Lau Laus Recipe
Ingredients
1 lb. taro or fresh spinach leaves
1 1/2 lbs. shredded pork (beef, lamb or chicken may be used)
1 1/2 lbs. boneless white fish, shredded
1 tsp. Monosodium glutamate
2 tbs. Hawaiian salt or ice cream salt
1 cube butter (or margarine) melted
12 ti leaves (or banana leaves, corn husks or foil)
Directions
Wash and trim taro or spinach leaves.
Place pork pieces in bowl and work in salt and monosodium glutamate.
Pour butter (or margarine) over fish pieces.
Place about 5 taro or spinach leaves in the palm of one hand and top with a medium handful of pork and fish.
Wrap the leaves up over the sides of the mixture and join at top to form a package.
Now place this bundle upside down at one end of a de-veined ti leaf (banana leaf or several corn husks or foil) and roll into a tight package.
Additional leaves may be required to cover all sides.
Tie with string.
Steam packages 4-6 hours (Hawaiian style) or pressure cook with 1/2 cup water 20 min.
Place pork pieces in bowl and work in salt and monosodium glutamate.
Pour butter (or margarine) over fish pieces.
Place about 5 taro or spinach leaves in the palm of one hand and top with a medium handful of pork and fish.
Wrap the leaves up over the sides of the mixture and join at top to form a package.
Now place this bundle upside down at one end of a de-veined ti leaf (banana leaf or several corn husks or foil) and roll into a tight package.
Additional leaves may be required to cover all sides.
Tie with string.
Steam packages 4-6 hours (Hawaiian style) or pressure cook with 1/2 cup water 20 min.
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