Lau Lau Recipe
Ingredients
1. Boneless chicken thighs (4)
2. taro leaves (1pound)
3. leaves ti leaves (8)
4. Hawaiian sea salt (1tbsp)
5. pork butt, cut into 1 inch cubes (1/2 pound)
6. salt butterfish washed several times to remove excess salt (1/2 pound)
Method of preparation:-
1. Take chicken, pork butt and fish; sprinkle the Hawaiian sea salt over them. Place the two ti leaves in x direction on a flat surface.
2. Take 3 or 4 taro leaves and place the ¼ of chicken, pork and fish on the center of these leaves. Wrap these leaves and then place the each wrap on a set of ti leaves.
3. Now seal the edges of ti leaves with a piece of string. Now place these bundles in a large steamer and then steam them for about 3 to 4 hours. When they get steamed then take out them from steamer and serve them.
Number of servings – 4
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