At night there is something deeply comforting in the Magka bowl. Warm, fast and effortlessly – a dish that never lifts the mood. But what if you could take this modest favorite and give it a gourmet turn? Enter the sharp peanut butter, the magician with the crunchy pan, the fusion of flavors and textures that turn your north snack into food, a decent restaurant.
The star of this dish is a rich, nut sauce made from peanut butter, soy sauce and Magal, adding layers with a sharp blow. When splashing fresh cream makes the noodles luxurious silky, while the crispy panir brings the perfect crunch. The best part? You do not need fantastic ingredients, just pantry and some creativity. Here’s a recipe, kindly provided by the NID cover.
The ingredients you will need
For a mixture of sauce: 2 tbsp. peanut butter, soy sauce 1 tbsp.
For the Mag: ½ cup of fresh cream, 1 tsp. oils, garlic 1 tsp.
For the paner Kats: slices for the lady
That’s how to do it
Start with the preparation of the sauce – mix the peanut butter, soy sauce, the tomb of Masalo, ketchup Syes and Red Chile powder in a smooth paste. Drop the magic to 70% of the cooking, drain and resign. In the pan, heat the butter, fry the garlic and ginger, then mix in the sauce. Throw in the noodles, add the cream and let everything break into a rich, fragrant mixture.
For the paner, cut the panel into uniform pieces, lower them into the mush of the Maida, grease them with breadcrumbs and fry shallow and crunchy. To serve, melt the magic, with a panel of a cats, drizzle with chili and decorate the spring onions.
The result? A dish that condescending, comforting and full of bold aromas. Let it be a treat for a weekend or craving until late at night, this merge on the Magus is a must. One bite and you never look at the noodle noods again!
