Lau Laus

Course : Seafoods
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 pound luau -- (taro leaves), or fresh spinach
1 1/4 pounds pork cut in 6 pieces
3/4 pound salmon or butter fish -- cut in 6 pieces
1 tablespoon rock salt
12 pieces ti leaves or aluminum foil
1 cup water
 

Preparation / Directions:

Wash the taro leaves thoroughly. Remove stem and fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together. Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork and fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. Place lau lau on the end of a ti leaf and wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove string before serving.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes