- Ama-Squids - ama-Gramu angu-500
- Ibhulogi - ucezu olu-1
- Amaqanda - izingcezu ezingu-3
- Ikhukhamba - izingcezu ezimbili
- Ilayisi - ama-Gramu angu-50
- Ummbila ukheniwe - ama-Gramu angu-200
- U-anyanisi oluhlaza - - ukunambitha
- Imayonnaise - Izigidi eziyi-100
- Usawoti - - Ukunambitha
- I-Butter - ama-Gramu angu-40
- Dill - - ukunambitha
- Ijusi le-lemon - 1 st. i-spoonful
Sizoqala ngokulungiselela ama-squid. Ama-squids ekuqaleni sizogqoka ngamanzi abilayo futhi sizosusa kubo ikhasi eliphakeme, khona-ke sizohlanza ngokufanele emanzini abandayo. Sifaka ama-squid ngamanzi abilayo anamafutha bese sipheka imizuzu emihlanu emva kokubilisa. Kubaluleke kakhulu ukuthi ungagcini i-squid, uma kungenjalo kuyoba yirabho. Khona-ke i-squid ebilisiwe izokwehlukaniswa. Ama-anyanisi ahlanzwa futhi ahlukaniswe amasongo. Ephasini lokuthosa, fudumele ibhotela, gazinga anyanisi kuwo kuze kube yilapho ebala, bese ufaka i-squid, ugxume futhi uhambe ndawonye omunye imizuzu 2-3. Amaqanda ubilise kanzima abilisiwe, uthathe ama-cubes amancane bese wengeza ku-squids no-anyanisi. Ukhukhamba, uthathe ama-cubes (uma amakhukhamba asekhulile - udinga ukususa ikhasi eliqinile eliqinile) bese ufaka izithako ezisikiwe kakade isaladi. Ukulandela amaqabunga esaladi okuphekwe kuze kube yilapho ephekwe futhi efakwe. Okokugcina, kungukuthi ummbila okhonjiweyo - wona, ngaphandle ketshezi, uyongezwa nesaladi. Konke, sisendleleni yokugcina - engeza emifino eqoshiwe, ufafaze izithako ngejamu likalamula (ngokuzithandela) uphinde uhlanganise nemayonnaise. Kwenziwe! Bon appetit :)
Izinkonzo: 6-8