Laulau Recipes

HAWAIIAN LAU LAU

Steps:

• First, prep the two types of leaves. LUAU LEAVES: take the luau leaves and wash them thoroughly one by one. Chop off the bottom stem that extends past the bottom of the leaf. Chop that stem into 1/2-inch pieces and set aside. TI LEAVES: wash the ti leaves and pat dry. Remove the main/thickest vein that runs through the center of the ti leaf. Removing this vein allows the ti leave to be more pliable/easy to fold as you will be using it to wrap the fillings. Set aside.
• At a clean workstation, stack 3-5 luau leaves on the counter. Arrange them so that the biggest leaf is on the bottom and the smallest leaf is on top.
• In the center of the leaf, put in a few chunks of the pork butt and butterfish. Add 2-3 pieces each cubed carrots and purple Okinawan sweet potato, if using. Add several of the chopped luau leaf stems. Sprinkle over Hawaiian sea salt.
• Use the luau leaves to fold and wrap all the fillings in a tight bundle.
• Next, wrap the ti leaves around the luau leaf bundle. Use the ti leaf ends to tie a topknot. If the ends are too short, use a string to tie/secure the bundle.
• Put the wrapped lau lau in a steamer. Steam for three to four hours till nice and tender. Remove the ti leaf (you can't eat the ti leaf), and serve! Ideally with rice and/or poi, chili pepper water and all your favorite Hawaiian side dishes like lomi lomi salmon and chicken long rice. Don't forget the kulolo for dessert ^_^

LAU LAU

Steps:

• Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
• Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
• Place the bundles in a large steamer, and steam for 3 to 4 hours.

LAULAU

Steps:

• Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
• Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

CHEF SAM'S AWARD-WINNING SEAFOOD LAULAU

Steps:

• Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
• Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.