Taro & Ti Recipes

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.

by Ray Ching

• 5 lbs taro leaves
• pepper to taste
• *Optional-Macadamia nuts-finely chopped
• 6 Tbsp butter
• 1 cup chicken broth
• 1 clove garlic-smashed
• 1/2 tsp MSG (optional)
• 3 cups coconut milk
• 1/2 cups water
• 1 1/2 Tbsp salt (to taste)
• 6 pounds chicken fryers, cut into smaller sizes

Brown chicken in butter. Add salt and water, chicken broth. Simmer till chicken is tender. Season broth with salt, pepper, 4 Tbsp butter and MSG.

Rinse luau leaves and divide into quarter sectrions. Add garlic. Add leaves to chicken and broth mixture. Use a deep pot over low heat and cook till leaves are tender. Add 2 cups of heated coconut milk to the luau leaves and simmer for 2-4 minutes. Do not boil coconut milk mixture.

Serve to large platter. Garnish with green onions, lettuce or cabbage to the side of main dish. Heat the remaining cup of coconut milk with and add 2 Tbsp butter and pour over chicken and luau leaves on serving platter. Sprinkle finely chopped Macadamia nuts over dish. Wow!

Welcome to Taroandti.com. Here I’ll archive the recipes I’ve collected over the years. I’ve not tried them all so feedback is more than welcome. Lotsa yummies coming soon. Most of the recipes that I’ll host here will involve the ethnic foods and plants that I love so much, as well as little known culinary treasures I pick up along the way.