The SECRET to making a GOOD Lau Lau | TASTY and DELICIOUS
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- čas přidán 29. 08. 2024
- Published September 28, 2021
This is a very tasty dish that is a staple dish in every luau. No matter what part of the world you're in, you can make lau laus close to the authentic ones in Hawaii. The only thing missing is the luau leaves and tea leaves. You can use spinach, collard greens or kale and use bamboo leaves or foil for the wrapper. In this video I explain the simple steps so you can make your very own lau laus tonight! I guarantee you'll be making this just like the pros and one day you'll have your very own luau....just don't forget to invite me..LOL-or at least let me know how it turned out.
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Mahalo and thanks for watching!
I like adding some liquid smoke. Key is not to use too much. Makes it taste like it came out of the imu aka under ground oven.
I do the same. Gives it a nice smokey background 👍
Gotta be careful with liquid smoke. If to much is added, it can give off a bitter taste.
@@sdb1147 very true.
I just make it in a smoker with mesquite wood. Because it’s wrapped in leaves the smoke of the wood isn’t over powering but gives some nice flavor. I recently ordered and received some kiawe wood chips from Hawaii so I’m eager to try those this summer 😎. Mesquite is very similar but kiawe should have a slight fruity flavor to it. If you used foil I suppose you would need liquid smoke because the real smoke won’t really penetrate the foil but it does with the leaves because it’s not air tight and the leaves will absorb some too
@@tritontransportwhat temp and how long you smoke em for?!? I was trying to find info for using a smoker and you’re the first I’ve seen. I hate to experiment as I live on the mainland and grow my own taro for them.
I tasted all 3 ways and they're all so good. It's always good to know other variations. The spinach laulaus was ono! Next time we go buy the butterfish.
Gigi, how about collard greens or kale?!🤔 sometimes collard greens taste like laulau to me
OMG! You're amazing! I haven't been leaving comments but I'm always checking out your posts. Love love love when you do these traditional recipes. Thank you 🙏 for sharing such knowledge and keeping it alive. Reeeeeespect
Thanks for subscribing. Appreciated all the comments 😊.
I love your videos. You remind me a lot of my own lovely mother , full of experience and know how. I'm ready to make some Lau Lau soon .thanks.
Vegetarian style can consist of Ulu or breadfruit, and various sweet potato, Samoan Style has onion and coconut milk.
No, we don’t want vegetarian kind.
This looks excellent! I've always wanted to try Hawaiian food!!!! 🍍🥗🍽
Just needing the poi and lomi salmon...awe! 😋😋😋
Yummy! I live in Hawaii n we make lau lau’s for our parties.
And, yes! Nothing beats homemade lau lau’s. Thank u for sharing all ur recipes.
Mahalo for showing me the different ways of making Laulau 🥰💜❤️
I’ve been on a keto diet, this is something I can eat. I’ve never had them before, but I will be trying your recipe soon. Thank you for sharing! I appreciate you.
Lau lau is so delicious. The only thing missing is the leaves, which I can get in Vegas for 7-8 dollars a pound. Some people use spinach as a substitute but of course, not the same. For the leaves, I buy dry bamboo leaves from Chinatown, wash and soak them.
Oh Wow, Lau Lau.
“What Lucile you going to leave me now?” Wow Lau Lau. A classic song from the early 1980’s. Do you remember who made up the song and sang it back in the day?
Frank Dalima? Andy Bumatai? Rap Reiplinger?
@@ohanailo7743 I think they all said it. It’s one of those local lines everyone used.
@@ohanailo7743 but that parody of Lucille, is credited to Frank DaLima.
@@markmasaki1480 You got it brah. One of Hawaii’s best funny man.
Didn’t know you lived in Las Vegas, I live here too. I always watch your videos and try your your recipes! Awesome, now I can ask where you get your ingredients.
I shop a lot at La Bonita and 168 in Chinatown. Belly pork is good at 168 or 99 Ranch. La Bonita sometimes has it bit often the quality is not as good. Taro leaves are at 99 Ranch and 168 in small amounts for $6.99 pound.
Look for dried bamboo leaves at either store. Works well.
@@HawaiisPickleLady thank you!
not as good.
I like that you mention cost effectiveness of certain things such as meat or taro, especially when making food for lots of people, I can understand how cooking from scratch is more cost effective than buying pre-made
I would LOVE to go to a Lua for my 60th birthday next August
Just for your information, lua means bathroom, so be sure to say luau. Just an oversight. Why not try making some lau laus, it's not difficult and you'll really enjoy them. Thanks 😊 for subscribing and watching.
Hahaha, me I go to the Lua after eating the lau lau...lol Joking. 🍍😂🤙🌴🌸😢🌻🌈
I grow Okinawan sweet potatoes in pots. I use the leaves to make lau laus and add the sweet potatoes, too!
Sounds good. I'll add that to suggestions. Thanks.
Wow it's look so fresh and yummy ❤️❤️
I want to thank you very much for sharing this vlog. I made laulau following you’re instructions and it was ono. Fortunately we have an abundance of taro leaves in the Philippines and they very cheap. I substituted Pampano for the Black Cod (butterfish) and banana leaves for the luau leaves we don’t have. I also added some stems and steamed it for six hours. It wasn’t quite as good as those I ate in Honolulu, but it was close and am I very happy. Now I can make a steamer full and freeze them. Mahalo!
The leaves for the wrapper are called ti leaves. I also use dried bamboo leaves from Chinatown but they are smaller and narrow and you have to use several. Wash and soak before using.
My friend in Alaska uses Kale to make laulau. I've tried it and its pretty good!
Thanks, forgot to mention. Kale is much softer than
Collard greens.
Diane I've heard of using Kale as well and that it was a good substitute. Which one tastes similar... spinach or kale?
@@tiare5022 kale is good but spinach is closer to the soft taro leaves
That was such a great video 🙂 It looks almost to easy to be true but after watching you make it I will try and make it myself.
Ring that bell Lily🔔🔔🔔
Mahalo Lenora for all your great recipes. Watching you cook brings back fond memories of a little boy (me) standing on a stool watching my Tutu cook. So many things you do in the kitchen are very similar to her cooking styles. Oh, and the kitchen pantry was loaded with Chinese dried products which seemed have lasted forever. Kihei, Maui was my home for many great years and most of my cooking skills I learned from watching her cook & prepare. Much Aloha to you and your ohana.
Thank you. My mom was a fantastic cook. 2/3 of the refrigerator was all her Chinese herbs and spices and we always complained. I live with my son and family and they're always complaining that I need to throw away stuff and no matter how big a frig we have, I will fill it up. Cupboards are also loaded with sauces, spices, herbs. They will keep for years and I'm the only one who knows what to do with everything. Probably when I'm gone, they will dump everything. I only learned after college when I was hungry and didn't know how to cook. I stood in the corner with my notebook and watched and wrote down everything. I think I'm the only one in the family who has this desire to cook everything. There is no end and I plan to do this as long as I can. Thanks for your encouragement. Many foods I make my family doesn't eat so I give it away or share.
@@HawaiisPickleLady What’s your address? I’m moving next to you so I don’t have to cook. Tutu taught me Hawaiian & Chinese recipes while my Mother was good at cooking Filipino, American and Chinese dishes. Tutu always wanted me to mix the poi as she said I had “sweet” hands. The poi no come sour! God bless you & your ohana. So lucky to have you.
We mostly ate Chinese. I learned how to make tacos in college visiting a Japanese friend. Same with other ethnic foods. I'll never stop learning till I take my last breath. 😆
Ahhh this is making me ono for some. We don’t have luau leaf here and I’ve never bought collard greens before so I think I’ll try spinach. I’m gonna surprise the family tonight! Thanks for making this video :) you make it look easy. I’m excited
Thank you so much for all your delicious recipes. I’ll definitely need to make Lau lau at home now.
I tried this recipe a couple of times. Soo good.
ALSO, for a different take,
I cooked with coconut milk, ginger and onion & a couple of chili (not steamed.) It's a "Filipino laing" twist. Turns out really good also.
There's so many variations from different cultures.
Lives in Hawaii years ago ( mainland now) and was introduced to lau lau chicken and pork and haven’t had it in years. Going to make this today just want to thank you fir the options. Mahalo
Glad to hear this. I'm fortunate to be able to buy taro leaves in Vegas for $7-8 a pound.
cant beat homemade laulau. its impt to cook it good undercooked taro leaves can give you itchy throat so cook it 4 hrs or longer as you instructed. i think the best tasting laulau is the salting n pork fat makes me want to make some. i like your steamer
Go to the market at the end of Kekaulike Mall on the ewa side on the corner of King Street. Think it's called 888 Market and it's all over the sidewalk.
thanks leonora i think i know where you got your steamer i like that the top is tall so you can stuff the pot most of the steamer covers are shallow i love your videos take care
I enjoyed your video very much, mahalo.
love the idea of putting it in foil, I love laulau and always thought it had to be done in the taro leaves
you can also use dried bamboo or dried lotus leaves from Chinatown.
Wow! I grew up down the street from Tamashiro market. I went to the church and school there.👍
Thanhks ❤👍
This was so informative. Thank you so much!
First time eating Pork Lau Lau from the Bento Box on Ala Moana...Delicious!!💕💕thanks for your video
Yummy
Aloha Aunty! I'm making this for New Years ... Making about 150 to Share with my elderly neighbors, friends and Ohana 🤗😋 Mahalo for your Onolicious Recipies! Hau'oli Makahiki Hou 2022 & God bless you and your Ohana!
Thanks, please share this recipe if you like. Mahalo for supporting my channel. You are so kind and generous to share. I, too, love share with the world one recipe at a time. Happy New Year.
@@HawaiisPickleLady I did share all your videos on FB ....I just love how simple you make your dishes! Food is a human language...we all gotta malama one another and share da ono food and Aloha with those that need help.. please Take care & God bless!
If you add a thick slice of onion to the meat it gives a great taste!
Thank you for the spinach alternative.
I like how you used belly pork! I never tried it that way! I will use it next time thanks 😊
Aloha much mahalo for the video My boyfriend gad tried it bur said it was not good and I was like ill show u it easy to do we came across ur video so thank you we r going to make it
Glad you found my recipe. It's so easy, right?
Thank you so much!!!!! I miss these so much.
Try making it, you'll love it.
@@HawaiisPickleLadyI'm working on it right now. Just purchased my steamer. I live in Atlanta, just found a fish store that has the butterfish. I have to have that in there. My dad lives on Oahu and is sending me some Taro leaves, but I plan on trying it with the spinach as well. I'm excited to try this once I have all my ingredients in place. I'm so glad I found your channel.
Good that your dad is sending taro leaves. Hope he can include ti leaves. In Vegas they don't sell so I buy bamboo leaves from Chinatown and soak them. They're quite small so I have to use several.
Thank you! You are beautiful, your lau lau is perfect and I'm going to make some tonight or tomorrow night. I'm probably going to use the foil wrap method, and I'll get some spinach as you suggested, but I also want to try chard in place of spinach. Chard has a more mellow flavor. It's not as sharp tasting as spinach. I will report back once I have some results worth sharing! Thank you again. Aloha from Reno!
Thanks for the compliment. I would love to hear how your tests work out. Kale might be a good alternative too. No Asian stores that sell luau leaves where you live?
Mahalo Aunty! Look so Ono I hungry now Lol
Haven’t tried all the top rated poke spots in Oahu but Tamashiros and Fresh Catch in pearl city is a must every visit to Hawaii
Love those places too. Miss the fresh fish here.
Fantastic thank you so much!
Mahalo Aunty! I going try em
Yum!
Have you tried it?
Looks Ono 🤤👍
I looooooove Lau Lau
Hope you make it, it's not difficult.
Thank you for including some substitutions! I'd love to try this, but I'm sure I have zero chance of finding those beautiful leaves.
Where do you live? Lucky I can get in Vegas for $8 a pound. Someone said in Washington it is $21.50 a pound. Hawaii is about $3.50.
Hope get poi in Vegas 🌺🤙🌺
Kinda pricey but if you want it, don't complain. Also got limu at International Marketplace.
Lau lau is so pricey. I’ll have to try making this recipe. Thank you Aunty.
You won't regret it.
Lau Lau, Poi and Lomi Lomi is my utmost favorite thing. truly.. I like traditional pork or chicken but I also love the pure butterfish lau lau...mmmm
Aaah, so you are in Las Vegas.. Used to go there all the time years and years ago (i am in CA, now in Ojai) but then the price has started rising and now it's just out of my budget.. But I am planning on coming there in October.. I will make sure to ask you where are the best places to eat.
Sounds great!
You had forget da poi. But lau lau taste good with rice too. Mahalo for your demo. Just like how we use to make it, simple.
I love poi too but one container is about $10. I know it freezes or put it small containers enough for one serving.
@@HawaiisPickleLady I had eat 5 lbs and my brother 4 lbs of poi one sitting. But poi and lau lau, gotta have poi. He go with rice.
You can find Hawaiian salt at Walgreens on Silverado, where I go for my Hawaii fix. Love and enjoy your videos.
I just buy coarse salt in bulk from Winco, works the same.
Aunty, I like to know if you can also use a pressure cooker? Your steamer looks great, could you tells us who is the manufacturer? So I can order my self one, straight from the manufacturer. Banana leaves come to mind as a substitute, for, Hawaiian T-leaf. Have seen similar foods from, Central American countries using, “Banana leafs,” for outer wrapping. Also taste great when cooked. Thank You, every time we watch your channel you make us hungry. I tried your recipe for, “Char-Su Pork,” my in-laws were telling me it tasted better than the restaurant kind. And they suggested, I change careers and be a Chef. I laughed hard because it came from some of the younger adult children who have no idea about the food preparation involved. Many years ago serving in the, U.S. Marines Corps, I found out what hard work it took to feed 5,000 Marines for three meals a day. Aunty, your a, “treasure for all of us,” please continue to make your much loved videos. Aloha. 🌺🌸🌴❤️🇺🇸
Mahalo for your support. I just need your help in spreading the word so I can get more subscribers. Like your comments. The steamer is from a store in HNL Chinatown called 888, It's on the corner of King and Kekaulike on the e
ewa side. All kind of stuff is on the ground an you can see the different kinds of steamers. This one is a little different. The second layer is just a flat tray but you can put a lot on it because the cover is very high and you can fit a lot. You definitely can use a pressure cooker or instant pot. Try one hour. I use banana leaves for other things like pastels, gau and the little mochi steamed dumplings with pork and peanuts ( never really made them). Banana stump is used for the Burmese national fish dish called mohinga, which I will make later. But I have no access to stumps here. So many things to share.
@@HawaiisPickleLady Thank You, Aunty. Aloha. 🌺🌸🌴❤️🇺🇸
thank you for sharing
In our house we grow Ti leaf as house plants and then set them outside during warm weather. Our Ti cuttings are straight from the Big Island. We have potted taro again as house plants. Love your videos it's like watching Auntie. Many Mahalos...
Iskabd,
My friend who lived in Calif. used to bring cuttings and grew them as house plants to give to friends but I never heard of taro. Must be nice.
The taro is grown in large pots of coir or coconut fiber with a small bit of water and nutrient solution at the bottom. The plants receive reflective light which allows them to stay healthy but grow much slower. The original pups were from U of H a few years ago. They go outside in the warm weather season. We keep Hawaiian chili pepper year-round as it makes a beautiful shrub that will last several years potted. Chili seed from U of H. Gotta have it... ;)
Thanks for sharing about your plants. Don't have the space or energy to do what you do.
@@HawaiisPickleLady Bless your little heart because your energy is spent making all the rest of us feel better. Let us know if we can help you grow anything. You can always use containers if there is little room. Please take care and stay safe...
Thanks so much for your support. Appreciate your comments.
Mahalo Auntie. You da bomb
Mahalo 🌺💛
No luau or ti leaves here in FL. I like collards, but thought about trying mustard greens and wrapping in banana leaves.
You can also use spinach or kale. Anything is worth a try.
Mahalo !! 😊
Mahalo
🤘
In washington state the only local place to find taro leaf is 22.50 a pound.
My goodness, I thought $8 was high in Vegas. When I went home, I could get free taro and ti leaves from friends or Tamashiro sold some for $3+.
Looks so good, can you put in some taro with the pork?
Anything you want. Vegetarians even put sweet potato. Experiment, there's no right or wrong.
Auntie. Making Chicken Lau Lau with spinach. How long should it steam if we are using spinach and not taro leaves. ? Its on the stove right now. lol
About the same 4 hours.... Let me know how it turned out Big Lou!!
@@HawaiisPickleLady It was good for a first time. I didn't put enough salt so the chicken was pretty bland. I put onion and sweet potato with the chicken and after i re seasoned after cooking it was really good. Next time im going to mess around with marinating the chicken adobo style then put it in the lau lau . Adobo chicken seasoned with sweet potatoes. I think it will be really good. I also made some Char sui chicken skewers. All came out good.
Also i cooked 2 batches one for 4 hours and one for 3 hours. The 3 hours was alittle better. Not as mushy.
yum yum!!!
Love your videos! I plan to make the foil version and wanted to know if can wrap it in foil and store in fridge, then steam the next morning. Or do you have to steam right away after wrapping? Mahalo!
yes, no problem to refrigerate a few days before steaming. If I make a lot, I freeze them, then thaw and steam.
Mahalo! @@HawaiisPickleLady I just made some (4)....ate one and froze the other 3. It was so delicious!
Nt how did you bring fresh taro leaves to Vegas? Im flying up in 9 days and wanted to bring some.
There is no problem in bringing fresh ti leaves and taro leaves. It's the dirt from plants that they don't want.
How did you get those past agriculture inspection?????
No problem in bringing leaves. It's plants that have soil where they pull out to check if ants. Luau leaves and ti leaves are fine.
ʻAʻohe mea e like me kā mākou meaʻai Hawaiʻi maoli.
How to bring Luau leaves ? Agriculture is ok ?
Mahalo in advance 🌹🤙🏾
Yes, also ti leaves. As long as it's clean and has no dirt.
Strip the stems otherwise it’ll cause your throat to become itchy.
We used to do that but I never do now and it gives no problem.
I'm NEVER going to make Lau Lau again with spinich...it leaves weird after taste in our mouths.
Dannnnnnnnng aunty! That's Alot of leaf!!! I hate when people skimp on the leaf.... Leaf and fat are heaven 😂
I rather eat the leaves that the meat. My meat of choice is belly pork.