Demok (Taro Leaves in Coconut Milk) is a traditional Palauan recipe for a classic soup or stew of taro leaves cooked in coconut milk that can also contain coconut crab meat. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Taro Leaves in Coconut Milk (Demok).
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A a very simple soup made from taro leaves and coconut milk, sometimes with crab too. This is Palau's national dish and there's an annual festival to celebrate it and its variations.
Ingredients:
100g taro leaves, washed and chopped
600ml (1 1/2 tins) coconut milk
1 small onion, finely chopped
2 garlic cloves, minced
100g coconut crab meat (optional)
coconut oil for frying
Salt and freshly-ground black pepper, to taste
Method:
Place a saucepan over medium heat. Once hot, add the oil and use to fry the onion and garlic for about 4 minutes, or until the onion is soft and translucent.
Add the taro leaves and fry briefly then pour in the coconut milk. Bring to a simmer and cook for about 20 minutes, or until the taro leaves are tender.
Season to taste with salt and black pepper, and stir in the coconut crab meat (if using). Simmer for 5 minutes more until all the ingredients are heated through.
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