|Is your mouth watering? I already ate half of this. Look how moist it is!|
*Disclosure - Two people who tried it got the "itchy throat" from the taro leaves. Two felt absolutely nothing. I think the next time I try it I will cook it on high for two more hours and see if that makes a difference. I think it was from the bundles at the top of the crockpot. If you try this let me know how it works for you! I am posting this recipe because it shows you HOW to make the palusami. You may choose other methods to COOK your palusami that are guaranteed to melt those calcium oxalate crystals. I found an interesting article about the crystals found in kalo here. If you're steaming, steam for about 2 hours. Make sure you don't let the water dry out! If pressure cooking, one hour should suffice. You can also bake it in the oven (found this recipe). Whichever cooking method you choose, I hope you enjoy the results. It hits the spot!
1 1/2 - 2 lb. taro leaves
1-2 onions, chopped
1-2 cans coconut milk
After washing your taro leaves, lay about 6-8 of them one on top of the other so they are flat. I like a lot of taro leaves. You might want to use less and make mini palusami. You really can't go wrong with this recipe.
Add a handful of onions (probably about 1/2 cup) to the center
|Pour in enough coconut milk to fill the middle. Remember, you need to also "wrap" the leaves around all of this without the milk spilling out. I would say it's about 1/2 - 3/4 cup, depending on how large your leaves are.|
Start to fold the leaves up.
|You're going to gather them towards the top and then...|
|fold them carefully so the milk doesn't spill out|
|Wrap in tin foil|
|place the palusami in a crockpot|
|Ready to go! I have about 6 in here. I put it on high for 8 hours and then it went on warm for two hours (overnight)|
Okay, I know these aren't the best pictures, haha. In fact, some of them are downright blurry! That's what happens when someone else handles the iPhone but I'm grateful to have the help :-)