LIKO HOEs SQUID LUAU
Chef Liko Hoe illustrates how to make tasty and popular Squid Luau Hawaiian dish. Excellent with Lomi Salmon and Kalua Pig. Enjoy!
2 lbs.taro leaves, cleaned, stems removed
2 cups coconut milk
1 lb. cooked octopus
salt to taste
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.