Menu and Recipe Manu.. - The Early Childhood Commission

123
Recipes for General Menus
DAY 18
Fish Gravy
(Fats & oils)
Ingredient Metric Standard Measure Method
Garlic 3 g - 1 clove 1. Clean and wash garlic.
2. Finely chop garlic.
Oil 30 ml 1 oz 2 Tbsp 3. In a sauce pan over medium heat, add oil and garlic and stir fry
for 1 minute.
Ketchup 60ml 2 oz 4 Tbsp 4. Add ketchup, soy sauce, vinegar to sauce pan and stir gently until
Soy Sauce 30 ml 1 oz 2 Tbsp
fully combined.
Vinegar 30 ml 1 oz 2 Tbsp
Fish stock 360 ml 12 oz 1½ cup 5. Add the liquid in which fish was steamed.
6. Cover and allow to simmer over medium low heat for five
minutes.
7. Remove from heat.
8. Hold and serve hot.
Cooking note: If stock is less than one cup. Add water to fish stock to make up the difference.
Preparation Note: Pour fish gravy over balls in bowl and hold in oven to keep hot.
Meal Standard
No. of servings 20
Serving size
1 Tbsp (½ oz)
Menu and Recipe Manual for Early Childhood Institutions