Laulau Food

CHEF SAM'S AWARD-WINNING SEAFOOD LAULAU

Chef Sam's Award-Winning Seafood Laulau image

Provided by Food Network

Time 40m

Yield 3 servings

Number Of Ingredients 13

Ingredients

3 (3-ounce) fresh Mahi Mahi pieces
2 ti leaves, ribs removed or corn husks or banana leaaves
4 ounces dill mayonnaise, recipe follows
3 bay shrimps
3 bay scallops
1-ounce fresh spinach
1-ounce shiitake mushroom, julienned
2 ounces vegetable mix, (Sauteed zucchini, bell pepper and onion)
Salt, to taste
Pepper, to taste
4 ounces baby bok choy
2 ounces lomi tomato relish, recipe follows
Soy butter sauce, recipe follows

Steps:

Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.

LAU LAU

Lau Lau image

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

Provided by Ben S.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

½ pound salt butterfish, rinsed several times to remove excess salt
½ pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 ti leaves
1 pound taro leaves

Steps:

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.
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.
Place the bundles in a large steamer, and steam for 3 to 4 hours.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g

LAULAU

Laulau image

Provided by Food Network

Categories side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 1/4 lb pork butt, cut into large chunks
2 tablespoons Hawaiian or kosher salt
1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note)
1 lb lu'au or fresh spinach leaves
12 ti leaves (you may substitute corn husks or banana leaves)

Steps:

Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

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