👨‍🍳 作り方

1. 1

   Cut the core ends off the green bananas. Place them in a pot and cover with water. Add a splash of milk or vinegar to the water (this helps prevent the bananas from darkening).

   💡 プロのコツ: Using milk or vinegar in the boiling water is a traditional method to keep the bananas from turning brown.
2. 2

   Bring the water to a boil and simmer for about 20 minutes, or until the bananas are just tender and the skins begin to split. Do not overcook.

3. 3

   Drain the bananas and let them cool slightly. Once cool enough to handle, peel them carefully. Slice the peeled bananas into a bowl.

   💡 プロのコツ: The skins should peel off easily once cooked.
4. 4

   In a separate saucepan, combine the coconut milk, sliced onion, salt, pepper, and optional chili. Heat over medium heat until simmering.

   💡 プロのコツ: Ensure the onion is cooked until softened but not browned.
5. 5

   Add the sliced green bananas to the simmering coconut milk mixture. Stir gently to combine.

   💡 プロのコツ: Be gentle to avoid breaking the banana slices.
6. 6

   Simmer for another 10-15 minutes, allowing the bananas to absorb the flavors of the sauce and the sauce to thicken slightly.

7. 7

   Serve warm as a side dish, often with fish or chicken.

   💡 プロのコツ: This dish can also be served at room temperature.