1Wash and chop all veggies into generous bite sized pieces
2Wash luau leaves and cut off stem leaving leaf intact. **You May wish to wear gloves when handling taro leaf as the crystals in uncooked taro root and leaf can irritate skin.
3Place a few pieces of each veggie and other optional fillings in center or luau leaf (about ½-1 cup filling depending on how large you want your lau lau)
4Gently roll/fold being careful not to tear leaf (a little is okay, especially if you’re going to wrap in a ti leaf for steaming).
5Options:
6 Roll in second taro leaf and tie with string or wrap in aluminum foil.
7 Wrap in ti leaf or banana leaf and tie (with or without second taro leaf)
8Steam for 1 ½ hours to 2 ½ hours depending on size of lau lau.
I tasted this recipe at an Ornish Grand Ooening celebration in 2016. I believe George made it for a food contest. There were small samples. I was surprised it tasted so ono! It had a lot of pleasing flavors. See how I have remembered it theses past few years!👍 Honestly I didn’t miss the pork in traditional lau lau and call lau lau my Hawaiian TV dinner. Everything you need in an onolicious Hawaiian meal is in a lau lau… with poi❣️
Marjorie Gorai
March 31, 2019
I tasted this recipe at an Ornish Grand Ooening celebration in 2016. I believe George made it for a food contest. There were small samples. I was surprised it tasted so ono! It had a lot of pleasing flavors. See how I have remembered it theses past few years!👍 Honestly I didn’t miss the pork in traditional lau lau and call lau lau my Hawaiian TV dinner. Everything you need in an onolicious Hawaiian meal is in a lau lau… with poi❣️