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Pulu (taro leaves, onion and salted fish): recipe illustration
Everyday meals

Pulu (taro leaves, onion and salted fish)

A traditional preparation where young taro leaves are cooked with coconut milk, onion and salted fish, for a briny, creamy flavour. This simple dish is usually served with taro or rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Desalt the salted fish by soaking it for 1 hour in several changes of cold water, then flake it.
  2. Wash the taro leaves and roughly chop them.
  3. Cook the sliced onion and garlic in the oil for 5 minutes over medium heat.
  4. Add the taro leaves, the flaked fish and the coconut milk, then cover and simmer gently for 40 minutes.
  5. Check that the leaves are tender and the sauce has thickened, then season with pepper.
  6. Serve hot with the boiled taro.

Variations and tips

Version without fish. Add a spoonful of soy sauce and some crumbled smoked tofu to bring back the savoury flavour.

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Original Ecomely recipe.