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LAU LAU

Ingredients:

     30 luau leaves
     6 large ti leaves
     6 boneless chicken thighs
     1 lb belly pork, cut into 6 pieces
     ¼ lb salted butterfish, cut into 6 pieces
     1 ½ tsp Hawaiian salt

Directions:

Wash lau and ti leaves; remove stems and fibrous parts of the veins.  Layer 5 luau leaves; place one piece each of chicken, pork, and fish on luau. Sprinkle with ¼ tsp Hawaiian salt.  Wrap to form a bundle.  Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks.  Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done.


Makes 6 servings.

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