Lazy Luau With Spinach And Taro Leaves Recipes

LAU LAU

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.

LAU LAU (KALUA PORK WITH BUTTERFISH WRAPPED IN TARO LEAVES)

Steps:

• Combine 2 cups water with the Liquid Smoke and sea salt in a large bowl. Add the pork butt and let marinate in the refrigerator for 24 hours.
• Cut the stems off the taro leaves and soak the leaves in a large bowl or salad spinner filled with water for 20 minutes. Rinse the leaves, then repeat soaking for 20 minutes and rinse again.
• Place a 14-inch square of foil on a work surface and spray with nonstick cooking spray. Place 1 taro leaf on the foil, then center about 12 ounces of the pork butt and 2 ounces of the butterfish on top (overlap several taro leaves if necessary to fit). Wrap the taro leaf over the filling, folding in from the sides first so that it completely covers the filling, then roll shut like a burrito, using additional taro leaves to wrap over any tears. Wrap in another 1 to 2 layers of leaf (you will need 6 to 8 ounces of leaves, total, for each packet). Tightly fold the foil over the packet to completely cover the taro leaves. Repeat with the remaining leaves, pork butt and butterfish. Reserve remaining pork butt for another use.
• Place the Lau Lau packets in a large steamer pot, cover and cook for 6 hours. Add water to the steamer as needed.

OCTOPUS LUAU

Steps:

• In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter. When it begins to shimmer, add the onion and saute until translucent. Add the luau leaves and pour in chicken stock. The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours. Replenish with water, as needed, during the course of cooking.
• About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover. Combine the coconut milk and sugar in a bowl. Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch. Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper. Simmer until the octopus is cooked through, about 20 minutes.
• Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed.

CHICKEN LUAU

Steps:

• Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
• Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
• Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
• Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
• Serve with rice.