#10 A plateful of colours: Chicken Simboro with island cabbage

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

taro leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more accessible and provides similar texture.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers umami flavor without fish.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a lower-calorie protein option.

Prepare banana leaves by softening them over heat until pliable.

Chop chicken into small pieces and marinate with lime juice, salt, and pepper for 15 minutes.

Mix coconut milk, minced garlic, ginger, and chopped onions in a bowl.

Add marinated chicken to the coconut mixture and stir to combine.

Lay out a banana leaf and place a layer of taro leaves on top.

Spoon a portion of the chicken mixture onto the taro leaves and fold the leaves to create a parcel.

Repeat with remaining banana and taro leaves until all mixture is used.

Place the parcels in a steamer basket over boiling water.

Steam the parcels for 30-40 minutes until the chicken is cooked through.

Remove from the steamer and let cool slightly before serving.

Serve warm, garnished with chopped green onions and chili.

Cooking Techniques

Spice Level:

Allergens