Tiger Mike's Tripe With Pineapple

OP Sham,

In the past when we had tripe and rebung ( chuk sun) for Sunday lunch, it did not seem to fly coz of the pungent smell of the rebung. I have tried with pineapple and it worked.
The tripe must be bought from Lucky Frozen in Pudu. You have to buy Aust/NZ "Raw Tripe Scalded" at RM 10.80 per kg. Its okay if you buy in excess, freeze them for another day.

Ingredients:

1/2 kg tripe - cut into 1.5 inch squares.
1 small pineapple - cut into 1 inch cubes
3 cm fresh turmeric (wong keong), chopped
25 cili padi
1 lemon grass - soften with pestle.
1 plastic bag of santan from one coconut.
3-4 shallots, chopped
3 cloves garlic, chopped
2 asam keping (tamarind pieces)

Method:

Cut the tripe and boil until soft but springy. Cut the pineapple into 1 inch cubes, and soak in boiling water for 10 seconds. Remove aside. Pound or blender fresh turmeric, cili padi, shallots, garlic and salt until fine. Fold in the tripe in a pot and the ingredients that have been blended or pounded. Cook for a while until dry, then pour in the santan, and lemon grass. Let it simmer, fold in the pineapple, and wait until you see a thin film of oil. Check for salt and remove from fire.

Tiger Mike On Sambal Petai

Tiger Ah Swee,

Tiger Ah Kooi, the Teipin Hai San gangster, does not know how to cook sambal petai !! I told him I could do it in one shake. Buy Brahim's sambal tumis sauce in the retort pouch. Soak the pouch in boiling water for for 3 mins. Pour in a skillet and put the peeled petai in and stir until slightly cooked. Bobs your uncle!!

Tiger Mike's Acar Bendi

Frens,
This simple acar is a hot favourite when we go camping.

Bahan-Bahan:

10 biji bendi

2 sudu makan udang kering
3 biji cili merah beasr

2 biji bawang besar

Cara:

1. Celur bendi separuh masak. Potong menyerung kecil-kecil.
2. Tumbuk cili merah (buang bijinya) dan udang kering separuh lumat.
3. Bawang besar dipotong dua dan dimayamg memanjang.
4. Masukkan bendi, bawang besar, bahan tumbuk, garam, gula dan cuka ke dalam mangkuk besar dan gaul rata.

Cara Hidangan:

Boleh dimakan dengan sebarang lauk lain seperti daging goreng, ikan goreng, dll.

Tambahan:

Ringkas dan berkhasiat.

Tiger Mike's Kerabu Pucuk Paku

Frens,
This is a simple dish to do. Its so flexible that you can use it as an accompaniment of your BBQ. You can, if you wish, use kerang (si hum) or ikan kembung to give body to the kerabu. I am giving it to you in Bahasa. I you are illiterate in it, get your Indon maid to help. If both of you are buta huruf. too bad, please delete.

Bahan-Bahan:

5 ekor ikan kembung hitam
1 kg pucuk paku
1/2 kg towgeh halus
1 ulas bawang putih
3 ulas bawang merah kecil
1 biji kelapa parut
20 ulas cili padi
3 biji limau nipis
garam secukup rasa
3 keping asam keping

Cara:

A. Cara Penyediaan Masakan

1. Ikan kembung di rebus bersama asam keping dan sedikit garam hingga masak. Kemudian ambil isinya sehaja dan buang bahagian tulang. Tumbuk isi ikan kembung hingga hancur tanpa mengunakan air. Masukkan ke dalam satu bekas yang besar untuk persediaan digaul dengan bahan lain.
2. Rendangkan kelapa parut (goreng tanpa minyak) hingga naik bau dan tumbuk sedikit hancur, campurkan dengan isi ikan yang telah ditumbuk tadi.
3. Tumbuk halus bawang putih, bawang merah dan cili padi beserta sedikit garam dan gaulkan bersama dengan ikan dan kelapa tadi sehingga rata. Campur sedikit garam untuk rasa lebih sebati.

B. Penyediaan Sayur Kerabu

1. Pucuk paku di potong kecil dan direbus dengan air beserta sedikit garam hingga sedikit empuk dan ditapis untuk membuang air rebusannya.
2. Towgeh dicelup selama 3 minit di dalam bekas air rebusan pucuk paku dan ditapis untuk membuang air rebusannya.

C. Penyediaan Kerabu Pucuk Paku

1. Puck paku dan towgeh digaul perlahan bersama dengan bahan-bahan yang telah digaul sebati iaitu ikan kembung, kelapa, bawang merah dan putih serta cili padi. Baha-bahan ini misti digaul rata dan sebati.
2. Perahkan asam limau sambil gaulkan bahan-bahan di atas hingga rasa masam sebati dengan menu kerabu ini.
3. Simpan dalam peti sejuk untuk 1 jam sebelum di hidang (bagi memudahkan aroma rasa kerabu lebih sebati)

Cadangan Hidangan:

Kerabu ini boleh dihidangkan untuk 6 orang makan atau sebuah famili. Ia cuma perlu digaul rata sebelum dihidang dan sedap dimakan dengan apa-apa jua.

Tambahan:

Ia perlu dimakan untuk sekali hidangan sehaja kerana tidah boleh disimpan lebih dari 8 jam (mudah basi kerana adanya kelapa).

SELAMAT MAKAN

Tiger Mike's Bubur Lambuk

Yunus Ali Khan,

Bubur Lambuk is excellent energy food, and easy to make. Its convenient if you have to feed a platoon of nephews & nieces at home. Giving you two recipes - one classic and the other common Malaysian Bubur Lambuk.

First make some soup powder or spices and keep in a ceramic jar in the fridge:

Roast the following in a skillet and pound them fine:

5 buah pelaga
1/2 stick kayu manis
21/2 bunga lawang
1 tsp bunga cengkih
11/2 tsp jintan manis
1 tsp jintan putih
1 tsp biji coriander
1 tsp lada putih
1/2 tsp lada hitam

BUBUR LAMBUK AL-FURQAN (CLASSIC)

Bahan-Bahan:

1 cwn beras wangi. (better to use Japanese short grain rice, grown in USA!!)
1 labu bawang besar
sedikit rempah tumisan - kulit kayu manis, bunga lawang, buah pelaga dan cengkih.
1/2 cwn udang kering
1 cwn daging / ayam dipotong dadu
3 tbsp minyak masak
1 tbsp soup powder
1/2 cwn kacang tanah
1 cwn sayur campuran - kacang peas, jagung dan carrot.
1 tbsp serbuk lada hitam
1 tin santan kelapa
1 inci halia
2 batang serai
1 helai daun pandan
2 litre air
garam

Cara:
Masukkan minyak masak dan tumis bawang, halia dan rempah tumisan sehingga wangi. Masukkan soup powder dan daging/ayam dan masukkan 2 litre air. Masukkan beras bersama daun pandan, kacang tanah, udang kering dan serai sehingga beras kembang. Masukkan santan, lada hitam, sayur campuran dan garam secukup rasa.

Cadangan Hidangan:
Tabur daun soup, daun bawang, cilimerah dan bawang goreng sebagai hiasan.

BUBUR LAMBUK BIASA

Bahan-Bahan:

1 cwn beras wangi
3 cwn santan
sedikit daun kesum dihiris
seddikit daun bawang dihiris
1 ekor ikan kembung dibakar (ambil isinya)
1 batang serai
sedikit minyak masak

Tubuk yg di bawah:

3 ulas bawang merah
2 ulas bawang putih
sedikit halia dan lengkuas
1 tsp jintan manis
1 tsp lada hitam

Cara Membuatnya:

Beras dicuci bersih dan dimasak hingga menjadi bubur. Panaskan sedikit minyak dan tumiskan bahan yang ditumbuk. Masukkan isi kembung dan gaulkan hingga rata. Kemudian masukkan santan, serai, dan daun kesum. Tuangkan bahan-bahan ini ke dalam bubur. Gaulkan supaya sebati. Tabur garam dan serbuk lada hitam.
Apabila menghidang, taburkan daun bawang dan bawang goreng.

Tiger Mike On Beef Steaks

Grilled Strip Steak with Compound Butter

The strip steak — sometimes called a New York strip, a Kansas City strip or a strip loin steak — is one of the most highly prized cuts of beef. Tender and flavorful, it's ideal for high-heat, dry-heat cooking methods like grilling and broiling.

This recipe for broiled or grilled strip steak topped with compound butter is one of the classic steak preparations, and one of the simplest.

Traditionally called Maître d'Hôtel butter (or simply "hotel butter"), compound butter is butter that's had some sort of flavoring ingredient added — in this case, lemon juice and fresh parsley. But see below for variations on the classic compound butter. Alternately, you can serve this steak with a classic Béarnaise sauce. Also see:

What is the Best Steak?

The first step in cooking a perfect steak is choosing the right cut of beef. You want to select a cut of meat that's tender and has plenty of marbling. In general, the best cuts of beef for steak come from the rib, short loin or tenderloin primal cuts. Examples:

• The strip steak (sometimes called a New York strip or Kansas City strip), which is from the short loin;
• The Porterhouse and T-Bone steaks, which are comprised of meat from both the short loin and the tenderloin;
• The ribeye steak, which is from the rib primal cut;
• Filet mignon, which is a steak from the pointy end of the tenderloin.

Tenderloin steaks can also be taken from the butt or back end of the tenderloin where a small seam of connective tissue may run through the steak, making it less desirable than the filet mignon. Chateaubriand comes from the center cut of the tenderloin.

Tiger Mike's Grilled Ikan Pari (Stingray)

Sham,

You need to know the following:

Pari pasir - banded whiptail stingray.
Ketuka - blue spotted stingray.
Yu Kemejan - white spotted shovel nose ray.

Both Pari Pasir and Yu Kemejan are excellent for grilling.

Slice the stingray into bite-sizes.
Gaul dengan serbuk kunyit dan peram 1 jam

1 sk kunyit basah
3 bawang merah
2 bawang putih
4 air limau nipis
80 gm air asam jawa pekat
10 gm belacan
80 gm cili padi

Tumbuk kasar bahan-bahan di atas.

Heat daun pisang sehingga lembut. Balut pari potong dalam daun pisang dan grill. Guna minyak zaitun sedikit.

Tiger Mike's Phat-Phet Ikan Keli a'la Thai

Sham,

Keep this recipe after studying it. Its good and easy to cook.

PHAT-PHET IKAN KELI A'LA THAI

Bahan-Bahan A

5 ulas bawang putih
2 cm halia
2 cm lengkuas
sedikit kunyhit hidup
4 batang serai dihiris halus
1/2 sudu lada hitam
cili padi - ikut suka
sedikit belacan

1/2 kg ikan keli (bunga atau hybrid)
kunyit
garam secukup rasa
gula secukup rasa
minyak
1/2 cawan air asam jawa
beberapa helai daun limau perut

Tumbuk bahan-bahan A dengan lesung sampai hancur.
potong ikan keli beberapa kerat dan kelar-kelarkan. Sapukan sedikit kunyit kemudian goreng separuh garing.
Angkat dan toskan.
Tumis bahan yg di tumbuk tadi, kacau seketika sampai naik bau dan garing sedikit.
Masukkan air asam jawa, garam, gula dan daun limau perut.
Tambah air jika ingankan banyak kuah.
letak ikan yg telah digoreng tadi kedalam pinggan hidangkan kemudian curahkan kuah keatas dan bolehlah hidang.

Tiger Mike On Dressed Guinea Fowl

Tigers,

If you wish to buy dressed guinea fowl for BBQ or curries. please contact:

En. Razak, H/P 019 2299119 at # 17, Jalan Pandan 10/27, Pandan Jaya.

One fowl will cost approx RM 40 or 50.00 depending on weight.

If you intend to siap-sedia for Hari Lebaran, please book early.

For BBQ, please marinate and keep in the fridge for one night plastic zipper bag.

Tiger Mike's Fettuccine Alfredo

Ingredients

10 ounces fettuccine pasta

1/2 cup butter

5 cloves garlic, chopped

1 cup heavy cream

1 egg yolk

2 cups freshly grated Parmesan cheese

2 tablespoons dried parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.

3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.

4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Tiger Mike On Bombay Duck

Tigers,

What is Bombay Duck?

Apalah you, semua tarak tau!! In Bahasa its called ikan Lumi-Lumi or Lumek. No bones. My OCPD found them sold by fisherman on the beach of Pantai Merdeka, where her farm is. The fishermen made soup out of it with mee sua*. Generally, the Orang Kedah tarak makan the fish. RM 2.50 per kg negotiable.

I have asked for a few kg to make fresh salt fish Teowchew style. I honestly thought that the Mat Salleh had them salted in India for them and sold to the world as canned salted fish. Kedah has plenty. We ate the stuff as young officers in the good old days in the officers' messes of our Army. Big deal. To us, it tasted like the Ikan kering of Cik Puteh Mamak Makan Shop in Taiping.

* You have to eat mee sua, to get rid of bd fungshui, if a bird drops its shit on your shoulder !!

Tiger Mike's Satay Marinade

Tigers,

If you are making satay at home, this is the marinade I usually use:

Marinade A
2 stalks lemongras
2cm piece galangal
2cm fresh turmeric
3-4 candlenuts
2 dried cillies
4 Daun limau perut (fat fong kum yip) (varthilai)

Spice B
1 tsp cumin powder
1 tsp fennel powder
1 tsp coriander powder
2 tbsp sugar
1 tsp salt
1 tbsp tamarind juice
2 tbsp oil

Blend ingredients for marinade A with a little water in a food processor to a fine paste. Pour paste into a mixing bowl and add spice B to mix.

Marinade meat with the combined marinade ingredients. Leave aside for three to four hours. Overnight in the fridge is better.

Thread the meat strips onto bamboo or metal skewers, and BBQ until golden and slightly charred. Serve with satay sauce.

You probably use beef and chicken. Try Aust ox tongue @ RM 5.10 per kg. Pressure cook it for 30 minutes, and slice off the outer thick cover. Slice the tongue into small pieces. You can also try ox liver.

I don't bother to make the sauce. Too much bother. I buy Brahim's satay sauce, and drown the retort pouch in boiling water for four minutes, cut and serve.

Satay is a flyer with kiddies.

Good luck.

Tiger Mike's Laksa Johor

Resepi: Laksa Johor

Bahan-Bahan:

Untuk kuah
1.seekor ikan tenggiri/parang sederhana besar - rebus, separate the flesh from the bones, blend separately
2.dua ekor ikan kembung - as above
3.segenggam udang hidup - rebus dan blend
4.segenggam udang kering - rebus dan blend
5.ikan kurau kering (sebesar tapak tangan)- rebus dan blend
Note: bahan 1 dan 2 boleh buat sekali, bahan 3,4,5 boleh buat sekali Air rebusan jangan dibuang. Guna air yang cukup cukup shj.
6.20 ulas bawang merah (shallots)- blend
7.10 ulas bawang putih - blend
8.dua peket kecil perencah kari ikan Adabi - mix with a little water to form paste
9.asam jawa - segenggam - bancuh dengan air rebusan ikan(boleh adjust ikut taste)
10. 10 cili kering (rebus dan blend) or boleh guna dua sudu cili boh (kalau
tak suka pedas, jangan guna langsung)
11. santan (from sebiji kelapa) boleh guna santan segera
12. kerisik (tiga/empat sudu makan/dari 1 biji kelapa)
13. gula, garam
14. minyak untuk tumis
15. 2 serai, dititik (atau boleh blend dengan bawang)

Cara Memasak:

Method (throughout the process, api sederhana and keep stirring)
1.Perapkan ikan & udang yang telah dihaluskan dengan santan selama 2 jam.
2. Masukkan cili boh (if using)and paste kari, goreng sampai terbit minyak, masukkan kerisik dan gaul rata.
3. Masukkan isi ikan, udang, ikan kering and udang kering
4. Masukkan air asam jawa (bancuh dengan air rebusan)
5. Bila agak mendidih, masukkan santan, adjust airnya
6. Biar mendidih
7. Adjust the gula and garam
8. Biarkan mendidih and boleh rasa, kalau kurang masam boleh masukkan 1 atau 2 keping asam gelugor.

Komen Tambahan:
Makan dengan tangan lagi best.
(* to get the al dente texture, Didihkan air, masukkan spaghetti dengan sesudu olive oil/cooking oil and garam selama 10-15 minit(ikut instruction kat packaging), toskan dan bilas dengan air sejuk. This is to avoid the pasta from continuing cooking in its own heat. kalau tak bilas, nanti jadi kembang dan berkanji)

Selamat mencuba.

Cadangan Hidangan:
Untuk hidangan
1. Satu peket spaghetti, rebus al dente* - laksa Johor ni kalau guna laksa beras tak sedap
2. Sebiji timun - hiris bulat dan mayang halus (macam batang mancis pun boleh)
3. Taugeh - basuh
4. Daun selasih - basuh dan mayang
5. Bawang besar - basuh dan mayang halus
6. Daun kesum (optional) - basuh dan mayang
7. Jeruk lobak (optional) - basuh dan hiris nipis
8. Limau kasturi - belah dua (for one serving)
9. Sambal - (10/15 cili kering rebus/cili merah dan 10 biji bawang merah di blend halus, belacan bakar anggaran 1 inci diameter + gula + garam secukup rasa)

Method
Masukkan spaghetti dalam pinggan, masukkan timun and ulam ulam lain, pour sesenduk kuah, bubuh sambal belacan dan perahkan limau, (orang yang nak makan tu gaul rata rata)

Tiger Mike's Guinness Hokkien Mee

Got this from a gluttony friend.. Hokkien Mee with Guinness stout..1

Crazy or what..!

Subject: Guinness Hokkien Mee

Singapore hawkers are raising their pints of Guinness and cooking with it, and now so can you

By 22 June, 2011

These men know the benefits of the 'meal in a glass'.

Well-versed foodies will understand the principle behind Newton Lim Kee Hokkien Noodles¡¦ latest offering, Guinness Hokkien Mee.

This Wednesday and Thursday, a couple of enterprising hawkers are using the iconic Irish stout to add depth and complexity to one of Singapore's best loved local dishes.

Far from confusing the palate, the result is a malty, sweet undertone to the sauce, rather than the bitterness one might expect. Once the noodles start to cool, the familiar notes of the hops behind the Guinness begin to emerge.

Created to pay tribute to Guinness¡¦ 142-year association with Singapore, if you¡¦re curious to give it a try (or perhaps a little dubious about the combination) judge for yourself by sampling the Guinness Hokkien Mee by Newton Lim Kee Hokkien Noodles and Guinness Prawns and Guinness Squid by Boon Tat Street BBQ Seafood at the Singapore Food Trail.

And if you can't get enough of the good stuff, use the recipe below to re-create the Guinness magic at home.

June 22-24. Guinness dishes will be served 7 p.m.--9:30 p.m. only. Prices start at S$5. Singapore Food Trail, Singapore Flyer, #01-09/12 30 Raffles Ave.

Now you can drink and eat your Guinness.

Guinness Hokkien Mee

Step 1: Prepare the Guinness reduction base

500 ml Guinness stout
3 drops apple cider vinegar
35 grams rock sugar (in blocks)
1 pinch of salt

1. Heat up a big pot and bring Guinness stout to the boil. Light a fire over the stout to burn off the excess alcohol.
2. Add vinegar, rock sugar and salt.
3. Simmer until the volume is reduced to half the original amount or 250 ml.
4. Stir before straining the mixture. Cool and store between 5 degrees Celsius to 10 degrees Celsius an air tight container to keep fresh.

Step 2: Prepare the prawn mee stock (can be used for at least 6-8 portions)

500 grams prawn heads (pre-roasted)
1 liter water
500ml Guinness stout
25 grams blue ginger (smashed and sliced)
1 stalk lemongrass (smashed and cut to 4 cm long)
2 teaspoons toasted coriander seeds
1 red onion (peeled and cut into 4 pieces)
1 pinch of salt

1. Pre-heat a non-stick pot.
2. Fry the onion and lemongrass until fragrant.
3. Add the coriander seeds and blue ginger.
4. Add the prawn heads, rock sugar, salt, Guinness and water.
5. Simmer until boiling and then reduce until the stock is halved in volume.
6. Strain the residue and cool.
7. Add 250 ml of the Guinness reduction to the mixture.

Step 3: Stir fry the noodles

2 tablespoons pork fat oil
35 grams minced garlic
3 whole eggs
280 grams yellow egg noodles
80 grams thick bee hoon rice noodles
60 grams bean sprouts
2 tablespoons soya sauce
3 teaspoons fish sauce
60 grams squid rings
150 grams tiger prawns
60 grams pork belly (sliced)
25 grams red chili (sliced)
1 pinch of salt and pepper

Garnishes
2 tablespoons sambal chili
3 small limes
20 grams spring onions (sliced into rings)
Half cup prawn stock
Quarter cup Guinness reduction

1. Heat up a wok with oil and lightly fry the noodles and bean sprouts.
2. Push the ingredients to the side of the wok and fry the eggs.
3. Add in the rest of the noodle ingredients one by one and cook for another four to six minutes.
4. Add in the prawn stock and Guinness reduction and continue stirring.
5. Cover the wok and let the noodles braise in the liquid for one to two minutes or until the liquid thickens.
6. Serve warm with the garnishes.

LIVE well...LAUGH often...LOVE much

Tiger Mike's Dhal Tharga

This is nice with chapattis.

INGREDIENTS

500 gm yellow dhall (Australian)
2 red onions - cut into slices
1 Genteng tomato - cut into slices
2 fresh green cillis - cut into slices
6 cloves garlic - chopped
50 gm fresh coriander - chopped
11/2 tbsp cilli powder
salt to taste
450 gm onion gravy ( I'll show you how to make it - easy ).
3-4 tbsp veg oil
1-2 tbsp unsalted butter
1-2 tbsp kausuri mehti ( fenugreek or halba dried leaves which you can get from a Punjabi shop or use halba powder)
1/2 tbsp garam masala (buy ready-made)

METHOD

1. Boil dhall with 1 tsp turmeric powder & salt till soft (do not throw the water)
2. Heat oil. Sauteed garlic & followed by onion & tomato till fragrant.
3. Add cilli powder & sauteed for 1/2 minute & add gravy. Mix & cook for 1 minute & add the dhall.
4. Cook for 3-4 minutes. Add in fresh coriander & green cilli.
5. Add salt & cook for a while. Add mehti & garam masala. cover for a while on a slow fire.
6. Heat butter and sauteed garlic till brown. Put the mixture over the dhall.

Durians

From Tiger Mike:

Dear Nic,

I know that you are booked with your family to be in Pg Island in June. If you wish for excellent lulians, please visit Bao Sheng Durian Farm in Balik Pulau. The place has very cosy villa accommodations. Please go to: www.durian.com.my Mid-June is the best time for durians in Pg. Ho chak, brudder!! I shall keep you posted of my plans with my gang to hobo around in Penang.

I have kept records of many good makan places on the Island. My OCPD thinks that I am still very much a blardy Boy Scout !! Happy to be of service.

Tiger Mike's Onion Gravy

From: Mike Naser Taib [mailto:mnasertaib@gmail.com]
Sent: Friday, 17 June, 2011 3:53 PM
To: Yunus Ali
Subject: Onion Gravy

INGREDIENTS

1 Kg red onions - slice thinly, use your mandolin or food processor.
? water
4 Genting tomatoes
3 tbsp yogurt
Mixed Spices:
1 tbsp coriander powder
2 tbsp cilli powder
1/2 tbsp cumin powder
1/2 tbsp fennel powder
1/2 tbsp turmeric powder
3 tbsp ginger garlic paste*
11/2 tea cups veg oil
salt to taste

METHOD

1. Boil the onions in water till soft
2. Blend the tomatoes and yogurt into a paste.
3. When the onions are soft, cool it and blend it into a paste.
4. Heat oil in a pot. Add the mixed spices and the ginger garlic paste. Add in all the dry spices and saute it for 1/2 minute.
5. Add the onion paste.
6. Stir and allow to cook for 15 minutes.

* N.B. In Punjabi cooking, the ginger-garlic paste is made and kept in the fridge and used for curries etc. Will be ok for a week. Blend equal amount of ginger and garlic. Please, if possible, use Bt. Tinggi aromatic ginger at RM 10.00 per kg. Good for KK.

Tiger Mike's Masala Vadai

Dear Yunus,
Simple to make and delicious with sambal pudina a'la Mamak M Kutty.

MASALA VADAI

1. 0ne cup Bengalgram dhal
2. Four De-seeded green cilis
3. Two Onions
4. 11/2 tsp salt
5. 1/2 tsp jintan manis
6. 1/2 tsp Kus kus
7. one stick cinnamon or 1/2 tsp cinnamon powder
8. 4 cloves garlic
9. 5 stalks daun kari

Soak dhal for one hour. grind together with cilis, 1 onion, salt, garlic, kus kus and cinnamon to a coarse paste. Chop or grate the other onion and add. Mix well. Flatten into small vadais and fry each until a reddish brown. Drain out oil and serve.

Tiger Mike's Keli Bunga Masak Tempoyak

Dear Sham,

Re: our meeting on 13th Apr. Here's the recipe:
1 Ikan Keli Bunga (opprox one kg)
60 gm of home-made tempoyak from Durian D 20.
4 pips garlic - blend
2 big red onions - blend
1 tomato from Camerons - cut into four
2 red cili - cut into two
1 serai Israeli - lightly crushed the head
1 asam keping
1 tsp turmeric powder
6 cili padi - crushed
1/2 cup coconut milk
salt to taste
a pinch of sugar

Method:
1. Fry garlic and big onions that have been blended until brown.
2. Add 1 1/2 cups of water and let it boil.
3. Add serai, asam keping, tempoyak, tomato, red cili, coconut milk, salt and sugar, and let it boil for a few minutes.
4. Add the Ikan and reduce heat.
5. When cooked, garnish with coriander leaves and serve with steamed rice. Don't forget to put in a ribbon of daun pandan when cooing the rice.

Rgds,
Your epicurean activist._,_.___

Tiger Mike's Puu Jaa (Darling Crab)

Tiger Amir Cik Dollah & OP Sham,

I have previously given you the recipe for baked crab. Now, if I may, give you a Thai version which is easy to make. The best place to buy frozen crab meat remains the outlet in Pudu Market (RM 14.00 per pkt), and the other is TMC/Giant in Bangsar. Jaya Grocer sells but at a very high price. Do not be bothered by the slight colourization in the crab meat. Its normal. Freeze it until the time to use.

INGREDIENTS:
1/2 the juice of lime
125 g (1 cup ) crab meat
80 g (1/2 cup) ground pork or chicken
130 g (1/2 cup ) mashed potato
1 sprig fresh coriander, finely chopped
2 cloves garlic, finely chopped
1 teaspoon fish sauce
1 egg, lightly beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 clean perfect crab shells
500 ml ( 2 cups ) oil

METHOD:
1. Thaw out the crab meat in a strainer. Squeeze the water out. Mix the lime juice with the crab meat and allow it to marinate for 10 mins.
2. Combine the crab meat, pork or chicken, potato, the fresh coriander, garlic, fish sauce, egg, salt and pepper. Fill the 4 crab shells with this mixture.
3. Steam the shells over high heat for 15 mins.
4. Heat the oil in a wok over high heat. Fry the shells, meat side down, until brown.
If desired, serve the crab with black pepper sauce and a small bowl of salad.
Serves 4
Preparation time: 15 mins
cooking time: 25 mins

Tiger Mike's Baked Crabs a'la Kemaman

Dear Sham, Thanks to you and Annie for getting the crab meat at such an attractive price. I was actually tipped off by the food procurement walking dictonary - Tiger Amir Gan Cik Dollah. Amir has his own restaurant behind Hock Choon, Jln Ampang. He specializes in Black Angus and Wagyu. His higher level goal is to have Equatorial Swiss Chalet-like place. He has applied for liquor license class 1. Previously, Amir was a Hong Kong film star. The Joy Luck gang must go to his place asap. Here is the method of making baked crab which I learnt from the Malaysia Restaurant, Kemaman.

Bahan Bahan:

1.Secukup daging ketam (perah buang air daging ketam)

2. air dari satu limau nipis

3. 25 gm bawang merah, dicincang halus.

4. 2 tbsp minyak kacang tanah.

5. 1 tsp thyme kering.

6. 2 tbsp pasli atau daun ketumbar, dicincang halus.

7. 150 ml mayunis Jepun.

8. 1 tsp Tabasco sos.

9. Breadcrumbs Jepun.

10. Garam.

11. 2 tsp mustard Enggris.

12. 2 biji telur AA.

13. 4 kulit ketam*

Atur-cara memasak:

1. Gaulkan daging ketam dengan air limau.

2. Gorengkan bawang dalam minyak sehingga lembut dan padam api..

3. Campurkan daging, thyme dan pasli atau daun dan padam api.

4. Gaulkan mayunis, mastard, Tabasco dan garam. Campuran semua patut lembut.

5. Masukkan campuran dalam kulit ketam dan taburkan breadcrumbs atasnya.

6. Ambil yoke telur sehaja. Pukul sedikit. Titiskan yoke telur atas campuran supaya nampak macam telur ketam.

7. Masak dalam oven sehingga menideh dan berwarna emas.

Untuk 4 orang. Bila masak kari ketam dan lain-lain, bersih dan simpan kulit ketam bunga.

Tiger Mike's Cous cous & Crabmeat Goreng

Dear Tigress Juliana,

Cous Cous. Please see attachments. I buy my cous cous* from Carrefour. One and half cups are more than enough for your family. Very nutritious and good for slimming.

Crab meat Goreng:

1. 500 g. crab meat. squeezed to get rid of the water.

2. 2 eggs ( beaten)

3. 2 dessert spoons light soya sauce

4. 1/2 tsp nutmeg

5. Salt & pepper to taste.

6. Cooking oil for deep frying.

7. 375 g cabbage ( shredded).

8. Boiling salted water.

9. Cilli sauce.

Ground Ingredients:

1. 2 tsp black pepper corns.

2. 1 bunga cengkih/clove.

3. 4 shallots

4. 2 cloves garlic

5. Sprigs daun sup/ Chinese celery.

1. Mix together all ingredients except oil. cabbage, salted water and cilli sauce.

2. Heat for deep frying. Drop in dessert-spoonfuls of mixture. When cooked and golden brown, remove and drain.

3. Blanch the cabbage in salted water. Drain.

4. Pile the fritters in a dish. Surround with cabbage and pour thin ring of sauce over cabbage. Serve hot.

Enough for Eddie and the kids to be happy!! Please ensure that Eddie have a glass of Chilean Chardonnay or I'll come to Pg and burn your house down. * Grain Moyen means rough grain for you rough plebs who cannot understand French .KE7 Tigers or monyets? Hahahah!!

Tiger Mike's Smoking Lamb Ribs

Chou Khee,

You will find that grease-like soot cling to the sides of the smoker after smoking. No big deal. Easily removed using "strong degreaser". You can easily smoke 1.8 kg of lamb ribs. The smoking mix is as follows:

1/4 cup brown or white sugar
1/4 cup raw rice
1/4 cup of Chinese tea leaves
1/4 cup spices such as black pepper, cinnamon or szechuan pepper.

Place the mixture, and wrap in a baking foil. Poke it with a fork on both sides. Deploy the lamb on the rack when it starts to smoke. Smoke over low heat for 15 minutes.

Served with spicy BBQ sauce and potato wedges. Chilean Chardonnay please.

Tiger Mike's Salad & Tilapia

Dear Sham,

For your Salad: Sesame Orange Dressing:

Place 2 tbsp orange juice and 1 tsp finely grated orange rind in a small screw-top jar. Add 1/3 cup of virgin olive oil and 1/4 tsp sesame oil (the best is Korean). Shake well to combine and season with freshly ground black pepper.

For your Tilapia: Chinese Lemon Sauce:

1/4 cup lemon juice
1/4 cup chicken stock
1/2 cup water
1 tbsp honey
1 tbsp sugar
1/2 tsp grated ginger
1 tbsp cornflour
1 tbsp water
2 spring onions, sliced diagonally
pinch of salt

1. Combine the lemon juice, stock, water honey sugar and ginger in a small pan. Stir over medium heat until sugar dissolves.
2. Increase the heat and bring mixture to boil. Combine the cornflour and water in a small bowl, add to the pan and allow to thicken. Remove from heat, stir in the spring onions and season with salt.

Tiger Mike's Basil-Curry Chicken

A thai-indian fusion recipe which is not very difficult and very tasty too. You can use chicken breast also for this recipe but thighs are more flavourful .

INGREDIENTS

1 lb boneless skinless chicken
(cut into bite sized pieces)
1 onion finely chopped
2-3 green chillies chopped
1 inch piece ginger grated
1 cup coconut milk
2 tsp corn starch
1 tbsp vegetable oil
salt to taste
oil for frying
3-4 tbsp chopped fresh basil leaves

Curry Mix

1 tbsp coriander-cumin powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp gingergarlic paste
1 1/2 tbsp Worcestershire sauce
salt and pepper to taste

Method

Take the chicken in a bowl.Add all the ingredients in the curry mix . Mix well and marinate for 30 minutes.

Heat the oil for frying in a pan and fry the chicken in batches, till chicken is browned on both sides. Drain to paper towels.

Remove oil from the pan , leaving 1 tbsp. To that add the chopped onion , green chilllies and ginger . Saute till onions are soft.

Then add the coconut milk . Mix well . Then mix the cornstarch in 1/2 cup water and add to the coconut milk. Mix well till the sauce is thick and adjust seasonings .Add Worcestershire sauce and chopped basil.Finally add the fried chicken .Mix well and continue cooking till the curry is heated thoroughly.

Garnish with extra basil and serve over cooked jasmine rice.

Tiger Mike's Adobo Manoc (Chicken)

Dear Peter,

This is the way I do it. Try, la.

3 tbsp of olive or peanut oil or virgin coconut oil
1 cup of soy sauce ( mushroom-soy is better)
2 garlic - sliced
1/3 cup of white vinegar ( white wine vinegar or balsamic vinegar is much better)
3 shallots - sliced
1/2 inch sliced ginger
2 bay leaves (daun salam) if not use curry leaves
4 chicken breasts cut into four equal pieces
1/2 black pepper - ground
2 ginger flowers (bunga kantan or keong fah or injee poo)

Put 2 tbsp of oil in a wok and fry the ginger, garlic and one ginger flower.

Add soy, vinegar, shallots, bay leaves and pepper
Fry chicken until cooked.
Use a srainer to filter the gravy from the rest.
Refry the chicken with one ginger flower for three minutes in the wok with one tbsp of oil. Place the chicken in the sauce and serve with rice.

N.B. Peel the ginger flower, petal by petal. Do not cut, or the flower will splinter and stick to the wok.

If Malaysians/S'poreans are eating, add 3 crushed cilli padi and add to the wok during cooking.
Btw, the adobo is genuinly Filipino, and not Spanish. Not a Barong Tagalog!!