Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (3.25 oz) dried shredded codfish |
| 2 \N | Onions, sliced |
| 1 tablespoon | Salt |
| ¾ cup | Salad oil |
| 2 larges | Cloves garlic, minced |
| 6 tablespoons | Cider vinegar |
| 1 tablespoon | Soy sauce |
| 2 \N | Hawaiian red peppers, seeded and minced (up to 3) |
| 1 tablespoon | Minced parsley |
| 1 can | (15 oz) garbanzo beans, drained |
| 1 \N | Head lettuce, torn in pieces |
| 2 \N | Tomatoes, cut into wedges |
| 1 \N | Japanese cucumber, sliced |
| 1 bunch | Watercress tops |
| 1 can | (15 oz) pitted black olives, drained |
Portuguese Recipes - April 1996, Demonstrated by Eleanora Cadinha of the Portuguese Pioneer Civic Association Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process, draining well the second time. Sprinkle onions with the 1 tablespoon salt; let stand for 10 minutes. Rinse onions and drain well; set aside. In a skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans.
Stirring frequently, cook for 2 more minutes. In a salad bowl, combine remaining ingredients. Add codfish mixture; toss well. Makes 10 servings.
The Electric Kitchen; Hawaiian Electric Company, Inc.
Posted to FOODWINE Digest 14 Jan 97, by Ana Kurland <akur@...> on Wed, 15 Jan 1997.