Halo! I am cooking every national dish in the world (alphabetical order) and I finally reached Palau for episode #152.

I loved the richness of the coconut and the crab. It’s a beautiful dish. Here is how I made it based on my research:

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. Then reduce the heat to low and simmer for 40 mins

\- add 500 g crab meat, 200 ml of coconut cream and 1 more cup of chicken broth. mix cover and simmer for 20 mins

\- Garnish with green onions and enjoy.

I hope I did it justice! Much love from Canada!

Greetings from a global cooking project! I just finished making your national dish: Demok. 🇵🇼