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FoodieAtlas Recipes around the World

Lu Pulu

Lu Pulu
Tonga
⏱ — min. Serves: —

Ingredients

  • 2 cans (340 g each) corned beef
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of fresh ginger, minced
  • 1 can (400 ml) coconut milk
  • 1 cup (240 ml) water
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon vegetable oil
  • 20-30 taro leaves, washed and stems removed (or substitute with spinach or collard greens if taro leaves are unavailable)
  • Banana leaves for wrapping (optional)

Instructions

Prepare the Corned Beef Mixture

In a large bowl, combine the corned beef, finely chopped onion, minced garlic, and minced ginger. Mix well.

Cook the Corned Beef

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

Add the corned beef mixture to the skillet and cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and the mixture is heated through.

Prepare the Coconut Milk Mixture

In a separate bowl, combine the coconut milk and water. Mix well.

Season with salt and black pepper to taste.

Assemble the Lu Pulu

If using banana leaves, cut them into large squares and wilt them over an open flame or in hot water to make them pliable.

Place a few taro leaves (or substitute leaves) in the center of each banana leaf square.

Spoon a portion of the corned beef mixture onto the taro leaves.

Fold the taro leaves over the corned beef to enclose it.

Pour a generous amount of the coconut milk mixture over the taro leaf bundle.

Wrap the banana leaf around the taro leaf bundle to form a secure package. If not using banana leaves, simply fold the taro leaves over the corned beef tightly.

Steam the Lu Pulu

Place the wrapped bundles in a steamer or a large pot with a steamer rack.

Steam the bundles over medium heat for about 1 to 1.5 hours, or until the taro leaves are tender and the flavors are well combined.

Serve

Carefully remove the bundles from the steamer.

Enjoy your meal!