Menu and Recipe Manu.. - The Early Childhood Commission

107
Recipes for General Menus
DAY 16
RED PEAS STEW
(Legume, Food from Animal, Fats & Oils)
Ingredient Metric Standard Measure Method
Red kidney beans 360 g 12 oz 1½ cups 1. In a bowl, search beans and remove shriveled beans and any
foreign matter.
2. Wash under running water.
Water 1 L 32 oz 4 cups 3. Bring water in a sauce pan to boil over high heat.
4. Add beans to boiling water.
5. Allow beans to boil vigorously for five minutes.
6. Turn off heat.
7. Allow to stand for 1 hour.
Salt beef 240 g 8 oz 8. Wash salted beef under running water.
9. Trim salt beef and cut into ½ cm thick, short strips.
10. Add to pot with soaked beans.
Vinegar 5 ml - 1 tsp 11. Mix water and vinegar in a small container.
Water 120 ml 4 oz ½ cup 12. Sponge fresh beef with water and vinegar.
Stew Beef 480 g 16 oz
13. Trim fresh beef and cut into ½ cm thick, short strips.
14. Add beef to soaked beans.
Garlic 15 g ½ oz 5 cloves 15. Clean and wash garlic.
16. Crush garlic.
Ginger 45 g 1½ oz 3 pieces 17. Scrub and wash ginger.
18. Peel ginger.
19. Crush ginger.
Menu and Recipe Manual for Early Childhood Institutions