John Myers
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nā mea hoʻohui
ʻO ka umauma Turkey me nā mea kanu:
- 200 g Uila polū
- 2 nā kui nui ʻO ka paʻakai moana nui mai ka wili
- 2 nā kui nui Pepa kala mai ka wili
- 2 Kāloti approx. 150 g
- 100 g 'Alika
- 150 g Paprika ʻōmaʻomaʻo
- 100 g Nā halo ʻulaʻula
- 200 g Paina hou
- 50 g Kālepa puna
- 1 Nui, ʻulaʻula chilli pepper
- 2 Pālika ʻaukā
- 1 kauwahi Pilikino 2 knm
- 2 ka palaoa Kahi huila
- 4 ka palaoa ʻOki i ka coriander
- 1 ka palaoa Pāpaʻi Tapioca
ʻAno ʻono a ʻawaʻawa:
- 500 ml ʻO ka moa moa (2 teaspoon koke)
- 2 ka palaoa Kāmato Tomato
- 1 ka palaoa Kō kōpaʻa
- 2 ka palaoa ʻO ka vīneka laiki māmā
- 1 ka palaoa ʻOno soy sauce
- 1 ka palaoa Mākala soy pouli
- 1 wp ʻO ka pauka curry māmā
- 0,5 wp Kumino honua
- 0,5 wp ʻO ka coriander lepo
- 0,5 wp Sambal oelek
Laiki ʻala melemele: (2 poʻe)
- 100 g Punawai Basmati
- 225 ml Punawai Basmati
- 0,5 wp Salt
- 1 wp Turmeric
- 0,5 Laau kinamona
- 4 Hōʻailona
- 25 g ʻO nā sultana i pulu
- 25 g Nā hua paina i kālua ʻia
- 1 ka palaoa ʻOki i ka coriander
Lawelawe:
- 2 ʻO nā'ōmato liʻiliʻi no ka hoʻonaniʻana
- 4 Nā apo o nā pepa ʻai melemele no ka hoʻonani
- 2 Nā pepa ʻO Coriander no ka hoʻonani
Na Ke Kumu
- E holoi i ka escalope turkey, kāpī maikaʻi me ka pepa kīhini a ʻokiʻoki i ʻāpana. Peel i nā kāloti me ka mea hoʻonani hoʻonani, ʻokiʻoki i ka hapalua lōʻihi a ʻokiʻoki i ka diagonally i nā ʻāpana lahilahi. Peel i nā ʻolika, ʻokiʻoki i ka hapalua a laila ʻekolu a ʻokiʻoki i loko o nā wepa. E hoʻomaʻemaʻe a holoi i nā pepa a ʻokiʻoki i nā daimana. E hoʻomaʻemaʻe / palaki a hāhā i nā halo. E hoʻomaʻemaʻe i ka pineapple a ʻokiʻoki i loko o nā pahu liʻiliʻi. E hoʻomaʻemaʻe a holoi i nā aniani puna a ʻokiʻoki i nā ʻāpana (2 - 3 cm ka lōʻihi). E hoʻomaʻemaʻe i ka pepa chilli, holoi a ʻokiʻoki i loko o nā ʻāpana liʻiliʻi. Peel a ʻokiʻoki maikaʻi i ka ʻala a me ke kāleka. Hana ʻia mai ka moa moa (500 ml / 2 tsp instant), ketchup tomato (2 tbsp), brown sugar (1 tbsp), light rice vinegar (2 tbsp), soy sauce (1 tbsp), soy sauce (1 tbsp) , ka pauka curry māmā (1 tsp ), Kumini (½ teaspoon), coriander lepo (½ teaspoon) a me ka sambal oelek (½ teaspoon) i loko o ka marinade. E puhi i ka aila sunflower (2 tbsp) i loko o ka wok, e hoʻomoʻi i nā ʻāpana umauma pipi i loko o ka ipu me ka ikaika / hoʻoulu ʻia, e hoʻomoʻa me ka paʻakai kai mai ka wili (2 pinches nui) a me ka pepa kala mai ka wili (2 pinches nui) a paheʻe. i ka lihi o ka wok. I kēia manawa e hoʻohui i nā mea kanu i kekahi ma hope o kekahi (chilli pepper cubes + garlic clove cubes + ginger cubes, onion wedges, carrot slices, paprika diamonds + spring onion pieces, mushroom quarters and pineapple cubes) Deglaze / ninini i ka mea ʻono a me ka ʻawaʻawa i hoʻomākaukau ʻia a hoʻomoʻa / kuke me ka pani ʻana o ka poʻi no kahi o 15 mau minuke. E hoʻopili i ka coriander i ʻoki ʻia (4 tbsp) a mānoanoa me ka starch tapioka i hoʻoheheʻe ʻia i loko o kahi wai anuanu. Ke hoʻomaka ka wai e mānoanoa, e wehe i ka wok mai ka wela.
Laiki ʻala melemele: (No 2 poʻe!)
- E hoʻomoʻa i nā sultanas i ka wai mahana no kahi o 10 mau minuke a hoʻoheheʻe. E hoʻomoʻa i nā hua paina i loko o ka pā me ka ʻole o ka ʻaila a wehe. E lawe mai i ka wai paʻakai (225 ml wai / ½ teaspoon ka paʻakai) me ka laiki (100 g), turmeric (1 teaspoon), ke kinamona lāʻau (½) a me nā cloves (4) a hiki i ka hoʻolapalapa ʻana a hoʻomoʻa i ka wela haʻahaʻa me kahi poʻi. no kahi o 20 minuke. Wehe i ka lāʻau kinamona a me nā cloves, e hoʻohui i ka sul-tanines, nā hua pine a me ka coriander (1 tbsp) a hui maikaʻi i nā mea a pau.
Lawelawe:
- E kaomi i ka laiki i loko o ke kīʻaha i holoi ʻia me ka wai anuanu a hoʻohuli ma luna o kēlā me kēia pā. E hoʻohui i ka umauma turkey me nā lau ʻono a me ka ʻawaʻawa a hoʻonani ʻia me nā ʻāpana ʻōmato, nā apo paprika snack a me nā lau coriander, lawelawe.
