👨‍🍳 作り方

1. 1

   Blanch the bele leaves by plunging them into boiling water for 30 seconds, then immediately transfer to ice water. Drain well.

   💡 プロのコツ: Blanching makes the leaves pliable for wrapping.
2. 2

   In a pan, heat the coconut oil over medium heat. Add the chopped roasted nuts, diced vara, curry leaves, salt, and pepper. Sauté for 3-5 minutes until fragrant.

3. 3

   Stir in the chopped coriander and watercress. Cook for another minute, then remove from heat.

4. 4

   Lay two blanched bele leaves flat, overlapping slightly. Place about 2 tablespoons of the filling mixture in the center of the leaves.

   💡 プロのコツ: Ensure the filling is not too bulky to allow for neat wrapping.
5. 5

   Fold the sides of the bele leaves over the filling, then roll them up tightly to form a wrap. Repeat with the remaining leaves and filling.

   💡 プロのコツ: If leaves are small, use 3 leaves per wrap.
6. 6

   To make the dressing, combine the pureed sour sop or passionfruit, lemon juice, honey, and chilli flakes in a small bowl. Whisk until well combined.

   💡 プロのコツ: Adjust sweetness and spice to your preference.
7. 7

   Arrange the bele wraps on a serving platter. Drizzle the dressing over the wraps just before serving.