Entree: Micronesia – Southern Culinary Region – Tinaktak (Chamorro-style coconut milk stew of seasoned ground meat with greens and tomato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef or pork
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), diced
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 medium tomatoes, about 8 oz (225 g) total, diced
- 2 cups (480 ml) coconut milk
- 2 cups (60 g) chopped taro leaves or fresh spinach
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thickening)
- Steamed rice, for serving

Show original ingredient measurements

- 1 lb (454 g) ground beef or pork
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), diced
- 2 cloves (6 g) garlic, minced
- 2 medium tomatoes, about 8 oz (225 g) total, diced
- 2 cups (480 ml) coconut milk
- 2 cups (60 g) chopped taro leaves or fresh spinach
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thickening)
- Steamed rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
2. Add the minced garlic and cook 30 seconds until fragrant. Add the ground meat and brown, breaking it up with a spoon until no pink remains, about 6–8 minutes. Drain excess fat if desired.
3. Stir in the diced tomatoes and cook 3–4 minutes until they begin to break down.
4. Pour in the coconut milk and bring to a gentle simmer. Add soy sauce or fish sauce, sugar, and black pepper. Reduce heat to medium-low.
5. Add the chopped taro leaves or spinach and simmer until the greens are tender, about 5–7 minutes. If using taro leaves, cook until fully softened and integrated.
6. If you prefer a thicker sauce, stir the cornstarch slurry again and add to the pan, cooking 1–2 minutes until the sauce thickens.
7. Taste and adjust seasoning with additional salt or soy/fish sauce. Serve hot over steamed rice.