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Lau Lau

SUBMITTED BY: May      PHOTO BY: Hawaiian Deelit

"Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed."
PREP TIME  30 Min
COOK TIME  4 Hrs
READY IN  4 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by BAILEYSLANDING
Ho, the ono!

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by Kelsolake
Ho, dis da kine auntie May!! Mahalo!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2006 by foodelicious
Allow me to translate: this is an authentic taste of real Hawai'i, just like Momma used to make. Puts a tear in my eye. Mahalo Auntie May!

3 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 283

  • Total Fat: 13.6g
  • Cholesterol: 100mg
  • Sodium: 1829mg
  • Total Carbs: 7.6g
  •     Dietary Fiber: 4.2g
  • Protein: 33.9g

VIEW DETAILED NUTRITION

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