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  Lau laus
 
Yield: 1 Servings
 
1 lb Luau (taro leaves); or fresh      1 1/4 lb Cut in 6 pieces
3/4 lb Salmon or butter fish; cut i      1 tb Rock salt
12 Ti leaves or aluminum foil      1 c Water
 Recipe by: arielle@bonkers.taronga.com (Stephanie da Silva) Wash the taro leaves thoroughly. Remove stem and fibrous part of veins by pulling gently with the tip of a knife from the stem out to the edge of the leaves. Place pork in bowl. Add salt. Work together. Arrange 5 leaves the largest on the bottom. Place pork with fat side up. Place fish on top of pork. Fold leaves over pork and fish to form a bundle (puolo). Prepare each ti leaf by cutting partially through the stiff rib and stripping it off. Place lau lau on the end of a ti leaf and wrap tightly. Wrap another ti leaf around in the opposite direction thereby forming a flat package. Tie with string or fibrous part of ti leaves. Place in a steamer. As soon as water is boiling turn heat to low. Steam lau laus 5 to 6 hours. Remove string before serving.

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