1 lb luau (taro leaves), or fresh
1 1/4 lb cut in 6 pieces
3/4 lb salmon or butter fish, cut i
1 tbsp rock salt
12 ti leaves or aluminum foil
1 cup water
Directions
Recipe by: arielle@bonkers.taronga.com (Stephanie da Silva) Wash the
taro leaves thoroughly. Remove stem and fibrous part of veins by
pulling gently with the tip of a knife from the stem out to the edge
of the leaves. Place pork in bowl. Add salt. Work together. Arrange
5 leaves, the largest on the bottom. Place pork with fat side up.
Place fish on top of pork. Fold leaves over pork and fish to form a
bundle (puolo). Prepare each ti leaf by cutting partially through the
stiff rib and stripping it off. Place lau lau on the end of a ti leaf
and wrap tightly. Wrap another ti leaf around in the opposite
direction, thereby forming a flat package. Tie with string, or
fibrous part of ti leaves. Place in a steamer. As soon as water is
boiling, turn heat to low. Steam lau laus 5 to 6 hours. Remove
string before serving.
Servings: 1 servings
Lau Laus Recipe brought to you by Recipe Ideas
Categories: Dessert; Fish; Pie; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into distant history, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times used many different herbs and spices, including some that we all recognise like thyme, fennel and parsley. As our culinary historical trip moves to more modern times we find a couple of interesting books dating from the 14th Century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that is served today, but instead recipes for the types of food eaten by the rich people of those days. In the 15th century, people returning from the crusades brought back many spices and herbs from the holy lands, such as rosemary and coriander. These new foods and tastes created a torrent in manuscripts on cookery, the majority of which are kept safe in private collections. By the arrival of the twentieth century, cookbooks are in high demand, mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Lau Laus recipe.
