to learn to shoot but not before she learnt to cook.
My youngest, Syirah, received the call-up for National Service. She is now stationed at Kem Sentosa in Chenderiang, Perak. Too bad that she didn't have enough time after the SPM for driving lessons. But she did have ample opportunity for picking up some culinary skills.
Beginning with peeling and slicing onions of course, then chopping or slicing meat as required by the recipe, also cutting and washing vegetables, then sauteing and frying, and finally making the actual dishes themselves.
So now she's able to confidently whip up scrambled eggs and daging masak taucho on her own, as well as making pancakes and brownies.... from Pilsbury ready-mixes hahaha. Other dishes still require supervision.
Last dish learnt before she left was Cream of Mushroom Soup, of which some of the action was caught on camera:
First roughly chop up some mushrooms, and slice some shallots and garlic.
Saute the shallots and garlic in butter until fragrant.
Add in the mushrooms, saute till mushrooms are soft.
Add in some chicken or prawn stock, and bring to the boil.
Place in a blender, add in some skimmed milk.
Place the puree back into the saucepan.
Heat and stir; just when it begins to boil, add in the cream.
Add salt to your liking. Thicken with a little corn-flour dissolved in water. Simmer for at least 30 minutes.
Another way of thickening the soup which I feel makes it much tastier but is definitely more fattening, is by making a roux. Completely melt some butter in a pan and gradually add wheat-flour while stirring the mixture to prevent clumping and burn. The consistency of the finished roux should be like goreng pisang dough i.e slightly runny but not wet, and the colour a light golden brown.
We transferred it to a vacuum pot to take with us to pot-luck night.
So it's back to mess chow for Syirah for the next two months.
Bye-bye, stay sharp, stay focused, stay safe and enjoy yourself at camp.