|
|
Ingredients |
30 Luau leaves
6 large Ti leaves
6 boneless Chicken thighs |
1 lb Belly pork, cut into 6 pieces
1/4 lb Salted butterfish, cut into 6 pieces
1 1/2 tsp Hawaiian salt |
| Cooking Instructions |
|
Wash luau and ti leaves; remove stems and fibrous parts of the veins. Layer 5 luau leaves; place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with foodpicks. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings. |
|
