Palauan-style Empalme

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.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 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

1. 1.
   In a bowl, combine the soy sauce, lime juice, minced garlic, turmeric, ginger powder, and chopped lemongrass. Mix well.
2. 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.
3. 3.
   In a large pot, combine the coconut milk, water, and jasmine rice. Bring to a boil over medium heat.
4. 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.
5. 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.
6. 6.
   Remove the beef from the heat and let it rest for a few minutes. Then, slice it into thin strips.
7. 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.