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Crockpot Lupulu
Crockpot Lupulu

Before you jump to Crockpot Lupulu recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

Remember when the only people who cared about the environment were tree huggers along with hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. Each and every family must start generating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to start saving energy by going more green.

A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Eco-friendly living is not that hard. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to crockpot lupulu recipe. You can have crockpot lupulu using 4 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Crockpot Lupulu:
  1. Provide 20 taro leaves and stems (spinach or other collard would probably also work)
  2. Take 2 can corned beef
  3. You need 1 1/2 onion, chopped
  4. Provide 2 can coconut milk
Instructions to make Crockpot Lupulu:
  2. Separate the taro leaves from their stems. Clean the stems and break into 1-2 inch pieces.
  3. Layer the bottom of the cockpit with one-third of the leaves.
  4. Spread half a can of corned beef, followed by half of the onions and taro leaf stems.
  5. Spread another half can of corned beef then cover with a can of coconut milk.
  6. Use another third of the leaves to begin another layer of corned beef, onions and stems, corned beef, and coconut milk.
  7. Use remaining taro leaves to cover and seal the ingredients
  8. Cook in crock pot on low for 9 hours (could probably go for as short as 6 hours- I like to run mine long)
  9. Serve over rice.

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