Recipe - Laulau

1/3 pound Butterfish or salmon
1 pound Pork butt (brisket o.k)
16 Luau leaves (see substitute)
8 Ti leaves

Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt
into 4 pieces. Prepare luau leaves by stripping outer skin of stem and
leaf veins to prevent itching in throat when consumed. Wash and remove
tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau
leaves in center. Place a piece of pork and a piece of fish on luau leaves.
Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves
and steam for 3 to 4 hours. **** you may substitute 1 to 1 One half lb. spinach
for luau leaves. Formatted by: Dorie Villarreal

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini