hawnhoney33 Profile - Allrecipes.com (10130559)

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Home Town: Kailua, Hawaii, USA
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Member Since: Jul. 2007
Cooking Level: Expert
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Recipe Reviews 6 reviews
Lau Lau
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.

81 users found this review helpful
Reviewed On: Dec. 29, 2009
Mint Chutney
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.

60 users found this review helpful
Reviewed On: Jul. 22, 2007
Mango Chutney
This was very easy to make and I didn't find the color unappealing. After reading the reviews and others thinking they might have cooked the sugar too much, I cut down the first two intermitent cooking times to about 15 min and then cooked everything a little longer after adding the mango. I cooked it until the mango was almost translucent and had taken on the color of the sauce. I would add more mango next time, it cooks down a little so maybe another half cup if you're doing the 30 serving recipe. The saucy part does thicken as it cools, which was really nice. Overall, this mango chutney smells great and tastes great.

26 users found this review helpful
Reviewed On: Jul. 22, 2007

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