ʻO ka tulip me nā huaʻai tropical kahi meaʻono maikaʻi loa e kaʻana. E hāhai i kēia papa hana e hoʻomākaukau iā ʻoe iho.
NA MEA HOU
(No 6 a 8 mau kānaka)
No ka paʻi tulip
- 150 gram pata
- 150 gram o ke kō kō
- 150 gram o ka ʻalemona peel a ʻokiʻoki ʻia
- 150 gram o glucose (hiki ke pani ʻia e ka syrup kānana maoli)
- 150 gram palaoa palaoa
No nā mea aniani mango
- 2½ kīʻaha mango pulp
- ½ kiaha wai
- ʻO ka wai o ka 1 lemona
- ʻO ke kō i ka ʻono
No nā mea ʻai sapote
- 2½ kīʻaha ʻeleʻele sapote pala
- ½ kiaha o ka wai ʻalani
- 1 punetune o ka rama
- ʻO ke kō i ka ʻono
Nā huaʻai
- 3 mau tangerine i nā ʻeke peeled
- 2 guavas, ihi ʻia a ʻokiʻoki i mau ʻāpana
- 32 mau hua waina hua ʻole
- 4 ʻoki ʻia nā plum Creole i mau ʻāpana lahilahi
- 2 nectarines, ʻili a ʻokiʻoki maikaʻi ʻia
- 4 ʻāpala hua i kālai liʻiliʻi ʻia
E ukali pū ai
- 8 mau ʻāpana hau lemona
E hoʻonani
- Nā lau Spearmint a mint paha
HOOMAKAUKAU
ʻO nā tulip
Pākuʻi ʻia ka waiūpaka me ke kō a hoʻohui ʻia ke koena o nā mea hana me ka ʻole o ka kuʻi ʻana a hiki i ka loaʻa ʻana o kahi pā homogeneous. Hoʻomaʻa ʻia a kāwili ʻia kahi pā bakena a waiho ʻia nā pōpō o ka pasta o 100 mau gram i kēlā me kēia, hemo loa aku kekahi mai kekahi no ka pālahalaha ʻana o ka palaoa. Hoʻokomo ʻia i loko o ka umu i hoʻomehana mua ʻia i 200 ° C a waiho ʻia no 3 a 4 mau minuke, hemo a waiho koke ʻia i loko o ke kīʻaha, e hohola ana iā lākou a kaomi e hāʻawi iā lākou i ke ʻano o ka tulip. Inā paʻakikī ka pasta, hoʻihoʻi ia i loko o ka pā no kekahi mau kekona i ka umu wela.
Hoʻokomo ʻia lākou i waenakonu o nā pā pākahi, ma kekahi ʻaoʻao e kau i nā aniani mango a ma kekahi ʻaoʻao nā coolant sapote. Ma loko o ka tulip e hoʻokipa ʻia ka hua a hoʻonaninani ʻia ka hau hau i waenakonu me ka lau a i ʻole ka lau peppermint.
ʻO nā Mango coolies
Hoʻohui ʻia nā mea hoʻohui āpau.
Pākuʻi ʻeleʻele sapote
Hoʻohui ʻia nā mea hoʻohui āpau.
OLELO HOAKAKA
Hāʻawi ʻia ia i loko o nā pā porcelain.
