John Myers
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nā mea hoʻohui
ʻAno ʻono:
- 990 g 1370 g asparagus / ʻili
- 1 wp Salt
- 1 wp kōpaʻa
- 1 Kaomiʻana Me ka bata
- 1 kauwahi lemona
- 300 ml 1 ʻeke ʻai hollandaise
- 20 g ʻO ka paʻi paʻi maikaʻi
- 1 wp Turmeric honua
- 1 wp ʻO ka pauka curry māmā
- 1 wp ʻO ka meli wai
- 1 paʻipaʻi ikaika Ka wai lemona
- 1 ka palaoa ʻO ka wai kuke ʻo Asparagus
- 0,25 wp ʻAilā Chili
ʻekolu:
- 460 g ʻuala (triplets) ʻili / 16 ʻāpana
- 1 wp Salt
- 1 wp Turmeric honua
- 1 wp Nā hua caraway holoʻokoʻa
Lawelawe:
- 4 * ½ mini tomato no ka hoʻonani
- 4 nā kui nui ʻO ka paʻakai moana nui mai ka wili
Na Ke Kumu
ʻO ka ham Prague me ka asparagus:
- E ʻōwili i nā ʻāpana ham Prague i mea nani. Peel i ka asparagus, e kuke i ka wai paʻakai (1 teaspoon paʻakai) me ke kō (1 teaspoon), ka pata (1 lāʻau) a me ka lemon (1 ʻāpana) no kahi 8 - 10 mau minuke a hiki i ka al dente a wehe.
ʻAno ʻono:
- E holoi i ka parsley, lulu maloʻo a ʻoki maikaʻi (20 g). E ninini i ka sauce Hollandai-se legere (285 g) i loko o kahi ipu liʻiliʻi. E hoʻohui i ka pā paʻi (20 g), ka turmeric lepo (1 teaspoon), ka pauka curry (1 teaspoon), ka meli wai (1 teaspoon), ka wai lemona (1 splash ikaika) a me ka aila chili (¼ teaspoon) a hoʻoulu i nā mea wela me ke akahele. oiai e hooulu ana.
ʻekolu:
- Peel a holoi i na triplets (li'ili'i, waxy potatoes), wili ia i loko o ka wai paʻakai (1 teaspoon paʻakai) me ka turmeric (1 teaspoon) a me nā hua caraway holoʻokoʻa (1 teaspoon) no ka approx. 20 mau minuke a hoʻokahe iā lākou ma kahi kānana kīhini.
Lawelawe:
- E lawelawe i ka asparagus a me ka miki puʻuwai me ka ham Prague i ʻōwili ʻia (2 ʻāpana i kēlā me kēia) a me nā triplets a hoʻonani ʻia me ka hapalua o ka ʻōmato liʻiliʻi i kēlā me kēia. No ka lawelawe ʻana, e hoʻomoʻi i kēlā me kēia pā me ka paʻakai kai mai loko mai o ka wili (1 ʻīni nui no ka pā).
