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Chef Liko Hoe illustrates how to make tasty and popular Squid Luau Hawaiian dish. Excellent with Lomi Salmon and Kalua Pig. Enjoy!

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US Metric

2 lbs.taro leaves, cleaned, stems removed
2 cups coconut milk
1 lb. cooked octopus
salt to taste

Cooking Process:

Fill large pot half way with water and bring to a boil.

Add taro leaves and tako to boiling water and reduce heat to simmer.

Cook for 1 hour. Once cooked, drain excess water.

Add coconut milk and salt to taste.

Simmer for another 30-45 minutes until leaves are fully cooked and tender.