John Myers
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nā mea hoʻohui
- 1 ʻO ka paukena Hokkaido 1450 g (hoʻomaʻemaʻe: 1050 g)
- 250 g Carrots
- 2 Onioni ma kahi o. 200 g
- 2 Pālika ʻaukā
- 1 kauwahi Ua like ka nui me ka wōnati
- 2 ka palaoa Oil
- 1 lita Hupa huaʻai (4 teaspoon koke)
- 1 wp Salt
- 1 wp ʻO ka pauka curry māmā
- 1 wp kōpaʻa
- 0,5 wp kekahi pahūpahū
- 1 hiki Wai niu 400 ml
- 400 g Paʻa ʻiʻo Bavarian
- 2 ka palaoa Oil
- 4 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 2 nā kui nui Pepa kala mai ka wili
- 1 ka palaoa ʻOno soy sauce
- 1 wp Sambal Manis
- Pālima Balsamic
Na Ke Kumu
- ʻEwalu ka paukena, wehe i ke kumu, ʻili a me nā ʻoki. Peel i nā kāloti me ka peeler a ʻokiʻoki i nā ʻāpana. Peel a ʻokiʻoki i nā aniani. Peel a ʻokiʻoki maikaʻi i nā cloves garlic a me ka ginger. E wela i ka ʻaila pīnī (4 tbsp) i loko o kahi ipu nui, e hoʻomoʻi i nā ʻāpana ʻonika me nā cubes kālika a me nā cubes ginger me ka ikaika. E hoʻohui i ka paukena cubes a me nā ʻāpana kāloti, fry pōkole a deglaze / ninini i loko o ka waihona meaʻai (1 lita). ʻO ka manawa me ka paʻakai (1 teaspoon), ka pauka curry māmā (1 teaspoon), ke kō (1 teaspoon) a me ka pepa (½ teaspoon) a hoʻomoʻa / kuke no kahi o 20 mau minuke. E hana me ka mea hui lima, hui pono a hui i ka waiu niu (400 ml). Eʻokiʻoki i kaʻiʻo i loko o nā daimana liʻiliʻi,ʻeleʻele i loko o ka pā me kaʻaila (2 tbsp) a hoʻohui i ka sopa. ʻO ka hope, e hoʻomoʻi i ka sopa me ka paʻakai kai mai ka wili (4 pinches nui), ka pepa waihoʻoluʻu mai ka wili (2 pine nui), ka soy sauce (1 tbsp) a me ka sambal manis (1 teaspoon). E lawelawe i ka hupa paukena kaila ʻAsia i kāhiko ʻia me ka ʻaila balsamic.
