Best Lau Lau Recipes

LAU LAU

Steps:

• Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
• Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
• Place the bundles in a large steamer, and steam for 3 to 4 hours.

ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS

Steps:

• 1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
• 2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
• 3. Taste and adjust seasoning with salt and pepper. Serve immediately.

CHICKEN AND PORK LAU LAU

Steps:

• For the luau leaves, have a large bowl of ice water standing by. In a large pot fitted with a steamer basket (or use a stainless steel colander with handles), steam the luau leaves until soft but still bright green, and then plunge the steamer basket into the ice water to stop the cooking. Set the steamer basket on a utility platter or over a pot to let drain well and cool.
• Lay the steamed luau leaves out on your work surface, then lay a piece of chicken or a piece of pork on each leaf topped with a piece of fish. Season with sea salt. Enclose the meat and fish in the luau leaves and then package them in ti leaves or aluminum foil. If you are using ti leaves, arrange the leaves perpendicular to each other in across arrangement. The stem of the ti leaf acts as the "string" to tie the package shut. The chicken and pork lau lau can then be cooked in an imu (the earthen oven) or in a conventional oven at 350 degrees F until cooked through, about 1 hour. For a description of the imu, please refer to the recipe for Whole Kahlua Pig Roasted in an Imu for a Luau.

LAU LAU (KALUA PORK WITH BUTTERFISH WRAPPED IN TARO LEAVES)

Steps:

• Combine 2 cups water with the Liquid Smoke and sea salt in a large bowl. Add the pork butt and let marinate in the refrigerator for 24 hours.
• Cut the stems off the taro leaves and soak the leaves in a large bowl or salad spinner filled with water for 20 minutes. Rinse the leaves, then repeat soaking for 20 minutes and rinse again.
• Place a 14-inch square of foil on a work surface and spray with nonstick cooking spray. Place 1 taro leaf on the foil, then center about 12 ounces of the pork butt and 2 ounces of the butterfish on top (overlap several taro leaves if necessary to fit). Wrap the taro leaf over the filling, folding in from the sides first so that it completely covers the filling, then roll shut like a burrito, using additional taro leaves to wrap over any tears. Wrap in another 1 to 2 layers of leaf (you will need 6 to 8 ounces of leaves, total, for each packet). Tightly fold the foil over the packet to completely cover the taro leaves. Repeat with the remaining leaves, pork butt and butterfish. Reserve remaining pork butt for another use.
• Place the Lau Lau packets in a large steamer pot, cover and cook for 6 hours. Add water to the steamer as needed.

CAO LAU (VIETNAMESE NOODLE BOWL)

Steps:

• Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
• Remove pork from marinade and shake off excess. Discard remaining marinade.
• Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
• Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
• Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.

BEEF PELAU (PRONOUNCED PAY-LAU)

Steps:

• 1. place brown sugar in hot pot, stirring occasionally until all crystals are dissolved. 2. place beef in pot and stir, until all pieces are properly coated and steam for about 10 mins, occasionally stirring. add water and allow beef to cook, but not too soft. 3. Add carrots, pigeon peas, coconut milk and pumkin and stir. add herbs and salt to taste preferable a seasoning that is savoury. 4. if necessary add beef stock only to cover rice and slow-cook covered, on a low heat, until all the liquid evaporates and rice is firm yet tender.

CHIU YIM YUK LAU (FRIED FILLET OF PORK COATED WITH PEPPERY SALT)

Steps:

• For the marinade: Combine all of the ingredients in a bowl.
• Pound the pork lightly to tenderize and marinate it for 30 minutes.
• Heat the oil in a pan.
• When the oil starts to smoke, add the pork and fry over medium heat for 1 minute.
• Remove the pan from the heat and leave th epork in the hot oil for 1 minute.
• Remove the pork from the pan, but do not drain the oil.
• Reheat the oild until it starts to smoke.
• Return the pork to the pan and fry for 30 seconds.
• Remove, drain, and set aside.
• Clean the pan and return it to the heat.
• Add the salt, five-spice powder, and pepper.
• Return the pork to the pan and toss to coat the cubes evenly.
• Serve immediatly.

BRAISED SPICED PORK WITH CAO LAU NOODLES

Steps:

• Pork:
• Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
• Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10-15 minutes; transfer to a plate.
• Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1-1 1/2 hours. Let cool in liquid.
• DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
• Noodles and assembly:
• Heat 1/2 cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 1/2 cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
• Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
• DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.

ANNIE LAU'S GARLIC STIR-FRIED BRUSSELS SPROUTS RECIPE | EPICURIOUS.COM

Steps:

• Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until
• fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with
• salt and pepper.
• Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
• Taste and adjust seasoning with salt and pepper. Serve immediately.
• Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster