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.
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.
