Lau Lau- Bundles of local Hawaiian ingredients- Kimi Werner Recipe
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Lau Lau is a comfort food of Hawaii. Usually cooked in an underground oven called an imu, these bundles of meat and salted fish are wrapped in taro leaves and steamed for hours. In this episode, Kimi makes one standard lau lau then uses collard greens instead of taro leaves to make an experimental one. Cooked in an instant pot, they only take one hour to steam. She uses venison and local fish but you can experiment using whatever you have! Remember, Chili pepper water as. condiment is a must to go with it!
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Aloha Kimi...noticed your video. I needed info on Instapot process(gonna make some on Christmas Day with the family.) I remember you’re the awesome diver also! I rather not steam on electric stove. My mom always made laulaus but used gas stove and square Wesson oil cans for steaming. This is so traditional in my memories so mahalo for that. My kids wanted me to teach them and friends for fundraising but I said No. First, you learn from me and than decided to teach all my kids first. It’s a family time tradition and didn’t want to ruin the sacredness of it. I’ve made before but you know these kids don’t hang around. I was the same way but when mommy said “stay home for help”. You best stay home or no eat or get ‘lickens’. So again much mahalo...and God bless!
Kimi, love how you are explaining not only the process to make traditional food from Hawaii, but also sharing the background on the process and the cultural history. I enjoy learning more about the customs and traditions of Hawaii than just the recipe. Thanks for sharing your culture with the rest of us!
I miss making lau lau with my mom who has passed since, but we used to make it on the living room floor with lots of newspapers laid out cause our kitchen wasnt big and we'd make dozens, then eat with family and relax after playing the ukulele and singing...thanks for sharing brought back some great memories, since I live stateside now, gonna try with a bunch, and I mean a bunch of spinach leaves haha
I've been in the hospital for a few days unable to eat and your videos are giving me some vicarious sustenance! Thank you!
Feel better Ian!
YES! I remember making lau lau as a kid and being so in love with the whole experience from harvesting all the leaves to enjoying the meal! I’m so glad TH-cam suggested your channel to me 🙏
Was lucky enough To try this on Oahu and Kauai in December. Omgggg so. Good.
I get lau lau every time I go to Puna, usually at farmers markets. It’s one of those MUSTS. Shave ice poke and lau lau. Side of macaroni salad and purple potatoes. Damn I wanna go🌈😃🤙
We got the same taro in the Caribbean but we call it dasheen. We boil the root part and the leaves are for callaloo . If they are eaten together, its sometimes called "top and bottom"
The recipe/steps are… 1. cut the spine 2. talk abt the parts of kalo 3.cut the root 4. Salt the meat 5. she captures and grabs the fish 6. She cuts the fish 7. Cut the stems off the taro leaves 8. put the taro, fish, stems and meat into the five kalo leaves 9. Fold the ti leaves 10. Fold and tie the ti leaves together 11. Put the lau lau inside the ti leaves 12. Put two ti leaves onto each other making a X 13. she cuts the stem off the collard leaf 14. She places 5 collard leaves down 15. She adds taro, fish, stems and meat 16. Wrap 17. tie the ti leaves 18. She adds the lau lau into the pot 19. She adds a cup of water 20. She clicks manual for one hour 21. She puts it onto plates 22. She unwraps them 23. She adds sauce 24. Now it is complete
Sorry if it sounds like there are some excessive steps, my school project was related to this video so I wanted to make this.
Hi Kimi, thanks for the nice video. I've lived in the western Pacific on Pohnpei and on Palau and have come to love all things taro. WHen i moved to Hilo, my neighbor let me grow in a raise bed and my centerpiece is seven taro plants so i have plenty of leaves. I really love the leaves also. I decided to try to make lau lau with just word of mouth recipe style. It came out decen enough except.....i only used one leaf. i didn't know until i opened the package and realized that there was just not enough leaf. Now i know and will use five, too. I've since made 'demok', which is a Palauan taro leaf soup with coconut milk and crab and it was delicious. I had been curious whether another leafy green would work; i was happy to see your experiment worked. Thanks again. First video that i've seen of your's but am a subscriber already. keep up the great work. Sincerely, Paul
Omg I need to go home soooo bad !!!! I miss this one of my favorite foods all time omg ..... :(.......
all those times wrapping uhu in ti leaves and I never knew how to spine em... 🤦🤦
But now you know!
Kimi you are making me hungry for Lau Lau. We enjoy your videos. Keep up the great work
New subscriber here. I have to say this was one of the most enjoyable and informative cooking videos I have seen on TH-cam. What an amazing dish! Using the InstaPot too, so cool.
Thank you for this video now I'm gonna get collard greens...I was born n raised on O'ahu but I live in Kansas now "there's no luau leaves here"....I see people commenting "add coconut milk".....they don't understand this is "Hawaiian lau lau"....Samoans & Tongans make palusami & lu pulu "it's their version"
You don't put coconut milk in Hawaiian Lau lau "this is traditional"
Tradition ties Hawai'i to their neighboring Polynesian islands....it doesn't have a cultural identity other than surfing and hula...and even those aren't derivative. If Hawai'i had a culture imprint it's long lost now thanks to westernization
Now I’m craving lau lau 😭 I tried the Tongan version while in Tonga, add coconut milk into the lau lau before cooking, so ono, but my fave is definitely the Hawaiian version
I want to try the Tongan style
I noticed Samoan laulau is with coconut milk n onion. Hawaiian laulau is with meat. Tongan laulau is with coconut milk onion n corn beef. They're all really Good. Thank for the video.
We Samoans call it lu'au or palusami....and yep, it's just coconut cream and onion. Fijians also call it palusami. Depending on what meats in it, Tongans call theirs Lu pulu, or Lu Sipi (guess the meat, lol)....I'm guessing they call their plain one just Lu.
Pat Cruising Lu pulu is my favorite!
Lu ika moe ota...OnoO it's ifoO!
Also tita if you use collard greens. Use da young small tender leaves if you no like da mustardy taste of collards and also try ba on or fat back its 'ono.
Hey Kimi back at home in Tonga we make this too and call it lu puaka which is called taro leaves and pork,lu ika which is called taro leaves and fish,but most people loves the lu sipi which is called taro leaves and lamp flaps, but we make it similar from the way you just made it we do taro leaves then the meat and then onions and coconut cream and then rap it up with foil and put in the oven to cook and we cook the taro on its own
Mahalo Kimi, really enjoyed this vid. Miss seeing you two...and now a Buddy!
Love you're soothing voice... Watching during my lunch break
Haha so glad you think so! Hard to listen to my own voice!
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Thank you for your tutorial i will make this as i have always grown taro Im Nez Zealand Maori and back when i was a child my grand father took care of our taro as the weather was too cold and was dug out every year and bu ried in a hole to preserve bulbs until the weather warmed usually middle of spring and planted out this was done yearly nower days they grow year round
ohhh! the collards alternative is something i can do! thank you!!
Grew up watching u on Hawaii Skin Diver!!! So glad u made a TH-cam channel! Such good vibes! Netflix needs to give u a series! Aloha 🤙
My potted Taro plants here in Central Washington State have been doing really well... This Spring had enough Taro leaves to make a bunch of Chicken, Salmon, Crab, Onion, and all the Taro stems!!! Have almost enough leaves to make Pork Lau Laus soon!!! I bring my potted Taro plants inside during the Winter. Aloha
I'm in western Washington, wonder if I could grow it here!
@@EmmyK0613 I'm sure Taro would do well in your area, just bring it inside before the frost in the Winter. Good luck!
@@EmmyK0613 You can buy it fresh at Indian grocery stores in the US.
Love ur videos! Make one for chili pepper water! I made couple times but flopped. And make pickle ogo too. Omg I'm drooling
I love taro leaves and the root crop, here in the Philippines we call it gabi! I’ll try to cook lau lau someday and follow this video. Thanks Kimmy you’re an inspiration and I would love to learn spear fishing taught by you ❤️
very interesting great vid ....peace out
Kimi. Awesome video...great job. Keep up the good work.
Aloha Kimmie Right on I Like to watch your Videos 🎉
It’s still really good fish especially when you bbq just clean the stomach don’t scale put it over some charcoal and cook the skin will peel right off with scales and make your sauce with lemon juice, chopped onions some salt and red pepper and just pour or dip your fish it’s good stuff if your reading this and love fish try this and you’ll love it
In Utah it was easy to get Kalo and Kalo leaf because there is a big Pasifika population (mostly Tongan and Samoan), but I’m not sure the other Pasifika culture cook with Ti leaf in the same way and the only place we could even find Ti leaf was at a lei shop who charged a fortune for them. So we always used Banana leaf to cook lau lau. Good, but just not the same. Now in DC I have no idea where to get any of that. I’m going to have to try Collard Greens. Mostly just want to be in Hawai’i, though. This made me hungry!
I have seen it grown here in Sacramento in a community garden , it literally Blew my mind when I seen it. Anyways thank you for the videos Aloha
I remember when I was young I never had knee nui in my lau lau it was always butterfish now I can't wait to get back to the big island and try that lau lau
L&L used to serve laulau here in California and they stopped. I can get laulau frozen, flown in from Hawaii at one of my local Japanese markets so there's that. Oh man now I want laulau.
I Have Seen Them At Marukai Market In Downtown LA a few months ago , along with Zippy’s Chili , S&S Saimin And Redondo’s Linguisia . The Store in Gardena has a bigger Local Style section . In Gardena on Western ave . 🤙🏽
OMG KImi I dieing fo' some laula, me and my mada used to sit on the living room floor with choke leaves and wrap em up, god I miss laulau (hawaiian boy living in Baja Mex)
That looked delicious!
Love this series! Especially this episode. I am from Hawaii and mainly miss the culture and food. They go hand in hand. Aloha.
Wow, usely we steam the laulau for 2 to 3 hours. Going to get that pot next week. Try the samoa style, fresh squeeze coconut with fish or without fish. Don't forget the salt, black pepper and onion. Its call palusami, listen to the word. Its says, palu-sami. Palu, Palu everything together or mix everything together and sami is the given name for the ocean. So before was anything from the ocean with coconut milk stack in the taro leaf. Yum yum
when I saw this last year , you inspired me. we don't have taro leaves here on the east coast. I used the leaves of horseradish plant and had to improvise the steaming. OMG so ono. actually made it a couple times now with fish ,scallops , and shrimp. SO ONO. mahalos for all your videos
,merci Chef pour votre magnifique recette
Wow 1 hour? Is this long enough to cook the taro leaves thoroughly and no itchy feeling when you eat it?
we cook them -taro plant- with coconut milk a staple food in the philippines
Going to have to make some. Looks good. I have plenty of collards here in NC. Probably will cook them longer or blanch them some first.
Thank you!
Must add coconut cream makes it👌 that's what the Cook islanders, Samoan,Tongan and fijians do it's delish
This the healthy version
and filipinos too.remember were islanders too😊😊😊
@@The.Hawaiian.Kingdom but im talking about geography.we are on the pacific too.and remember these islands were connected long time ago so you just dont know if we are culturally related too
Palusami..Samoa
@@johnastrero6046 very true. I've seen some darker Filipinos that look like they're Fijians!
Thank you , it looks delicious as always.
Ahh finally, legit native Hawaiian food.
Sooooo delicious, Palauans have their version and just as delicious!!! I've also seen the frozen pre-made ones at the Hawaii WalMarts and the Military Commissarry.. dangit.. now I want to eat LauLau!!!
Question about the stems. You didn't skin the stems? Is that ok?
Enenue poke is ono
I love enenue i grew up eating with all my unkos
Thanks, love it!!😋
I have taro at my garden and I will make it,,, thanks so much,,, I'm from Papua (Biak-Kaimana is my father's and mother's from)... I'm happy to learn something new from Pacifica people
Its similar to batu bakar from Maluku/Papua right?
THIS IS AWESOME !!! I lived in Hilo for 9 years and TOTALLY miss Lau Lau, I now live in PA and i have been trying trying for years to make this with some sort of sub. Glad u made it with Greens !!! I will def try this now. And your 100000% right, its the leaves that make everything have that taste !
I'm in Orange Park, Fl can I use a collard green or turnip leaf? Just saw the end almost..lol, your on it! I love watching your vlogs..🤙!
Love your channel sis! I'm going to make these this week (: With the collard greens since that's whats available! Thank you for the inspiration.
th-cam.com/video/HdpsFPVnqCA/w-d-xo.html
BIG fAN of you kimi you are the best girl in the world fishing you are to great. Nice color hair
You go girl that's one of my favorite fish too especially Pok'e
Just made Collard greens pork belly/pork Lu’au was O’no!!! Almost tasted like palusami’s wit meat. ML&Aloha y’all 🤙🏽
I also love the lau also.
Got you!! Taro leaves is my number #1 favourite request for my mum when I go back home to the Cook Islands! But it has to be her recipe cause you know mum’s cooking is always the best 🥰
Homemade sausage and smoked meat can't wait to get back home
Aloha Kimi,
Mahalo Nui Loa for this video. I love your explanation of Hawaiian culture and the words to the foods. I miss visiting Hawaii so much therefore I will make some Lau Lau. Thanks again for the recipe and instruction ❤️🤙
I loved this! Thanks so much. I’m wondering, when you put the Lau Lau on the instapot, do you put them directly in the pot or on top of a metal rack to steam ?
,Love you Kimi
Dasheen leaf,,😅🇱🇨👊🏿👍🏿🖤,,we Use the heart,,center leaf,,And Yes They Itch like Crazy,,,even peeling the Dasheen it self..
Oh and I never Said Congratulations on Your Son,,how bad of me🤣
Kimi! Aloha! I love Enenui is has a texture like mahi-mahi Aunty! Ella! Yeee! Haaa!
Very 'ono with he'e (octopus) or squid and coconut. Or all kine fish, and a good type pork I like do is pork belly, cause het da skin, and I put PLENTY lau, 7-10 leaves and just a bit of fat a other stuff for favor. Also 'ono is tiny shrimp, hoat and lamb but you must treat da lamb for the game taste. So yumms!!
Love ❤️ watching you 👩🍳 I’m from hilo my family had a hawaiian restaurant back in the 60 made lau laus . Thank you for the menories 🌺
Yummy
Oh that meat was just flaking off... Man that looks good. Getting hungry...
Always wanted to learn how to make Lau Lau, since I always eat it. Great video and nice experimentation with the ingredients Kimi!!!
Thank you so much for making this video. I was born and raised in Waipahu but transplanted to N Idaho. I garden with taro plants dotted throughout because i love the look. I figured I might as well make Lau Lau because i have to pull the corms soon before it freezes. It’ll be our yearly Lau Lau. And same i love the taro leaves the best! But you definitely can’t find it up here.
Forgot to strip the stems
A'ohe mea e like me ka makou mea'ai Hawai'i maole.
Aloha Kimi! Any chance you know any Kāne'ohe fishers who could use some support? Just watched your taʻape vid and completely agree. Iʻd love to eat the invasives and enjoy supporting local, but have a hard time finding a source in Koʻolaupoko. Any tips on where to look, whom to ask would be so appreciated. Mahalo nui! PS. LOVE YOUR SHOW!!!!!
Mahalo Kimi! ❤ Lau lau is so ono! : ) Great idea with the collard greens if we don't have kalo leaves.
Thanks Kimi, I sanded Buddies board you shaped and have always been a big fan. My grandma's name was Kimi too. Winners all day sister, MAHALOS
Awesome video. I'm going to try to make this for my family. How do you make the chili pepper water?
Bra steamed taro with coconut milk and onions is 🔥with fried fish 🤤
How do you make your chili pepper water? Or do you buy it from the store?
I noticed no salt was not used. Because of the fish?
You are my greatest inspiration❤ Everything you do is incredible.
Thank you so much!!
You make me huuuungry mahalo from the west side NANAKULI E’a
No forget to clean the ha (stem) peel it
Many people leave the stems as is now.. not me my mom & grandma always had us stripping the stems so no get itchy throat
Love that you thought of us PNWesterners and subbed the collard leaves! Searching for the chili water recipe...mahalo and buen provecho! Definitely a bonus to eat hot food when you have an infant.
You can get luau at the Asian store here in Seattle.
what was that water thingy you poured over the lau lau befor eating.
Uggggh I just wanna go home and hunt and spear fish and eat and Fish and Eat some more and be with my Gorgeous ppls Ive been off island way to long
Cook it in a coconut cream...it will be more juicy..put sone pepperonis.
I don’t like eating fish I don’t like the fishy taste. But I’d probably like this if it doesn’t taste like fish. I also like cobia if it’s habachi style.
We can not get taro leaf here so maybe we can try the collard and salmon. We have enunue here but you got to get your own (need boat) . I like try try 'em. I miss the Hawaii food
Mahalo sistah. Were you on Gordon Ramsay’s show?
Yes Ma'am!
In Tonga we call it NUE....I love the fragrance n flavor of it....I love to cook it in coconut milk onions n salt. or wrapped in ti leaves and roast them til its done. I love love the firm texture of NUE !! thank you
I need to try
Question: when you put fish and pork in the lau lau would that cause fish to be overcooked?
Wonderful upload . Love it
HAPPY Birthday
Maui has Axis deer ??? I didn't know that !!! So there is a drawing for tags to hunt ??? wow !!!
In the states we use collard greens or Swiss chard. It's not taro leaf but really close and cooks faster. No need worry about itchy throat lol
Awesome! Something about homegrown cooking that is so superior.
So Kim, how long do you cook the taro leaves for approximately.
WHERE IS BUDDY! He's your star 2 mama!
You make me feel so hungry I want to come back to Hawaii. I hope I can make it back that way soon.
Also the cup you used to put the water in the instapot. What is it made from? Is it bamboo?