John Myers
Contents
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Ingredients
- 220 g suilla tenderloin
- 1 tbsp Lux SOY condimentum
- 1 tbsp rice vinum,
- 1 tsp sesamae oleum
- 1 tsp amulum Tapioca
- 1 tbsp eros oleum
- 2 pars allium caryophyllis
- 150 g De facto cubes (can!)
- 1 tbsp Coriandrum viride
- 1 tbsp Fusce condimentum
- 1 tsp Sugar
- 0,5 tsp Glutamate / Vel teaspoon instant gallinacei
- 75 g rice Basmati
- 275 ml Aqua
- 0,5 tsp salis
- 0,5 tsp humus turmeric
Instructions
- Basmati oryza (75 g) in aqua salsa (275 ml aqua / teaspoon sal) et tritus turmeric (½ teaspoon) ad ulcus afferunt, excita et coques in ultimo gradu circiter XX minuta. Munda / tenderloin suilla remove, prius in segmenta incisa, deinde in fascias. Suilla vitta marina cum levi soy liquamine (20 teaspoon), vinum oryzae (1 teaspoon), oleum sesamae (1 teaspoon) et amulum tapioca (I teaspoon) circiter XV minuta. Peel et talos allium caryophyllis. Operam calefac, oleum erosum adde (1 tbsp), frysis allium caryophyllum cubicum in eo, donec olfacies incipit et cubulos allium caryophyllum fuscum convertat. Adde marinated vitta porcina denudat et-fry moveat. Adde liquamen fuscum soy (1 tbsp), cubi pineapple, coriandrum (15 tbsp incisum), saccharum (1 teaspoon) et glutamatum (½ teaspoon / e teaspoon instant pulli stirpis) et fry / move-fry omnem s pro proxime. 1 - 1 minuta . Preme rice in infundibulum et in laminam vertere. Adde vittam suillam dulcem et acida cum pineapple, et si opus est, coles.
