Ingredients with Measurements:
- 1 pound salted beef, cut into small pieces
- 2 cups fresh spinach leaves, washed and chopped
- 2 cups taro leaves, washed and cut into small pieces
- 1 cup sweet potato, peeled and cubed
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup water
- 8-10 ti leaves, washed and cut into 8-inch pieces
- 8-10 banana leaves, washed and cut into 8-inch pieces
Special equipment needed:
- Large pot with a steamer basket
- Kitchen twine
Step-by-step instructions:
1. In a large bowl, combine salted beef, spinach, taro leaves, sweet potato, onion, garlic, ginger, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix well.
2. Take one ti leaf and one banana leaf and place them on top of each other. Spoon 1/2 cup of the mixture onto the center of the leaves.
3. Fold the leaves over the mixture, creating a packet. Tie the packet closed with kitchen twine.
4. Repeat with the remaining mixture and leaves.
5. Place the packets in a steamer basket and add 1/2 cup of water to the pot.
6. Steam the packets for 2-3 hours, or until the taro leaves are tender.
7. Remove the packets from the steamer basket and let them cool for a few minutes.
8. Remove the twine and open the packets.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Steaming temperature: 212°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 25g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Salted beef can be substituted with pork, chicken, or fish.
- Taro leaves can be substituted with spinach, kale, or collard greens.
- Sweet potato can be substituted with yam or potato.
- Ti leaves can be substituted with banana leaves or aluminum foil.
Variations:
- Add coconut milk to the mixture for a creamier texture.
- Add diced tomatoes or bell peppers for a pop of color and flavor.
- Use different seasonings, such as cumin or paprika, for a different flavor profile.
Tips and tricks:
- Make sure to wash the taro leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to cut the ti and banana leaves into the desired size.
- If the packets are too large, they may take longer to cook. Make sure to adjust the cooking time accordingly.
Storage instructions:
Leftover laulau can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the packets for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the laulau on a platter with extra ti and banana leaves for decoration.
Garnishes:
Garnish with chopped green onions or cilantro for a pop of color.
Pairings:
Serve with rice or poi for a complete meal.
Suggested side dishes:
Serve with a side of macaroni salad or cucumber salad.
Troubleshooting advice:
- If the taro leaves are tough, they may not have been cooked long enough. Steam for an additional 30 minutes.
- If the packets are falling apart, make sure to tie them tightly with kitchen twine.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Cook the laulau to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Laulau is a traditional Hawaiian dish that is made by wrapping meat and vegetables in taro leaves and steaming them.
Flavor profiles:
The salted beef adds a salty and savory flavor to the dish, while the spinach and taro leaves add a slightly bitter and earthy flavor.
Serving suggestions:
Serve the laulau with a side of rice or poi for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hawaiian