John Myers
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nā mea hoʻohui
- 175 g Hoʻomaʻemaʻe a ʻoki ʻia nā halo porcini
- 50 g ½ ʻaka
- 20 g 2 cloves o ke kāleka
- 10 g 1 ʻāpana ginger
- 10 g 1 ka pepa ʻulaʻula
- 1 ka palaoa Kahi huila
- 1 ka palaoa Me ka bata
- 200 ml ʻO ka moa moa (1 teaspoon ka hupa koke)
- 1 wp Hoʻohui ʻia nā mea ʻala mai ANKERKRAUT *)
- 2 kauwahi hua
- 0,5 wp Salt
- 0,5 wp Turmeric honua
- 2 Kūlā Parsley no ka hoʻonani
- ʻO ka berena a ka mahiʻai a i ʻole baguette a ʻōwili paha
Na Ke Kumu
- E hoʻomaʻemaʻe / palaki i nā halo a ʻokiʻoki i ʻāpana liʻiliʻi. Peel onion a ʻoki maikaʻi. ʻIli a ʻokiʻoki maikaʻi ʻia nā ʻōpala a me ke kāleka. E hoʻomaʻemaʻe i ka pepa chilli, holoi a ʻoki maikaʻi. Heat sunflower aila (1 tbsp) me ka bata (1 tbsp) i loko o ka pā, hui onion cubes, garlic clove cubes, ginger cubes a me chilli pepa cubes a fry ikaika / hoʻoulu fry. E hoʻohui i nā ʻāpana porcini i ʻoki ʻia a hoʻoulu / hoʻoulu. Deglaze / ninini i loko o ka moa broth (200 ml) a me ka manawa me ka mea ala hui a me mushroom pan (1 teaspoon). E hoʻomoʻa i nā mea a pau me ke poʻi no 7-8 mau minuke a waiho i ka wai e hoʻolapalapa. E kuʻi i nā hua, e kīkī me ka paʻakai (½ teaspoon) a me ka turmeric lepo (½ teaspoon) a hohola ma luna o ka pā mushroom. E hoʻonoho i nā mea a pau me ke poʻi ma kahi wela haʻahaʻa. Hāʻawi ʻia me ka pā paʻi. E lawelawe me ka berena a i ʻole ka baguette a i ʻole nā ʻōwili. *) ʻO ka pā mushroom / mea ʻala ʻala no nā halo me nā mea ʻē aʻe: ka paʻakai moana, ka ʻakaʻaka, nā ʻāpana ʻōmato (kāmato, kānana starch), kālika, paprika momona, parsley, rosemary, celery, oregano, marjoram, coriander seeds, thyme, lemon peel , nā hua ʻalaʻala, nā hua fenugreek
