Recipes

1 oz=28.25g/28.5 ml
1 pint=567 ml
suet is prepared mutton fat.

Menanak Nasi

1. Pilih dan cuci beras hingga bersih. Masukkan ke dalam periuk.
2. Sukat air yang diperlukan.
3. Letak periuk di atas api.
4. Biarkan nasi di atas api hingga airnya hampir kering. Kurangkan haba dan biarkan nasi di situ sehingga masak.
5. Gunakan garpu, sudip atau senduk untu meleraikan nasi itu dan tutup periuk semula.
6. Nasi yang cukup masak rupanya kering, berderai, gebu dan lembut.

Menggoreng Sayur Sawi

1. Hiris daging atau kupas kulit udang.
2. Cincang bawang putih dan hiris bawang merah.
3. Bersihkan sayur.
4. Asingkan batang sayur daripada daunnya.
5. Panaskan minyak dalam kuali. Tumis bawang putih dan bawang merah, kemudian masukkan daging. Biarkan hingga empuk.
6. Masukkan batang sawi, udang serta sedikit air.
7. Masukkan sedikit garam dan lada sulah.
8. Masukkan sayur. Jangan masak terlalu lama sehingga ia berubah warna.
9. Angkat dan hidangkan.

Menggoreng Ikan

1. Siang ikan.
2. Potong sirip dan ekornya.
3. Belah perut ikan dari kepala hingga ke arah liang rahimnya. Keluarkan segala isi perut dan insangnya.
4. Gaul garam dan asam pada seluruh ikan.
5. Basuh dan toskan. Gaul dengan garam dan serbuk kunyit.
6. Panaskan minyak hingga berwarna kekuningan pada kedua-duanya belahnya.
7. Tos dan letakkan ikan dalam pinggan.
8. Hidangkan.

Mengukus Ikan

1. Siang ikan.
2. Potong sirip dan ekornya.
3. Belah perut ikan dari kepala hingga ke arah liang rahimnya. Keluarkan segala isi perut dn insangnya.
4. Gaul garam dan asam pada seluruh ikan.
5. Basuh dan toskan, kemudian gaul dengan garam.
6. Cincang bawang putih dan hiris halia.
7. Letakkan ikan dalam pinggan. Tabur bawang putih, halia dan la
da di atas ikan.
8. Tuang sedikit air, minyak dan kicap cair atas ikan.
9. Kukus ikan selama 10 hingga 20 minit, bergantung pada saiz ikan itu.
10. Hidangkan dengan segera.

Dipetik daripada buku “Tunas Puteri”, Persatuan Pandu Puteri Malaysia, terbitan Edusystem Sdn. Bhd., terbitan kelima 1993, muka surat 104.

Khinkali Dumplings

Khinkali is a popular traditional dish in Georgia. Mix together minced meat, onion and spices. Make a flour-and-water dough and roll out thin circles. Place a spoonful of the meat mixture in the centre of each circle and gather the edges together to form pleats. Boil the dumplings in salted water for 15 minutes. If you have Internet access, you can search for full details of the recipe. Try this recipe at your meeting or camp.

Christmas Pudding
-1 apple
-pinch of salt
-currants,raisins and sultanas(washed and dried)
-chopped candied peel
-plain flour
-S.R. flour
-breadcrumbs(use stale bread)
-soft brown sugar
-rind and juice of 1/2 lemon
-2 eggs
-milk to mix
-gravy browning or caramel
-a few drops of almond essence
-finely chopped suet

1. Peel,core and chop the apple.
2. Sift flour, S.R. flour and salt into a bowl.
3. Add the dried fruits,suet,sugar,candied peel,breadcrumbs and grated lemon rind.Prepare a pan of water.
4. Beat the eggs and add some milk,pour this over the prepared mixture along with the lemon juice.
5. Add more milk if necessary and stir in a teaspoon of gravy browning or caramel.
6. Add almond essence. Mix well and place mixture in a greased bowl.
7. Cover and stand in a pan of water.
8. Bring to boil. Simmer for 1- 1 1/2 hours.
9. A little brandy may be added to the mixture before steaming it.

Cottage pudding
-flour
-1/4 level teaspoon salt
-1/2 teaspoon baking powder
-butter
-sugar
-1 egg(beaten)
-raisins(washed and dried)
-a little milk

1.Sift flour,salt and baking powder into a bowl.
2.Rub in the butter and add the sugar and raisins and mix well.
3. Add beaten egg and enough milk to get a dropping consistency.
4. Place in a greased tin or pyrex dish.
5. Bake in a fairly hot oven till golden brown and set (about 25-30 minutes)
6. Serve with any desired sauce.

Capati

-1 teacupful wholemeal flour.
-1/2 level teaspoon salt
-1 small spoon butter or ghee
-water to mix

1.Place wholemeal flour in a bowl with salt.
2.Add sufficient water to form a pliable but not sticky dough.
3.Knead well and leave to relax for at least 1/2 hour.
4. Divide the dough into 6 portions
5. Roll each on a lightly floured board into the size of a large saucer.
6. Cook capatis on a thick frying pan or a griddle by turning it over and over on it.Do not use any fat.
7. When cooked,drop it over hot charcoal to allow it to puff up.
8. Pick it up with a pair of tongs, or chopsticks. Place on a plate and smear a little butter or ghee over it.
9. Cook the others the same way and pile them on top of the other.
10. Keep them wrapped up in a clean napkin till ready for use.

NOTE: Capatis can be served with dhal or meat dishes as required.

Tomato Rice

1/2 teacup tomato soup
1 teacup rice
1 small onion
1/2 oz butter
1 1/2 teacups water
1/4 teaspoon salt
4 shallots(sliced)

1.Clean,wash and drain the rice.
2. Heat the butter in a saucepan,and fry sliced shallots till tender.
3. Add the rice and continue to fry for two minutes.
4. Add salt and the tomato soup mixed with water; stir well and cook over medium heat.
5. When liquid is almost evaporated lower the temperature to cook the rice thoroughly without burning it. Garnish with fried onions before serving.

NOTE: tomato rice can be put into individual moulds after it is cooked and pressed down gently. This can be served on individual plates garnished with fried onions.

Scrambled eggs on toast
-1 egg
-1 tablespoon milk
-1/2 oz butter
-buttered toast
-pepper
-salt

1.Make the toast and leave on a warm plate.
2.Beat the egg,add milk,pepper and salt.
3.Melt the butter in a frying pan.
4. Pour in the egg mixture and cook it while stirring all the time.
5. Be careful not to allow the bottom to burn.
6. When set and creamy,pile it on the toast and serve at once.

NOTE:
1. Do not over-cook or curdle the egg
2. Grated cheese or chopped ham or bacon may be added to make the scrambled egg more appetising.

Chocolate milk jelly

-1/4 pint milk
-1 level dessertspoon cocoa
-sugar to taste
-1/4 oz gelatine dissolved in 2 tablespoonss water

1.Blend cocoa in a little milk and heat it. Add dissolved cocoa to remaining milk
2.Stir in the sugar and dissolve gelatine
3. Chill and serve cold.
NOTE:
Any required flavouring may be used instead of cocoa. e.g.:milo or coffee

Baked cauliflowers with cheese

-1 lb cauliflower
-1/2pint milk
-1 oz butter
-1 oz flour
-4 tablespoons grated cheese
-1 slice bread (broken into fine crumbs)
-pepper
-salt

1.Separate cauliflower into litle flowers. Cut off the base of the stem.
2.Soak in salt water for half an hour.
3. Then place cauliflower in a muslin and place in boiling water to boil for 20 minutes.
4.Drain cauliflower and arrange neatly on a greased pie dish.
5. Melt butter in a saucepan,add the flour and stir
6. Add the milk and stir until mixture thickens.Season to taste
7. Pour this over the cauliflower
8. Sprinkle the cheese and breadcrumbs over it and bake in a moderate oven till browned.

Cup Custard

-2 cups milk
-2 dessertspoons sugar
-1/8 teaspoon salt
-3 small eggs
-1/2 teaspoon vanila essence

1.Warm the milk
2. Beat eggs in a bowl and add the sugar and salt; continue to beat
3.Add warmed milk gradually while continuing to beat
4.Add the essence
5.Pour the mixture into a greased baking dish or into greased individual moulds.
6.Place mould(s) in a pan of water. Bake in a moderate oven until custard is set.Serve cold

NOTE: Coffee custard can be made by reducing the milk to 1 1/2 cups and adding 1/2 cup strong coffee to it. The sugar may be increased according to taste.