Laulau Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/3 lbs: Butterfish or salmon,
1 lbs: Pork butt, brisket o.k
16 each: Luau leaves, see substitute
8 each: Ti leaves,
Cut fish into 4 pieces and soak in water for 70 minutes. Cut,
Directions:
pork butt into 4 pieces. Prepare luau leaves by stripping outer skin
of stem and leaf veins to prevent itching in throat when consumed.
Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on
cutting board. Place 4 luau leaves in center. Place a piece of pork
and a piece of fish on luau leaves. Fold luau leaves over meat and
fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4
hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau
leaves. Formatted by: Dorie Villarreal
Source from luhu.jp
of stem and leaf veins to prevent itching in throat when consumed.
Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on
cutting board. Place 4 luau leaves in center. Place a piece of pork
and a piece of fish on luau leaves. Fold luau leaves over meat and
fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4
hours. **** you may substitute 1 to 1 1/2 lb. spinach for luau
leaves. Formatted by: Dorie Villarreal
Source from luhu.jp