LU PULU
This is a very common Tongan dish which requires canned NZ corned beef. If this is not readily available to you, you can find it at an island specialty grocery store, and sometimes certain Indian markets. However, I don't recommend using the dutch kind which is commonly found in grocery stores, as the taste is much different. Also, make sure that you use unsweetened coconut milk if possible.
Provided by Pikake21
Categories Polynesian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Wash and remove the stems from the lu'au leaves.
- Chop the onion and tomato.
- Thaw or make the coconut milk.
- Layer two or three leaves in the palm of your hand.
- Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
- Top with about 2 heaping tablespoons of corned beef (one can will make about 5-6 packets).
- Ladle about 1/4 cup of coconut milk on top of it all.
- Wrap the lu'au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil.
- Place the lupulu in a shallow pan and bake for about 1 hour.
- Peek into the bundles to make sure the lu'au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked).
- Cook longer if necessary.
- Remove from the aluminum foil and serve hot with whatever sounds nice--rice, yams, taro, etc.
Nutrition Facts : Calories 348.3, Fat 26.7, SaturatedFat 14.7, Cholesterol 83.3, Sodium 996.2, Carbohydrate 10.3, Fiber 2.2, Sugar 6, Protein 17.6
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