, daun kunyit, limau perut leaves, and bunga kantan.
3. After the fish has been in the fridge for one hour, mix with all the ingredients at 2.
4. Put in the vinegar, budu and ground nuts, stir.
5. Put the whole thing in the fridge for one hour b4 serving.

Tiger Mike's Ikan Tilapia Cicah Air Asam

Dear Syam,

A chef gave the following to me:

Bahan A
500gm Ikan Tilapia yang telah difiletkan

Bahan B (Semua dikisar)
5 ulas bawang merah
3 ulas bawang putih
seulas halia
seulas kunyit hidup
Sedikit belacan yang di bakar
Bahan C (Air Asam)
5 tangkai cili padi (dikisar)
5 uls bawang kecil (dikisar)
10gm asam jawa
1/2 sudu teh gula (naam taan jeep) atau gula kabung
1/2 sudu teh Thai fish sauce (naam pla)

Cara:
Perap ikan bersama Bahan B sekurang-kurangnya 1 jam. Balut dengan daun kunyit, dan balut lagi dengan daun pisang. Kemudian bakar tilapia sehingga masak.

Gaulkan semua bahan C untuk air asam. Tambah cili padi kalau nak pedas lagi

Tiger Mike's "Cooking Porridge Using Thermos Flask"

Peter,

Giving a simple recipe for porridge. Have Christianed it: Bubur Chen Ban, after you know who?

Grind or pound the following:
* 3 Shallots (choong tau chai)
* 2 cloves of garlic
* 1 cm of ginger
* 1 cm of galangal (Lam Keong) * 1 tsp aniseed (Yau kok)
* 1 tsp black pepper
---------------------------

1 cup of rice
3 cups of santan
1 well-grilled mackerel (kan mong yee). Take the flesh.
1 lemon grass (heong mau)
A little vegetable cooking oil. I prefer Canola.

Chop up the following:
A little sweet basil ( heong fah choy)
a little onion shoots

Method:
1. Wash the rice and cook until it becomes a nice porridge.
2. Heat the oil and fry the grinded or pounded ingredients.
3. Fold in the santan, lemon grass, fish flesh and sweet basil. Pour the mixture into the porridge. Stir until well mixed. Salt and black pepper to taste
4. When serving, spread onion shoots and fried shallots.

Take your porridge with Nyonya Acar Awak (Mixed vegetable pickles)

I can, if you wish, sock Nasi Ulam porridge and Nasi Kambing porridge recipes to you.

Btw, The Philippines makes the best canned sardines in the world. Cannot get enough in KL.

*******************************************

2010/1/23 Peter Chong <>

Hello Buck,

I can see the benefit of this method for adventurers like John on his trek across the wilderness.

Like you I like mine freshly boiled. Hey, you miss out on salted eggs. Writing this reminds me of 'chye po nea' Can't remember the last time I ate it.

Pete