Menu and Recipe Manu.. - The Early Childhood Commission

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Vegetarian Menus and Recipes
DAY 10
VEGETARIAN STEWED PEAS
(Legume, Vegetable, Staple)
Ingredient Metric Standard Measure Method
Red kidney beans 450 g 16 oz 2 cups 1. In a bowl, search peas and remove any shriveled peas or foreign
matter.
2. Wash peas under running water.
Pimento 2 g 6 seeds 3. Wash and clean pimento, and garlic.
Garlic 15 g ½ oz 4 cloves
Ginger 10 g 1/3 oz ½ small piece
4. Wash and peel ginger.
5. Crush ginger and garlic.
Coconut milk 120 ml 4 oz ½ cup 6. In a stock pot, add beans, coconut milk, salt, garlic, pimento and
ginger and water.
Salt 15 g ½ oz 2 tsp
7. Bring ingredients in stock pot to boil over medium heat.
Water 960 ml 32 oz 4 cups
8. Allow peas to cook for 1 hour or until just tender.
Flour 360 g 12 oz 1½ cup 9. Mix flour with water in a bowl.
Water 120 ml 4 oz ½ cup
10. Knead flour and water making a stiff dough.
11. Portion into 40 – 60 small pieces.
12. Shape each piece into long strips (spinners).
13. Add spinners to pot.
14. Stir and cover.
Menu and Recipe Manual for Early Childhood Institutions