I was able to buy a bunch of Sakurab the other day, so I decided to make my own version of Palapa. I’ve seen so many different kinds, from this similar paste like consistency, to stringy versions made with a pestle and mortar, to the palapa that’s already mixed with toasted coconut. It differs based on the region and the cook I guess, but at the heart of it is the Sakurab. It’s a pungent allium, which, flavor wise, would be tough to substitute. 750kgs cleaned Sakurab 1 thumb size ginger pieces 1

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