Recipe number 36648 is

Lau Laus



The ingredients are:
1 lb Luau (taro leaves), or fresh 1 1/4 lb Cut in 6 pieces 3/4 lb Salmon or butter fish, cut i 1 tbsp Rock salt 12 Ti leaves or aluminum foil 1 cup Water

The recipe yield is:
1 Servings

Info:
Recipe by: arielle@bonkers.taronga.com (Stephanie da Silva) Wash the taro leaves thoroughly. Remove stem and 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. Arrange 5 leaves, the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork and fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. Place lau lau on the end of a ti leaf and 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 serving.

Note:
Seafood



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