Tiger Mike's Onion Gravy

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

INGREDIENTS

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

METHOD

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

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

Tiger Mike's Masala Vadai

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

MASALA VADAI

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

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

Tiger Mike's Keli Bunga Masak Tempoyak

Dear Sham,

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

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

Rgds,
Your epicurean activist._,_.___

Tiger Mike's Puu Jaa (Darling Crab)

Tiger Amir Cik Dollah & OP Sham,

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

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

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

Tiger Mike's Baked Crabs a'la Kemaman

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

Bahan Bahan:

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

2. air dari satu limau nipis

3. 25 gm bawang merah, dicincang halus.

4. 2 tbsp minyak kacang tanah.

5. 1 tsp thyme kering.

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

7. 150 ml mayunis Jepun.

8. 1 tsp Tabasco sos.

9. Breadcrumbs Jepun.

10. Garam.

11. 2 tsp mustard Enggris.

12. 2 biji telur AA.

13. 4 kulit ketam*

Atur-cara memasak:

1. Gaulkan daging ketam dengan air limau.

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

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

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

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

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

7. Masak dalam oven sehingga menideh dan berwarna emas.

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

Tiger Mike's Cous cous & Crabmeat Goreng

Dear Tigress Juliana,

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

Crab meat Goreng:

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

2. 2 eggs ( beaten)

3. 2 dessert spoons light soya sauce

4. 1/2 tsp nutmeg

5. Salt & pepper to taste.

6. Cooking oil for deep frying.

7. 375 g cabbage ( shredded).

8. Boiling salted water.

9. Cilli sauce.

Ground Ingredients:

1. 2 tsp black pepper corns.

2. 1 bunga cengkih/clove.

3. 4 shallots

4. 2 cloves garlic

5. Sprigs daun sup/ Chinese celery.

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

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

3. Blanch the cabbage in salted water. Drain.

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

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

Tiger Mike's Smoking Lamb Ribs

Chou Khee,

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

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

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

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

Tiger Mike's Salad & Tilapia

Dear Sham,

For your Salad: Sesame Orange Dressing:

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

For your Tilapia: Chinese Lemon Sauce:

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

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

Tiger Mike's Basil-Curry Chicken

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

INGREDIENTS

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

Curry Mix

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

Method

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

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

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

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

Garnish with extra basil and serve over cooked jasmine rice.

Tiger Mike's Adobo Manoc (Chicken)

Dear Peter,

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

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

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

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

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

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

Tiger Ong Poh Hock's Marmite Chicken

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

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

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

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

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

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

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

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

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"

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