Menu and Recipe Manu.. - The Early Childhood Commission

Gungo Peas Stew
(Legumes and food from animals)
Ingredient Metric Standard Measure Method
155
Substitution Recipes for General Menus
Pigeon Peas 360 g 12 oz 1½ cups 1. On a tray, sort and discard any foreign material or shriveled peas.
2. Wash peas in a bowl under running water.
Garlic 3 g - 1 clove 3. Clean and wash garlic and pimento under running water.
Ginger 7 g ¼ oz 1 piece
Pimento 2 g - 10 seeds
4. Wash and peel ginger under running water.
5. Crush garlic and ginger.
Water 1200 mL 40 oz 5 cups 6. Add peas, garlic, ginger, pimento and water to a large stock pot.
7. Cover and bring to boil.
Salt beef 240 g 8 oz 8. Trim excess fat from salt beef.
9. Rinse under running water.
10. Cut salt beef into thin strips.
11. Add strips to stock pot.
12. Cover and continue cooking.
Water 240 8 oz 1 cup 13. Mix vinegar and water in small container.
Vinegar 15 g ½ oz 1 Tbsp
Boneless beef 480 g 1 lb 14. Sponge beef with vinegar mixture
15. Lightly trim fat from boneless beef ,
16. Cut boneless beef into thin strips.
17. Add to stock pot.
18. Reduce heat to medium and continue to cook for 1 hour
Menu and Recipe Manual for Early Childhood Institutions