Lau Lau
[tag]Lau Lau[/tag]
Ingredients:
30 luau leaves
6 large ti leaves
6 boneless chicken thighs
1 lb belly pork, cut into 6 pieces
1/4 lb salted butterfish, cut into 6 pieces
1 1/2 teaspoons Hawaiian salt
Instructions:
Wash the [tag]luau[/tag] and ti leaves and remove the stems and fibrous parts of the veins.
Layer 5 luau leaves wide enough to hold the chicken, pork, and fish.
Place one piece each of chicken, pork, and fish on the luau leaves.
Sprinkle with 1/4 teaspoon [tag]Hawaiian salt[/tag].
Then wrap it up to form a bundle.
Place the bundle on the end of a ti leaf and wrap it up tightly and fasten it with toothpicks.
Repeat wrapping up the remaining 5 bundles.
Bring water to a boil in a steamer.
Place laulaus in steamer, lower the heat and simmer for 6 hours or until done.
Make sure the steamer doesn’t run out of water.
Makes 6 servings.
