Best Laulau Recipes

Chef Sam's Award-Winning Seafood Laulau image

Provided by Food Network

Time 40m

Yield 3 servings

Number Of Ingredients 13

3 (3-ounce) fresh Mahi Mahi pieces
2 ti leaves, ribs removed or corn husks or banana leaaves
4 ounces dill mayonnaise, recipe follows
3 bay shrimps
3 bay scallops
1-ounce fresh spinach
1-ounce shiitake mushroom, julienned
2 ounces vegetable mix, (Sauteed zucchini, bell pepper and onion)
Salt, to taste
Pepper, to taste
4 ounces baby bok choy
2 ounces lomi tomato relish, recipe follows
Soy butter sauce, recipe follows

Steps:

Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.

Laulau image

Provided by Food Network

Categories side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 5

1 1/4 lb pork butt, cut into large chunks
2 tablespoons Hawaiian or kosher salt
1 lb salted butterfish or salmon, soaked in cold water for 3 hours and drained (see note)
1 lb lu'au or fresh spinach leaves
12 ti leaves (you may substitute corn husks or banana leaves)

Steps:

Wash and drain lu'au and ti leaves, removing stem and fibrous part of vein. Rub salt over pork chunks and divide into six parts. Cut fish into small chunks and divide into 6 parts.
Place 6-8 lu'au at one end of ti leaf. Top with one part of pork and one part of fish, then cover with 6-8 more lu'au until meat and fish are completely wrapped. Roll ti leaf up tightly. Wrap another ti leaf in the opposite direction to form a flat bundle, and tie with string. Repeat with the other five parts of pork and fish until you have six laulaus. Steam 3-4 hours, making sure to add more water when needed.

Steamed Uku Laulau with Ginger-Scallion Sauce image

Provided by Alan Wong

Yield Makes 4 servings

Number Of Ingredients 14

8 ti leaves or banana leaf squares
4 (6-ounce) uku (gray snapper) fillets
Salt to taste
4 ounces ogo (seaweed)
4 (1-ounce) slices lop cheong (Chinese sausage) or other hard sausage
Ginger-Scallion Sauce
1/4 cup finely julienned ginger
1/4 cup finely julienned scallions, white parts only
1/4 cup julienned onion
1/4 cup peanut oil
1/4 cup dark sesame oil
1/2 cup Chicken Stock
1/4 cup Yamasa soy sauce or other brand
1 tablespoon cilantro leaves

Steps:

Place 2 ti or banana leaves in a crisscross pattern on a flat work surface. Season the uku with salt. Place 1 fillet in the center of the leaves. Top the fish with one quarter of the ogo and a slice of the lop cheong. Fold over the ti leaves to form a package and secure with kitchen twine. Repeat for the remaining 3 packages.
Place the laulau packages in a steamer or vegetable basket set in a saucepan of lightly boiling water. Cover and steam for 8 to 10 minutes, or until cooked through.
To prepare the sauce, in a bowl, combine the ginger, scallions, and onion. Season with salt. Let sit for 3 minutes. In a saucepan over high heat, heat the peanut oil until just smoking. Carefully add to the bowl. Add the sesame oil, stock, and soy sauce and mix thoroughly.
To serve, place the packages on individual plates. Cut open at the table.Top the fish with the sauce.