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December 18, 2024Welcome to Shell’s Kitchen with Chef Garden Clam’Sea! In our kitchen, we mix advanced technology with cooking creativity. Our Chef Garden Clam’Sea takes healthy recipes and makes tasty dishes by adding new flavours and modern twists. Join us on a delicious adventure that combines the best of traditional cooking, up-to-date methods, and a touch of innovation. Explore a menu that brings together different tastes and ideas, creating dishes that are both yummy and imaginative.
Chef Garden Clam’Sea presents Lu Pulu, a traditional Tongan dish where corned beef, coconut milk, and onions are wrapped in taro leaves and baked to tender perfection. This savory and rich dish is a celebration of island flavours.
Health Benefit Highlight: Taro leaves are high in vitamins A and C, supporting eye health and immunity.
Ingredients:
- Corned Beef: 1 can
- Taro Leaves: 10 large leaves
- Coconut Milk: 1 cup
- Onion: 1 (sliced)
- Salt: To taste
Method:
- Assemble the Dish:
Place taro leaves on a clean surface. Add corned beef, sliced onion, and coconut milk. Wrap tightly. - Bake:
Place the wrapped leaves in a covered dish and bake at 180°C (350°F) for 1 hour. - Serve:
Serve hot with steamed rice or root vegetables.
Chef’s Tip: For a smoky flavour, cook the wrapped leaves in an underground oven, or Lovo.
Lu Pulu is a hearty dish that showcases the rich and comforting flavours of the South Pacific.
*An AI tool was used to add an extra layer to the editing process for this story.