John Myers
ọdịnaya
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Efrata
Maka osikapa:
- Lee nkwadebe
Maka marinade:
- 1 tbsp Oyster ihendori, (Saus Tiram)
- 1 tbsp Soy sauce, nnu
- 1 tsp Sambal Bangkok ala Siu
Maka Cap Cay:
- 4 obere Eyịm, uhie
- 3 ọkara-nha cloves nke galik, ọhụrụ
- 40 g Karọt
- 100 g Egwu mmanụ aṅụ, bee n'ime iberibe
- 15 g Ginger, bee nke ọma, ọhụrụ ma ọ bụ oyi kpọnwụrụ
- 1 ose na-ekpo ọkụ, uhie, ogologo, dị nro
- 1 obere Chilie, akwụkwọ ndụ akwụkwọ ndụ, ọhụrụ ma ọ bụ oyi kpọnwụrụ
- 2 tbsp Mmanụ anwụ
Maka ihendori:
- 1 tsp Ntụ ọka Tapioca
- 1 tbsp Mmanya osikapa, (Arak Masak)
- 60 g Egwu mmanụ aṅụ, bee n'ime iberibe
- 60 g Aki oyibo
- 1 tbsp Azụ ihendori, ìhè agba
- 1 tsp Sambal Bangkok ala Siu
- 1 tsp Ofe ọkụkọ, Kraft bouillon
Maka batter:
- 40 g ntụ ọka osikapa, tempura
- 10 g Ntụ ọka Tapioca
- 1 tuo Ofe ọkụkọ, Kraft bouillon
- 60 g Aki oyibo
- 10 g Mmanya osikapa, (Arak Masak)
Ọzọkwa:
- 1,5 lita Mmanụ na-eghe miri, (ọkacha mma mmanụ ahụekere, a nụchara anụcha)
Iji icho mma:
- Obere bọọlụ emere site na egusi pulp
- Frisée akwụkwọ
- Osisi
ntuziaka
- Mee ka osikapa mandarin nke eluigwe na-ama ifuru dị ka ntụzịaka a si dị, lee: osikapa Mandarin nke eluigwe na-ama ifuru.
- Gwakọta ihe ndị ahụ maka marinade. Bee anụ ezi ahụ n'ime iberibe 3x4 cm, gbakwunye na marinade ma gwakọta nke ọma.
Maka Cap Cay:
- Maka Cap Cay, kpuchie eyịm na galik cloves na nsọtụ abụọ ahụ, bee ha ma bee ha nke ọma n'ime iberibe. Sachaa obere karọt, bepụ nsọtụ abụọ ahụ, bee ma bee diagonally n'ime mkpara 3x3 mm. Na-asa egusi honeydew, bee n'ime ihe ruru. Mpekere 1 cm gbara ọkpụrụkpụ. Bee ihe ndị a ma bee n'ime cubes 1 cm.
- Sachaa ginger ọhụrụ, bee ya ma bee ya n'ofe n'ime iberibe 4 cm ogologo. Bee ihe ndị ahụ n'ogologo n'ime mpekere dị mkpa ma bee ha n'ime ibe. Gwakọta ihe ndị ahụ n'ime obere cubes. Kpochie cubes ejighi ya. Tua ngwa ahịa oyi kpọnwụrụ ma hapụ ka ọ gbazee.
- Wepu ị ga-esi na-acha uhie uhie ose, na-asa ha, bee na ọkara lengthways, wepụ ọka na partitions na bee halves diagonally n'ime iberibe ihe ruru. 1 cm n'obosara. Na-asa obere chili na-acha akwụkwọ ndụ akwụkwọ ndụ, bee n'ime mpekere dị mkpa, hapụ ọka ndị ahụ, tụfuo ya.
Maka ihendori:
- Maka ihendori, gbazee ntụ ọka tapioca na mmanya osikapa. Tinye ihe ndị fọdụrụ na blender na puree maka 30 sekọnd na ntọala kachasị elu. Ghichaa puree ahụ ma gwakọta efere na ngwakọta mmanya osikapa n'otu n'otu.
Maka ngwa ngwa
- Maka batter ahụ, jikọta ihe niile na-eme ka ọ bụrụ ihe dị mma. Ọ kwesịrị ịdị na-agbanwe agbanwe, na-agba ọsọ.
- Mgbe osikapa dị njikere, jikọta anụ ahụ n'ime batter. Kpoo mmanụ frying na ogo 180 na fryer miri emi ma ọ bụ wok. Na-edozi efere efere ndị ahụ.
- Ma ugbu a:
- Kpoo mmanu sunflower n'ime nnukwu ite, tinye eyịm na galik cloves ma mee ka oghe maka 30 sekọnd, tinyezie karọt na ginger diced na nwuo maka 30 sekọnd. Tinye ihe ndị fọdụrụ maka Cap Cay ma mee ka ighe maka nkeji 2. Deglaze na ihendori, jikọta nke ọma ma na-ekpo ọkụ na mkpuchi na, na-agbakwunyeghị okpomọkụ.
Anụ ighe:
- Ka iberibe anụ ahụ banye n'ime mmanụ na-ekpo ọkụ, kpachara anya: ihe ize ndụ nke ịgbasa, miri-ighe ruo mgbe ọkụ na-acha aja aja na igbapu na akwa akwa akwụkwọ.
- Maka menu, kesaa efere ndị emechara na efere efere, wepụ Cap Cay na ihendori na ngaji slotted. Wunye ụfọdụ ihendori n'elu anụ ahụ, wụsa nke ọzọ. Na-achọ mma, na-ekpo ọkụ ma nwee obi ụtọ.
Mgbakwunye:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
