Tiger Recipes

Tiger Mike's Tripe With Pineapple

2011-09-20T13:07:00.000+08:00

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

2011-09-20T13:05:00.002+08:00

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

2011-09-20T13:05:00.001+08:00

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

2011-09-20T13:03:00.000+08:00

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

2011-09-20T13:01:00.000+08:00

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

2011-09-20T12:57:00.001+08:00

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)

2011-09-20T12:56:00.000+08:00

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

2011-09-20T12:55:00.001+08:00

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

2011-09-20T12:48:00.000+08:00

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

2011-09-20T12:40:00.005+08:00

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

2011-09-20T12:35:00.001+08:00

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

2011-09-20T12:33:00.000+08:00

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

2011-07-29T12:34:00.003+08:00

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

2011-07-29T12:29:00.002+08:00

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

2011-07-29T12:28:00.000+08:00

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

2011-07-29T12:11:00.000+08:00

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

2011-06-18T01:16:00.000+08:00

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

2011-06-15T19:36:00.001+08:00

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

2011-04-19T17:49:00.001+08:00

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)

2011-04-19T17:40:00.002+08:00

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

2011-04-01T10:45:00.011+08:00

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

2011-04-01T10:31:00.004+08:00

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

2011-04-01T10:24:00.002+08:00

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

2011-03-12T12:29:00.000+08:00

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

2011-01-26T08:22:00.003+08:00

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)

2011-01-16T02:51:00.004+08:00

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!!

Tiger Ong Poh Hock's Marmite Chicken

2010-11-09T03:35:00.000+08:00

Marmite Chicken

½ a chicken, chopped

Marinade

½ tsp pepper
1 tbsp oyster sauce
1 tsp light soy sauce
Dash of monosodium glutamate
½ a beaten egg
3 tbsp cornflour

Sauce ingredients

2 tbsp marmite yeast extract
1 tbsp maltose
1 tsp honey
1 tbsp light soy sauce
½ tsp chicken stock granules
100ml water

Season chicken with marinade for at least an hour. Deep-fry in hot oil till golden or until cooked through. Dish out and drain from oil. Heat 1 tablespoon oil in a wok and pour in sauce ingredients. Cook over medium low heat until sauce is thick. Return pre-fried chicken to the wok and toss until well coated with the sauce. Dish out and serve.

Tiger Mike's Tandoori Chicken Marinade

2010-10-23T16:43:00.001+08:00

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

2010-10-17T22:00:00.002+08:00

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

2010-10-05T09:34:00.002+08:00

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

2010-10-02T16:43:00.002+08:00

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!!

Tiger Mike's Umai Melanau Dengan Tilapia

2010-09-13T16:47:00.001+08:00

1 ekor ikan talapia (1kg)
20 biji limau kasturi
1 labu bawang besar
5 biji bawang merah
5 ulas bawang putih
1 cm halia
1 helai daun kunyit
10 biji cilipadi
1 bunga kantan
1 batang serai
4 helai daun limauperut

Sedikit kacang goreng di kisar halus
sedikit belacan atau budu
Sedikit cuka
Sedikit daun ketumbar
Sedikit lemon zest

ATURCARA
Fillet ikan dibuang tulang dan dihiris halus.
Perah air limau kasturi dan tapis.
Campur garam sedikit.
Perapkan ikan dengan air limau dan masuk peti sejuk.
Bawang besar di hiris halus dan diperap dengan cuka.
Cili ,bawang putih, bawang merah, halia, serai, bunga kantan dan limau perut di hiris halus.

Pecahkan belacan yang dibakar dengan jari dan kikis lemon zest.
Campurkan kesemua bahan tadi dan masukkan ikan dan air limau bersama.
Akhir sekali masukkan daun kunyit yang telah dihiris halus, kacang goreng dan daun ketumbar yang dihiris kasar.

TAMBAHAN
Lebih sedap lagi kalau disimpan dalam peti sejuk 1 jam sebelum dihidangkan.

Tiger Mike's Otak Lembu (kerbau) Masak Lemak Cili Api

2010-08-14T12:30:00.002+08:00

From: Mike Naser Taib [mailto:mnasertaib@gmail.com]
Sent: Saturday, 14 August, 2010 11:50 AM
To: sham sham
Subject: Otak Lembu (kerbau) Masak Lemak Cili Api

Frens,

This is not a Teipin dish. The Minangkabaus and the Orang Negri Sembilan love it. Its very much an acquired taste, and if I say, its better than Viagra, it'll be a best seller!!
There is a makan shop in SS 15, Subang Jaya (Solera Negori) that sells the stuff. I pujuk the chef into giving me the recipe:

3 pieces of otak. Bersih otak serata buangkan urat-urat yang melekat.

Bahan A
4 biji bawang merah
3 biji bawang putih
1 inci lengkuas
1 inci halia
6 biji cili api (bil.ikut suka)
Garam secukup rasa
Sedikit gula kabung atau gula merah
1/2 inci kunyit basah (hidup)
3 biji buah keras
(Semua bahan-bahan diatas dikisar/ditumbuk)

2 serai dititik.

3 keping asam gelugur
Santan dari satu biji kelapa
1 daun kunyit dihiris
1 Tomato dari Genting

Peraturannya:
Gaul semua bahan-bahan ini dengan otak.
Pasang api perlahan-lahan dan masukan daun kunyit dan asam keping. Tumiskan Bahan A dan otak. Biarkan seketika.
Masukkan santan. Gaul dengan cermat. Jangan pecah otak. Akhir sekali masukkan tomato yang di potong empat. Jangan lupa rasa dulu.
Masak sampai pekat sedikit lalu di angkat

Tiger Mike's Umai Syam de Ulu Langat

2010-07-27T16:34:00.000+08:00

Dear Syam,

I have named the following recipe after you, and its delicious with cold beer or a good white wine:

Ingredients:
Fillet Tilapia to get 1 kg of fresh flesh and slice to one inch cubes.

20 limau kasturi
5 limau nipis
1 large Bombay onion
5 shallots
5 garlic
1 cm young ginger
1 daun kunyit
3 tbsp of pounded ground nuts
5 Cili padi 3 tbsp of budu
2 tbsp of rice vinegar
1 lemon grass
4 leaves of limau perut 1 bunga kantan

Method:
1. Juice the limau kasturi and the limau nipis. Marinate the Tilapia in the combined juices and place in the fridge.
2. Slice thinly 10 limau kasturi skins, onions, garlic, ginger, lemon grass, daun kunyit, limau perut leaves, and bunga kantan.
3. After the fish has been in the fridge for one hour, mix with all the ingredients at 2.
4. Put in the vinegar, budu and ground nuts, stir.
5. Put the whole thing in the fridge for one hour b4 serving.

Tiger Mike's Ikan Tilapia Cicah Air Asam

2010-07-27T16:23:00.001+08:00

Dear Syam,

A chef gave the following to me:

Bahan A
500gm Ikan Tilapia yang telah difiletkan

Bahan B (Semua dikisar)
5 ulas bawang merah
3 ulas bawang putih
seulas halia
seulas kunyit hidup
Sedikit belacan yang di bakar
Bahan C (Air Asam)
5 tangkai cili padi (dikisar)
5 uls bawang kecil (dikisar)
10gm asam jawa
1/2 sudu teh gula (naam taan jeep) atau gula kabung
1/2 sudu teh Thai fish sauce (naam pla)

Cara:
Perap ikan bersama Bahan B sekurang-kurangnya 1 jam. Balut dengan daun kunyit, dan balut lagi dengan daun pisang. Kemudian bakar tilapia sehingga masak.

Gaulkan semua bahan C untuk air asam. Tambah cili padi kalau nak pedas lagi

Tiger Mike's "Cooking Porridge Using Thermos Flask"

2010-01-24T16:50:00.002+08:00

Peter,

Giving a simple recipe for porridge. Have Christianed it: Bubur Chen Ban, after you know who?

Grind or pound the following:
* 3 Shallots (choong tau chai)
* 2 cloves of garlic
* 1 cm of ginger
* 1 cm of galangal (Lam Keong) * 1 tsp aniseed (Yau kok)
* 1 tsp black pepper
---------------------------

1 cup of rice
3 cups of santan
1 well-grilled mackerel (kan mong yee). Take the flesh.
1 lemon grass (heong mau)
A little vegetable cooking oil. I prefer Canola.

Chop up the following:
A little sweet basil ( heong fah choy)
a little onion shoots

Method:
1. Wash the rice and cook until it becomes a nice porridge.
2. Heat the oil and fry the grinded or pounded ingredients.
3. Fold in the santan, lemon grass, fish flesh and sweet basil. Pour the mixture into the porridge. Stir until well mixed. Salt and black pepper to taste
4. When serving, spread onion shoots and fried shallots.

Take your porridge with Nyonya Acar Awak (Mixed vegetable pickles)

I can, if you wish, sock Nasi Ulam porridge and Nasi Kambing porridge recipes to you.

Btw, The Philippines makes the best canned sardines in the world. Cannot get enough in KL.

*******************************************

2010/1/23 Peter Chong <>

Hello Buck,

I can see the benefit of this method for adventurers like John on his trek across the wilderness.

Like you I like mine freshly boiled. Hey, you miss out on salted eggs. Writing this reminds me of 'chye po nea' Can't remember the last time I ate it.

Pete

Tiger Mike's Minangkabau-Style Prawn Rendang

2009-09-28T23:33:00.002+08:00

Syam,

This is an award winning recipe by the famous Chef - Azrah Kamalah Shashi. KIV for one of our meetings. I can get large and fresh prawns from Banting:

Spice Paste:
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel (jintan manis) seeds
10 cili padi kampung
10 shallots4 gloves garlic
5cm ginger
5cm fresh turmeric
5cm galangal (Lengkuas)

125ml oil for frying
8-10 large fresh prawns

4tsp cili powder
1.5 litres coconut milk, extracted from 2 coconuts
2 stalks lemongrass, crushed
2 turmeric leaves, sliced finely
50g toasted grated coconut (kerisik)

To make spice paste: In a blender, grind the spice paste ingredients together. Set aside.

To fry prawns: Heat the oil in a wok over medium heat. Add prawns and fry until golden brown in colour. Remove and set aside.

To fry spice paste and make gravy: Add the spice paste and cili powder to the oil remaining in the wok. Over low heat, fry, stirring, until aromatic - about 10 minutes. Add the coconut milk a little at a time, stirring continuously to mix well after each addition. Add the lemongrass and turmeric leaves, and cook until gravy thickens.

To Finish: Add the prawns and kerisik; stir to combine. Remove and serve immediately.

Tiger Mike's Mussels In Curry Cream Sauce

2009-09-08T15:36:00.003+08:00

Dear Ah Swee,

This is a quick dish for our nephews & nieces and for friends dropping in for a chat:

INGREDIENTS:
1/2 cup minced shallots
2 tbsp minced garlic11/2 cups dry white wine
1 cup heavy cream
1 tsp curry powder
20 NZ half green mussels - cleaned and debearded ( get it from Lucky Frozen Sdn Bhd in Pudu)1/4 cup butter
1/4 cup minced parsley (You can buy Genting Garden's Italian Parsley from Carrefour or Cold Storage)
1/4 cup chopped onion shoots

DIRECTIONS:
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover and steam mussels for a few minutes.With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan.
3. Whisk butter into the cream sauce.

Turn heat off, stir in parsley and onion shoots. Spread sauce over mussels. Serve immediately.

You can interface the dish with my favourite white elixir of resurrection - Marlborough Sauvignon Blanc 2008 from House of Nobilo, New Zealand. (Get it from Muihua, Tel: 03-6257 9333.).

Tiger Mike's Nasi Lemak

2009-03-13T19:27:00.003+08:00

Dear SY,
Here's the way to cook nasi lemak my style:

600g of rice. ( Don't use Basmati. Use any long grain rice. The best is to use Baram-Bario rice which you can easily buy in Miri from the Orang Ulu in front of the Supermarket or in front of Mega Hotel. Keep your Baram-Bario rice in your fridge veg compt. It gets bugs easily)
450g grated coconut for santan.( It does not matter if you have a bit more)
4 helai daun pandan.Tie into knots. (Cheen loi yip)
2 cm ginger, sliced thinly.
3 gloves garlic, sliced finely.
1 tsp sea salt.
1 piece cinnamon (mook kwei pei)
3 Bunga cengkis (teng heong)

Method.

* Wash the rice and drain well.
* Put rice, coconut milk and other ingredients into a pot or electric rice cooker and cook until all liquid is absorbed.
* Loosen rice grain and test for doneness.
* Add a little water if the rice is not well cooked. Close the pot tightly until rice is fluffy.

Here is the Teipin style:
When the rice is half cooked, wrap banana leaf between the rice and the side of the pot carefully with daun pandan after stirring the rice.Pour in in some left-over santan, place some torn-up daun pandan and cover with banana leaf. Close the lid and let it fully cook.When you wish to serve the rice, scissor small circles of banana leaf. Fry some dried udang in garlic chips and veg oil. You get the best dried udang from Labuan at the Ferry Point, they are large and very well engineered.They come from Southern Philippines and cheap as nothing.
Use a Chinese small rice bowl, place the fried prawn first and then the daun pisang circle, shiny side down, and then the rice for serving.

Now For the Accompaniments
My girls are impatient when I cook for them. The worst part is I normally have a bottle of Chateau Lafitte in me and singing discordantly, pretending to be the top tenor in the Klang Valley, " Con Te Partiro". OCPD muka masam. So I do my shortcuts, ma!!
1. Buy Brahim's Kuah Sambal Tumis. Add Si Hum and cook. Get peeled si hum, wash and drown in brine and wash b4 cooking.
2. Buy and use Tean's Gourmet Chicken Curry Paste and cook your chicken. Use only skinned drumsticks and marinate in Kikkoman Teriyaki Marinade - Honey & Soy. Place in Glad Zip slide reclosable storage plastic bags ( 30 cm X 30 cm ). Keep in the fridge overnight.

What about Kiddies?
You Teipin super girls can eat hot food. Liz Tan is a good example. Take a separate bowl of chicken curry, scrape 1 in of cooking chocolate and 1 tbsp of tomato puree plus a little of gula batu.or a bit of wong thong. Reheat and stir softly. Mum will be the greatest in the whole of East Borneo.
Sy, good luck from Pak Naser.

Tiger Mike's Rasam

2009-03-11T07:53:00.002+08:00

Siva, Dattaya,Kanissan, Pathma & Appan, Rumbo nalla erki de.

Vimala calls this, Milagu-Seeraka rasam. Actually, its pepper-cumin seed rasam.

Tamarind (pullee) 3/4 small lime
Salt 11/2 tsp
Asafoetida a bit
Mustard seeds(kadugu talai) 1/2 tsp

For Masala:
Coriander seeds (Kothamalli) 1/2 tsp
pepper (karuppu milagu) 1/2 tsp
Thur Dhall 1 tsp
Red Cillies (kanjhammilahai) 2
Cumin Seeds (natchirgam) 1/2 tsp

Fry the above ingredients (except cumin seeds) and grind them with cumin seeds into a smooth paste. ( The above ingredients can be ground as such without frying. In that case, don't add coriander seeds. Grind only pepper, dhall cillies and cumin seeds)

Soak the tamarind and take about 500 ml. of juice. Add salt and asafoetida. Boil for 5 minutes and then add the ground masala. Simmer for 10 minutes. When the rasam froths up, add curry leaves. Remove from fire. Season with mustard seeds.

Tiger Mike's SOM TAM ESAN OR MALAKOR

2009-02-16T09:59:00.001+08:00

Dear Linus,
Hope you got back to Kuching safely. Re: our conversation on 9th Feb @ The Dog, socking to you the recipe that you like. Please give the appropriate wpn trg lesson to our gang in Sarawak.

The papaya must be dark green and firm.

1 medium dark green papaya
4 garlic cloves
6 cilli padi
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in pieces
1 tbsp budu or Thai fish sauce.( Budu is better.)
1/2 tsp salt
1/4 cup lime juice or air asam jawa

Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
Place the garlic cloves and the cillis in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients into the mortar and gently combine all ingredients by mixing with the pestle and a spoon.
If you need any Thai recipe, happy to oblige. I learnt much from Fred.
Agi Idup Agi Ngelaban,
Sorak,
Penghulu Telajan of Ulu Baleh.

Tiger Mike's Crab In A Carriage (Santola No Carro)

2008-12-10T23:33:00.002+08:00

Nic,

In Portugal spider crabs are more generally used than the edible (common) crab popular in S'pore & Malaysia. Spider crabs have beautiful shells and the "carriage" of the title refers to the shell, in which the mixture is traditionally served (rameskin dishes can be used instead).

SERVE 4
* four small fresh cooked crabs
* juice of 1/2 lemon
* 25 g onion, finely chopped
* 2 tbsp olive oil
* 1 tsp crumbled dried thyme
* 2 tbsp chopped parsley
* about 150 ml mayonnaise
* 1-2 tsp French mustard
* Cilli sauce
* salt
* fresh wholemeal breadcrumbs

METHOD

Twist off the legs and claws from the crab shells, crack open and remove the meat. Remove the white and brown meat from the shells and discard the grey sac and feathery gills. Flake the meat and mix with lemon juice.

Preheat the grill to moderate.

Fry the onion in the oil until softened.Stir in the crab meat, thyme and parsley and remove from the heat. Stir in the mayonnaise, mustard, cilli sauce and salt to taste; the consistency shud be soft.

Divide the crab mixture between the shells and sprinkle breadcrumbs over the top. Place under the grill until bubbling and golden.

Tiger Mike's Fried Kangkung In Belacan

2008-09-23T18:38:00.001+08:00

300g kangkung (wash and cut the roots)
30g dried prawns (soak in hot water, drain and pound)

POUND THE FOLLOWING INGREDIENTS FINELY

1.5 cm cube toasted belacan
5 cili padi
3 shallots (slice)
1 clove garlic (chop)

3 tsps cooking oil
salt, pepper and soya or nam pla sauce to taste
Coriander leaves for garnish.

METHOD
Prepare the Ingredients:
1. Soak the dried prawns in hot water and drain.
2. Wash the kangkung under running water. Pick the leaves and cut the stems separately.
3. Pound the cilis, shallots, garlic and belacan together. Pound the pawns.
4. Fry the kangkung. Heat oil in a wok. Fry the pounded cili-mix with 2 tbsp of water till there is a fragrant aroma.
5. Add the dried prawns and fry for a few mins. Add the kangkung stems, then the leaves.
6. Add 3-4 tbsp water, cover the wok for a while. Cook until the veg are tender but not overcooked.
7. Season with salt or nam pla, pepper to taste.
8. Dish on to a plate and garnish.

Tiger Mike's Beef And Sheep Tongues

2008-09-22T21:12:00.001+08:00

Prices:
Lucky Frozen: Tongue Swiss Cut Aust/NZ RM 52.40 per kg. Sheeps Tongue Ararat/GME RM 13.00 per kg.
SMB Frozen Foods: Jln Pencala PJ: Beef Tongue Aust/NZ RM 12.00 per kg. Sheeps Tongue RM 8.00 per kg.
Local Wet Market. Beef Tongue Aust RM 24.00 per kg.

The last time you had it with me was too soft with no bounce coz I pressure cooked it for 30 mins. There is no need to pressure cook at all.
The recipe below is for 1 kg of tongue.
Boil the tongue and remove the outer thick skin. Oblique slice to 1.5cm thick. Dry rub the pieces with turmeric and salt. Fry. Keep the oil for use a bit later.
Pound:
1 tsp jintan manis (aniseed or yau kok)
4 cardamon seeds ( buah pelaga or wok lok wuat)
5 cloves (bunga cengkis or teng heong)
Pound Separately:
1 inch ginger
3 garlic cloves
2 shallots

1 serai - bruised.
1 large Bombay onion cubed.
Mix 1 tbsp of meat curry powder, 1 tsp cili powder, 1/2 tsp nutmeg powder and a little water.
Use 3-4 tbsp from the balance of the oil to "tumis" :
1 inch cinnamon stick.
1 star anise.
Add the poundd ingredients, serai and 2 sprigs of curry leaves.
Add Bombay onion.
Fry until aromatic and minyak naik.
Add curry powder mixture.
Add a little water witth 1/2 tbsp of tamarind juice.
Pour carefully thick soya sauce just to make it dark.
Add tongue slices.
Pepper and salt to taste.

Senang aje, brudder!!

Tiger Mike's Miang Kham

2008-09-19T23:29:00.001+08:00

Dear Nic,

Happy to see that you are always keen and curious about food. Miang Kham is a must Thai hors d'oeuvre and is automatically served when you dine in a Thai Restaurant. I have not met a Malaysian who dislikes it. It interfaces well with drinks - beers or a dry white wine. Please read attached.

The Thai will never use lettuce leaves but daun kaduk which you can get in the morning markets in S'pore.

The Thais serve the stuff in a special plate on a rotating wooden plate and beautiful ceramics. Will send picture after this. I think you can procure it in S'pore. Mine came from Thailand.

Dear Sham,

I'll bring the Bt. Tinggi aromatic ginger. Use young limau nipis, udang kering kecil and cili padi and not cili merah. For the kerisik use kelapa parut muda. Jude will have no trouble making the sauce, if not Cha Cha Mike will do. Please as usual, remember portion control.

Tiger Mike's Nasi Lemak

2008-09-17T23:29:00.002+08:00

1. Two cups of the finest Basmati rice for 6 pax.

2. Four and half cups of good santan.(Harmony Brand)

3. Four helai daun pandan, stripped and tied into knot.

4. Two cm ginger, sliced finely.

5. Three cloves garlic, sliced finely.

6. One teaspoon salt.

7.Three bunga cengkih.

8. Two cm cinnamon.

Method.

1.Wash the rice and leave it to rest with some water for 5 minutes.

2. Drain the rice and put rice, four cups of coconut milk and other ingredients into pot or rice cooker. Cook until all liquid is absorbed.

3. Loosen rice grain and test for donness. Place daun pisang round the inside of the rice cooker. If necessary add the rest of the santan. Steady.

4. Cover the pot tightly until rice is fluffy.

Sham, If you decide to do nasi lemak on Sunday (SU 1), I'll cook the sambal tumis lala and prep the accompaniments.

Tiger Mike's Miang Kham Sauce

2008-09-17T19:38:00.003+08:00

OP Sham,

Now we have a lot more experience with Miang Kham. I have now a daun kaduk bush. As you notice B.S "Lord Ganesh" Maniam loves it like his favourite betel leaves (vitelleh) and he spits the juice into the paper napkin. He is following Dr.M's style of eating sireh-pinang.

It goes super well with Nira Cola. Bless these South Indians!!

The only small hassle with Miang Kham is the sauce. Once ready, you can keep it for one month in the fridge or three months in the freezer with no degradation.

The Sauce

1/4 cup of thinly sliced shallots

1 tbsp thinly sliced lemongrass

1 tbsp shredded fresh ginger

1 tbsp of belacan

1/2 cup shredded coconut

1/4 cup dried shrimp

11/2 teaspoon salt

2 cups + water

11/4 cups palm sugar

crushed peanuts for garnish

1. Roast the onions, lemongrass, ginger and shrimp paste at 120C until golden, about 15 minutes. Roast the coconuts at 180C until golden brown, stirring often, about 10 mins.

2. Put the onions, lemongrass, ginger, shrimp paste, shrimp, coconut and salt into a blender and add 1/2 cup water slowly, gradually and process, adding more water if necessary. Process for a few seconds; the consistency does not need to be smooth. Transfer the mixture to a large saucepan and add 2 cups water and palm sugar. bring the mixture to boil over medium heat, then reduce the heat to medium low and cook for one hour and 15 mins, stirring occasionally.

Remove from the heat and cool. Serve with Miang Kham.

The South Indians eat their sireh-pinang with kapur, gambiar, roasted cloves, uma and coriander seeds and spit the juice all over your blardy carpet!! But, we pure Malays enjoy Thai Miang Kham without any problem.

If you need, I'll give you the ingredients for the kaduk cup.

Tiger Mike's Spicy Catfish Kerabu

2008-09-17T19:36:00.002+08:00

4 large catfish

oil for frying

4-5 shallots, chopped

1 tablespoon grated ginger 10 small cili padi seeded, crushed

3 tablespoons crushed peanuts

1/2 green mango, cut into fine strips (match sticks)

3 tablespoons lemon juice

1 tablespoon grated lemon rind

salt

black pepper, freshly grinded

3 helai lemau perut, sliced finely

5 kaduk leaves

Garnish:

Coriander leaves

Wash and gut the fish and steam for 5-7 minutes. Before they are completely cooked remove the fish from the steamer and dry them.

Fry the steamed fish on both sides in the hot oil until golden. Remove the bones ans skin, and flake the flesh.

In a bowl, mix the fish meat with the shallots, ginger, cilis, peanuts and mangoes. Add the lemon juice and rind. Season with salt and pepper to taste. Mix well.

Serve on a bed of daun kaduk, and sprinkle with coriander leaves.

Good Luck.

Tiger Mike's Beef Noodle Soup

2008-01-07T12:44:00.001+08:00

PART 1 Make the Stock:

You can prep the stock in advance. Can be kept in the fridge for a max of 3-4 days or in the freezer for long-term storage. You can use one of the three meats - chicken, pork or beef.
9 cups of water

1 kg of meat bones - well cut-up
2 cloves garlic
1 medium turnip (lo pak)
2 stick celery
2 bunches daun sop (kam choy cina)
2 shallots
1 pinch of ground ginger
ground black pepper

Bring all the ingredients to the boil in a large pan over medium heat.
Lower the heat and simmer for one hour. Strain.
I use the pressure cooker for 35 minutes to save time but must strain it to remove the scum.

PART 2 Making Beef Noodle Soup

5 cups of beef stock given above
2 cloves garlic
2 sticks celery
2 tbsp fish sauce
2 tbsp light Soya sauce
pepper to taste
300 g beef fillet, cut into thin strips. ( Buy Brazilian @ RM 51.00 per kg)
200 g imported tripe (cooked) Optional
500 g rice noodles
1 tbsp chopped garlic
2 tbsp oil
1/2 tbsp chopped coriander leaves
1/2 tbsp chopped spring onions (chung)
100 g towgeh
Cilli powder to taste
2 tbsp lemon or lime juice to taste

Heat the stock with whole garlic cloves, celery, fish sauce, soya sauce and pepper. Cover and simmer for 10 mins.
Remove the garlic and celery. Bring the stock to full boil.
Place the beef in a straining spoon or strainer and hold in the boiling stock for 30 seconds.
Remove and drain. Reduce heat.
Cook the noodles in the simmering stock for 2 mins, then remove and drain them. Put in ice water. When cooled, remove and drip a little olive oil and toss the noodles.
Meanwhile lightly brown the chopped garlic in the oil.
Cut the tribe into small strips and pressure cook it for 6 mins.
Serve the soup in individual bowls. First place the noodles in each bowl and sprinkle with coriander, spring onion, browned garlic, cilli powder and pepper. Add the meat, tripe, a few drops of lime or lemon juice to the stock. Lastly a bit of towgeh.
The Cilli powder that I use is Thai Mae Pranom Brand (Shrimp Seafood Crushed Chilli) Thai Product # 3043 which is excellent. Easy to get. If you have difficulty, I'll get it for you.
Enjoy and best of luck.

Tiger Mike's Mangiare

2007-08-13T11:38:00.001+08:00

Carissimo Michelino!

Instead of using oil and rosemary, try the following:

2 ½ pounds brisket of beef, cut into 3-inch pieces
3 fresh rosemary branches, each 6 inches long
1 celery stalk
1 garlic clove, peeled
1 onion, 3 to 4 inches in dia, peeled and cut into eights
2 table spoons salt
2 small ripe tomatoes, cored and seeded
3 ½ quarts cold water

Put a wide 9 to 12 quart pan over high heat, film the bottom of the pan with olive oil, and brown the meat very well on all sides, lowering the flame if the meat juices threaten to burn. After the pieces of meat have browned on one side, begin adding the rosemary, celery, garlic, onion and salt, waiting 30 seconds between additions as the meat continues to brown. When the meat juices begin to caramelize on the bottom of the pan, add the tomatoes.

When the meat is well browned, add the water. Let the water come to boil, lower the heat, and simmer for 3 to 4 hours. During the first 30 minutes, skim the white foam that collects on the surface. Then cover partially and skim occasionally. Strain. You may refrigerate any broth that you do not need for that day.

You will you this broth as undertone for your pastas. I would suggest as follows:

Melt one tablespoon of butter in a skillet, ad 6 large fresh sage leaves and a peeled garlic clove, and lightly brown the butter over medium heat. Remove the garlic, add 1 ½ cups of the above broth, simmer for a moment, and remove from heat. Cook enough pasta (Michelino, try to find at Hock Chung Taglierini or smaller Tagliatelle) for your guests, until just - it will cook further in the sauce. Bring the sauce back to simmer, add the pasta and 1 cup of freshly grated Parmesan very loosely packed and cook for 3 or 4 minutes, tossing until the cheese has disappeared and the pasta is hot. Serve on hot plates, grating on top some fresh Parmesan!

Michelino, after you did this and you ate the pastas , you are eligible for Italian Nationality! Buon Appetito!

Luve, Pavlevic, Chef par Excellance!

Tiger Mike's "How to Steam Rafidah Aziz"

2007-05-05T10:22:00.001+08:00

Dear Nic,

Please try and make sure that the moistness of the flesh of the Napoleon Wrasse is retained and that the flavour of the herbs and spices permeates through.

1 Napoleon Wrasse, about 750 g
2 tbsps rice wine - Shao Hsing Hua Tiao Chiew
1/2 tsp salt
1/2 tsp white pepper
3 tbsps fish sauce (Thai)
1/4 cup lime juice
2 stalks lemon grass (heong mau), crushed and cut into large pieces
1/4 cup sliced onions
2 garlic cloves,crushed
2 spring onions (chung), sliced in halves and crushed
4 fresh chili padi , crushed
1/4 cup of sweet basil leaves (heong fah choi)
1/4 cup slivered galagal (lam keong)

* Do not slash the fish
* Place the wrasse in a steaming plate. Spread the remaining ingredients evenly over it.
* Steam for 25 minutes. Serve with your favourite dipping sauce.

Serve 4. Good Luck,Bro!!

Tiger Mike's Sauce For Gung Chet Nam Pla

2007-05-03T22:17:00.000+08:00

Paul,
Am giving you my personal recipe first. I'll try and compare with a Malaysian Thai officer friend's with whom I get to feel no pain frequently. He is a good Thai chef by hobby. Here goes:

8 garlic cloves, minced
10 chili padi, minced
2 tbsps finely chopped coriander roots and leaves
1/4 cup of Thai fish sauce
1/4 cup of lime juice
2 tbsps of sugar

Blend the whole lot, then fridge it for a while. Serve 4. If your kaki-s are gelee about the prawns, sock to them steamed crabs ( 10 mins in the steamer ) with the shell intact.

Tiger Mike's Flied Lice of the Crouching Tiger

2007-02-01T02:36:00.000+08:00

This is the mother of all nasi goreng. One of the best party dishes particularly when there are teeny bobbers. Caters for 15 people at a time. As these ingredients cook so quickly, your guests will all get piping hot, freshly cooked food. Its a heresy to serve it cold. Do not microwave, the rice grains will glue to each other.

Ingredients

Amount Remarks
Chopped celery 1 cup
Chopped leeks 1 cup
Chopped onions 1 cup
Chopped parsley !/2 cup
Garlic crushed 3 cloves
Chopped Green onions
plus green parts 1 bunch
Diced chicken 31/2 cups
Peeled and deveined prawns 21/2 cups
Salt & black pepper
Thai fish sauce To taste
Cold cooked rice 41/2 cups Local Puteri is good.
Vegetable oil
Sambal belacan & sugar
Pastrami diced 4 slices Pok Bros or Equatorial

Extra Kick
Minced meat 11/2 cups
Chopped onion 1/2 small
salt and black pepper
Thai fish sauce

Garnish
Two-egg omelette
Cooked prawns 8
Chopped parsley

Accompaniments
1. Lengths of fresh or pickled cucumber.
2. Pineapple rings fried in butter and sprinkled with red wine.
3. Chopped tomato and onions.
4. Fresh slices of banana or chunks fried in butter and sprinkled with coconut.
5. Combined toasted coconut and peanuts.
6. Keropok: flaked crayfish, chicken or dried shrimps served with peanut sauce.
7. Prawns slices or chips.
8. Chicken satay with peanut sauce.

Place all the vegetables in one bowl, the chicken, prawns, seasonings and fish sauce into another and the rice into a third.
To make the Extra Kick: Combine all ingredients and form into very small balls. Fry briefly in a little hot oil.
Heat your wok. Not too hot Add 1/2 cup of groundnut oil and when hot add a little sambal belacan and sugar. Now add the vegetables and the chicken. Stir fry with two ladles for a few minutes, then add the rice and stir- fry until heated through. If you wish to give it a shine, stir in a tbsp of butter. Add fish sauce. Stir in the Extra kick and the pastrami..
To serve, pile into a serving platter and top with a lattice of omelette strips. Garnish with prawns and parsley Serve with eggs and a selection of the accompaniments.

Select a dry white wine.

Suet Fun’s Recipe for Avoiding Egroup Angst

2006-10-07T15:03:00.000+08:00

Dear Ching Pin,
I have known you since we were cycling around Taiping; I attended your 17th birthday party where your mum made such a lot of wonderful food and she was so happy when so many of your friends came to celebrate the big day with you. That was a long time ago.

I do not lay claim to the fact that I knew you so well then, neither do I do so now. But may I take the liberty to say that Fabian is so right to say that you are a unique individual. You are. Likewise, everyone else in this e-group.

As a member of the group, I must admit that I have been, at turns, irritated, frustrated, amused, horrified, angered at some of the exchanges. At the same time, I also understood that much of what was said, is not unlike what happens in the real world. It is not unusual to meet people who are unkind, nasty, rude and unreasonable. Neither is it unusual to meet people who are kind, polite, considerate and reasonable. It struck me that our e-group was very much a microcosm of the real world, except we are held together by the bond of the alma mater. For some, that's tenuous; for others, its enough to bind us although we hate each others' guts.

Expecting everyone to be humane and respectful doesn't exist in the outside world. What makes us think that we can expect these of each other just because we are Tigers? Don't you think its an exercise in futility? Don't you think we are setting ourselves up for a big fall?

Early this year when I wanted to raise funds for eggs for our rugby boys, all these came home to me very quickly. What began as a well-intentioned effort on my part turned into objections, suggestions and comments, and very little true support in terms of pledges. It left a very bad taste in my mouth, particularly when someone insinuated that I was only doing it because of my "personal relationship" with Coach Din, and I was not really thinking about the well-being of the boys. It rankled me deeply then. I questioned rigorously the kind of group we really were. I thought then, and even now that maybe our stripes was mere skin, they never came near our heart. But I stayed on.

The reason I am still with the e-group is because I learnt that we are not all the same, and never can be. That the only thing that's important to me is my own conviction, and that whatever I do comes from my heart. I also understand that this is an e-group, not a care group. We can say what we think and feel, but we do not have to share our personal angst and challenges and expect people to be considerate, pat us on the back and extend sympathy.Ironically, the latter is one reason why I also enjoy being a member. The lively, hard-hitting exchanges hardly exist in any other forum.

And so, its actually up to us how we deal with the bullets. We can shoot back, but do expect to be shot at. If you don't want to play, lay low. It's just like the real world Ching Pin, just like the real world.

Take it easy, my friend.
Suet Fun

CLASSIC OSSO BUCO from Tiger Mike

2006-08-18T10:47:00.000+08:00

M.N.Taib wants you to know: Enjoy

You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/105436

CLASSIC OSSO BUCO
4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed

For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons
1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.

2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.

3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.

4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

Tiger Mike's South African Sausage (boerewors)

2006-08-03T23:23:00.000+08:00

Category: African, Beef, Dinner, Grilled

Ingredients for 40 sausages:

2 kg ground beef,
1 kg ground pork,
45 ml whole corriander seeds
5 ml whole cloves
30 ml salt
15 ml pepper, fresh ground
2 ml nutmeg, grated
10 ml allspice, ground
10 ml brown sugar
125 ml dry red wine or dark vinegar
90 grams sausage casing, thick , soaked in water

Procedures:
1. In a large bowl put your ground meat and set aside.
2. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown.
3. Don't allow to burn.
4. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
5. Lightly mix in wine or vinegar.
6. Drain the casings and place over one end of the filling horn of a mincer.
7. Carefully push all of the casings on leaving a 3 inch length hanging down.
8. You can then feed the mixture into casing , guiding the filling in.
9. Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
10. Mould the sausage with your hand to make it uniformly thick.
11. Don't pack the casings too full, or the sausage will burst while cooking, but try to avoid air bubbles.
12. After the casing has been filled, remove it - still attached to the horn - from the machine.
13. Push any remaining filling into the casing and tie a knot in the end.
14. BBQ quickly over hot coals.
15. The skin should be crisp and the middle just pink.
16. Serve immediately.

Tiger Mike's Hamburger Patties

2006-06-28T10:01:00.000+08:00

1 kg of minced lamb

1 kg of minced beef

2 fresh eggs

4 tsp of corn flour

¼ stick of real butter – melted

4 cloves of garlic chopped small

2 onions chopped small

1 tbsp of coriander powder

1 tbsp of cumin powder

2 tbsp of chopped coriander roots

2 tbsp of chopped fresh mint

2 tbsp of chopped Chinese celery

4 tbsp of scraped parmesan cheese

4 tbsp of breadcrumb

Mix all the ingredients together in a large bowl using gloved hands.100 gm size for kids and 180gm for adults. Use tin foil to wrap individual patty. Use a little breadcrumb on both sides before packing. Keep in freezer.

Buy minced lamb and beef from LEE Frozen in Kg Attap. Very good quality control. Ignore the proprietress; she has gone blonde with a sunflower hair style. Reading too much Aztec sex books listening to Oriah.

Dear Suet Fun,
Forgot to include 2 tsp of Knoor's Aromat when you mix the patties.If you can make your own mince, so much the better. Finish with apple pie and Baskin. I understand completely your feelong¹. The food, the ambience, the relaxed company of give and take types and Coors using Rocky Mountain's water. Yes, there is a few things I dearly missed. I loved Idaho and Oregon. Apa boleh buat, Terengganu pun boleh tahan, lah!!

¹Past tense of feeling!!

Tiger Mike's Mexican Chili Con Carne

2006-06-27T17:15:00.000+08:00

1 kg of good thick minced beef (buy from Lee Frozen in Kg.Attap)

2 tbsp of veg oil

1 onion sliced

1 clove garlic, mashed

1 can tomatoes (buy Italian)

1 cup of water

1 tsp of salt

4 tsp of chili powder

1 tsp of oregano

Dash of white pepper

½ tsp of cumin powder

2 cans of kidney beans* or butter beans

Use a wok to brown meat in hot oil. Add oil ingredients except beans. Cover, bring to boil; reduce heat and simmer. Stir occasionally. Add more liquid as needed. Add beans and simmer for 15 minutes more. 6 servings. Use French bread.

* Kidney beans. Soak overnight. Still will not be soft. Pressure cook for 30 minutes. No pressure cooker, boil for one hour or more. Then add to meat.

I have some additional suggestions:
* 1 tbsp of olive oil and one tbsp of butter. Use unsalted Anchor Brand butter from NZ or President Brand from France.
* Include four bay leaves. Best buy is in Lee Frozen. The bay leaves packed by S'pore's Singlong are broken up. You can buy fresh bay leaves in the wet market. Say; " Daun Salam ada tak?"
* Add 1 tsp of Aromat powder. One container of Aromat will last you at least a year. Please share with your kakis. I use it for almost everything.

If you buy the uncooked kidney beans. You have to use the pressure cooker for 1/2 hour from the hiss. If not, buy the canned kidney beans in water for RM 2.99. I discovered that the best canned tomato is Tesco's Italian Peeled plum tomatoes.RM 2.65. 400g.
Suet Fun, one can of Bud is RM 9.95. Lost the smell of hops and the taste is slightly reduced. Bad traveller.
Once the minced meat is cooked, bang in the beans and allow 10 minutes and serve. If kiddies are eating add green peas. Decor with coriander or mint leaves.

Wine Tips - Shake and Bake (From "Simply Recipes" Blog)

2006-05-28T07:38:00.000+08:00

Sacramento, California, where I live, is surrounded by wine country - Amador, El Dorado Hills, Clarksburg. To gain a better appreciation of the fabulous wines that are made in the area, I recently took a series of wine tasting classes at The Wine School aboard the Delta King in Old Sacramento, taught by G.M. "Pooch" Pucilowski, Wine Editor for Sacramento Magazine, and the guy in charge of all of the judging of wines at the California State Fair wine competition. The purpose of this prelude is so that when I get completely skewered for suggesting the following, that you know that I didn't just make them up out of thin air. These are just a few of the tips that our wine expert Pooch recommended. And, if you are about to completely dismiss them as absurd or utterly sacrilegious, I ask that you first give them a try.

Tip #1: The Microwave
Red wine should not be consumed chilled, but closer to room temperature. It just tastes better that way. But if you open a bottle of red wine and don't finish it, the best thing to do is to pop the cork back on and put it in the refrigerator, where it can keep for a couple of weeks. When you pull the wine out to drink it later, you can leave it on the counter to slowly come to room temperature. Alternatively, you can pour a glass, put it in the microwave, and zap it a few seconds until it warms up to room temp. Every microwave is different, and depending on how much wine is in the glass, the number of seconds will vary. I suggest starting with 5 seconds and adding 3 second increments until you get there.

Tip #2: Shake that Bouteille
Red wine often needs to come in contact with some air to reduce some of its sharpness. Usually this is accomplished by pouring the wine into a decanter. If you're drinking a young wine that is just too rough, you can also accomplish the same oxygenation by pouring out 1/2 glass of wine from the bottle, putting the cork back in part way, and shaking the heck out of the bottle. Obviously, you're not going to do this with a well aged wine that may have some sediment. But if it is a young wine, sediment shouldn't be a problem, and it's the young wines that typically need this air.

Bonus Tip: Wine Ice-cubes
How do you keep your glass of white wine cool on a hot summer day? If you know what wine you will be drinking in advance, you can use an ice cube tray to freeze some of the wine into wine-cubes. Just add them to your glass of wine.

Tiger Mike's-Chickpea Pakoras (to go with the mint chutney)

2006-04-10T20:50:00.000+08:00

500g chickpea flour, sieved
3 tbsp salt
1 tbsp cilli powder
1/2 tbsp garam masala
1 tsp cumin seeds
200g kangkung, leaves only
2 onions finely diced
2 potatoes, cut into tiny cubes
50g spring onions, chopped finely
50g coriander leaves, chopped finely
1 tbsp breadcrumbs
100g water
groundnut oil for frying
1 small can of sardines ( Cap Kings Cup) optional

Mix all the ingredients together, adding the water little by little until mixture thickens and leaves the sides of the bowl.
allow the mixture to stand for half an hour to infuse the flavours.
Heat the oil in a deep pan over medium fire. At this stage you mix the sardines into the mixture without the tomato sauce. Drop spoonfuls of the mixture into the hot oil and deep fry until golden brown.
Remove from oil and drain on paper towels. Serve hot and crispy with the mint chutney.

N.B There is a South Indian way of making the mint chutney. Its excellent too.

Tiger Mike's Suggestion for Katapandhi

2006-04-09T19:27:00.000+08:00

Goons hot and pungent curry (vendaloo)
by Julie Sahni (from Classic Indian Cooking)
Vendaloo is the famous fiery-hot, mustard-laced dish from Goa, a state on the southwest coast of India. Traditionally, vendaloo is made with pork, but there are many variations prepared with beef, chicken, lamb, and even duck. Pork is rarely eaten in India, except by the Portuguese Christians in Goa. Even though some religious sects permit the eating of pork, it is not as highly prized a meat in India as lamb or chicken. Indians tend to regard the pig, who eats most anything from everywhere, with suspicion. Another reason for its lack of popularity is that the feed-corn needed to raise the best grade of pig for good pork is not grown in India on a wide enough scale to feed an animal population.

Vendaloo is made by first marinating the pork in a mixture of spices and seasonings. It is then cooked in the marinade along with such additional flavorings as fried onions and tamarind juice. The ingredient that imparts the authentic vendaloo flavor is mustard oil. Mustard oil in its raw form has a very strong smell that many people find unpleasant. Before Indians use it in cooking, it is put through a mellowing process. This is done by heating the oil to a very high temperature (the smoking point), which releases the pungent smell and vaporizes the oil. When cool, the mustard oil is ready for use.

For 4 persons:

6 pork chops (about 1.5 lbs.)
Using a sharp boning knife, cut the meat off the bone. Reserve the bones. Trim all traces of fat from the meat and bones, and discard. Cut the meat into 3/4" cubes, and set aside.

1 tsp. cumin seeds
1 tsp. black mustard seeds
Heat a small frying pan over medium heat, and add cumin and mustard seeds. Roast the seeds, stirring constantly, until the cumin seeds turn dark and the mustard seeds gray (about 3 minutes). Transfer to a small bowl and let cool briefly. Then grind to a fine powder. Set aside.

1 medium-sized onion, peeled and quartered
4 medium cloves garlic
1 Tbsp. chopped fresh ginger root
2 Tbsp. cider vinegar
2 Tbsp. light vegetable oil
Put onion, garlic, ginger, vinegar, and oil into the container of an electric blender or food processor, and run the machine until the contents are a fine pasty puree.

(pork and pork bones)
(ground cumin and mustard seeds)
(pureed mixture)
1/2 tsp. ground cinnamon
1/4 tsp. ground clove
Mix thoroughly to distribute the spice paste over the meat pieces. Cover and marinate for 8 hours, or refrigerate for 48 hours.

1" ball tamarind pulp
1.25 C. boiling water
Put the tamarind pulp into a bowl, add the boiling water, and let it soak for 15 minutes. Strain the liquid, squeezing the pulp as much as possible, into another small bowl, and set aside. Discard the stringy fiber.

--------------------------------------------------------------------------------

Cooking
1/2 C. mustard oil, or substitute light vegetable oil
When ready to cook the meat, heat the mustard oil over high heat in a large enamel-coated pan. When the oil begins to smoke, turn off the heat, and let it cool completely. (Skip this step if you are using a vegetable oil other than mustard.)

(mustard oil)
1.5 C. thinly sliced onions
Heat the oil again over medium-high heat, and add onions. Fry them until they turn caramel brown (about 12 minutes), stirring constantly to prevent burning.

1.5 tsp. turmeric
1.5 tsp. red pepper
1.5 tsp. paprika
Reduce heat to medium, add turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark (about 15 seconds), add the meat and bones (reserve any marinade left in the bowl), and fry until the meat pieces are slightly seared and the oil begins to separate from the gravy (about 10 minutes).

(tamarind juice)
2 tsp. Kosher salt
(remaining marinade, if a

TIGER MIKE'S MINT CHUTNEY

2006-04-09T19:20:00.000+08:00

Re our coversation in the Khalsa Club on 31st Mar 06, here's the mint chutney recipe from Kpg Boyan;

2.5 cups of coriander leaves, coarsely chopped
1.5 cups mint leaves, coarsely chopped
6 green chillies, seeds removed, cut
1tbsp of salt
1piece tamarind peel (assam keping)
1tbsp lime juice or to taste
4 tbsp water
Whiz the coriander, mint, green chillies, salt and tamarind with two tbsp water in an electric blender for 30 seconds.
Add another two tbsp water and blend for a minute. Add lime juice and stir to mix well. Chill chutney before using.
Try the above first. Later try with two bawang merah kecil, a pinch asofoetida and one tbsp of fresh kelapa parut.
Do you know how to make Chickpea Pakoras? The Kpg Boyan Baaii add Kangkung leaves, no batang. Manyak bes, ma!!

Mike's Parupu - nala shapadu

2005-12-18T08:43:00.000+08:00

Mon Cheri Suet Fun,

Gracias for the lentils recipe. It’s good. I am a lover of lentils and I believe that most Taipingites do so. Please, if you like, I am giving you my version of cooking the parupu.
Ingredients
250 g. (½ lb.) lentils
½ onion chopped
2 green chilies sliced
2 gloves garlic sliced
½ tsp tumeric
500 ml. (2 Cups) water
125 ml. (½ cup) coconut milk
1 – 2 tsp of salt
For tempering:
2 tbsp of olive oil
6 curry leaves
2 shallots sliced
1 tsp mustard seeds
2 dry chilies.
Method
Wash lentils well. Drain
Put lentils in a saucepan; add onion, green chili, garlic and turmeric. Add water and bring to boil. Cover and cook on low heat until lentils are soft.
Add coconut milk and salt, cook for 5 minutes. Remove cooked lentils from saucepan.
Tempering:
Pour in oil and heat. Fry tempering ingredients per sequence as listed. Pour lentils back into the same saucepan, close the lid and turn off heat. Lentils should be the consistency of runny porridge.
Tips:
* Best lentils in the world come from Australia.
* Put in four match heads of asoefotida or parangayam in your lentil, if you wish for extra kick.
* Always eat lentils with moru mulega. Fry in small amount of hot oil just for one day consumption. Easy to masuk angin
* Scintillate your taste buds with rasam before makan. Ah Swee told me to drink nande rasam because it’s more potent than tongkat Ali. I have been taking gallons of the stuff. Buy your rasam from Cettinad in Bangsar. Get the nande from any Chinese mini-market in packets. Made in Indonesia. Don’t short cut using rasa podi.
* Drink a dry gewürztraminer from Alsace as the food is very tasty. Don’t buy your wine from the shop next to Uncle Ho’s in BSC. Potong lehir, ma! Get the stuff fro Tesco’s wine Shoppe.
* If you don’t have a kah lee yip tree, I’ll give you the best seedling.
* Place two leafs of Daun Pandan (Cheen loi yip) and a little sea salt when cooking your basmati.
My favourite curry is “Katherikai (ai kwa), karavadu (harm yee) and machakote”. Interface it with pudina sambar. Ayoo, Kadavaleh. May the Lord Venkateshwara bless us all. Nala shapadu ma!
Souhaiter l’amour et la bonte a` votre art de l’auto – portrait distingue`.

Michel.
MAGNI NOMINIS UMBRA

Tiger Mike's Tan Kwe Special Soup

2005-11-22T10:59:00.000+08:00

Dear Ah Swee,
This is for Jeannie. I am afraid you have to do it for her at any time of her own choosing. This clear soup appetizer must be served hot. My mother-in-law swears by it. I surmise it must help the ang ang tua tua liap.
The Tan Kwe Special Soup.
250 g winter melon (about half a medium-sized melon)
1 knob of lengkuas – lam keong (crushed)
1 large chicken breast
1 fistful of sliced tan kwe
150 g small prawns
800 millilitres water
1 teaspoon salt
1 teaspoon Thai fish sauce
1 tablespoon of sesame oil (optional)
Skin winter melon and remove seeds and soft pith. Cut into 5x3x1 cm pieces. Cut chicken breast into medium sized cubes and shelled prawns.
Bring water to boil with lengkuas and tan kwe and cook chicken for 2 minutes. Add melon and prawns and simmer for five minutes. Add seasoning serve. If you like fold in the sesame oil.
I have been taking tan kwe gin to improve my haemo problem. It comes in a small bottle from any refutable sin seh shop. Made by Chung-Lien Drug Works, Hankow, China. I assure you that there is no contraindication. No chemicals, ma!

Mike's Asam Pedas

2005-10-10T17:55:00.000+08:00

Bahan-Bahan A

3 cili hidup merah

12 cili kering ( boil to soften )

½ keping belacan sudah dibakar ( Singlong Brand from S’pore )

2 serai ( slice very thinly)

½ inci halia

1 inci lengkuas

3 buah keras

5 bawang merah

3 bawang puteh

1 inci kunyit hidup

Bahan-Bahan B

1 bunga Kantan

15 daun kesum

4 asam keeping

2 tbsp of veg oil

3 cups of water

Aturcara

Blender all ingredients in A with oil and a little water.
Fry until the oil shows.
Add items in B and fish.
Taste for garam and asam.

N.B. I like Sembilang Karang or Striped Eel Catfish. Norwegian mackerel is also a good bet.

Tip:
1. Cut the keong fah bud into four, length wise. The bud must remain intact.

2. Strip the heong fah choy from the stems and wrap them in a gauze swab 10cm x 10cm. Tie the gauze by cutting its side into a string. Buy the gauze from any pharmacy.8 ply qty 100 pcs – velly cheap. It’s useful in the kitchen because you can wrap your spices when making Penang soup tulang for the kids.

3. Use medium heat or the sauce will splutter and splotch all over your oven and the OCPD will start her “drama minggu ini”.

4. Amazing luck and success.

Ranger Mike's Umai

2005-08-29T11:50:00.000+08:00

Dear Tigers/Tigresses,

I often wonder why some husbands like to mess around (better words than cook) in the kitchen. It is traditionally a “given” domain of the opposite sex – indeed my favourite sex forever and ever. Is it an extension of the conquering macho mentality? It is probable that they should not have space to play. Everything belongs to the MCPs.

My attitude is that if they are happy, I am happier. I think my OCPD’s kakis are fantastic types. They seek fervently to celebrate life and I remain a special camp–follower. These bekas TMGS like steamed kembong from Kota Rd Wet Market, Taiping. The meat of the lovely fried kembong is placed on croutons and washed down by Alsace Gewurztraminer.

Let us face the reality of our lives. Who are the people we cook for? 99% of the time is for our OCPDs and their friends, of course aided by the nervous maid watching us reading recipes, cooking and drinking all at once. So, Tigers, here’s Umai to ensure your Datins get scintillated by the pedas-pedas.

Barang-Barang

500g medium-sized prawns, shelled.

100g shallots, peeled and sliced

150g Taiwanese white onion, peeled and thinly sliced

60g young ginger, shredded finely

25g chili padi hijau, finely sliced

400ml air limau kasturi or limau nipis

1 batang serai sliced thinly

2 daun limau perut, Julianned

1 bunga kantan, sliced thinly (keong fah)

Salt, pepper and sugar to taste (do not use finely grinded pepper, guna kasar, lah)

Garnish: Chinese celery tips (Kun Choi)

Method

Drown the prawns in the lime juice for 30 mins. They will be cooked naturally by the lime juice. After which, combine all the ingredients except the garnish and set aside in the refrigerator for 1 hour. Garnish before serving.

Optional

500g towgeh, tailed. Place 1x 2in cinnamon, 4 cloves and one bunga lawang in a sauce pot and simmer a cup of veg oil. Blanch the towgeh with the oil. Make it a side dish to accompany the umai.

Recommended wine

Wolf Blass Red Label Frontignac Traminer 2004, Nurioopa, South Australia (RM 61) Distributed by Milawa Tel: 62588262.

NAHARI GOSHT - Mike's Mother Of All Curries

2005-08-28T21:25:00.000+08:00

Dear All,

I am giving you, if I may, the mother of all curries. I have refrained from socking it to you for fear that Amir Gan - the Hong Kong Film Star – may get bent out of shape with me. If you MCPs can do it for your OCPDs, you will activate a new love affair. Jetey and Rohani know how to do it with alacrity and passion. So I think they are laughing at my naivety.

INGREDIENTS

Lamb with bone (any cut) 1 kg

Daun curry 2 stalks

Black pepper 20

Cinnoman sticks 4

Cloves 10

Garlic Paste 1 tsp

Ginger paste 1 tsp

Gram flour ¾ tsp

Green Cardamoms 10

Green Coriander, chopped 3 tsp

Lemon Juice 2 tsp

Mace 2/3 tsp

Mustard Oil ½ cup

Onions, chopped 11/2 cup

Onions sliced 11/4 cup

Red chilies 8

Saffron 1 gm

Turmeric Powder 2 tsp

Essence of Daun Pandan 1 tbs

Yoghurt, whisked 1 cup

Salt to taste.

STEPS

1. Clean and cut lamb into small pieces with bone.

2. Heat ½ cup oil in wok; add the sliced onions and sauté over medium heat until golden brown.

3. Add the lamb, chopped onions, green cardamoms, cloves, cinnamon, black pepper and curry leaves and cook until the liquid evaporates.

4. Add coriander powder, red chilies, turmeric, ginger and garlic pastes and salt and cook until the oil separate from the mixture.

5. Add the yoghurt, bring to a boil, reduce to medium heat and cook for 10 minutes.

6. Add a liter of water and bring to boil again. Cover and simmer, stirring occasionally, until lamb is tender.

7. Remove the meat from the gravy and keep aside.

8. Heat three tbs of oil in a pan, add the flour and gram flour and cook over low heat, stirring constantly, until light brown. Add the gravy and stir.

9. Pass the thickened gravy through a soup strainer, return to fire and bring to boil.

10. Add the lamb, garam masala, fennel powder, lemon juice, pewangi daun pandan, saffron and the mace, and stir.

If you like it, Tigers, I’ll give the special recipe that I acquired as a Ranger Paratrooper in East Malaysia. The exotic UMAI. When your OCPDs are having” Coffee Parties” do you ever see any coffee? I have never seen any ever. They drink expensive wines. The UMAI makes them supremely happy. But, you have to do it for them. It is my happiness to give it to you if you think you need it.

Sorbet for Alcholics

2005-08-08T19:49:00.000+08:00

Ingredients

175g/6oz caster sugar
425g/15oz water
rind and juice of a lemon
120ml/4fl oz beer
1 egg white
lemon rind to decorate (optional)

Method

1. For the stock syrup, add the sugar to the water in a saucepan. Dissolve the sugar and add the rind of the lemon. Bring to the boil for 2-3 minutes. Drain the syrup and reserve the rind. Leave to cool for 10 minutes.
2. For the sorbet, add the lemon juice and the cider to the syrup. Place in a freezer for 30 minutes to cool. Pour into an ice cream maker for 30-40 minutes.. Add the lightly whisked egg white to the mixture after 10 minutes.

Decorate with lemon rind if required.

Amirgan's Japanese-style chicken and egg on rice

2005-07-28T21:12:00.000+08:00

Serves 4.
This recipe is best made just before serving.

Ingredients
2/3 cup (160ml) salt-reduced chicken stock
¼ cup (60ml) salt-reduced soy sauce
2 tablespoons mirin
1 teaspoon sugar
500g chicken breast fillets, sliced thinly
1 small (80g) brown onion, sliced thinly
2 (120g) finger eggplant, sliced thinly
1 medium (200g) red capsicum, sliced thinly
4 eggs, beaten lightly
4 cups cooked sushi rice
4 green onions (green shallots), sliced thinly

Method
Combine stock, soy sauce, mirin and sugar in a large frying pan; bring to the boil.

Add chicken, onion, eggplant and capsicum; cook, covered, for about 5 minutes or until chicken is just cooked through.

Pour egg over chicken mixture; cook, covered, over a low heat for about 2 minutes or until egg is just set.

Divide rice among serving bowls; top with chicken mixture, sprinkle with green onions.

Amir Gan Abdullah

Mike's Sambal Belacan

2005-07-08T00:14:00.000+08:00

Once my OCPD asked,” Why are you so committed over your sambal thing? “I answered, “It’s an everyday thing, so I am very conscientious as I am over you.”

I thought she was kembang for one minute. She went off whispering under her breath, “Liar.” But did a double Cuba Libre for herself.

Introduction

1. The Malaysian made belacan that is sold in our market is largely made of rotten fish heads. Try to get belacan from Rayong, Thailand. The best local belacan is from the Portuguese Square, Melaka. ( Rumah De Melo.) Otherwise get from Carrefour or Bangsar Shopping Centre, “ Singlong” spec-in belacan made in S’pore. Expensive but hi-quality.

2. Burn holes in a plastic drinking cup (inverse orifice) large enough to discharge chili seeds flushed by running water of your tap.

3. Stand by a pair of latex gloves.

4. Large lesung tumbuk or a hand held blender.

5. A sharp paring knife.

Ingredients

20 Fresh red chilies, cut into two halves lengthwise and seeded by the blunt side of your knife.

10 Fresh green chilies cut and seeded as above.

30 Fresh chili padi, preferably chili kampung.

¼ cup thick tamarind juice, strain after you mix it with your fingers.

12 cloves of good garlic (bukan layu)

2 buah keras

4 sudu besar gula merah (optional)

2 bawang merah kecil.

6x6x2 cm of roasted belacan

Method

Cut the chilies. Use the perforated cup to get rid of the chili padi seeds. Pound the chilies only in the lesung tumbuk or use a hand blender. Do not grind them smooth. Kasar sedikit. Grind the garlic and bawang merah kecil until very fine. Roast buah keras and fine grind . Fold everything into a ceramic bowl and mix them thoroughly using your gloved hand. Taste for pedas and cukup belacan which should give enough salt. Modify as you wish. Keep in ceramic bottle. Refrigerate. No lime please. Use lime before makan.Enjoy!

N.B, For OCPDs and other Datins who cannot tahan pedas, use water chestnuts (Ma Tai) as ulam. For gayaness, microwave for one minute some ikan bilis and create a small hill on the sambal and serve.

Hey! The Teowchew specializes in making fresh salt fish !!??

Amirgan's Clam chowder

2005-07-06T20:10:00.000+08:00

Serves 6.
This recipe is best made close to serving.

Ingredients
1kg clams
½ cup (125ml) dry white wine
2½ cups (625ml) water
1 tablespoon olive oil
1 medium (150g) brown onion, chopped finely
2 bacon rashers, chopped finely
2 tablespoons plain flour
1½ cups (375ml) fish stock
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
2 large (600g) potatoes, chopped finely
300g white fish fillet, chopped coarsely
½ cup (60ml) cream
¼ cup coarsely chopped fresh parsley
salt and freshly ground black pepper

Method
Rinse the clams under cold water and combine with the wine and 1 cup of the water in a medium saucepan with a tight-fitting lid. Bring to the boil and steam, covered, for about 5 minutes or until clams have opened.
Strain over a large bowl; reserve cooking liquid. Remove ¾ of the clams from the shells; reserve clam meat and remaining clams in shells, discard empty shells.

Heat the oil in a large saucepan; cook the onion, stirring, until soft.
Add bacon; cook, stirring, 5 minutes. Add the flour; cook, stirring, until the mixture thickens and bubbles. Gradually stir in the stock, then the reserved clam cooking liquid, remaining water and tomato paste.
Cook, stirring, until the mixture boils and thickens. Stir in the thyme and potato; cook, covered, stirring occasionally, for about 10 minutes or until the potato is almost tender. Add fish; cook, covered, 5 minutes or until just cooked.

Just before serving, stir in the clams, cream and parsley. Season to taste with salt and pepper.

Suitable to freeze.
Not suitable to microwave.

Amir Gan Abdullah

Amirgan's Mexican Beef

2005-07-06T20:08:00.000+08:00

Serves: 4

Ingredients
400 g lean beef
1 onion, peeled and chopped
1 tsp minced garlic
1 tsp chilli powder
1 tsp ground cumin
1 green capsicum, deseeded and diced
420g can HEINZ BIG RED Condensed Tomato Soup
300g can red kidney beans, drained
3/4 water or beef stock
1/4 cup freshly chopped coriander

Method

1. Heat a dash of oil in a deep frying pan and brown the beef mince. Set aside.

2. Add the onion, garlic, chilli, cumin and capsicum to the pan and cook for 3-4 minutes, or until softened.

3. Stir in HEINZ Big Red Condensed Tomato Soup, red kidney beans, water (or stock) and browned mince, simmer for 20 minutes.

4. Add coriander and season with salt and pepper.

5. Serve the Mexican Beef accompanied with flour tortillas, grated cheese, guacamole and sour cream.

Alternately, serve over a bed of steamed rice or over baked corn chips to make a delicious nacho recipe

Amir Gan Abdullah

Amirgan's Swordfish with celery and bean salad

2005-07-05T09:19:00.000+08:00

Salad can be prepared two hours ahead; add celery leaves close to
serving.
Serves 4.

Ingredients
1/3 cup (80ml) lemon juice
2 cloves garlic, chopped finely
¼ teaspoon salt
¼ teaspoon cracked black pepper
1/3 cup (80ml) extra virgin olive oil
1 tablespoon fresh oregano leaves, torn
1 tablespoon baby capers, rinsed, drained
4 (700g) swordfish steaks

CELERY AND BEAN SALAD
2 trimmed sticks celery (200g), halved, sliced thinly 300g can cannellini beans, rinsed, drained ¼ cup coarsely chopped young celery leaves

Method
Combine juice, garlic, salt, pepper and oil in a bowl; whisk until thickened slightly. Stir in oregano and capers.

CELERY AND BEAN SALAD: Combine celery, beans and celery leaves in a small bowl. Add ¼ cup (60ml) of the dressing; toss gently.

Heat a lightly oiled large frying pan, cook fish until browned on both sides and cooked as desired. Remove from pan.

Add remaining dressing to same pan, bring to the boil.

Serve celery and bean salad with fish drizzled with warm dressing.

Not suitable to freeze.
Not suitable to microwave.

Amirgan's Char Koay Teow

2005-07-04T21:54:00.000+08:00

Recipes for 10 pax

Sauce

500ml Light Soya Sauce }
4tsp Sugar }
4tbsp Fish Sauce } Mix well in a big bowl
3tbs Oyster Sauce }
2tbs Dark Soya Sauce }

Ingredients

600g Kaoy Teow
20g Garlic – chopped
100ml Cooking Oil
120g Prawn Meat
20g Chili Paste
120g Koay Teow Sauce – above
80g Bean sprouts
40g Chives – kuchai
4nos Eggs

Method

Heat cooking oil in wok and fry garlic till fragrant Add prawns chili past and flat noodles Add koay teow sauce and stir fry till well mix and dry Move to the side and crack in the eggs
Mix the eggs and noodle and then add in beansprouts and chive
Serve hot

Mike's Satay

2005-07-04T21:46:00.000+08:00

Amirgan's Recipe To Cure Dengue Fever - This Takes The Cake

2005-07-04T21:38:00.000+08:00

Dear All,

I would like to share this interesting discovery from a classmate's son who has just recovered from dengi fever. Apparently, his son was in the critical stage at the SJMC ICU when his pallet counts drops to 15 after 15 litres of blood transfusion.

His father was so worried that he seek another freind's recommendation and his son was saved. He confessed to me that he give his son raw juice of the papaya leaves. From a pallet count of 45 after 20 litres of blood transfusion, and after drinking the raw papaya leaf juice, his pallet count jumps instantly to 135. Even the doctors and nurses was surprised. After the second day, he was discharged. So he ask me to pass this good news around.
Accordingly it is raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. you will only get one tablespoon per leaf.
Give 2 tablespoon per serving once a day. Do not boil or cook or rinse with hot water it will loose its strength.Only the leafy part and no stem or sap.
It is very bitter and you have to swallow it like Won Low Kat. But it works.

Pegaga Juice - Cure for Dengue
You may have heard this elsewhere but if not I am glad to inform you that pegaga juice is a natural cure for dengue fever. As dengue fever is rampant now, I think it's good to share this with all.

A friend of mine had dengue last year. It was a very serious situation for her as her platelet count had dropped to 28,000 after 3 days in hospital and water has started to fill up her lung. She had difficulty in breathing.
She was only 32-year old. Doctor says there's no cure for dengue. We just have to wait for her body immune system to build up resistance against dengue and fight its
own battle. She already had 2 blood transfusion and all of us were praying very hard as her platelet continued to drop since the first day she was admitted.

Fortunately her mother-in-law heard that pegaga juice would help to reduce the fever and got some pegaga leaves, pounded them and squeeze the juice out for her. The next day, her platelet count started to increase, her fever subside. We ontinued to feed her with pegaga juice and she recovered after 3 days!!!
Amazing but it's true. It's believed one's body would be overheated when one is down with dengue and that also caused the patient to have fever.

Pegaga juice has cooling effect. Thus, it helps to reduce the heatiness in one's body, thus the fever will go away. I found that its also good when one is having sore throat or suffering from heatiness.

Those of us staying in Subang Jaya are lucky as we can get Pegaga juice easily from the Penang Cendol stall in Giant! One cup is only RM1.

Tomorrow I
I will buy a cup for a patient in Assunta and urge him to try it. Please spread the news about this as lately there are many dengue cases.
It's great if such natural cure could help to ease the sufferings of dengue patients.
Furthermore it's so easily available. Just go to market and ask the makcik who sells ulam and they usually have pegaga. Blend them and squeeze the juice! It's simple and miraculously effective!!

Amirgan's Spaghetti with Tuna, Chilli and Fresh Tomato

2005-07-04T21:25:00.000+08:00

Welcome to The Australian Women's Weekly Recipe of the Week Newsletter
Wednesday January 19, 2004

Happy New Year! Start off your year with some great recipes. This week we show
you how to bake your own bread, dish up a pasta salad and indulge in a perfect
pastry.

Low GI Foods
You may have heard about low GI foods. Foods with a low glycemic index (GI)break down slowly during digestion – which means they produce a more controlled release of glucose into the bloodstream.
http://g.msn.com/0NL33987/3371

Baking fresh bread
Bring the waft of fresh bread into your home with our selection of bread
recipes.
http://g.msn.com/0NL33987/3372

Simple pasta salads
Perfect for summer dinners, these pasta salad recipes are great for the family.

http://g.msn.com/0NL33987/3373

Perfect pastries
Treat yourself to a morning or afternoon tea with these amazing pastry recipes.
Guests will adore them!
http://g.msn.com/0NL33987/3374

The Recipe of the Week ... Spaghetti with Tuna, Chilli and Fresh Tomato

Enjoy,
Gabby and the team at The Australian Women's Weekly.

Spaghetti with Tuna, Chilli and Fresh Tomato
This recipe is best made just before serving.
Serves 4.

Ingredients
375g bavette or spaghetti
2 x 185g cans tuna in chilli oil
500g ripe tomatoes, chopped coarsely
1 large fresh red chilli, sliced
¼ cup loosely packed fresh oregano leaves
1/3 cup (80ml) lemon juice
¼ cup (60ml) extra virgin olive oil
sea salt

Method
Cook pasta in a large saucepan of boiling, well-salted water until just tender; drain.

Meanwhile, drain tuna; reserve 1 tablespoon of the oil.

Place tuna in a large bowl; flake with a fork.

Add tomatoes, chilli, oregano, lemon juice, olive oil, reserved chilli oil and pasta; toss gently to combine.

Season to taste with salt.

Not suitable to freeze.
Not suitable to microwave.

Amirgan's Lamb Cutlets with Char-Grilled Vegetable Salad

2005-07-04T21:22:00.000+08:00

This recipe is best made close to serving.
Serves 4.

Ingredients
1/3 cup (80ml) olive oil
350g kumara (orange sweet potato), sliced thinly
2 tablespoons balsamic vinegar
1 clove garlic, crushed
12 lamb cutlets
150g marinated char-grilled eggplant, sliced thickly
150g marinated char-grilled capsicum, sliced thickly
125g char-grilled artichokes, quartered, optional
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons lemon juice
salt and freshly ground black pepper

Method
Combine one tablespoon of the oil with the kumara in a bowl; toss well.
Cook kumara on a heated, oiled barbecue plate (or grill or frying pan)until browned on both sides and tender.

Combine another 1 tablespoon of the oil with vinegar and garlic in a small bowl; brush over lamb. Cook lamb on a heated, oiled barbecue (or grill or frying pan) until browned on both sides and cooked as desired.

In a large bowl, toss kumara with eggplant, capsicum, artichokes and parsley. Drizzle with combined juice and remaining oil; season to taste with salt and pepper.

Mike's New York Cheese Cake

2005-07-04T21:20:00.000+08:00

Make 1

125g Graham Cracker Biscuit Crumbs
50g butter
350g Philadelphia cream cheese
170g sugar
4 egg yolks
100g sour cream
40g all purpose flour
3 egg whites
20g sugar
peel from half a lemon, ground finely
half a vanilla pod

Method

Make biscuit crumb and butter and layer the base of an 18 cm cake mould. Mix cream cheese, 150g sugar and sour cream. Add yolks, flour, lemon and contents of vanilla pod when you crack it open. Mix to a smooth texture. Whip the egg whites to a peak and add remaining 20g sugar to form a meringue. Fold lightly into the cheese mixture.
Pour into mould and bake at 180 degrees C for 40 minutes and then another 10 minutes with oven door open. Serve when cake has cooled.

(If you eat this cake often, your waistline will reduce but your derriere and poitrine will increase by one cm per week.)

Yours Aye,
Mike.

Amirgan's Chicken, chilli and kaffir lime stir-fry

2005-07-04T21:09:00.000+08:00

Serves 4.
This recipe is best made just before serving.

Ingredients
500g chicken thigh fillets, sliced thinly
½ cup (125ml) vegetable oil
2 small fresh red chillies, sliced
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
8 green onions (green shallots), sliced thickly
½ cup (125ml) chicken stock
2 tablespoons lime juice
¼ cup (60ml) oyster sauce
2 tablespoons caster sugar
5 kaffir lime leaves, shredded
500g fresh rice noodles
1 cup loosely packed Thai basil leaves
250g bean sprouts
¼ cup (25g) deep-fried shallots

Method
Heat a wok or large non-stick frying pan; stir-fry chicken with small amount of oil, in batches, until lightly browned.

Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add the chicken stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to the boil.

Return chicken to the wok with basil and bean sprouts; stir-fry until combined.

Serve sprinkled with fried shallots.

Amir Gan Abdullah

Amirgan's Mexican Turkey Wraps

2005-07-04T21:08:00.000+08:00

Salsa can be made several hours ahead.
Serves 4.

Ingredients
1 tablespoon olive oil
1 medium (150g) onion, chopped finely
35g packet taco seasoning mix
800g oven-roasted or smoked turkey breast, sliced
200ml jar medium taco sauce
1 cup (250ml) water
2 x 240g packets burrito tortillas
2 medium (500g) avocados, sliced thinly
lime wedges, for serving
SALSA
2 x 125g cans corn kernels, drained
250g char-grilled capsicum
½ cup loosely packed coriander leaves
¼ cup (60ml) lime juice

Method
SALSA: Combine corn, capsicum, coriander and lime juice in a bowl.

Heat oil in a large frying pan, cook onion until soft. Add taco seasoning and 500g of the turkey; cook, stirring, until fragrant. Reserve 2 tablespoons of the sauce for next day; add remaining sauce and water to pan, cook, stirring, until mixture is hot. Remove from heat. (Remaining 300g turkey is for next day.)

Meanwhile, heat tortillas according to packet directions. Divide hot turkey mixture among tortillas.

Top turkey mixture with half the avocado and half the Salsa, fold in bottom and sides of tortillas to enclose filling. Serve with lime wedges, if desired.

Amirgan's Veal cutlets with anchovy garlic butter

2005-07-04T21:04:00.000+08:00

Veal can be marinated a day ahead; butter can be made a day ahead.
Serves 4.

Ingredients
1 lemon
8 small (1.3kg) veal cutlets
2 cloves garlic, crushed
1 tablespoon fresh sage leaves
¼ cup (60ml) extra virgin olive oil
salt and freshly ground black pepper
ANCHOVY GARLIC BUTTER
4 whole anchovy fillets, drained
1 clove garlic, crushed
125g butter, softened
1 teaspoon finely chopped fresh sage

Method
Peel rind thinly from lemon using a vegetable peeler. Cut the rind into long thin strips. (Or, remove rind with a zester.)

Combine cutlets, garlic, sage, rind and oil in a large bowl; toss to coat. Cover, refrigerate for 3 hours or overnight.

Sprinkle cutlets with salt and pepper. Cook cutlets on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

ANCHOVY GARLIC BUTTER: Meanwhile, pound or chop anchovy and garlic together to form a paste. Beat butter in a bowl with a wooden spoon until smooth; beat in anchovy paste and sage until combined.

Serve veal cutlets with Anchovy Garlic Butter.

Amirgan's BLT Special

2005-07-04T21:02:00.000+08:00

Serves: 2

Ingredients
1/4 cup HEINZ Mayonnaise
2 tbsps freshly chopped coriander
1 tbsp freshly chopped red chilli, optional
ciabatta or foccacia bread, sliced
4 rashers rindless middle bacon
1/2 cup rocket or salad greens
1 large tomato, sliced
1 small avocado, sliced
red onion

Method
1. Combine the HEINZ Mayonnaise with the coriander and chilli, if using.

2. Toast the ciabatta bread.

3. Cook four rashers of rindless middle bacon to your liking

4. Arrange the rocket or salad greens on the toasted ciabatta, top with slices of tomato, avocado and red onion. Pile on the hot bacon and spoon over the mayonnaise mixture.

Serve immediately.

Amirgan's Veal Paprika With Mash

2005-07-04T20:57:00.000+08:00

Serves 4.
This recipe is best made just before serving.

Ingredients
50g butter
8 (800g) veal schnitzels
½ teaspoon sweet paprika
1 tablespoon tomato paste
2 golden shallots, chopped finely
½ cup (125ml) salt-reduced chicken stock
½ cup (120g) sour cream
475g tub mashed potato
2 tablespoons olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
100g baby spinach
½ small (50g) red onion, sliced thinly

Method
Melt butter in a large frying pan, cook veal in batches, until browned on both sides. Remove from pan; cover to keep warm.

Add paprika and paste to same pan, cook until fragrant. Add shallots and stock, bring to the boil; simmer, uncovered, for about 3 minutes or until reduced slightly. Remove from heat, whisk in cream.

Heat mashed potato according to directions on tub.

Combine oil and juice in a jug with salt and pepper to taste. Toss with spinach and onion.

Serve veal with sauce, spinach salad and mashed potato.

Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and Cambodia and
Techinical Consultant

Amirgan's Garlic Lamb With Zucchini

2005-07-04T20:31:00.000+08:00

Garlic lamb with zucchini, tomato and fetta

Serves 4.
This recipe is best made just before serving.

Ingredients
12 lamb cutlets
1/3 cup (80ml) extra virgin olive oil
1 tablespoon finely grated lemon rind
4 cloves garlic, crushed
1 teaspoon cracked black pepper
2 tablespoons fresh oregano leaves
1 medium (150g) brown onion, sliced
4 medium (480g) zucchini, sliced
250g cherry tomatoes, halved
1/3 cup (50g) black olives
100g fetta cheese, crumbled

Method
Combine lamb and half of the oil with rind, half the garlic, pepper and half the oregano in a large bowl. Toss to coat lamb in marinade. Cook cutlets, in batches, on heated oiled grill plate (or grill or barbecue)until browned on both sides and cooked as desired.

Meanwhile, heat remaining oil in a large heavy-based frying pan; cook remaining garlic and onion, stirring, until onion is soft. Add zucchini, cook, stirring, until almost tender. Add tomato; cook until hot. Stir in olives. Sprinkle vegetables with fetta and remaining oregano and serve with lamb cutlets.

Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and
Cambodia and Techinical Consultant
Mobile: +6019 3173998
Email: amirmla@yahoo.com
www.mla.com.au
www.themainmeal.com.au