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.