| Recipe via Meal-Master (tm) v8.02
Title: Easy Laulau
Categories: Hawaii, Buffet, Fish, Meats
Yield: 10 servings
6 - 8 Ti leaves
3 pounds of boneless pork, beef, or chicken
1 pound of salted butterfish, soaked
2 teaspoons of Liquid smoke
4 pounds of frozen luau leaves; thawed & drained |
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Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces. In a large bowl, mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350ºF. for 3 hours. Source: 100 Years of Island Cooking by Hawaiian Electric Company Formatted by: Dorie Villarreal
Hawaiian Cookbooks
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