Momi's laulau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | pounds | Butterfish |
| 1 | pounds | Pork butt |
| 16 | Luau leaves; (taro leaves)* | |
| 8 | Ti leaves | |
| 1 | Ma, y 1998 | |
Directions
*Luau leaves are leaves from the taro plant. They must be cooked 4 or more hours or they will leave a scratchy feeling in your throat. A good substitute for luau leaves is spinach. For this recipe, about a pound of spinach would work well, Fresh is best (well cleaned), but frozen is OK.
Mary
Cut fish into 4 pieces. Soak about 1 hour in water. Cut pork butt into 4 pieces. If using luau leaves, strip the stem and leaf veins. Wash ti leaves and remove ribs.
For each laulau - on your work area, lay down two ti leaves and place 4 luau leaves on top. Put one piece of pork and a piece of fish on top of 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.
Me ke aloha, Mary
Recipe by: Momi
Posted to TNT Recipes Digest by MarySpero@... (MS MARY E SPERO) on