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ʻO ke kau pikiniki ma kahi o ke kihi. ʻO ka manawa kēia e kau ai i ka papa i mea e hoʻonani a hoʻonani ai i nā grates i alohilohi. ʻO nā makana o ke kai e hoʻopuka nei i kahi ʻala hoʻowalewale me kahi pulp momona momona kahi leʻaleʻa gastronomic incomparable. Eia nō naʻe, ʻo kahi iʻa makemake ʻia me kahi pulu crispy ma nā lānahu e ʻoluʻolu ʻole nā gourmets home. Akā ʻo ka mea nui ka pono o nā kīʻaha ma ka pā a pono ʻole e hōʻeha i ke kiʻi. ʻO ke kai a me nā iʻa ʻo "Maguro" e kōkua iā mākou e hana e like me kēia.
ʻŌiwi ʻo Tango
ʻOi aku ka maikaʻi o ka ʻōpae no ka kuke ʻana ma ka grill ke koho nui a ʻoi aku ka maikaʻi. E like me ka ʻōpae Argentine ʻāhiu "Maguro". Mahalo i ka ʻili hau lahilahi, mālama lākou i nā wai kūlohelohe a me nā mea pono āpau, e noho hou ana no ka manawa lōʻihi. Hāʻawi lākou i nā ʻōpae i loko o ka pūpū a me ke poʻo ʻole - ʻo ia ka mea e pono ai mākou.
Ma mua, hoʻopau mākou i 500 g o Maguro shrimp a ʻili iā lākou mai ka pūpū. I kēia manawa, e hana mākou i ka marinade. E ʻoki i 4-5 cloves o ke kāleka a me 2-3 cm o ke aʻa ginger ma kahi grater maikaʻi. E hoʻohui i ka wai o ka hapalua o ka lemon a me 5 punetēpē o ka aila mea kanu ʻole. No nā ʻōlelo ʻala ʻulaʻula, hiki iā ʻoe ke hoʻohui i ka chili lepo e ʻono. E hoʻohui i ka marinade, e ninini i ka nui o ka'ōpae a waiho no ka hapalua hola.
Hiki ke pālahalaha pololei ʻia nā ʻōpala i ka mākala ma luna o nā lānahu e ʻā ana a i ʻole nā kaula ʻana i nā skewers lāʻau. E ninini i ka marinade i koe ma luna o lākou. Hoʻomoʻa maoli ʻia lākou no 2-4 mau minuke ma nā ʻaoʻao ʻelua, kaukaʻi ʻia i ka nui. E lawelawe i ka ʻōpae crispy ma nā lau salakeke me nā mea kanu hou.
Kāʻei ahi ʻumiʻumi
Moʻa maʻalahi a wikiwiki ka hee iʻa. ʻO ka mea nui ʻo ka ʻimi ʻana i kahi huahana maikaʻi a ʻaʻole e hoʻonui i ke ahi, inā ʻaʻole e lilo ka meaʻai i ka lāʻau. ʻO Maguro squid fillet ka mea maikaʻi loa no kēia meaʻai. Ua ʻoki ʻia nā kupapaʻu o ka hee a ke alakaʻi e like me nā lula āpau, hoʻomaʻemaʻe ʻia i nā papa chitin a me nā kiʻiʻoniʻoni. Mahalo i ka hau hau, mālama lākou i ka ʻono waiwai a me nā ʻano meaʻai.
Holoi mākou i 500 g o Maguro squid fillet i ka wai, maloʻo a ʻokiʻoki i loko o nā apo nui 2-3 cm ākea. Hoʻohui i ka marinade me 50 ml o ka ʻaila ʻoliva, 100 ml o ka soy sauce a me 2 punetēpē o ka wai lime. E hoʻonui i 1 tsp. grated ginger root, 2-3 garlic cloves i hele ma ka paʻi a me 0.5 tsp. kō. Marinate i ka hee no 30-40 mau minuke. Hoʻopili mākou i kēlā me kēia apo i ka hapalua a kau ma luna o kahi skewer lāʻau ma ka lōʻihi holoʻokoʻa. E hoʻomoʻa i ka hee ma luna o ka grill no ka ʻoi aku o 2-3 mau minuke ma kēlā me kēia ʻaoʻao. Hiki iā ʻoe ke lawelawe i kēia meaʻai me nā tōmato cherry, nā ʻoliva nui a i ʻole nā mea kanu hou.
ʻO Barabulka no kahi hui pumehana
He aha ka mea i ʻoi aku ka ʻono ma mua o kahi iʻa crispy momona i hoʻomoʻa ʻia ma nā lānahu? Ua haku ʻia ʻo Barabulka "Maguro" no kahi ʻano hoʻomoana. Loaʻa iā ia kahi ʻono lahilahi a me kahi momona momona momona, hāʻawi i ka iʻa iʻa i kahi ʻala lahilahi a me ka ʻono momona. I ka ʻōlelo o ka hoʻohui ʻana o nā wikamina a me nā minelala, ʻaʻole ʻoi aku ka haʻahaʻa o ka barabulka i kona mau hoahānau kai hanohano.
Hoʻopau mākou i 5 mau hipa kāne Maguro, hoʻomaʻemaʻe iā lākou mai nā unahi, ʻāʻī iā lākou, holoi a maloʻo loa. ʻOkiʻoki loa i 2 mau pūʻulu pāpaʻi me nā ʻōpala, e ninini i ka hapalua i loko o kahi aniani. Hoʻokomo mākou i nā iʻa a pau ma luna a kāpīpī me nā mea kanu i koe. Ma kēiaʻano, hoʻouna mākou i ka friji no 2 mau hola, a laila hoʻomaʻemaʻe mākou i nā'ōmaʻomaʻo a pau, e kāpīpī i ka iʻa me kaʻaila meaʻaiʻole, e hamo i loko a ma waho me ka paʻakai a me ka pepaʻeleʻele. Hoʻopaʻa mākou iā lākou me nā apo aniani ʻulaʻula. E hoʻomoʻa i ke keiki hipa ma ka grill no kahi o 3-5 mau minuke ma kēlā me kēia ʻaoʻao. E kāpīpī iā ia me ka wai lemon a lawelawe me ka salakeke o nā mea kanu hou.
Sunny cod ma ka pā
ʻO Shish kebab mai ka iʻa he meaʻai maikaʻi loa ia no nā mea ʻai ʻai home makemake loa. E ʻoluʻolu iā lākou me kahi mea kūikawā a hoʻomākaukau i kahi barbecue o cod fillet "Maguro". ʻAʻole hāʻule ka ʻiʻo momona a palupalu mai ka wela o ka lanahu, paʻa maikaʻi i kona ʻano a hōʻike i ka ʻono momona i kona nani a pau. E piʻi mai me kahi marinade māmā e hoʻoikaika maikaʻi iā ia, a e loaʻa iā ʻoe nā kebab ʻono me kahi ʻala like ʻole, ʻaʻole e kūʻē ka poʻe kūpaʻa i ka ʻai.
E hoʻohui i 100 g o Greek yogurt, 1 tbsp ka aila ʻoliva, kahi clove o ke kāleka ʻokiʻoki, 1 tsp ground paprika, 0.5 tsp turmeric, paʻakai a me ka pepa ʻeleʻele e ʻono. Hoʻopau mākou i 800 g o Maguro fillet, holoi ma lalo o ka wai kahe a hoʻomaloʻo pono. ʻOki mākou i ʻāpana, hoʻopiha iā ia me ka marinade a waiho no ka hapalua hola. A laila hoʻopaʻa pono mākou i ka fillet a me nā ʻāpana o ka pepa Bulgarian ma nā skewers, kau iā lākou ma luna o ka grill a hoʻomoʻi no kahi o 15 mau minuke, e hoʻohuli iā lākou i kēlā me kēia manawa. E lawelawe i nā skewers cod me nā mea kanu i hoʻomoʻa ʻia a i ʻole ka laiki i hoʻomoʻa mua ʻia.
ʻO nā papa iʻa i ʻulaʻula
ʻO ka Salmon ma luna o nā lanahu e lilo maʻalahi i ka lei aliʻi o kēlā me kēia pīniki, ʻoiai inā he salmon steaks "Maguro". Ma hope o nā mea a pau, he salmon koho maoli kēia no Chile, a ua mahalo nui ʻia kona ʻano ʻono kūʻokoʻa e nā gourmets a puni ka honua. Ua kapa ʻia e ka poʻe loea i ka meaʻai olakino ʻo ia kekahi o nā ʻano iʻa pono loa o ka honua.
ʻO ka mea nui loa i ka kuke ʻana i ka iʻa ʻulaʻula ma ka grill ʻaʻole ia e hōʻino i ka ʻono kumu kūʻokoʻa. No laila, pono mākou i ka hoʻonohonoho maʻalahi o nā meaʻai. E hoʻomaloʻo i nā steaks Maguro 2, e hoʻomaloʻo iā lākou me kahi kāwele pepa. E kāpīpī iā lākou me ka paʻakai paʻakai a me ka pepa keʻokeʻo, e ninini i ka wai lemon hou, waiho i loko o ka friji no 20 mau minuke. Hoʻonoho mākou i nā steaks ma luna o ka grill, kāpīpī me ka ʻaila ʻoliva, kau i nā mugs lemon ma luna. Ma hope o 7-8 mau minuke, hiki iā ʻoe ke hoʻohuli i nā steaks i kekahi ʻaoʻao a kū i ka manawa like. ʻOi aku ka maikaʻi o ka hāʻawi ʻana i ka salmon i kālua ʻia me ka ʻuala hou a i ʻole ka hui saladi.
ʻO kahi pāʻina leʻaleʻa i ke ʻano me nā mea ʻono o ke kai grilled he ala maikaʻi loa ia e hoʻohui i ka ʻoihana me ka leʻaleʻa. E kōkua ka mākaʻikaʻi Maguro e hōʻoluʻolu i kāu poʻe aloha me nā kīʻaha puʻuwai, hoʻomaʻemaʻe a ma ka manawa like. Aia ka laina brand i nā huahana olakino maoli i hana ʻia mai ka kiʻekiʻe a me ka 100% mau mea kūlohelohe. Mahalo i nā ʻenehana hou, ua mālama lākou i ko lākou ʻono kumu a me nā waiwai waiwai kūʻokoʻa, i hiki ai iā ʻoe ke hauʻoli iā lākou i ka piha.