- Mafuta a masamba - 5 zinthu. makapu
- Bakha - chidutswa chimodzi
- Coriander - supuni 1
- Parmesan - 200 Gramu
- Mbeu ya mpiru Dijon - 50 Gramu
- Tsamba la Cayenne - 1 Lembani
- Mchere - 1p. supuni
1. Timasambitsa bakha, timayanika. Pezani modzichepetsa nthenga zotsalira. Mafuta ambiri amachotsedwanso. Wiritsani madzi, yikani bakha mu sitima (ingakhale mkati), ndi kuthira madzi otentha, pang'onopang'ono, pafupi mphindi imodzi. Ndiye kwa mphindi 30 zikhale zouma. Kenaka chitengenso madzi otentha. Timapaka ndi mchere, tulukani kwa mphindi 30. 2. Ndi keni kakang'ono kapena singano pukuta khungu la bakha, yesetsani kusokoneza nyama. Timapanga pafupifupi 30-40 punctures. 3. Thirani mafuta a masamba mu kapu yaing'ono, onjezerani tsabola ya cayenne, kutentha kwa masekondi makumi awiri. Chotsani pamoto, tsanulirani mu mbale ina, ikhale yozizira. Nthawi zonse tikukwapula, timayambitsa mpiru pang'ono. Onjezerani coriander pansi. 4. Lembani mchere wotengedwa mkati ndi kunja kwa bakha. Kwa maola awiri timayika mufiriji. Timayika mu uvuni wa preheated, kutentha ndi madigiri 130. Timayika bakha pa kabati, timayika pansi pa kabati. Kuphika kwa maola 1.5, titatha bakha titembenuka ndikuphika maola 1.5. 5. Gwirani tchizi, tulutsani bakha, tinyani ndi tchizi, ndipo kwa mphindi 30 tibwezeretsanso ku uvuni. 6. Bakha ndi okonzeka, zabwino chakudya!
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