Boil the brains of any clean fish, after which pass them
through a sieve, season well with the following condi-
ments fried in two tablespoonfuls of oil : — two teaspoon-
fuls of salt, a pinch of turmeric, coriander, a suspicion of
garlic, a pinch of cayenne, white pepper, a couple of
cardamoms, and a dessertspoonful of ground cocoanut,
and put into a basin. Gradually reduce two or three
tablespoonfuls of a rich white piquant sauce in a saucepan,
along with three tablespoonfuls of thick cream✪ Fish Brains ; when it
is cooked to a thick paste, add the brains and take the
pan off the fire. Have ready eight or nine scallop shells
thoroughly cleaned, fill them with the mixture, and
serve hot or cold ; or eat with fish.
444
MALAY
Udang Kechil. (Scalloped Shrimps.)
Take the necessary quantity of picked shrimps, which
pound into a paste, and season with salt, some cool
condiments fried in oil, such as a pinch of turmeric,
cumin, coriander, ginger, and cinnamon ; add lime
juice to taste, and mix in a very small quantity of
boiled ground rice. Fill some scallop shells with the
mixture, putting small pieces of butter on the top of
each ; put them in a moderate oven, and bake for fully
ten minutes. Serve either hot or cold with fish or
meats.
Kuah. (Hot Pot.)
Take two pounds of well-broken beef bones, two
pounds of rough mutton, six ducks' and six fowls' giblets.
Cut up the meat and giblets into two-inch lengths,
after scalding the latter. Heat four ounces of oil in
a stewpan, slice thin four ounces of onions, and lay them
on the oil with six ounces of raw, lean, smoked beef,
and the meat and giblets over them ; fry them till
slightly browned, but be careful not to char ; moisten
with four glasses of stock and two glasses of Madeira ;
cook the giblets in this till it falls to a glaze ;
next add six pints of water with a tablespoonful of
dried mixed herbs in a muslin bag, a teaspoonful of
coriander seeds, two teaspoonfnls of cumin, two good
bay leaves, a couple of cloves, a small stick of cinnamon,
a dozen peppercorns, a teaspoonful of sugar, a pinch
of cayenne, and salt to taste ; bring slowly to the boil,
445
BANQUETS OF THE NATIONS
skimming carefully, and then add twelve ounces each
of turnips, onions, carrots and leeks, also the bones
(which first brown in the oven) ; simmer now for four
hours, then strain when boiling point has been reached.
Let it get cold, then skim. Put two crabs (about six
inches across) to boil in the stock. The crabs must
be uncooked, and the lungs, etc., taken away. Break
up all the legs, but leave the body and claws intact.
Cover with the stock, and boil very slowly for half an
hour. Strain, and put some of the meat of the crab
claws (torn into shreds) in, as well as a tablespoonful
of Madeira. Garnish with limes or lemons cut in quar-
ters. Eat with rice.
Ikan Goring. (Fried Turtle/
Page 178 · 2 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil the brains of any clean fish, after which pass them through a sieve, season well with the following condiments fried in two tablespoonfuls of oil : — two teaspoonfuls of salt, a pinch of turmeric, coriander, a suspicion of garlic, a pinch of cayenne, white pepper, a couple of cardamoms, and a dessertspoonful of ground cocoanut, and put into a basin. Gradually reduce two or three tablespoonfuls of a rich white piquant sauce in a saucepan, along with three tablespoonfuls of thick cream ; when it is cooked to a thick paste, add the brains and take the pan off the fire. Have ready eight or nine scallop shells thoroughly cleaned, fill them with the mixture, and serve hot or cold ; or eat with fish.
Udang Kechil. (Scalloped Shrimps.)
Take the necessary quantity of picked shrimps, which pound into a paste, and season with salt, some cool condiments fried in oil, such as a pinch of turmeric, cumin, coriander, ginger, and cinnamon ; add lime juice to taste, and mix in a very small quantity of boiled ground rice. Fill some scallop shells with the mixture, putting small pieces of butter on the top of each ; put them in a moderate oven, and bake for fully ten minutes. Serve either hot or cold with fish or meats.
Kuah. (Hot Pot.)
Take two pounds of well-broken beef bones, two pounds of rough mutton, six ducks' and six fowls' giblets. Cut up the meat and giblets into two-inch lengths, after scalding the latter. Heat four ounces of oil in a stewpan, slice thin four ounces of onions, and lay them on the oil with six ounces of raw, lean, smoked beef, and the meat and giblets over them ; fry them till slightly browned, but be careful not to char ; moisten with four glasses of stock and two glasses of Madeira ; cook the giblets in this till it falls to a glaze ; next add six pints of water with a tablespoonful of dried mixed herbs in a muslin bag, a teaspoonful of coriander seeds, two teaspoonfnls of cumin, two good bay leaves, a couple of cloves, a small stick of cinnamon, a dozen peppercorns, a teaspoonful of sugar, a pinch of cayenne, and salt to taste ; bring slowly to the boil,
skimming carefully, and then add twelve ounces each of turnips, onions, carrots and leeks, also the bones (which first brown in the oven) ; simmer now for four hours, then strain when boiling point has been reached. Let it get cold, then skim. Put two crabs (about six inches across) to boil in the stock. The crabs must be uncooked, and the lungs, etc., taken away. Break up all the legs, but leave the body and claws intact. Cover with the stock, and boil very slowly for half an hour. Strain, and put some of the meat of the crab claws (torn into shreds) in, as well as a tablespoonful of Madeira. Garnish with limes or lemons cut in quarters. Eat with rice.
Ikan Goring. (Fried Turtle.)
Records on this page
Fish BrainsCurried Mutton