👨‍🍳 作り方

1. 1

   Blanch the taro leaves in boiling water for 1-2 minutes to temper their natural oxalates and soften them. Drain and set aside.

   💡 プロのコツ: This step is crucial for removing any bitterness and making the leaves more palatable.
2. 2

   In a pot, sauté the chopped onion and minced garlic in a little oil (or directly in the coconut milk if preferred) until fragrant.

3. 3

   Add the blanched taro leaves and coconut milk to the pot. If using, add the smoked fish flakes or crab meat.

   💡 プロのコツ: Ensure the taro leaves are well-covered by the coconut milk.
4. 4

   Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring occasionally, until the leaves are tender and the sauce has thickened slightly.

5. 5

   Season with sea salt to taste. If the stew is too thick, add a little water to reach the desired consistency.

   💡 プロのコツ: The sauce should turn glossy and the leaves should be silky.
6. 6

   Serve hot, traditionally accompanied by boiled taro or cassava.