Lau Lau Recipe
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Lau Lau

By: May  
"Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed."

Rating: This weblink has been rated 5 times with an average star rating of 5.0 Read Reviews (5)

Rate/Review | 318 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
30 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 283 | Total Fat: 13.6g | Cholesterol: 100mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by BAILEYSLANDING 
Ho, the ono! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2009 by kawika 
Broke da mouth good!!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2006 by foodelicious Supporting Member (Click to learn more about Supporting Membership)
Allow me to translate: this is an authentic taste of real Hawai'i, just like Momma used to... MORE
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! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2007 by AOHOKU 
oh yeah, what a great main dish to be had! MORE

 
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