👨‍🍳 作り方

1. 1

   Rinse the salted cod thoroughly and boil it in plenty of water for about 15-20 minutes to desalt. Drain, rinse with cold water, and squeeze out excess moisture. Flake the cod into bite-sized pieces.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pan or skillet over medium heat. Sauté the chopped onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the flaked codfish to the pan. Stir and sauté for about 5 minutes until lightly golden brown. If using, add the shrimp paste and stir well.

4. 4

   Add the chopped tomatoes, tomato paste, crumbled chicken bouillon cube, and chopped Madame Jeanette pepper (if using). Stir to combine and cook for about 5-7 minutes, until the tomatoes have softened.

5. 5

   In a separate pan, heat the remaining 2 tablespoons of vegetable oil. Add the long beans and sauté for about 10 minutes on medium heat, stirring occasionally, until tender-crisp. Season with salt and pepper to taste.

6. 6

   Combine the sautéed cod mixture with the cooked long beans. Stir gently to mix. Adjust seasoning with salt and pepper if needed.

7. 7

   Serve hot, traditionally with rice and beans, or with pickled cucumbers.