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JAMES’ OVER THE TOP LAU LAU

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One of my dear friends owned a lau lau business some time ago. His specialty was mini lau laus, they were bite sized, 2 ½-inches in length, the perfect size for large parties. He shared this recipe with me for his “over the top” version. Rest in peace Mikiele.

JAMES-OVER-THE-TOP-LAU-LAU

Rate This Recipe:

4.67 from 3 votes

JAMES’ OVER THE TOP LAU LAU

One of my dear friends owned a lau lau business some time ago. His specialty was mini lau laus, they were bite sized, 2 ½-inches in length, the perfect size for large parties. He shared this recipe with me for his “over the top” version. Rest in peace Mikiele.
Posted By: Deirdre K Todd
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American, Hawaiian, Local
Servings 6 Servings.

Ingredients
  

  • 12 large pieces ti leaves, center rib removed
  • 2 bunches (50 leaves) taro leaves, washed
  • 1 1/2 lbs. pork, 1 ½-inch cubes
  • 1 1/2 lbs. boneless, skinless chicken thighs, 1 ½-inch cubes
  • 1 1/2 lbs. salt salmon, boned, 1 ½-inch cubes
  • 1 1/2 lbs. sweet potato, 1 ½-inch cubes
  • 1-2 TB alaea salt

Instructions
 

  • On work surface, place one ti leaf across another.
  • Remove stems and tough veins from taro leaves.
  • Arrange 8-10 leaves alternately on each set of ti leaves.
  • In a small bowl, combine pork, chicken, salmon, potato and salt.
  • Divide mixture equally among taro leaves.
  • Fold ends of leaves toward the center; wrapping tightly.
  • Bring ti leaf ends tightly around lau lau.
  • Tie leaf ends together with stems or string.
  • Place in steamer over medium heat; steam 2 ½ -3 hours. 

Variation:

  • Place in a baking pan; place in a larger pan with 1-inch of water. Cover; bake in pre-heated 350 degree oven 3 hours.

How To Serve:

  • Serves 6.
Keyword lau lau, mini lau laus, mikiele, over the top
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4.67 from 3 votes (3 ratings without comment)

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