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  • Serves: 4 Servings

Momi's Laulau

  • Recipe Submitted by on

Category: Hawaiian

 Ingredients List

  • 1/3 lb Butterfish
  • 1 lb Pork butt
  • 16 Luau leaves; (taro leaves)*
  • 8 Ti leaves


*Luau leaves are leaves from the taro plant. They must be cooked 4 or more
hours or they will leave a scratchy feeling in your throat. A good
substitute for luau leaves is spinach. For this recipe, about a pound of
spinach would work well, Fresh is best (well cleaned), but frozen is OK.

Cut fish into 4 pieces. Soak about 1 hour in water. Cut pork butt into 4
pieces. If using luau leaves, strip the stem and leaf veins. Wash ti leaves
and remove ribs.

For each laulau - on your work area, lay down two ti leaves and place 4
luau leaves on top. Put one piece of pork and a piece of fish on top of
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.

Me ke aloha, Mary

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