| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Hawaii, Fish, Luau |
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Butterfish or salmon |
| 1 |
lb |
Pork butt (brisket o.k) |
| 16 |
|
Luau leaves (see substitute) |
| 8 |
|
Ti leaves |
INSTRUCTIONS
Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt
into 4 pieces. Prepare luau leaves by stripping outer skin of stem and
leaf veins to prevent itching in throat when consumed. Wash and remove
tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau
leaves in center. Place a piece of pork and a piece of fish on luau leaves.
Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves
and steam for 3 to 4 hours. **** you may substitute 1 to 1 1/2 lb. spinach
for luau leaves. Formatted by: Dorie Villarreal
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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