- Nā pipi bri - 1500 grams
- ʻO ka waina maloʻo maloʻo - 200 Milliliters
- ʻO ka hinuʻaila - 50 milliliters
- ʻEla - 800 Grams (nā'ōmaʻomaʻo e keʻokeʻo)
- Kāleka - 3-4 mau niho
- Basil - 20 Grams
- Koume - 5 Grams
- ʻO Rosemary - 10 Grams (2-3 mau mālā liʻiliʻi)
- ʻO Olive me nā lua - 100 Grams
- ʻOi - 1-1,5 teaspoons (eʻono)
- Kālepa Chili - 1'āpana
ʻO kaʻuʻai, hoʻomaʻemaʻe mākou i nā kiʻiʻoniʻoni aʻokiʻoki i nā'āpana nui. E hoʻopiha i ka waina, e hoʻonui i nā lālā o rosemary a marinate no kahi hola. ʻOiai e hoʻolana ana i kaʻiʻo, e hana mākou me nā'ōmato. Hoʻopili mākou iā lākou me ka waiʻaila. Hōʻemaʻe mākou mai kaʻili. A, me ka hoʻohanaʻana i ka mea holoi a'āpala, e'ō'ō me kaʻoliva. Ma ke kaumaha i loaʻa mākou e hoʻokomo i ka kāleka kaumaha, ka basil maikaʻi a me ka thyme. Lawe mākou i nā'āpana iʻa mai ka waikuena a kau i loko o kahi hohonu panua i hoʻomahaʻia me kaʻaila. E'ō a hiki i ka'ōlena gula. E hoʻopiha i nā mea i'ōniuʻia me ka'ōmato a me ka meaʻala paʻakai, paʻakai ka paʻakai. E hoʻopau i nā minuke 30-40. ʻO ka manawa kuke e pili ana i ka nui o ka māmā e makemake aiʻoe i kaʻiʻo. He mau minuke no ka 5 a hiki i ka hopena o ka kukeʻana, e kau ana i ka pepaʻala.
Nā lawelawe: 5-7