Laulau
Steamed bundle of pork, fish and beef wrapped in taro leaves and enclosed in ti leaves.
(True Hawaiian style)
3 to 5 pounds pork and brisket stew meat
1/2 side of salted butterfish
3 pounds taro leaves
Hawaiian salt
Wash the taro leaves, remove stem and tough fibrous part of the rib. Prepare ti leaves,
removing stiff rib from back of ti leaf. Wash the leaves. Divide the pork, meat and fish in equal parts,
salt to taste. Wrap one piece of pork meat and fish in 8 to 10 taro leaves. Place this bundle in the center
of the ti leaves, 2 put together like a cross, tie with string, or with the stem of the ti leaves.
The Hawaiian people use to cook this under ground, like the Kalua pork. Now days
they steam the laulau 5 hours or longer in a covered pan in the oven 400 degrees.
(I say too much work)
Lau Lau
This is much easier:
Pan Laulau: pre-heat oven to 400 deg.
3 to 5 pound pork, cut in chunks
1/4 cup liquid smoke
3 to 4 large tablespoons of Hawaiian salt (Kosher)
salted butterfish or salmon cut in small chunks
(1) gallon can of spinach, drained well
6 ti leaves
Put 3 ti leaves in the bottom of a 9 x 13 inch pan.
Mix your cut pork with the liquid smoke and salt. layer the pork on the ti leaves,
place your fish on the pork, then spread your drained spinach over the fish,
and cover with 3 more ti leaves. Cover the pan with foil. Poke 3 to 4 slits in the
top of the foil, put in the oven at 350 deg., cook for 4 hours.
Now if you don't have ti leaves, don't worry.
The ti leaves just add a nice taste and smell.
Also, if you don't like fish, you can leave that out.
Sweet potatoes and baking bananas go well with this dish.
Add to the oven during the last 2 hours of baking.
Enjoy, A hui hou,
Aunty Maebelle |
