👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, sauté the chopped onion in a little oil (or coconut oil if available) over medium heat until softened, about 5 minutes.

2. 2

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Add the cubed pulaka to the pot, along with the coconut milk and water. Bring to a simmer.

   💡 プロのコツ: Ensure the pulaka is mostly submerged.
4. 4

   Cover the pot and let it simmer gently for about 30-35 minutes, or until the pulaka is tender when pierced with a fork. Stir occasionally.

   💡 プロのコツ: Add more water if the stew becomes too thick.
5. 5

   Add the cleaned clams and chopped chili pepper (if using) to the pot. Stir gently.

   💡 プロのコツ: Discard any clams that do not open after cooking.
6. 6

   Cover and cook for another 5-7 minutes, or until the clams have opened.

7. 7

   Season with salt and black pepper to taste. Serve hot.

   💡 プロのコツ: Taste and adjust seasoning before serving.