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Wednesday, September 30, 2009

RecipePapa goes Wow for Lau lau


• 1/2 pound salt butterfish, rinsed several times to remove excess salt
• 1/2 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


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.
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.
3. Place the bundles in a large steamer, and steam for 3 to 4 hours.

***Taro leaves are edible. Ti leaves are used for the steaming process and cannot be eaten.

Notes on the ingredients:

• Fresh spinach may be used for taro leaves, but shorten the cooking time to 90 minutes if you are going to do that. The flavor of spinach is pretty close
to that of taro leaves
• Banana leaves or even corn husks may be used for ti leaves.
• Salted (not smoked) salmon or cod may be substituted for salted butterfish.
If you can’t find any of the above, use fresh butterfish, salmon or cod, but
add 1/3 t. extra Hawaiian salt per laulau.
• Kosher salt may be used in place of Hawaiian salt

Go to this site to learn more about ti leaves:


Sam Choy's Lau Lau and Squid Luau

Sam Choy's cooks tons of luau leaf a.k.a taro leaf each day meaning that they don't have time to remove the stems and veins from each leaf. That is why they need to boil their taro leaves for a minimum of 3 hours because it takes that long for the oxalic acid in the leaves and stems to be broken down.

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