Palauan-style Canederli

Ingredients

In the Palauan-style Canederli, we have incorporated local Palauan spices and herbs to infuse the dish with a distinct flavor profile. Additionally, we have adapted the traditional Italian broth to include Palauan ingredients, giving it a unique twist. These modifications create a fusion of Italian and Palauan cuisines, resulting in a dish that showcases the best of both worlds. We alse have the original recipe for Canederli, so you can check it out.

• 4 cups (480g) stale bread, cubed 4 cups (480g) stale bread, cubed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 eggs 2 eggs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lemongrass, minced 1 tablespoon fresh lemongrass, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (960ml) fish or vegetable broth 4 cups (960ml) fish or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the bread cubes, coconut milk, eggs, onion, garlic, cilantro, lemongrass, turmeric powder, paprika, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Allow the mixture to sit for 15 minutes, allowing the bread to absorb the flavors.
3. 3.
   Shape the mixture into small dumplings, about the size of a golf ball.
4. 4.
   In a large pot, bring the fish or vegetable broth to a boil.
5. 5.
   Gently drop the dumplings into the boiling broth and reduce the heat to a simmer.
6. 6.
   Cook the dumplings for about 15-20 minutes, or until they are cooked through and float to the surface.
7. 7.
   Once cooked, remove the dumplings from the broth and serve them hot.
8. 8.
   Garnish with fresh cilantro and serve with the Palauan-style broth on the side.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy texture.
• Lemongrass — Remove the tough outer layers before mincing and use only the tender inner part for the best flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the dumpling mixture.
• For a heartier meal, you can add cooked shrimp or fish to the broth before serving.
• If the dumpling mixture is too wet, add a little more bread to achieve the right consistency.
• To make the dish more visually appealing, garnish with a sprinkle of turmeric powder on top of the dumplings.
• Leftover dumplings can be stored in the refrigerator for up to 2 days and reheated in the broth before serving.

Serving advice

Serve the Palauan-style Canederli hot, with the flavorful broth on the side. This dish is perfect as a main course for lunch or dinner, accompanied by a fresh salad or steamed vegetables.

Presentation advice

Arrange the dumplings in a shallow bowl and pour the broth around them. Garnish with fresh cilantro for a pop of color. The vibrant yellow color of the dumplings, combined with the aromatic broth, creates an inviting and appetizing presentation.