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Ngaahi me'a
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320 l Laise
-
3 Fua'imoa
-
2 Onioni lanumata
-
2 Carrot
-
2 Sukini ʻ
-
ke nau 'ahi'ahi'i Piini Fisi
-
ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive
-
ke nau 'ahi'ahi'i Sinisa
-
ke nau 'ahi'ahi'i Parsley
Ngaahi fakahinohino
Fried laise ko ha teuteu 'olienitolo angamaheni ia 'oku faingofua 'aupito ke fai. Ko e founga ta'o 'o ha 'oku 'i ai ko ha konga 'o e ngaahi tefito'i e laise 'e lava ke fakakoloa'i 'aki ha ngaahi me'a lahi 'o fakatatau ki he'enau ifo. Ko e tefito'i konga brown e laise polisi 'i sesame 'o e lolo, pe ko e tenga'i 'akau, meimei lili. You can cook the rice by steaming or boiling in water, Ko e me'a mahu'inga, ko e taimi te ke tanaki atu ia ki he kulo vai, 'Oku fu'u momoko, Mahalo na'e fakamoleki ha ngaahi houa si'i 'i he 'aisi. Ko 'eni te ne fakapapau'i 'oku, 'Oku ou fakamalo ki he liliu 'o e mafana 'o e 'ea, 'Oku kei tu'u pe 'a e grained lelei 'o e e laise, crunchy ka mo ifo tautautefito ko ia. You must prefer a long bean rice like basmati type, ka 'oku lava pe ke ke faka'aonga'i 'a e laise hinehina mei he ngaahi teuteu kehe. 'E lava foki ke ke fulihi 'a e founga hono faka'aonga'i 'o e ngaahi fa'ahinga kehe 'o e vesitapolo hange ko Piisi, fakamalu tevolo mo e broccoli florets mo fakalelei'i ia 'aki e kakano'i manu, minced pe kosi ki si'isi'i ko e konga, 'o e moa, veal pe pulu, mo e Hami diced pe shrimps pe.
Ngaahi sitepu
|
1
Fai 'e
60
|
Cook the rice by steaming or boiling in unsalted water. Drain it very well, let it cool and put it in the fridge for at least an hour. |
|
2
Fai 'e
|
Wash the carrot and zucchini, peel the first and cut them both into sticks. Peel the green onions and cut them into rounds. In a non-stick pan or wok, heat the sesame seed oil very well, add the vegetables and stir-fry them for a few minutes. |
|
3
Fai 'e
4
|
Add the rice and fry for 3/4 miniti 'e, fakamafana he taimi ʻe niʻihi. |
|
4
Fai 'e
|
Lolotonga, beat the eggs, add them to the rice and stir quickly. |
|
5
Fai 'e
|
Complete with soy sauce and grated ginger. |
|
6
Fai 'e
|
Serve hot accompanied by chopped parsley to taste and sprouts. |
