(Written by one of the sixteen who were present on Sat 10 Dec 2011)
When I arrived at Chiu San’s house inside Seletar Camp I saw a pit freshly dug and our ‘young’ buddies crowding round it trying to start a fire.
Others were busy chopping or sawing bamboos into the right sizes for cooking rice.
Cheng Chit was totally absorbed in wrapping his fish in banana leaves.
Then appeared our lovely hostess, Inez, who helped me to unload some provisions. The Saturday afternoon was bright and sunny and I felt guilty for being a late arrival.
Backwoods cooking or Backwoodsman cooking may conjure up different images to different people but for a scout (once a scout, always a scout) it is like adrenalin driving the heart to pump faster.
Backwoods cooking or Backwoodsman cooking may conjure up different images to different people but for a scout (once a scout, always a scout) it is like adrenalin driving the heart to pump faster.
Who cares about sauces or marinating the meat.
The chicken and the fish taste heavenly even though they are mixed with a bit of carbon.
The chicken and the fish taste heavenly even though they are mixed with a bit of carbon.
We have decided in advance that we are going to like the food, come what may, the slightly burnt sausages or the half blackened brinjals and sweet potatoes, notwithstanding.
This is because the ‘cooked food’ including the almost cooked rice and other delicacies are the result of our past skills and training. This afternoon really drove home the message that we all have to upgrade our skills. Because if we had updated our skills we would surely enjoy more of the food that we have decided to like.
Chiu San was a tough task master. He had laid down the rule that we only eat what we cooked and those that do not cook will not eat. Later, we realized that his tough exterior belies a softer side. Apparently, he had secretly prepared some ‘makan’ just in case there are ‘unforeseen circumstances’.
According to Frank (the C-in-C of operations) a lot of excitement happened in the background. Who do you think has the local knowledge to lead our team to an abandoned farm where wielding his trusty parang he showed the ‘youngsters’ how to chopped down bamboos and a banana tree, to boot. Frank was so impressed that he compared Chiu San to potent ‘old ginger’ and said he ‘thumped his chest’ to show his respect.
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Then there were Chee Wee, Dennis and Maurice (he has yet to join our Chapter) among several others who were the quiet heroes doing the supposedly mundane work which is essential in making the cooking session a success.
I have left the best for last. Who would have imagined that backwoodsman cooking included not only beer but also a fine selection of malt whiskies like 12 year-old Glenfiddich.
I have left the best for last. Who would have imagined that backwoodsman cooking included not only beer but also a fine selection of malt whiskies like 12 year-old Glenfiddich.
_ What I enjoyed more than the food and the drinks were the wonderful camaraderie, the friendships and the delightful conversations on every topic under the sun. There is no need to be envious. Just join the next activity.
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