since apparently some people are spending all day in the kitchen, which is too much- I thought I'd share how I do it
1.) cook the sanbus meat and process the bajiye (if you cook it) the night before
2.) fold the sanbus in the morning and set it aside
-3 hours before afur make the bur dough and set it aside
-2-2/1/2 hours before start cooking whatever it is you cook
-1 hour before start frying
And have someone else cut the last minute things while your doing that
there's no reason to be cramped in the kitchen from noon to afur
1.) cook the sanbus meat and process the bajiye (if you cook it) the night before
2.) fold the sanbus in the morning and set it aside
-3 hours before afur make the bur dough and set it aside
-2-2/1/2 hours before start cooking whatever it is you cook
-1 hour before start frying
And have someone else cut the last minute things while your doing that
there's no reason to be cramped in the kitchen from noon to afur
