Rourou

Prepare the Taro Leaves

If using taro leaves, remove the tough stems and veins. Rinse the leaves thoroughly and chop them into smaller pieces.

If using spinach, rinse and chop the leaves.

Sauté the Aromatics

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the Tomato

Stir in the diced tomato and cook for 2-3 minutes until softened.

Cook the Taro Leaves

Add the chopped taro leaves (or spinach) to the pot. Stir well to combine with the sautéed aromatics.

Cook for about 5-7 minutes, stirring occasionally, until the leaves are wilted and tender.

Add Coconut Milk

Pour in the coconut milk and stir to combine.

Season with salt and black pepper.

Bring the mixture to a gentle simmer and cook for another 10 minutes, allowing the flavors to meld together.

Serve

Transfer the rourou to a serving dish.