Chef-tested recipe
A practical home adaptation inspired by Palauan demok, using spinach simmered in coconut milk with optional crab.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Best Served With
- Rice or boiled root vegetables
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g spinach, washed and roughly chopped
- 500 ml full-fat coconut milk paid link
- 150 g onion, sliced
- 15 g ginger, grated
- 250 g cooked crab meat, optional
- 1 small chilli, optional
- 5 g salt paid link
- 15 ml coconut or neutral oil paid link
Method
Heat oil in a pot and soften onion and ginger for 4–5 minutes.
Add spinach and cook until wilted.
Add coconut milk and simmer gently for 8–10 minutes.
Stir in cooked crab and optional chilli and heat through for 3–4 minutes.
Season and serve hot with rice or root vegetables.
Beginner Technique Notes
This is an adaptation for home kitchens. Traditional demok uses taro leaves; use a trusted Palauan or Pacific recipe if you have access to correctly prepared traditional ingredients.
Substitutions
Crab can be omitted for a vegetarian version. Another tender cooking green can replace spinach.
Storage
Refrigerate promptly and use within 2 days. Reheat gently until fully hot.
Allergen Notes
Contains coconut and crustacean shellfish if crab is used.
Always Cook with Heart. Always!
