1 Bunch of Green Onions
1/4 lb of Fresh Salmon
Dice everything up into cubes and toss in a bowl. Serve as is or with Poi.
2 lbs of Kalo/Taro
Prepare the Kalo by steaming as you would a Potato. Pound or mash in a bowl slowly adding water about a Tbsp at a time till you reach desired consistency.
3 pounds of Kalo Leaves
a bunch of Ti Leaves
3 pounds of whatever you'd prefer (pork butt, butterfish, okinawian sweet potato, chicken thighs)
Salt your meat, devain your leaves.
Lay two ti leaves down in an "x" shape, place maybe 2 kalo leaves on top of ti leaves.
Place meat on top of kalo leaves and fold into a ball, tie up with ti leaves.
Either tie the ti leaves with string or if its long enough you can tie off with the leaves themselves.
Either steam for a couple of hours or throw it in the imu
Reading that ^ was confusing even to me. I'm guessing your best off watching a video on how to do it.
(generally speaking laulau is time consuming to prepare and freezes well so if people take the time to make it, its almost always made in bulk.)
2 lbs of Tako
3 lbs Kalo (Taro/Luau) Leaves
1 tsp Hawaiian Salt
1/2 tsp Baking Soda
6 tbsp Butter
1 tbsp Sugar
1 1/2 tsp Salt
2 cans of Coconut Milk
Clean out Tako, Boil on high covered for an hour. Remove from pot and dice.
Wash and Devain Kalo leaves. boil 3 cups of water with the hawaiian salt and baking soda. add leaves, lower heat and simmer partially covered for an hour.
Saute Onions and Tako in the butter 8 minutes, add coconut milk, luau leaves, salt and sugar than simmer for 30 min.
(Best if its allowed to sit over night)
3 cups Kalo grated
1 cup Coconut grated
1 cups Coconut Water
1 cup Coconut Milk
3/4 cup Brown Sugar
Preheat oven to 400 degrees
Mix all ingredients and add to a foil lined pan.
Cover with foil and bake for two hours.
In the last half hour remove foil from the top
Oh and if I can get the recipes from family, I'll do another post on Patele's and Gandule Rice. I'll also add Chicken Long Rice when I get my mama's Recipe