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Stamp and Go w/ Pepper Remoulade
Jamaican Saltfish stamp and go with a pepper remoulade
Ingredients
- 8 Ounces Salt Fish
- 2 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1/2 Cup Onion
chopped
- 1/4 Cup Escallion
chopped
- 1 Tablespoon Scotch Bonnet
minced
- 2 Tablespoons Tomatoes
deseeded and chopped
- 1 Cube MAGGI® Onion and Garlic Cube
- 1/2 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
- 1 Cup Water
- 1 Cup Oil For Frying
- 1/2 Cup Mayonnaise Dressing, No Cholesterol
- 1/2 Tablespoon Lemon Juice
- 1 Tablespoon Pickle Relish, Sweet
- 1/4 Cup Sweet Pepper
assorted colours, chopped
- 1 Teaspoon Scotch Bonnet
finely chopped
- 1 Teaspoon MAGGI® Naturisimo Complete Seasoning
Instructions
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3. In a mixing bowl, add flour, baking powder, onion, escallion, scotch bonnet pepper, tomatoes, flaked saltfish and MAGGI Onion and Garlic Seasoning Cube. Add water, NESTLE CARNATION Evaporated Reduced Fat Milk and mix together to make a pourable batter.