Smaczne Smażone Laupele i Salami Wołowe
(Savory Laupele and Corned Beef Sauté)
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60
maj 31, 2025
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Składniki
-
300 grams Laupele (Łodygi liści taro)
(Fresh or frozen, cleaned and chopped)
-
400 grams Kiełbasa wieprzowa
(Preferred shredded or cubed canned corned beef)
-
1 medium Cebula
(Cienko pokrojony)
-
3 cloves Ząbki czosnku
(Mielony)
-
1 small Czerwona ostra papryka
(Deseeded and sliced, optional for spice)
-
2 tablespoons Sos sojowy
(Preferowane produkty o niskiej zawartości sodu)
-
2 tablespoons Olej roślinny
(Can substitute with coconut oil for tropical flavor)
Sól, to taste
Czarny pieprz, to taste
-
2 stalks Szczypiorek
(Posiekany, do dekoracji)
(Fresh or frozen, cleaned and chopped)
(Preferred shredded or cubed canned corned beef)
(Cienko pokrojony)
(Mielony)
(Deseeded and sliced, optional for spice)
(Preferowane produkty o niskiej zawartości sodu)
(Can substitute with coconut oil for tropical flavor)
(Posiekany, do dekoracji)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 generous plate (approx. 300g)
- Calories: 430 kcal
- Carbohydrates: 12 g
- Protein: 32 g
- Fat: 28 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 860 mg
- Cholesterol: 75 mg
- Calcium: 70 mg
- Iron: 3.4 mg
Instrukcje
-
1 - Prepare Ingredients:
Wash and chop laupele into bite-sized pieces. Slice onion thinly, mince garlic, slice chili if using, and chop green onions for garnish.
-
2 - Sauté Aromatics:
Heat vegetable oil in a large skillet over medium heat. Add onions and garlic, sautéing until onions soften and turn translucent, about 3 minutes. Add chili slices for a mild heat.
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3 - Cook Laupele:
Add laupele pieces to the skillet. Stir frequently and cook until tender and wilted, about 5-7 minutes. The laupele will release moisture, so cover and cook gently to steam as needed.
-
4 - Add Corned Beef:
Add shredded or cubed corned beef to the skillet with the laupele. Stir well to combine and continue cooking until the beef is heated through and begins to crisp at edges, about 5 minutes.
-
5 - Season and finish:
Add soy sauce, salt, and freshly ground black pepper to taste. Toss everything well. Remove from heat, garnish with chopped green onions if desired, and serve warm.
Wash and chop laupele into bite-sized pieces. Slice onion thinly, mince garlic, slice chili if using, and chop green onions for garnish.
Heat vegetable oil in a large skillet over medium heat. Add onions and garlic, sautéing until onions soften and turn translucent, about 3 minutes. Add chili slices for a mild heat.
Add laupele pieces to the skillet. Stir frequently and cook until tender and wilted, about 5-7 minutes. The laupele will release moisture, so cover and cook gently to steam as needed.
Add shredded or cubed corned beef to the skillet with the laupele. Stir well to combine and continue cooking until the beef is heated through and begins to crisp at edges, about 5 minutes.
Add soy sauce, salt, and freshly ground black pepper to taste. Toss everything well. Remove from heat, garnish with chopped green onions if desired, and serve warm.
Więcej o: Smaczne Smażone Laupele i Salami Wołowe
Laupele and Corned Beef Sauté: Hawaiian Comfort with a Twist
This unique dish highlights laupele, the stems of taro leaves, a cherished traditional ingredient in Hawaiian cuisine known for its nutty and slightly sweet flavor with subtle green notes. Laupele is often overlooked but treasured for its tender texture and cultural value in many local dishes. Paired with canned corned beef, a pantry staple driven by Pacific island heritage and wartime influence, this sauté embodies the perfect tropical fusion of flavors and convenience.
The dish is a savory and comforting stir-fry renowned for quick preparation and substantial nutritional benefits, particularly high protein and moderate fiber, ideal for a satisfying weeknight meal. The use of vibrant aromatics such as garlic and onions combined with a hurtful touch of red chili introduces an inviting depth of flavor without overpowering the natural ingredients.
Soy sauce adds umami and bridging flavor typical of Asian influences widespread in Hawaiian islands cooking, while vegetable oil keeps the sauté light and subtle, with an option to evoke tropicality through coconut oil. Green onions add fresh brightness as garnish, complementing the softness of the laupele and hearty richness of corned beef.
Tips and Notes:
- Always thoroughly wash and chop laupele adequately — this vegetable contains natural toxins similar to taro leaves and must be cooked well.
- For added freshness, a dash of lime juice or chopped fresh tomatoes can enhance brightness right before serving.
- Texture variation adds depth; slight crisping of corned beef edges contrasts lovingly with the softness of laupele.
- This dish honors Hawaiian ingenuity, remaking simple ingredients into a flavorful and meaningful culinary experience reflecting island longtime traditions and post-war adaptations.
History and Cultural Significance: Corned beef's integration into island diets happened primarily during World War II due to military ration availability, becoming beloved among native Hawaiians and Pacific island communities who creatively incorporated it with locally gathered vegetables like laupele. Historically, taro and its various parts hold spiritual importance as staple crops offering sustenance and identity.
Closing Thoughts: Laupele and Corned Beef Sauté portrays a harmony between countryside produce and modern convenience experienced in Hawaiian kitchens each day. It invites food lovers to step beyond typical ingredients to rediscover treasured roots while enjoying modern comfort. Whether you're seeking a taste of island heritage or simply a nourishing, bright skillet-dish, this recipe invites everyone to partake in Hawaiian culinary legacy with each flavorful bite.
