"Palusami is a main dish from Samoa made with coconut milk. In the islands of Samoa, we use taro leaves and the Samoan corn-beef but here in America, my family can not live with out it so we use other substitute you can buy at the grocery store." — Goddess
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2 (10 ounce) bags
1 (12 ounce) can
corned beef, broken into pieces
2 (10 ounce) cans
I made this in my slow-cooker (low setting for about six hours) and was pleased with the results. As suggested by other reviewers, I added one medium yellow onion, sliced. Coconut milk here comes in 13.5-ounce cans, leaving me with about half a can leftover, but a friend tells me you can just add both cans in their entirety, which I will probably do next time. I ate this with steamed white rice and it was quite good. Thanks for introducing me to something completely new.
The recipe is either missing ingredients and steps or incorrectly assumes a certain level of expertise.
Should I have cooked the corned beef hash before spreading it across the spinach leaves? Or, from some prior life experience, should I have known the answer to that question before I even searched Google for recipes?
But really, why would I have cooked the corned beef hash? The recipe, a set of INSTRUCTIONS the steps of which when followed correctly create a predictable outcome, said nothing about cooking the corned beef hash.
Clearly, if the corned beef hash was supposed to be cooked, the recipe would have so indicated. If the corned beef hash was supposed to be cooked and that step was omitted from the recipe then it's not a recipe. It's a notional collection of shared experiences.
And why, after cooking 20 ounces of coconut milk at 350 for almost an hour, would it become anything other than 20 ounces of HOT coconut milk? How does that turn into a sauce? Shouldn't there be something that thickens the 20 ounces of hot coconut milk?
I followed the recipe and ended up with a pan of hot spinach water. It took three flushes of the toilet to make it all go away.
Very yummy when you can't have the real deal. I like to add finely chopped onion to my layers.
Try shredded Pork, Chicken or Ground Beef in place of Corned Beef. Normally, I would use green onions or Garlic clove instead of white/yellow onions. Getting really creative can make a huge tasty difference to this dish. One last thought, season your cooked meat before adding to the whole mixture Tausami! (bon apetite)
This recipe is very good....I had to modify it a bit. Since I had boxes of frozen chopped spinach, I used it instead (squeezed most of the liquid out). I sautéed the corned beef with chopped onions. To the person who rated this recipe with just "one" star....I noticed you mentioned several times that you used corned beef "hash" instead (yuck!). You should have used just the regular canned corned beef as listed on the recipe (I use the Palm brand). Corned beef hash has a whole different taste and texture....that's where your mistake was!
This is a great recipe! I had canned corned beef on hand & wanted to make something I've never made/tasted. I was so skeptical of this dish. But oh my, it completely satisfied my exotic food craving! Amazingly tasty & easy dish! (actually my "can't cook chef" husband made it :P) Thanks for this awesome recipe!!!!!
This is a great alternative to the real version with Taro leaves. Great recipe!
Very good! Thanks for the recipe. Never made it with spinach before, always had to wait around for the taro leaves, malo aupito!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 187
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