Ono Nui Laulau
3 pounds luau leaves
18 ti leaves with stems (see note)
3 boneless, skinless chicken thighs
1 pound boneless beef chuck
1 pound boneless pork butt
1 pound salted butterfish
1 tablespoon Hawaiian salt
Wash luau leaves thoroughly, cut off stems and divide into 6 bundles. Wash ti leaves, splitting stems into halves. Cut chicken thighs into halves. Cut beef, pork and fish into 6 pieces each. Place one piece each of chicken, beef, pork, and fish on each stack of leaves to form 6 bundles. Add 1/2 teaspoon of the Hawaiian salt to each bundle. Cross 3 ti leaves to form a circle, place laulau in center, pull up ti leaves and tie ends securely with the split stems. Repeat until all laulau are made. Steam over boiling water for 4 to 6 hours or steam in a pressure cooker for 1 hour. Makes 6 laulau.
Note: Aluminum foil can be used in place of ti leaves to wrap the laulau.
Approximate Nutrient Analysis per serving: 500 calories, 26 g fat, 8 g saturated fat, 160 mg cholesterol, greater than 2000 mg sodium, 9 g carbohydrate, 5 g fiber, 0 g sugar, 56 g protein
Featured in Star-Advertiser on 11/17/10.