👨‍🍳 作り方

1. 1

   Peel the breadfruit, cut it into medium-sized chunks, and remove the core. Place the pieces in a bowl of water to prevent browning.

   💡 プロのコツ: Using a sharp knife will make peeling easier. The core can be fibrous, so ensure it's removed.
2. 2

   In a large pot, add the coconut cream and bring it to a gentle simmer over medium heat.

   💡 プロのコツ: Do not boil the coconut cream vigorously; a gentle simmer is best.
3. 3

   Drain the breadfruit pieces and add them to the simmering coconut cream. Add salt to taste. If using, add chopped onion, garlic, or chili.

   💡 プロのコツ: Stir gently to coat the breadfruit evenly.
4. 4

   Cover the pot and reduce the heat to low. Let the breadfruit simmer for 30-40 minutes, or until tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. Add a little water if the mixture becomes too thick.
5. 5

   Once tender, stir gently and taste for seasoning. Adjust salt if needed.

   💡 プロのコツ: The breadfruit should be soft and creamy, having absorbed some of the coconut cream.
6. 6

   Transfer to a serving dish and serve warm.

   💡 プロのコツ: This dish can be served as a side or a light main course.