Luau Stew Recipes

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

LUAU STEW

Luau Stew image

Ok, When I first moved to Hawaii in 1970 with my Native Hawaiian husband and 3 children I was introduced to this recipe from my sister in law who has since passed on but she was a wonderful cook. I use different seasoning than hers as well(she just used Hawaiian salt for seasoning... This picture of the stew looks foggy cause I took a picture of it while it was cooking hence you see steam coming up..and forgot to take a picture of it in a bowl before we had it for supper the other night. Its a family favorite and especially is to my youngest son. In Hawaii the sides for it would be poi and poki but since we moved to WA state I can't run to the store and buy a sack of poi. So instead hubby makes Poki and I serve rice with it for him and make a pan of cornbread for me.. I can tell you this stew is good!

Provided by Shirley Makekau @tutuwoman

Categories Beef

Number Of Ingredients 6

Ingredients

2 bunch(es) luau leaves ( leaves from the taro plant)
- stems of the luau leaves
- hawaiian salt or sea salt to taste
1 tablespoon(s) minced garlic
1/2-3/4 cup(s) granulated chicken boullion
- water

Steps:

Take off the stems of the luau leave and peel off the outer skins of stems and then break the stems into pieces
Place the luau leaves and broken up stems in the kitchen sink that is filled with water. Let it sit in the water while you go to the next step.
In a big pot put a little cooking oil in the there and then add the stew meat and brown it.
Next after browning up the meat add water to fill 1/2 the pot. I skim off the scum that is on the top of the water.
Add the seasoning.. I believe I added 1 tsp sea salt, the 1 TBSP minced garlic, and the chicken boullion granules.. stir it up and let it cook with the meat while we go to the next step.
Back to the sink I clean the leaves and stems with the first wash and then let all that water run out and replace water again and give the leaves and stems another wash.
Then I get my cutting board and a sharp knife and take about 3-4 of the leaves and roll them up and cut into strips.
Place the cut up luau leaves in the pot along with the stems and let it cook for about one hour or till meat is tender. I also taste test to check the seasonings. if more salt is needed etc. When done laddle into bowls and enjoy!!

CHICKEN LUAU

Chicken Luau image

This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.

Provided by treehuggingmom

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken breasts, boneless and skinless
2 tablespoons peanut oil (or substitute sesame or macadamia oil)
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) boxes spinach, thawed (frozen whole-leaf spinach)
1 1/2 cups coconut milk
4 cups cooked rice

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.

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