Lau Lau Best Dishes

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Lau Lau

"Salt butterfish, red meat and hen wrapped in layers of taro leaves and ti leaves, and then steamed."

Ingredients :

1/2 pound salt butterfish, rinsed several instances to put off extra salt
1/2 pound beef butt, reduce into 1 inch cubes
4 boneless hen thighs
1 tablespoon Hawaiian sea salt
eight leaves ti leaves
1 pound taro leaves

Instructions :

Prep : 30M	Cook : 4M	Ready in : 4H30M

Season fish, red meat and bird with Hawaiian sea salt. Place 2 ti leaves in an X on a flat floor for each of the 4 servings.
Place 1/four of each of the fish, pork and bird onto the middle of three or 4 taro leaves. Wrap securely with the taro leaves, then region each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a chunk of string.
Place the bundles in a large steamer, and steam for three to 4 hours.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it frivolously, and make easy-up less complicated.

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