Inā makemake ʻoe i nā meaʻai me ka ʻiʻo, e aloha ʻoe i kēia mau pi a me nā ʻāpana hoʻopihapiha i ukali ʻia e ka ʻiʻo tartar i ko lākou hoʻomākaukau ʻana ma ka hale ʻaina ʻo Museo Panteón Taurino.
NA MEA HOU
(No ka poʻe 4)
No ka tartar:
- 500 gram o ka pipi maʻa
- ka wai momona o 8 lemona
- 1 ʻakaiki nui i ʻokiʻoki ʻia
- ʻOkiʻoki finely 3 nunui
- ½ kīʻaha cilantro, ʻokiʻoki
- 4 pepa serrano, a i ʻole e ʻono, ʻokiʻoki maikaʻi
- ½ kīʻaha ʻaila
- ʻO ka paʻakai a me ka pepa e ʻono
No nā sope:
- ½ kilo o ka palaoa palaoa
- ʻO ka wai e like me ka mea e pono ai
- ʻO ka paʻakai e ʻono
- ʻO kaʻaila kulina no ka palai ʻana
No ka hoʻopiha:
- 1 kīʻaha o nā pīni hou
- 300 gram o nā ʻōlelo hoʻopihapiha hoʻopiha i kālua ʻia i loko o 2 punetēpō o ka aila kulina a miko ʻia me ka paʻakai a me ka pepa e ʻono
- ¾ kīʻaha awaawa
- 150 gram o ka waiū wili granchero
HOOMAKAUKAU
Hoʻopulu ʻia ka ʻiʻo i ka wai lemona no 30 mau minuke, hoʻohui ʻia ke koena o nā mea hoʻohui a hui maikaʻi ʻia nā mea āpau.
Sope:
Hoʻomākaukau ʻia ka palaoa me ka wai a me ka paʻakai a me kekahi mau tortilla momona o ka nui maʻamau (4 a 5 mau kenimika ke anawaena) e hana ʻia; Hoʻokomo ʻia lākou i ke kome a, i ka hapalua o ka kuke ʻana, hana ʻia kahi palena kiʻekiʻe a puni lākou e hoʻohana ana i nā manamana lima. Hoʻomoʻa ʻia lākou i kahi aila liʻiliʻi a ninini ʻia ma ka pepa absorbent. Hoʻopiha mua lākou i nā pīni a laila me nā ʻōlelo hoʻopihapiha hoʻopihapiha, ʻauʻau ʻia me ka kirimalu a kāpīpī ʻia me ka tī kakī.
OLELO HOAKAKA
Hāʻawi ʻia ke tartar i loko o ka pā oval a i ʻole me ka pā tortilla. Lawe ʻia nā Sopa ma ke ʻano he meaʻai māmā me ka guacamole.
