John Myers
Asparagus me Ribbon Noodles a me ka moa
ʻO ka asparagus maikaʻi me nā noodles lipine a me ka meaʻai moa me kahi kiʻi a me nā ʻōlelo aʻoaʻo maʻalahi.
- 500 g Keʻokeʻo a ʻōmaʻomaʻo asparagus hou
- 1 tsp paʻakai
- 1 ka paʻapaʻi
- 1 Splash wai Lemona
- 250 g Tagliatelle
- 400 g ʻiʻo moa
- 1 tsp
- 1 punetēpō palaoa
- 150 ml Hupa huaʻai
- Ka waiū a i ʻole ka cream
- 1 tsp cheese i hana ʻia (Gorgonzola flavor)
- 1 pūpū Chives hou
- 1 pūpū paʻakai kai mai ka wili
- E ʻoki i nā wēlau lāʻau o ka asparagus, ʻili (ʻaʻole pono e ʻili ʻia ka asparagus ʻōmaʻomaʻo), ʻoki ʻia i loko o nā ʻāpana liʻiliʻi a hoʻomoʻa i ka wai nui me kahi paʻakai liʻiliʻi, kahi teaspoon o ke kō a me kahi lemona maikaʻi. E ninini a waiho ʻia.
- E hoʻolapalapa i nā noodles lipine i ka wai paʻakai no kahi o 7 mau minuke, e ninini iho a ninini iki i ka wai anuanu ma luna o lākou a hoʻokahe maikaʻi.
- Now to the chicken. The day before we had a corn poulard, of course way too much for 2 people. Then I cut all the meat that was left over into small pieces and used it ……. because we won’t “throw away” any food (if any) leftovers (stay) with the next meal with “built-in”. If you don’t have any leftovers, just cut the chicken breast into small pieces and fry them in the pan until golden brown or cook them in a little chicken broth.
- E hoʻoheheʻe i ka momona momona i loko o kahi ipu, e hoʻoulu i ka palaoa a hoʻomaloʻo me ka mea kanu. E hoʻopiha i ka mea i makemake ʻia o ka ʻai me ka waiū (e hoʻoulu mau ana). ʻO ka hope, hoʻohui i ka paʻakai a ʻokiʻoki ʻia nā chives i loko o nā ʻōwili a kau me ka paʻakai inā pono.
- E hoʻohui i ka asparagus, pasta a me ka ʻiʻo i ka ʻuala a hoʻoulu. Manaʻolana ʻoe makemake e like me mākou!
