LauLau
by Ray Ching
- 6 boneless chicken thighs
- 1/4 lb salted butterfish
- 30 luau leaves
- 1 lb pork, cut into 6 pieces
- 6 portions of salmon, butterfish or white meat fish
- * Optional-small amount of luau leaf stems may be used in this dish
- 1 1/2 tsp Hawaiian salt
- 12 large ti leaves
Wash luau and ti leaves, remove stems and fibrous parts of the veins. If you are using our luau leaves, you can skip the removal of ribs on the rear of the leaves. Layer 5 luau leaves; place one piece each of chicken, pork, and fish on leaves. Sprinkle with 1/4+ tsp Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or tie with string. Wrap remaining bundles in the same manner. Bring water to a boil in a steamer. Place lau lau in steamer; lower the heat and simmer for 4-6 hrs or until done.
Stumble it!