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.