- Curry - 2 Art. diav
- Bull noob qes - 4 pieces
- Qij - 2 Cov hniav
- Dos - 2 daim
- Kua txob thiab ntsev - - Yuav tsum saj
- Zaub roj - 100 Milliliters
- ib pawg ntawm Parsley - 1 daim
- Qaub Lee - 200 Grams
1. Ua ntej peb txiav cov noob qes. Peb ua longitudinal incisions nrog ib tug heev ntse riam, kwv yees li ntawm nruab nrab ntawm lub testicle, nthuav nws. 2. Peel lub cev kom zoo zoo ntawm cov tev. Tender nqaij yog sab laug, thiab daim tawv nqaij pov tseg. 3. Yaug lub noob qes, tig lawv mus rau ib lub zuaj dej, ntws cov kua. Peb txiav rau hauv slices ntawm tib yam loj, sprinkle nrog txiv qaub kua txiv thiab ntsev. 4. Ntxuav lub dos thiab txiav mus rau ib nrab ntawm ib ncig los yog ib ncig. Chop qej thiab zaub. Nyob rau hauv feem me me ua rau cov noob qes rau high heat. Pieces ntawm qe yog kib nyob rau hauv cov roj kub kub (lub kua yuav tsum ua kom tiav evaporate, thiab nqaij yog them nrog ib tug Golden crust). 5. Ua ntej lub ci hauv cov roj zaub, peb txuag cov dos, ntxiv qaub qab zib, qij, zaub ntsuab thiab curry. Tsaus ob leeg noj, tom qab ntxiv txiv qaub kua txiv (thib ob ib nrab, thawj zaug peb tau nphoo cov noob qes). 6. Nrog cov dos, muab cov qe noob sib xyaw, thiab li tsib feeb, nrog lub hau kaw, qhov hluav taws kub tsis loj. Koj tuaj yeem ntxiv dawb wine. Tom qab decorating nrog zaub.
Cov Haujlwm: 3-4