2 lbs. taro leaves (lau kalo)
12 ti leaves (2 per laulau)
1 lb. lean pork
1/2 lb. butterfish (if salted, soak to remove some of the salt)
Wash taro leaves and remove stem and tough, fibrous part of the rib.
Prepare ti leaves by removing stiff rib from underside of the leaf by making a
cut almost through the rib and stripping it from leaf. Wash prepared leaves.
Divide ingredients into 6 equal parts. Wrap with taro leaves and place in the
center of 2 ti leaves crossed in the center. Pull up ti leaves and tie ends
securely with the stem ends of one of the ti leaves.
Steam the laulaus 31/2 to 4 hours in a covered steamer; or bake in
covered dish in oven at 300ºF 4 to 5 hours; or cook in pressure cooker for
about 30 minutes. Serve laulau hot in the ti leaves.
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