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Waianae Store Deli Laulau with Aloha

Featured in the Honolulu Star-Bulletin on August 2, 2006.

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Ingredients:

Waianae Store Deli Laulau with Aloha

For each laulau, you need:

  • 5 to 7 large luau leaves
  • 2 large ti leaves
  • 3 to 5 pieces of pork butt (cut the pork butt into 2-inch cubes)
  • 1 piece salted butterfish (cut the butterfish into 2-inch pieces)
  • 1 piece of pork fat (cut the pork fat into 1-inch cubes)
  • Salt

Laulau:

  • 2 pounds luau leaves
  • 12 large ti leaves
  • 1 1/2 pounds boneless pork, beef or chicken
  • 3/4 pound salted butterfish

Directions:

  1. Wash the luau and ti leaves; remove stem and fibrous part of the veins.
  2. Stack luau leaves; place pork and butterfish atop the bundle of leaves; sprinkle with salt.
  3. Place the bundle on the end of a ti leaf and wrap tightly.
  4. Wrap another ti leaf around in the opposite direction forming a flat package.
  5. Tie securely with string.
  6. Place all the laulau in a steamer; steam over boiling water for about 5 hours.

Laulau:

  1. Wash luau and ti leaves; remove stem and fibrous part of the veins.
  2. Rinse butterfish.
  3. Cut meat and fish into 6 pieces each.
  4. Divide leaves into 6 stacks.
  5. Place one piece each of meat and fish on each stack of leaves to form 6 bundles.
  6. Place a bundle on the end of a ti leaf and wrap tightly.
  7. Wrap another ti leaf around in the opposite direction forming a flat package.
  8. Tie securely with string.
  9. Wrap the remaining bundles.
  10. Steam over boiling water for 4 to 6 hours or steam in a pressure cooker for 1 hour.

Makes 6 servings.

Approximate nutrient analysis per serving:
400 calories, 28 g fat, 10 g saturated fat, 115 mg cholesterol, greater than 1300 mg sodium, 5 g carbohydrate, 3 g fiber, 3 g sugar, 33 g protein

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