Ingredients4 h 30 m servings 279 cals
- 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.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 279 calories; 13.3 g fat; 7.6 g carbohydrates; 33.5 g protein; 99 mg cholesterol; 1422 mg sodium. Full nutrition
ReviewsRead all reviews 9
Da Ono Kine!!! I live in St. Louis, MO and don't have access to butterfish, Hawaiian sea salt, ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish, Hawai...
This is how you make Lau Lau! You can do all chix or all pork if you want to. Also, the cooking time is not for the meat, but rather the amount of time it will take to cook the taro leaves, wh...
Ono! I found luau leaves @ the Asian market. For all the Hawaii transplants, butterfish is also known as black cod on the mainland.
Ono! I made it with just chicken thighs cuz that's all I had on hand. I also wrapped the bundle in foil as I don't have ti leaves here in AZ. I did add alittle liguid smoke. Served with steam...
Allow me to translate: this is an authentic taste of real Hawai'i, just like Momma used to make. Puts a tear in my eye. Mahalo Auntie May!