Lau Lau Recipe

Ingredients
<br>- ½ pound salt butterfish, rinsed several times to remove excess salt
<br>- ½ pound pork butt, cut into 1 inch cubes
<br>- 4  boneless chicken thighs
<br>- 1 tablespoon Hawaiian sea salt
<br>- 8 leaves ti leaves
<br>- 1 pound taro leaves
<br><p></p>Directions
<br>step 1: Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
<br>step 2: Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
<br>step 3: Place the bundles in a large steamer, and steam for 3 to 4 hours.
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Ingredients
- ½ pound salt butterfish, rinsed several times to remove excess salt
- ½ pound pork butt, cut into 1 inch cubes
- 4 boneless chicken thighs
- 1 tablespoon Hawaiian sea salt
- 8 leaves ti leaves
- 1 pound taro leaves

Directions
step 1: Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
step 2: Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
step 3: Place the bundles in a large steamer, and steam for 3 to 4 hours.

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