John Myers
Contents
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Ingredients
- 500 g Pectus pullum vitta D g / TK
- 1 lapides sacculi Spice crustulum Curtis pro Indian Pullus (Madras Curry)
- 2 cans LXXX g lac Cocoes
- 2 tbsp eros oleum
- 2 allium caryophyllis
- 2 Dolor sit amet circiter CC g
- 2 Cepe proxime. 200 g
- 1 pars Gingiber approx. 20 g*
- 1 Red chilli piper approx. 20 g
- 1 Piperis viridis approx. 200 g
- 200 g potatoes
- 200 g zucchini
- 200 g kohlrabi
- 375 g Rice
- 675 ml Aqua
- 1 tsp salis
Instructions
- Coque oryzae (375 g) in aqua salsa (675 ml / 1 teaspoon) utens methodo oryzae vernae (vide mea recipe: Oryza coctione:) et calefacies. Peel, lava et dice potatoes. Lava zucchini, quadrantem longitudinaliter et in taleolas incide. Peel kohlrabi, in segmenta incide et deinde in pastillos. Infula mammae alea pulla. Piperis munda et lava, adamantes incidi. Peel et quartam cepam et in cuneis secant. Cortices carrucam cum peeler, rade 2 in 1 cum vegetabili flore strigili / peelerum et in segmentis carrots decorativis incisis (proxime. 3 — 4 mm crassis) cultello. Cortices et caryophyllis allium zinziberum subtiliter amittunt. Munda, lava et piper subtiliter dice chilli. Calefacit oleum eros (II tablespoons) in alta, magna aeno, fry cubes allium, cubi gingiberi et cuneis cepa in eo. Condimentum crustulum adde et fry 2 minutum excita. Pullum cubi adde et excita-fry 1 - 3 minuta. Adde vegetabilia (cubitum annuum, flores daucum, pecias zucchini, adamantes kohlrabi, piper cubicum chilli et adamantes paprika) et iterum frige-fry 4 - 3 minuta. Deglaze / infunde in Cocoes lac et aqua (4 ml) et coques cum operculo proxime clauso. 500'. Servite Indicum pullum colunt cum oryza.
NUTRICIUM
servientes: 100gCalories: 128kcalcarbohydrates: 21.7gdapibus: 2.2gcrassus; 3.5g
