Demok with CrabTaro Leaf and Coconut Stew
A Palauan demok variation with crab, taro leaves, and coconut milk. Long, gentle cooking makes the taro leaves completely tender before the crab is folded in.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 300gCrab Meat (picked over for shell)
- 260gTaro Leaf (washed and chopped)
- 750mlCoconut Milk
- 350mlWater
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 15mlCoconut Oil
- 8gSalt
- 2gBlack Pepper
Serving
- 20mlLime Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pot over medium heat. Add the onion and garlic and cook until softened.
- 02
Add the taro leaf and water, bring to a boil, then reduce to a steady simmer. Cook uncovered until the leaves are completely tender, at least 35 minutes; undercooked taro leaves can irritate the mouth and throat.
- 03
Pour in the coconut milk, add the salt and black pepper, and simmer until the stew is creamy.
- 04
Fold in the crab meat and heat it through until the stew returns to a simmer.
- 05
Stir in the lime juice and serve hot.
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