Ngā whakauru:

• hinu tunu ½ tsp
• Pyaz (Rika) iti 2 (tapahia kia haurua)
• Adrak (Ginger) poro 3 -4
• He heihei kiri 500g
• Wai 2 rita
• Te tote māwhero Himalayan ½ tbs ki te reka ranei
• Hara dhania (Korianara hou) ranei Cilantro ringaringa
• Darchini (Rakau Hinamona) 2 nui
• Badiyan ka phool (Star anise) 2-3
• Laung (Cloves) 8 -10
• Kihu raihi ina hiahiatia
• Wai wera ina hiahiatia
• Hara pyaz (Rini puna) tapatapahi
• Ko nga pihi pīni hou he ringaringa
• Rau basil hou 5-6
• Nga poro kotakota 2
• Tihi whero ka tapatapahia
< li>Sriracha sauce or Fish sauce or Hoisin sauce or Hoisin sauce

Directions:

1. Whakahinuhia te parai ki te hinu tunu.
2. Taapirihia te riki. me te kanekane, tunua nga taha e rua kia wera noa, ka waiho ki te taha.
3. I roto i te kohua, whakakotahi i te heihei me te wai; kawe ki te whewhe.
4. Tangohia te paru, tāpirihia te tote māwhero, ka uru pai.
5. I roto i te hainga garni, tāpirihia te riki pahuhu, te kanekane, te korianara hou, te rakau hinamona, te anise whetu, me nga koroka; here ki te hanga pona.
6. Whakanohoia te hainga garni ki roto i te kohua; uru pai, uhia, waiho kia koropuke i runga i te mura iti mo te 1-2 haora, kia maoa ra ano te heihei, ka reka te hupa.
7. Whakawetohia te wera, tangohia, ka makahia te hainga garni. .
8. Tangohia nga wahi heihei kua maoa, waiho kia whakamatao, kia wetewetehia, ka tapatapahia te kikokiko; wehea ka rahuitia te hupa mo muri ake.
9. I roto i te peihana, whakauruhia he kihu raihi me te wai wera; waiho kia 6-8 meneti ka werohia.
10. I roto i te peihana, whakauruhia he kihu raihi, he riki tapatapahi, he heihei tapatapahi, he korianara hou, he pihi pini, he rau basil hou, he poro kotakota, ka riringi ki runga hupa reka.
11. Whakaahua ki te tiihi whero me te ranu sriracha, ka mahi!