Lau Lau

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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	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. Previous Next BACK TO RECIPES BY CATEGORY BACK TO BAYAREAHAWAIIANS.COM This recipe has been provided by