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
- 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
- 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.
- 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.