Lau-Laus
By: Anonymous
Published: Thursday, December 3, 2009 - 3:20am

Ingredients




1 pound Luau (taro leaves) or fresh
Spinach
1 1/4 pounds Pork cut in 6 pieces
3/4 pound Salmon or butter fish
inch 6 pieces
1 tablespoon Rock salt
12 Ti leaves or aluminum foil
1 cup Water





Preparation

1 Wash the taro leaves thoroughly. Remove stem & fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together. 2 Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork & fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib & stripping it off. Place lau lau on the end of a ti leaf & wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove string before 
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Tags:

meat 


Yield:




1.0 servings





Added:

    Thursday, December 3, 2009 - 3:20am  


Creator: 

Anonymous 










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Preparation

 1  Wash the taro leaves thoroughly. Remove stem & fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together.  2  Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork & fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib & stripping it off. Place lau lau on the end of a ti leaf & wrap tightly. Wrap another ti leaf around in the opposite direction, thereby forming a flat package. Tie with string, or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove string before 
Tools










    .  





Place your ad here Loading...


 

















Tweet
Pin It

 





 






Tags:

meat 


Yield:




1.0 servings





Added:

    Thursday, December 3, 2009 - 3:20am  


Creator: 

Anonymous 










Related Cooking Videos





ROUXBE COOKING SCHOOL &
COOKING CLASSES