Ingredients with Measurements:
- 1 pound squid, cleaned and sliced into rings
- 2 cups taro leaves, washed and chopped
- 1 cup spinach leaves, washed and chopped
- 1 cup sweet potato, peeled and cubed
- 1 cup onion, chopped
- 1 cup tomato, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 8-10 ti leaves or banana leaves
Special equipment needed:
- Large pot or steamer
- Kitchen twine
Step-by-step instructions:
1. In a large bowl, combine squid, taro leaves, spinach leaves, sweet potato, onion, tomato, garlic, ginger, soy sauce, fish sauce, sesame oil, salt, black pepper, and red pepper flakes. Mix well.
2. Take a ti leaf or banana leaf and lay it flat on a work surface. Place a scoop of the squid and vegetable mixture in the center of the leaf.
3. Fold the leaf over the mixture, tucking in the sides to create a neat package. Tie the package with kitchen twine to secure it.
4. Repeat the process with the remaining mixture and leaves.
5. In a large pot or steamer, bring water to a boil. Place the laulau packages in the pot or steamer and cover with a lid.
6. Steam the laulau for 1-2 hours, or until the taro leaves are tender and the squid is cooked through.
7. Remove the laulau from the pot or steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Steam at medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 35g
Protein: 20g
Sodium: 800mg
Fiber: 5g
Substitutions for ingredients:
- Squid can be substituted with shrimp or chicken.
- Taro leaves can be substituted with spinach or kale.
- Sweet potato can be substituted with regular potato or yam.
- Ti leaves or banana leaves can be substituted with parchment paper.
Variations:
- Add coconut milk to the mixture for a creamier texture.
- Use different vegetables such as carrots, bell peppers, or mushrooms.
- Add pineapple chunks for a sweet and tangy flavor.
Tips and tricks:
- Make sure to wash the taro leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to cut the squid into rings.
- Tie the laulau packages tightly to prevent them from falling apart during steaming.
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 laulau for 10-15 minutes or until heated through.
Presentation ideas:
Serve the laulau on a platter with additional ti or banana leaves for decoration.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with steamed rice and a side of macaroni salad.
Suggested side dishes:
- Lomi salmon (a Hawaiian-style salmon salad)
- Poke (a Hawaiian-style raw fish salad)
- Haupia (a coconut milk-based dessert)
Troubleshooting advice:
- If the laulau falls apart during steaming, tie it tighter next time.
- If the taro leaves are tough, steam the laulau for a longer period of time.
Food safety advice:
- Make sure to cook the squid and vegetables thoroughly to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw seafood.
Food history:
Laulau is a traditional Hawaiian dish that consists of meat or fish wrapped in taro leaves and steamed. It is believed to have originated in Polynesia and was brought to Hawaii by early settlers.
Flavor profiles:
Laulau has a savory and slightly sweet flavor from the combination of the squid, vegetables, and seasoning.
Serving suggestions:
Serve the laulau as a main course for a Hawaiian-themed dinner party or as a special occasion dish.
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Region: Hawaiian