LAU LAU RECIPE | ALLRECIPES
Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
Provided by Ben S.
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours 0 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
- Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
Nutrition Facts : Calories 278.3 calories, CarbohydrateContent 7.6 g, CholesterolContent 98.7 mg, FatContent 13.3 g, FiberContent 4.2 g, ProteinContent 33.4 g, SaturatedFatContent 2.6 g, SodiumContent 1422 mg, SugarContent 3.4 g
LAU LAU RECIPE | ALLRECIPES
Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
Provided by Ben S.
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours 0 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
- Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
Nutrition Facts : Calories 278.3 calories, CarbohydrateContent 7.6 g, CholesterolContent 98.7 mg, FatContent 13.3 g, FiberContent 4.2 g, ProteinContent 33.4 g, SaturatedFatContent 2.6 g, SodiumContent 1422 mg, SugarContent 3.4 g
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BEAN CURD WITH LAU’S SPICY MA PO SAUCE
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 330 calories per serving
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- Immerse the pork in the marinade, and set aside.
- Soak the shiitake mushrooms in a hot water for 30 minutes.
- To make the ma po sauce, soak the dried chillies in water to soften. Place the black beans in another bowl of water and leave to soak for 15 minutes.
- Meanwhile, prepare your ma po bean curd. Cut the curd into 2.5cm cubes and place in a bowl of hot water for 4 minutes. Drain and set aside.
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- Lastly, stir in the ground peppercorns. You won’t need all of this sauce – store what you don’t use in a sterilised jar.
- To prepare the pork, peel and very finely chop the garlic, then peel and finely grate the ginger. Drain the shiitake mushrooms, remove the stalks and roughly chop. Rinse and finely chop the preserved veg.
- Heat the oil in the wok and stir-fry the pork over a high heat for 4 minutes, or until about 80 per cent cooked.
- Reduce the heat to medium and add the garlic, ginger, mushroom, preserved veg, shaoxing wine, stock and 2 to 3 tablespoons of your ma po sauce. Cook, stirring, for 20 seconds.
- Add ¼ teaspoon of salt and all the bean curd ingredients apart from the cornflour, and simmer for 1–1½ minutes, until the curd has absorbed all the flavours.
- Combine the cornflour with 2 tablespoons of water to make a paste, then stir it into the pan until the sauce is slightly thickened.
- Transfer to a serving dish, finely slice and sprinkle over the spring onion, then serve with steamed rice.
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