Friday, August 26, 2016

lau lau


  • Servings: 4
  • 1/2 pound salt butterfish, rinsed several times to remove excess salt
  • 1/2 pound lamb butt, cut into 1 inch cubes
  • 4 boneless chicken thighs
  • 1 tablespoon hawaiian sea salt
  • 8 leaves ti leaves
  • 1 pound taro leaves


    Preparation Time: 30 mins Cook Time: 4 hrs

    Ready Time: 4 hrs 30 mins

  • season fish, lamb and chicken with hawaiian sea salt. place 2 ti leaves in an x on a flat surface for each of the 4 servings.
  • place 1/4 of each of the fish, lamb and chicken 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.
  • place the bundles in a large steamer, and steam for 3 to 4 hours.

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