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One of my dear friends owned a lau lau business some time ago. His specialty was mini lau laus, they were bite sized, 2 ½-inches in length, the perfect size for large parties. He shared this recipe with me for his “over the top” version. Rest in peace Mikiele.

Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 3 hours | Ready In: 3 1/2 hours
Ingredients: Print   Add to cart
US Metric

12 large pieces ti leaves, center rib removed
2 bunches (50 leaves) taro leaves, washed
1 ½ lbs. pork, 1 ½-inch cubes
1 ½ lbs. boneless, skinless chicken thighs, 1 ½-inch cubes
1 ½ lbs. salt salmon, boned, 1 ½-inch cubes
1 ½ lbs. sweet potato, 1 ½-inch cubes
1-2 TB alaea salt

Cooking Process:

On work surface, place one ti leaf across another. Remove stems and tough veins from taro leaves. Arrange 8-10 leaves alternately on each set of ti leaves. In a small bowl, combine pork, chicken, salmon, potato and salt. Divide mixture equally among taro leaves. Fold ends of leaves toward the center; wrapping tightly. Bring ti leaf ends tightly around lau lau. Tie leaf ends together with stems or string. Place in steamer over medium heat; steam 2 ½ -3 hours. Variation: Place in a baking pan; place in a larger pan with 1-inch of water. Cover; bake in pre-heated 350 degree oven 3 hours.

how to serve:
Serves 6.