Recipe by May
"Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed."
Watch video tips and tricks
salt butterfish, rinsed several times to remove excess salt
pork butt, cut into 1 inch cubes
boneless chicken thighs
Hawaiian sea salt
Da Ono Kine!!! I live in St. Louis, MO and don't have access to butterfish, Hawaiian sea salt, ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish, Hawaiian sea salt/Kosher salt, Taro/Fresh Spinach Leaves, Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest.
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.
Ono! I found luau leaves @ the Asian market. For all the Hawaii transplants, butterfish is also known as black cod on the mainland.
Ho, the ono!
Broke da mouth good!!!!!
Ono! I made it with just chicken thighs cuz that's all I had on hand. I also wrapped the bundle in foil as I don't have ti leaves here in AZ. I did add alittle liguid smoke. Served with steamed rice and mac salad. ONO!
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!
oh yeah, what a great main dish to be had!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 279
** Calories from Fat: 120
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make garlicky chicken breasts cooked chicken fried steak-style.
It's like a cross between chicken pot pie and chicken and dumplings.
Try Chef John’s version of a wildly popular Vietnamese dish.