Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
Soya Sauce 30 ml 1 oz 2 Tbsp
Ketchup 30ml 1 oz 2 Tbsp
Browning 5 ml - 1 tsp
50
Recipes for General Menus
Oil 30 ml 1 oz 2 Tbsp 18. Heat oil in sauce pan.
19. Brown oxtail over medium high heat.
20. Add browned oxtail to beans which should appear soaked after an hour.
21. Stir once.
22. Cover pot tightly and allow to cook over medium high heat for 1½ hours.
23. Oxtail and beans should be tender when checked.
24. Stir gently and reduce to medium heat.
Cornstarch 15 g ½ oz 1 Tbsp 25. Dissolve cornstarch in water.
Water 60 ml 2 oz ¼ cup 26. Add sugar to cornstarch and water.
Sugar 60 ml 2 oz ¼ cup
27. Add mixture to oxtail and bean in stock pot.
28. Stir until evenly distributed.
29. Simmer for 10 minutes over medium low heat until thickened.
30. Remove from heat.
31. Hold and serve hot.
Pre preparation note: Pour 2 cups water to cover beans in bowl and leave in refrigerator overnight to soak.
Cooking/ Production Note: If pressure cooker is available to cook beans; wash beans in a bowl using running water. Drain beans and place in
pressure cooker. Use 4 cups water and bring to the boil after 15 minutes. Use remainder of water to sink peas. Bring to the boil, cover pressure
cooker, put on weight and cook for 30 minutes. Check for tenderness. If pressure cooker is available: Sauté oxtail in pressure cooker, add 2 cups
water and cook for 20-30 minutes.
Meal Standard
No. of servings 30
Serving size
½ cup (1 piece meat, 2 Tbsp
beans & 1 Tbsp sauce)
Menu and Recipe Manual for Early Childhood Institutions