I'm currently at #152/200+ of cooking every national dish alphabetically. Today was Palau! 🇵🇼

I used dried taro leaves and fresh crab meat. One thing I learned: don't mix the taro leaves in at the start—let them steam on top of the coconut milk and stock first.

The Recipe:

Demok soup from Palau

Ingredients

- 100g dried taro leaves (roughly one standard bag)

- 400ml coconut cream

- 3 cups chicken stock

- 500 g crab meat (fresh land crab or lump crab)

- 1/4 cup thinly sliced onion

- ½ tsp salt

- ¼ tsp pepper

- Green onions for garnish

Instructions

- soak 100 g of taro leaves in hot water for 1 hour. Then using a colander strain, rinse and set the leaves aside.

- In a pot, combine 2 cups chicken stock, ¼ cup thinly sliced onion, ½ tsp salt, ¼ tsp pepper and 200 ml coconut cream. Mix it all together.

- add the taro leaves to the top without mixing. Cover and bring to a boil over medium heat.…