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.