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Lau Lau

Lau Lau

  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
May

May

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1422 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
  2. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
  3. Place the bundles in a large steamer, and steam for 3 to 4 hours.
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Reviews

akbksu6
119

akbksu6

11/18/2009

Da Ono Kine!!! I live in St. Louis, MO and don't have access to butterfish, Hawaiian sea salt, ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish, Hawaiian sea salt/Kosher salt, Taro/Fresh Spinach Leaves, Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest.

hawnhoney33
77

hawnhoney33

12/30/2009

This is how you make Lau Lau! You can do all chix or all pork if you want to. Also, the cooking time is not for the meat, but rather the amount of time it will take to cook the taro leaves, which need to cook till - well, basically mush. If you are substituting spinach for the taro leaves, you can shorten your cooking time by a couple of hours.

Jodibean
69

Jodibean

1/25/2011

Ono! I found luau leaves @ the Asian market. For all the Hawaii transplants, butterfish is also known as black cod on the mainland.

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