#polytubers | How to make fai’ai pilikaki, fa’alifu kalo palagi, & oka | Cooking with Rona |

salted fish

🥗Healthier: smoked tofu

💰Cheaper: canned tuna

Smoked tofu offers a plant-based option while canned tuna is more affordable.

coconut cream

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces fat content, while regular milk is a budget-friendly alternative.

Preheat the oven to 180°C (350°F).

Prepare a baking dish by greasing it lightly.

Layer the bottom of the dish with banana leaves to prevent sticking.

Mix coconut cream with lime juice, salt, and black pepper in a bowl.

Chop onion and garlic finely, then add to the coconut mixture.

Add the salted fish to the mixture and combine well.

Place a layer of taro leaves in the baking dish, covering the banana leaves.

Spread the fish and coconut mixture over the taro leaves evenly.

Top with another layer of taro leaves, then cover with more banana leaves.

Pour a little water into the baking dish to create steam during cooking.

Cover the dish with foil to trap moisture.

Bake in the preheated oven for 45-60 minutes until the taro leaves are tender.

Remove from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens