- Vinegar - 2 khob
- Soy sauce - 1 iav
- Tshuag 12 Cov Khw
- Mustard noob - 3 Art. diav
- Kosher ntsev - 3 yam khoom. diav
- Dub peppercorn - 1 teaspoon
- Carnation - 1 teaspoon
- Curry (hmoov) - 12 Teaspoons
- Curry (hmoov) - 12 Teaspoons
- Cardamom (pods) - 5 pieces
- Chili peppers - 4 pieces
- Qij - 2 Cov hniav
- Cinnamon (stick) - 1 daim
- Hneev - 1 daim
- Ginger - 25 Grams
- Qab zib - 12 iav
Cardamom pods chop, txiav chili peppers nyob rau hauv ib nrab, dos thiab qej peeled thiab txiav mus rau hauv me me pieces, Ginger peeled thiab finely tws. Sib xyaw tag nrho cov khoom xyaw tsuas yog qab zib hauv ib qho me me saucepan, coj mus rau ib lub rhaub dej, ces muab rhaub rau lwm 10 nas this tshaj tsawg tshav kub. Qab zib Fry nyob rau hauv ib lub lauj kaub qhuav txhuam kom txog thaum nws puv tsaus thiab ua nplaum. Caramelized qab zib yog ntxiv rau sauce, noj cov ntses rau lwm 5 feeb tshaj tsawg tshav kub, tom qab uas peb lim lub sauce los ntawm ib tug colander. Tag nrho cov khoom xyaw los ntawm cov ntses yog txav deb, thiab cov kua hauv Worcestershire ntses yog poured dua lub hwj fwj, txias thiab muab cia rau hauv ib qhov chaw txias. Hauv lub tub yees, cov ntses tuaj yeem khaws txog li 8 lub hlis, tab sis kuv tsis ntseeg tias nws yuav kav ntev rau koj;)
Kev Pabcuam: 8