Recipe
Palauan-style Empalme
Palauan Fusion Delight: Empalme with a Tropical Twist
4.3 out of 5
Indulge in the flavors of Palauan cuisine with this unique twist on the classic Mexican dish, Empalme. This Palauan-style Empalme combines the vibrant spices and ingredients of Palau with the traditional cooking techniques of Mexico, resulting in a mouthwatering fusion dish that will transport your taste buds to the tropical paradise of Palau.
Metadata
Preparation time
40 minutes
Cooking time
10 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Keto, High-carb, Low-fat
Ingredients
In the Palauan-style Empalme, we incorporate Palauan flavors and ingredients to give it a unique twist. Instead of using traditional Mexican spices, we use a Palauan spice blend that includes turmeric, ginger, and lemongrass. Additionally, we substitute the traditional Mexican rice with fragrant coconut rice, which adds a tropical touch to the dish. The Palauan-style Empalme is a fusion of two rich culinary traditions, resulting in a truly unforgettable dining experience. We alse have the original recipe for Empalme, so you can check it out.
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500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons lime juice 2 tablespoons lime juice
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon turmeric 1 teaspoon turmeric
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1 teaspoon ginger powder 1 teaspoon ginger powder
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1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
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2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
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2 cups (470ml) water 2 cups (470ml) water
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2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
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Salt, to taste Salt, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
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Palauan salsa, for serving Palauan salsa, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 20g, 15g
- Carbohydrates (total, sugars): 45g, 2g
- Protein: 25g
- Fiber: 2g
- Salt: 1g
Preparation
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1.In a bowl, combine the soy sauce, lime juice, minced garlic, turmeric, ginger powder, and chopped lemongrass. Mix well.
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2.Add the thinly sliced beef to the marinade and toss until the meat is evenly coated. Let it marinate for at least 30 minutes.
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3.In a large pot, combine the coconut milk, water, and jasmine rice. Bring to a boil over medium heat.
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4.Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
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5.While the rice is cooking, heat a grill or a skillet over medium-high heat. Cook the marinated beef slices for about 2-3 minutes per side, or until they are cooked to your desired level of doneness.
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6.Remove the beef from the heat and let it rest for a few minutes. Then, slice it into thin strips.
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7.Serve the Palauan-style Empalme by placing a generous portion of coconut rice on a plate, topping it with the sliced beef, and garnishing with fresh cilantro. Serve with Palauan salsa on the side.
Treat your ingredients with care...
- Coconut milk — Make sure to shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
- Lemongrass — To release the flavors, bruise the lemongrass stalk with the back of a knife before chopping it finely.
Tips & Tricks
- For a spicier kick, add a pinch of chili flakes to the marinade.
- If you prefer a milder flavor, reduce the amount of ginger powder in the spice blend.
- You can substitute beef with chicken or shrimp for a different variation of the dish.
- Serve the Palauan-style Empalme with a side of fresh tropical fruits for a refreshing contrast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Palauan-style Empalme as a main course for lunch or dinner. Accompany it with a side of Palauan salsa and a fresh green salad to complete the meal.
Presentation advice
To enhance the presentation, arrange the sliced beef on top of the coconut rice in an appealing pattern. Garnish with a sprig of fresh cilantro and a lime wedge for an extra touch of color.
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