👨‍🍳 作り方

1. 1

   Peel the green bananas. Cut off the ends, make a shallow slit down the length of the banana, and use a knife or spoon to peel away the skin. Cut the bananas into 1-inch thick rounds.

2. 2

   In a pot, combine the banana pieces with enough water to cover, add 1 teaspoon of salt, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender but not mushy. Drain and let cool slightly.

3. 3

   While the bananas are cooking, prepare the escabeche sauce. In a saucepan, heat the olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add the minced garlic, bay leaves, and peppercorns to the pan. Cook for another minute until the garlic is fragrant.

5. 5

   Stir in the white vinegar, sliced olives (if using), optional sugar, and salt. Bring the mixture to a gentle simmer and cook for 2-3 minutes.

6. 6

   In a non-reactive bowl or container, combine the cooked banana pieces with the escabeche sauce. Ensure the bananas are well coated. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.