This is how you make Lau Lau! You can do all chix or all pork if you want to. Also, the cooking time is not for the meat, but rather the amount of time it will take to cook the taro leaves, which need to cook till - well, basically mush. If you are substituting spinach for the taro leaves, you can shorten your cooking time by a couple of hours.

Reviewed On: Dec. 29, 2009

Five stars because it was yummy, inexpensive, and soooo easy to make! The first time I made it, I used dried basil since I didnt have fresh and added spinach for color. I tried it again with the fresh basil and it was equally as good, so you have a lot of flexibility here! Everyone loved them!

Reviewed On: Jan. 4, 2009

This recipe turned out okay for me at first. After making it I thought the lemon over powered the mint and cilantro so I strained it in cheesecloth and let about 3 tablespoons of liquid out, replaced it with a little water and added a little sugar to taste, blended it in the chopper again. After doing this, I looked up other mint chutney recipes and they called for sugar. Maybe the tamarind juice would have been better, but I didn't have any. The end result was good, so I would suggest adding the lemon juice to taste.

Reviewed On: Jul. 22, 2007