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Traditional Molokai Dish:

 Lau Lau

traditional molokai dish


This is one of the most typical Hawaiian dishes: a mixture of fish and meat. Perhaps the best symbol of how much cultures have crossed in this archipelago. It consists of a mixture of beef, chicken and butterfish (a typical island fish), which are mixed with a taro (also an endemic tuber). For many, this is the traditional Hawaiian dish par excellence. Take The Ti leaf, also known as the ki leaf, is very special to the Hawaiian culture (ancient and modern). It is transported in canoes and was brought by Polynesian travelers to the islands. The kahuna used (and still use) it for religious ceremonies; This plant is believed to protect from evil spirits. The Ti leaf was the sacred symbol of the Gods and can be used for cooking; the veins can be used to make ropes. Ti leaves were formerly (and still) used for clothing such as Hula skirts, Haku Leis, fajillas, to decorate clothes, chokers, natural plumes, Leis, etc.



 ½ pound salted butterfish, rinsed several times to remove excess salt

 ½ pound pork tenderloin, cut into 1-inch cubes

 4 boneless chicken thighs

 1 tablespoon Hawaiian sea salt

 8 leaves of you

 1 pound of taro leaves

We seasoned the fish, pork, and chicken with Hawaiian sea salt. We layout 2 ti sheets in an X shape on a flat surface for each of the 4 servings. We put 1/4 of each fish, pork, and chicken in the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then we place each wrapper on a set of ti sheets. We tie the ends with a piece of string. Place the packets in a large steamer and steam for 3 to 4 hours. A very healthy dish! ¿What do you think?

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