Lau Lau Recipe for Four Servings

“Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed until tender and juicy.”

The ingredients:

• 1/2 lb of salt butterfish (rinse a few times to remove excess salt)
• 1/2 lb pork butt, cut into bite size cubes
• 4 boneless chicken thighs
• 1 tablespoon Hawaiian sea salt
• 8 ti leaves
• 1 lb taro leaves

Cooking directions:

1. Season the fish, pork and the chicken with Hawaiian sea salt. Make four X’s out of two ti leaves each on a flat surface (4 servings worth).
2. Place one serving worth (1/4th) 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.

Serve with rice and if you’re lucky enough to have some poi you don’t want to miss that opportunity. (Newbies: Don’t eat the ti leaves! Taro leaves… yes.)

Enjoy!