Thursday, August 30, 2007

Quick Corn And Codfish Set


Rice 150 grams
Codfish 80 grams
Corn paste 30 grams
Ham 10 grams
Asparagus, Violet lettuce; each 30 grams
Salad sauce 10 grams
Chopped ginger 1/2 teaspoon
Salt 1 and 1/4 teaspoons
Corn starch 1/2 tablespoon
Cooking wine 1/2 tablespoon


  1. Season codfish with 1/2 teaspoon salt, cooking wine and minced ginger for 20 minutes. Pare the asparagus and cut into sections. Shred the violet lettuce. Scald the asparagus in hot water, remove quickly and place on lettuce. Dash salad sauce over them before serving.

  2. Coat codfish with corn starch and fiyover small fire until golden-brown.

  3. Add cubed ham to corn paste and bring to a boil. Then add 1/4 teaspoonsalt. Thicken gravy with corn starchand pour over codfish.

Accompanying Soup: Make a clear soup using big bones. Add cubed beancurd. When it is boiling, add 1/2 teaspoon salt and blend in one beaten egg. Thicken soup with corn starch.

Recipe Obtained from Book Titled "Nutritious Recipes For Children" by Shinglee Publishing

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