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
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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