Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, crockpot lupulu. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Separate the taro leaves from their stems. Layer the bottom of the cockpit with one-third of the leaves. You need just a few ingredients and the slow cooker does all the work to make How to make crockpot Scalloped Potatoes.
Crockpot Lupulu is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Crockpot Lupulu is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook crockpot lupulu using 4 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Lupulu:
- Get taro leaves and stems (spinach or other collard would probably also work)
- Get corned beef
- Take onion, chopped
- Take coconut milk
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Instructions to make Crockpot Lupulu:
- Separate the taro leaves from their stems. Clean the stems and break into 1-2 inch pieces.
- Layer the bottom of the cockpit with one-third of the leaves.
- Spread half a can of corned beef, followed by half of the onions and taro leaf stems.
- Spread another half can of corned beef then cover with a can of coconut milk.
- Use another third of the leaves to begin another layer of corned beef, onions and stems, corned beef, and coconut milk.
- Use remaining taro leaves to cover and seal the ingredients
- Cook in crock pot on low for 9 hours (could probably go for as short as 6 hours- I like to run mine long)
- Serve over rice.
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So that is going to wrap this up with this special food crockpot lupulu recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
