Steaming Laulau: The Traditional Way To Tender Perfection

Laulau is a traditional Hawaiian dish that consists of meat (pork, fish, beef, or chicken) wrapped in taro leaves, packaged in ti leaves, and steamed. The process of making laulau involves marinating the meat in a combination of seasonings, such as salt, soy sauce, and garlic, before placing it on the leaves, folding them over, and securing them with string or ti leaves to create a pouch. This bundle is then steamed, allowing the flavours to meld and the meat to become tender. While laulau is traditionally cooked in an underground oven called an imu, it can also be steamed using various methods and equipment, such as a stacked steamer, crock pot, or even a rice cooker.

Preparing the ingredients: Wash and cut the taro leaves, removing the stems. Cut pork, fish, or chicken into cubes

Preparing the ingredients is a crucial step in making laulau, a traditional Hawaiian dish that combines tender meat with the flavours of taro leaves. Here's a detailed guide to help you prepare the ingredients like a pro:

Washing and Cutting the Taro Leaves:

Start by washing the taro leaves thoroughly. Taro leaves, also known as lū'au leaves, are heart-shaped and have a slightly sweet taste. After washing, remove any tough stems from the leaves. You can use a knife or simply tear the leaves gently with your hands. It is important to wear gloves if you have sensitive skin, as handling raw taro leaves may cause skin irritation due to the presence of calcium oxalate crystals.

Cutting the Meat:

For laulau, you can use pork, fish, or chicken. Cut your chosen meat into cubes of uniform size, typically around 1-inch cubes. This ensures even cooking and allows the meat to absorb the flavours during the steaming process. Here's a breakdown for each type of meat:

Pork:

If using pork, choose a boneless pork roast or pork butt. Start by trimming away any excess fat and connective tissue. Then, cut the pork against the grain into strips. Cut these strips into smaller pieces to achieve the desired cube size.

Fish:

When working with fish, choose a flaky white fish variety. Cut the fish into cubes, similar in size to the pork cubes. You can pat the fish dry with a paper towel before cutting to help maintain a clean cutting board.

Chicken:

For chicken, opt for boneless and skinless chicken breasts or thighs. As with fish, pat the chicken dry with a paper towel to remove any excess moisture. Cut the chicken against the grain into thin slices, and then cut the slices into cubes. Aim for a uniform size and thickness to ensure even cooking.

Remember, the key to successful laulau is to take your time and cut the ingredients with care. By following these steps, you'll be well on your way to creating a delicious and authentic Hawaiian dish.

Assembling the laulau: Layer taro leaves, add meat, and secure with ti leaves

Assembling the laulau is a straightforward process, but it requires attention to detail to get that authentic Hawaiian flavour. Here is a step-by-step guide to layering the taro leaves, adding the meat, and securing everything with ti leaves.

Firstly, prepare your ingredients. You will need taro leaves, ti leaves, and your choice of meat ( pork, chicken, beef, or fish). For an authentic Hawaiian flavour, use fatty pork and salted butterfish. If you want to add some vegetables, you can include purple Okinawan sweet potato and carrots. Don't forget to wash your leaves thoroughly and cut off the stems.

Now, it's time to start assembling. Place two ti leaves in an "X" shape on a flat surface. This will form the base of your laulau bundle. Next, take 2-3 taro leaves and stack them on another surface, with the biggest leaf at the bottom and the smallest on top. Place your chosen meat and vegetables (if using) in the centre of the taro leaves. Sprinkle Hawaiian sea salt liberally to enhance the flavour.

Here comes the tricky part: wrapping the bundle. Use the taro leaves to fold and wrap the fillings securely, forming a tight bundle. Place this taro leaf bundle in the centre of the ti leaves and carefully wrap them around. Start by rolling the bundle from the top, almost to the bottom, then turn it 90 degrees and roll it up again, ensuring it is fully enclosed by the ti leaves.

Finally, secure your laulau bundle. The ideal way is to tie a topknot with the ti leaf ends, but if they are too short, you can use kitchen twine or string to secure it. And there you have it—your laulau is now ready for steaming!

Using a steamer: Place bundles in a steamer with water, ensuring water doesn't touch the laulau

To steam cooked laulau using a steamer, start by wrapping your laulau in ti leaves. Place the wrapped laulau in the steamer, ensuring that the bundles are elevated above the water level. Add water to the steamer, being careful not to let it touch the laulau. Cover the steamer with a lid and heat the water until it boils. Once the water is boiling, reduce the temperature to a slow simmer and let the laulau steam for about 20 minutes. After 20 minutes, your laulau should be ready to serve.

Using a steamer is an effective way to reheat laulau while preserving its flavour and texture. It is important to ensure that the water in the steamer does not touch the laulau, as this could affect the cooking process and the final texture of the dish. Additionally, wrapping the laulau in foil before placing it in the steamer can provide extra protection and help retain moisture.

When steaming laulau, it is crucial to monitor the water level and ensure that it does not completely evaporate. You may need to add more water during the steaming process. The steaming time may also vary depending on the size of your laulau bundles, so it is essential to check for doneness before serving.

By following these steps and paying attention to the water level and steaming time, you can successfully steam cooked laulau using a steamer, resulting in a delicious and tender dish.

Stovetop method: Use a pot with water and a heatproof plate or rack to elevate the laulau

To steam cooked laulau using a stovetop method, you'll need a pot, some water, and a heatproof plate or rack to elevate the laulau above the water level. Here's a step-by-step guide:

Firstly, fill the pot with about 2 inches of water and place it on the stovetop. While the water is heating up, prepare your laulau by securely wrapping it in taro leaves and tying it with string or using ti leaves to secure the bundle. You can use pork, beef, chicken, or fish as your protein of choice, along with taro leaves and, optionally, collard greens or spinach.

Next, create a raised platform inside the pot by placing a heatproof plate or a metal rack at the bottom. This step is crucial as it ensures that the laulau doesn't come into direct contact with the simmering water. Place your wrapped laulau bundle on the heatproof plate or rack, making sure it is elevated above the water.

Now, cover the pot with a lid and let the laulau steam. The cooking time may vary depending on the size of your laulau bundle and your desired level of doneness, but as a guide, aim for around 1 to 1.5 hours for the meat to become tender and fully cooked. Don't forget to periodically check the water level in the pot and add more water if necessary to ensure it doesn't completely evaporate.

Once the laulau is cooked to your liking, carefully remove it from the pot using tongs or a spatula. Allow it to rest for a few minutes before unwrapping and serving. This resting period lets the flavours meld together and makes the meat even more tender.

By using this stovetop method, you can achieve delicious, tender, and flavourful laulau without the need for specialised equipment like a steamer. The steam generated from the simmering water will gently cook the laulau, and the heatproof plate or rack prevents direct contact with the water while still allowing the steam to circulate, resulting in a delicious and authentic Hawaiian dish.

Reheating laulau: Use a steamer, stovetop, chafing dish, slow cooker, or microwave

Laulau is a traditional Hawaiian dish consisting of pork and butterfish wrapped in lu'au (taro) leaves, packaged in ti leaves, and steamed. Reheating laulau requires special care to preserve the tenderness of the meat and the integrity of the leaves. Here are some methods to reheat laulau while retaining its flavour and texture:

Using a Steamer:

• Take the laulau wrapped in ti leaves and wrap it in foil.
• Put water in a steamer or the lower part of a double boiler.
• Place the top part of the double boiler, ensuring the water doesn't touch the laulau.
• Cover with a lid and bring the water to a boil.
• Once boiling, reduce the temperature and simmer for about 20 minutes.

Chafing Dish:

Chafing dishes are ideal for reheating laulau as they provide slow and consistent heat.

• Add water to the bottom bowl of the chafing dish.
• Place the laulau wrapped in ti leaves on the top part. You can also wrap it in foil.
• Light a Sterno flame under the chafing dish.
• After 20 minutes, serve, or keep it on the chafing dish for up to two hours.

Stovetop:

The stovetop method is traditional and effective for preserving laulau's texture and flavours.

• Add an extra layer of luau leaves or foil to wrap the cold laulau.
• Pour about an inch of water into a pot and place on medium-high heat.
• When the water boils, reduce to medium-low heat and simmer for around 20 minutes.
• Remove the laulau, unwrap, and serve hot.

Slow Cooker:

• Pour an inch of water into the slow cooker.
• Wrap the laulau in an extra layer of ti leaves and foil.
• Place a trivet inside the slow cooker, ensuring it's above the water level.
• Put the laulau on the trivet, cover, and set the timer for 30 minutes on low heat.
• You can serve after 30 minutes or keep it warm for up to an hour.

Microwave:

• Wrap the laulau in a fresh layer of ti leaves, if available.
• Place a half-full glass of water, a plate of laulau, and a layer of paper towels in the microwave.
• Spray water on the paper towels covering the laulau.
• Reheat on medium for about 5 minutes.

Each method offers a unique way to reheat laulau while retaining its flavours and textures. Whether you choose the traditional stovetop method or the convenient microwave option, you can enjoy this delicious Hawaiian dish again!

Frequently asked questions