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.…