| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Luau, taro leaves or fresh |
|
|
Spinach |
| 1 1/4 |
lb |
Pork cut in 6 pieces |
| 3/4 |
lb |
Salmon or butter fish, cut |
|
|
In 6 pieces |
| 1 |
T |
Rock salt |
| 12 |
|
Ti leaves or aluminum foil |
| 1 |
c |
Water |
INSTRUCTIONS
Wash the taro leaves thoroughly. Remove stem & fibrous part of veins
by pulling gently with the tip of a knife from the stem out to the
edge of the leaves. Place pork in bowl. Add salt. Work together.
Arrange 5 leaves, the largest on the bottom. Place pork with fat side
up. Place fish on top of pork. Fold leaves over pork & fish to form a
bundle (puolo). Prepare each ti leaf by cutting partially through the
stiff rib & stripping it off. Place lau lau on the end of a ti leaf &
wrap tightly. Wrap another ti leaf around in the opposite direction,
thereby forming a flat package. Tie with string, or fibrous part of ti
leaves. Place in a steamer. As soon as water is boiling, turn heat to
low. Steam lau laus 5 to 6 hours. Remove string before serving. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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