- Squids - 500 Grams
- Ibhulabhu - 1 iqhekeza
- Amaqanda - amaqhekeza amathathu
- Ikhukhamba - iziqwenga ezimbini
- Ilayisi - igrama ezingama-50
- Ummqubo weMbewu - 200 Grams
- I-anyanisi eluhlaza - - ukunambitha
- IMayonnaise - 100 yezigidi
- Ityuwa - - Ukutya
- I-Butter - 40 Grams
- Dill - - Ukunambitha
- Ijusi le-lemon - 1 st. i-spoonful
Siza kuqala ngokulungiselela i-squid. Ama-squids ekuqaleni siza kuhlamba ngamanzi abilayo kwaye siya kususa kubo i-peel phezulu, ngoko siya kuhlamba ngokufanelekileyo emanzini abandayo. Sibeka i-squid ngamanzi abilayo ngobisi kunye nopheka imizuzu emihlanu emva kokubilisa. Kubalulekile ukuba ungadli i-squid, ngaphandle koko baya kuba yerabha. Emva koko i-squid ebilisiwe iya kunqunyulwa. I-anyanisi ihlambulukileyo kwaye igalelwe iinqununu. Kwipeni yokucima, ufudumeze ibhotela, gaza i-anyanisi kuyo kuze kube yinto ecacileyo, uze ungeze i-squid, ugxobhoze uze uqhube enye enye imizuzu 2-3. Amaqanda ubilisa kanzima abilisiwe, uthathe iibhubhu ezincinci kwaye ungeze kwi-squids kunye no-anyanisi. Iikhukhamba, uthathe iikhabhi (ukuba iikomkom zindala - kufuneka ususe i-peel eqinileyo) kwaye ungeze kwii-ingredients ezicatshisiweyo zesaladi. Ukulandela amaqabunga e-saladi kuphekwe kuze kube yilapho ipheki kunye nelayisi. Ekugqibeleni, kukujika kommbila owenziwe ngomquba - wona, ngaphandle ketshezi, uyongezwa kwisaladi. Yonke into, sisekupheleni komgca - engeza kwimifino ephosiweyo, ufefe izithako ngejisi lemon (ukhethe) kwaye udibanise ne-mayonnaise. Yenziwe! Bon appetit :)
IiNkonzo: 6-8