👨‍🍳 作り方

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease a baking dish.

   💡 プロのコツ: Ensure the baking dish is large enough to hold all the layers.
2. 2

   Prepare the taro leaves: If the stems are thick, trim them. Blanch the leaves in boiling water for 1-2 minutes to soften them and reduce any itchiness. Drain and pat dry.

   💡 プロのコツ: Blanching is crucial to remove oxalates that can cause throat irritation.
3. 3

   In a skillet, heat the cooking oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

4. 4

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

5. 5

   In a mixing bowl, combine the drained corned beef, sautéed onion and garlic, half of the coconut milk, salt, pepper, and lemon juice. Mix well.

6. 6

   Line the greased baking dish with a layer of taro leaves, overlapping them to cover the bottom and sides.

   💡 プロのコツ: Use the larger leaves for lining the dish.
7. 7

   Spread half of the corned beef mixture evenly over the taro leaves.

8. 8

   Add another layer of taro leaves over the corned beef mixture.

9. 9

   Spread the remaining corned beef mixture on top of the second layer of leaves.

10. 10

    Top with a final layer of taro leaves, folding them over to enclose the filling.

11. 11

    Pour the remaining coconut milk over the top layer of leaves.

12. 12

    Cover the baking dish tightly with aluminum foil.

    💡 プロのコツ: A tight seal is important for steaming the leaves.
13. 13

    Bake in the preheated oven for 45 minutes, or until the taro leaves are tender and the filling is heated through.

14. 14

    Let it rest for a few minutes before serving. Serve hot.

    💡 プロのコツ: Palusami is delicious served with boiled root vegetables like taro or cassava, or with rice.