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Palusami

Name: Palusami
Prep time: PT20 minutes
Cook time: PT45-60 minutes
Total time: PT1 hour 5 minutes - 1 hour 20 minutes
Yield: 4
Cuisine: Tuvalu
Ingredients: 20-30 large Taro leaves (fresh, stems removed); 2 cups Coconut milk (full-fat); 1 large Onion (finely chopped); 2 cloves Garlic (minced); to taste Salt; to taste Black pepper; 450 g Corned beef or canned tuna (optional, diced)

Palusami is a traditional Tuvaluan dish made from taro leaves, coconut milk, and often seasoned with onions and garlic. It's a rich, creamy, and flavorful dish, typically baked or steamed until the leaves are tender and have absorbed the coconut milk's essence. It's a beloved dish for special occasions and family gatherings.

準備時間20 minutes

調理時間45-60 minutes

合計時間1 hour 5 minutes - 1 hour 20 minutes

分量4

難易度Easy

オリジナル· Feb 8

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🧂 材料

20-30 large Taro leaves(fresh, stems removed)
2 cups Coconut milk(full-fat)
1 large Onion(finely chopped)
2 cloves Garlic(minced)
to taste Salt
to taste Black pepper
450 g Corned beef or canned tuna(optional, diced)

👨‍🍳 作り方

1
Wash the taro leaves thoroughly and remove the tough stems. If the leaves are very large, you can cut them in half.
💡 プロのコツ: Ensure leaves are clean and free of any dirt.
2
In a mixing bowl, combine the coconut milk, chopped onion, minced garlic, salt, and pepper. If using corned beef or tuna, add it to this mixture and stir well.
💡 プロのコツ: Adjust salt and pepper to your preference.
3
Lay out 2-3 taro leaves on a flat surface, overlapping them slightly. Spoon a portion of the coconut milk mixture onto the center of the leaves.
💡 プロのコツ: Using multiple layers of leaves helps to keep the filling contained.
4
Fold the edges of the taro leaves inward to create a neat parcel, enclosing the filling. Repeat this process until all the mixture and leaves are used.
5
Place the parcels in a baking dish or a steamer. If baking, preheat your oven to 175°C (350°F) and cover the dish with foil. Bake for 45-60 minutes, or until the leaves are tender.
💡 プロのコツ: If steaming, steam for approximately the same duration.
6
Remove from the oven or steamer, let cool slightly, and serve hot.

調理履歴を記録する

💡 プロのコツ

✓If taro leaves are unavailable, spinach or collard greens can be used as a substitute, though the flavor will be different.
✓For a richer flavor, use full-fat coconut milk.
✓Traditionally, Palusami is cooked in an 'umu' (earth oven), which imparts a unique smoky flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add diced tomatoes or chili flakes to the coconut milk mixture for extra flavor and heat.
Incorporate small pieces of fresh fish or chicken into the filling.