Mongo Lon Saak

Mongo Lon Saak
2 medium dryland taro
8 green onions
2 red bell peppers
2 cups sweet potato leaves, or 1 cup kangkong, 1 cup pumpkin
leaves, tapioca leaves, chilli leaves, and pele
1 cup chopped buoy nuts
11/2 cups fish or crabs
2 carrots chopped
6 coconuts
Wash and peel dryland taro. Cut into cubes and boil until cook. Wash
and chop onion, red bell pepper, potato leaves and carrots. Grate the coconut
and save the coconut shell to steam with. Prepare coconut milk.
Put all the vegetables, nuts, fish or meat, carrots, cooked taro inside
half the shell. Pour coconut milk over the mixture, add salt to taste. Put the
other half of the shell on top and tie tightly in place.
Steam in pan of water for about 45 minutes or bake in an earth oven
or bake in an oven. Stand coconut shell in a baking pan with water. Serve in
the shell with lemon juice.
Variation: Use corned beef, canned Mackerel, or octopus.
Note: Extremely high in saturated fat. To reduce, replace up to half of
the coconut cream with whole or low fat milk.