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!!