Yield: 1 Servings
|1 pack||(3.25 oz) dried shredded codfish|
|2 \N||Onions, sliced|
|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.