- Pā'āina - 1'āpana (paʻi 400g)
- ʻO Pīpī -ʻekolu mau'āpana
- ʻO ka palaoa - 200 Grams
- Butter - 50 Grams (no ka'ānenaʻana)
- ʻOhu - 2 mau kī
- Wai - 0.5 mau kapu
- Milk a ke kefir - 1/3 Glass
- Kaomiʻala - - Eʻono
- Nā meaʻala - - Eʻono (meaʻeleʻele a me nāʻulaʻula, asafoetida, mau mea kanu Provence, paʻakai)
I loko o ka pola nui, hoʻokuʻu i nā mea a pau no ka paila palaoa: kefir aiʻole ka waiū, ka palaoa a me ka wai. Hoʻopili i ka palaoa. I loko o kahi skillet me ka waiūpaʻa a me nā meaʻala e'ālaʻi a hiki i ka manawa e hoʻomākaukau ai i ka'ōnihi. ʻO ka pīpī a me ka tīhi i kāpalaʻia ma kahi kaomi nui a hui pūʻia me ka'ōina. E huki i ka palapalapala a hana i nā pālahalaha. Ma waenakonu o kēlā me kēia'āleʻa mākou e kau i kahi huehi o ka hoʻopihaʻana a me ke kikowaena me kahi koho ma waenakonu. Mai nāʻaoʻaoʻelua mākou hana i nā kihi. A laila e hoʻohui i nā kihi o ka paila. A laila, waihoʻia nā kapa komo i ka mantyshnitsu aiʻole ka mokuahi, e kuke no 30 mau minuke a lawelawe i ka papaʻaina.
Nā lawelawe: 3-4