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Micronesian Taro Leaf Stew
Awh Lumh
A hearty and flavorful stew made with taro leaves, pork, and aromatic spices. This dish is a staple in Micronesian cuisine, offering a comforting and nutritious meal.
ð§ ææ
- 12 large leaves Taro leaves(fresh, stems removed and chopped)
- 1 lb Pork shoulder(cut into 1-inch cubes)
- 8 cloves Garlic(smashed)
- 20 small Chili peppers(or to taste, smashed)
- 2 stalks Lemongrass(bruised)
- 9 pieces Galangal root(about 1-inch pieces, smashed)
- 1 tsp Whole black pepper
- 1 tsp Cloves
- 1 Tbsp MSG
- 3 Tbsp Chicken bouillon granules
- 1/2 cup Sweet/sticky rice(soaked in water for 30 minutes)
- 8 cups Water
- to taste Salt
ðšâð³ äœãæ¹
- 1
Prepare the taro leaves: Wash them thoroughly, remove the tough stems, and chop the leaves and remaining stem parts into bite-sized pieces.
- 2
In a large pot, combine the chopped taro leaves, pork shoulder, smashed garlic, smashed chili peppers, bruised lemongrass, smashed galangal root, whole black pepper, cloves, MSG, and chicken bouillon granules.
- 3
Add the soaked sticky rice and 8 cups of water to the pot. Stir everything together.
- 4
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 1 hour and 15 minutes, or until the pork is tender and the taro leaves are well cooked.
- 5
Stir occasionally during cooking, adding more water if the stew becomes too thick. Season with salt to taste.
- 6
Serve hot, traditionally with rice.
ð¡ ããã®ã³ã
- âEnsure taro leaves are cooked thoroughly to remove any potential irritants.
- âAdjust the amount of chili peppers to your preferred spice level.
- âIf fresh galangal is unavailable, ginger can be used as a substitute, though the flavor will be different.
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- Other meats like chicken or beef can be used instead of pork.
- Some recipes include a small amount of fish paste for added umami.