These cookies are incredibly delicious and make a great snack because they are high in protein, fiber, and low in fat. How excellent they are will wow you! It is advised to add nuts or other dried fruit to this recipe.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 3 g |
| Sodium | 1422 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
i did this for a school project on ancient hawaiian’s food and i loved it but i would suggest just using pork b/c my mom said not to use chicken and apparently ancient hawaiians didn’t use chicken so i used butterfish and pork but the butterfish gave it a weird taste so next time i’m using just pork next time.
Ono! I found luau leaves @ the Asian market. For all the Hawaii transplants, butterfish is also known as black cod on the mainland.
Ono! I made it with just chicken thighs cuz that’s all I had on hand. I also wrapped the bundle in foil as I don’t have ti leaves here in AZ. I did add alittle liguid smoke. Served with steamed rice and mac salad. ONO!
This is how you make Lau Lau! You can do all chix or all pork if you want to. Also, the cooking time is not for the meat, but rather the amount of time it will take to cook the taro leaves, which need to cook till – well, basically mush. If you are substituting spinach for the taro leaves, you can shorten your cooking time by a couple of hours.
Da Ono Kine!!! I live in St. Louis, MO and don’t have access to butterfish, Hawaiian sea salt, ti leaves or taro. I substituted as follows and it turned out great: Butterfish/Whitefish, Hawaiian sea salt/Kosher salt, Taro/Fresh Spinach Leaves, Ti leaves/Tin Foil. Thanks for a taste of the islands in the midwest.
Broke da mouth good!!!!!
oh yeah, what a great main dish to be had!
Allow me to translate: this is an authentic taste of real Hawai’i, just like Momma used to make. Puts a tear in my eye. Mahalo Auntie May!
Ho, dis da kine auntie May!! Mahalo!
Ho, the ono!