Lau Lau- Bundles of local Hawaiian ingredients- Kimi Werner Recipe
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- Опубликовано: 28 авг 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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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!
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.
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!
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.
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
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
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
Love this series! Especially this episode. I am from Hawaii and mainly miss the culture and food. They go hand in hand. Aloha.
Kimi you are making me hungry for Lau Lau. We enjoy your videos. Keep up the great work
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!
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 🥰
Grew up watching u on Hawaii Skin Diver!!! So glad u made a RUclips channel! Such good vibes! Netflix needs to give u a series! Aloha 🤙
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 . 🤙🏽
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 !
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
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 ❤️
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 RUclips 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🌈😃🤙
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
New subscriber here. I have to say this was one of the most enjoyable and informative cooking videos I have seen on RUclips. What an amazing dish! Using the InstaPot too, so cool.
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?
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
Mahalo demonstrating the extremely time-consuming process. Like another commenter said it was nearly always a group or family activity for this reason, and how my ohana did it growing up. Yes, Enenue,Kala etc was considered 'rubbish'fish but not today because most of our fish are now imported. My father prepared those fish raw (lomi with kukui nut,limu,chili pepper) or braised in their bone broth for us and how I still like them today - if I can find them😪. Thanks so much sharing your vast and valuable knowledge of our culture!
Omg I need to go home soooo bad !!!! I miss this one of my favorite foods all time omg ..... :(.......
I love enenue i grew up eating with all my unkos
Always wanted to learn how to make Lau Lau, since I always eat it. Great video and nice experimentation with the ingredients Kimi!!!
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 🌺
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!
Mahalo Kimi, really enjoyed this vid. Miss seeing you two...and now a Buddy!
Homemade sausage and smoked meat can't wait to get back home
You make me feel so hungry I want to come back to Hawaii. I hope I can make it back that way soon.
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 ❤️🤙
Aloha Kimi, i’m from Hilo but been away cause of military. The videos bring me straight to home and make me hungry lol Love what you’re doing here to show the world our traditions. Would love to learn to spearfish with you guys one day. Give buddy big honi’s he’s so cute and so lucky to eat good food! A hui hou!
You are my greatest inspiration❤ Everything you do is incredible.
Thank you so much!!
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.
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
Hey Kimi I'm Dennis from Maui you Justin and baby but are so chill...Love how you share what I remember as a boy making lau lau's ,diving,and I ate a lot of Nenu'e and Kala lol.. keep sharing ...take care Aloha
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.
ruclips.net/video/HdpsFPVnqCA/видео.html
Hmmm I’m going to the market to get me some lau-lau. Mahalo for making me Ono.
Love ur videos! Make one for chili pepper water! I made couple times but flopped. And make pickle ogo too. Omg I'm drooling
Cool! Thank you for teaching me to use Collard Green to make Lau Lau! I’ll definitely try it.
Wonderful upload . Love it
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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Wow that came out good even the colored greens
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!
Wow that really looks delicious
I'm enjoying your channel. Mahalo for sharing your wonderful family, lifestyle and ono grindz.
French Chefs cook with lots of butter. Without fat in lau-lau the lau-lau is dry and not juicy; however to each his or her own. 🌺 aloha nui loa Kim for this. Loved your old Nabbetta Fish video with your dad, my second favorite fish. 🌺
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
Mahalo Kimi! ❤ Lau lau is so ono! : ) Great idea with the collard greens if we don't have kalo leaves.
ohhh! the collards alternative is something i can do! thank you!!
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)
Aloha Kimmie Right on I Like to watch your Videos 🎉
Yes. Just found ur channel. Mahalo for teaching me how to be a better cook. Hope ur staying safe and healthy. Love ur cooking videos I want to learn how to cook more loco. Haha
Món nay ăn thơm ngon quá bạn ơi
Love this, such relaxing videos to watch! Looks delicious! 🐟
Kimi. Awesome video...great job. Keep up the good work.
Kimi looks like a mom now, and a family that will never go hungry
I really enjoyed your video. It was nice to see you cook a leaner lau lau, & try the collard greens, however, I fell in love with lau lau, visiting Hawaii many years ago, & it was made with fatty pork & buttery fish. I thought I remembered the lau lau having rice cooked inside the bundle?? When I finally get around to making my lau lau here, I plan on cooking it in a clay pot in the oven. Thank you so much for sharing.
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.
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 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
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
Poor Justin haha. I can imagine making videos with my boyfriend and this totally being the dynamic and the energy 😆
Thank you. We like seaweed flavor. Collard green, must try that also
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
,Kimi la plus belle Chef du monde
I love the coconut cream version,
,merci Chef pour votre magnifique recette
very interesting great vid ....peace out
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
Taro is much a part of the Bikolano cuisine in the philippines, when people make mention of Bikol they almost always make mention of laing ( taro ) too. And we love chili also. I miss home watching your video❤
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!
been craving this lately. tried it in honolulu and it was super new flavours and very tasty.
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!!!
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.
When I was in ohau back in the early eighties 81 thru 86 when I first tried lau lau it tasted like collards and ham and fish .I still love it but the first thing I thought was what a different way to use collards not knowing it was taro.. great job
Just found your channel. Keep it up! I enjoyed the video and now I want to try to make it🍽️
Thank you!
That looked delicious!
So cool!: I am
From Trinidad & ToBago. We call Tarot ( Dasheen) .. and we make Calaloo with the leaves it’s super tasty!
Great vid. I live in the states and use collards all the time for Lau Lau. Not as lovely as Lau Lau but it works.
It's similar to Laing of Luzon part here in the Philippines. That recipe plus coconut milk and chilies, lots of it!
The Kalo leaf is eaten in India ( I can't phonetically spell it in English but sounds similar to alloo). It is regularly available on the mainland US at Indian grocery stores.
We have plenty of collard greens in South Carolina. Yay !
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!!
Thank you , it looks delicious as always.
all those times wrapping uhu in ti leaves and I never knew how to spine em... 🤦🤦
But now you know!
Art Kitchen & so Cool visual delicius mmmmm!!..
Von appetit & Cheers!!!💓💚
I like how you make use of what you have at hand and you keep your recipes simple. How do you make your chili pepper water? Oh, I almost forgot to mention that I ran across you because of the spearing/diving months ago, I was looking at pole spear reviews and I follow Key West Waterman who is a real cool fisherman and then watched you dive and hunt. Very nice. You did kill this fish with a long pole I noticed!
Just made Collard greens pork belly/pork Lu’au was O’no!!! Almost tasted like palusami’s wit meat. ML&Aloha y’all 🤙🏽
3:32am currently in Seattle. I’m hungry now 🤣🤙
Me too! Craving a huge bowl of poi as well. And 'ulu, and akule! Hard to get here in Seattle!! Sucks!
Ahh finally, legit native Hawaiian food.
You go girl that's one of my favorite fish too especially Pok'e
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 ?
we cook them -taro plant- with coconut milk a staple food in the philippines
Good job sista loved the video Mahalos
,Love you Kimi
Kimi! Aloha! I love Enenui is has a texture like mahi-mahi Aunty! Ella! Yeee! Haaa!
Thanks, love it!!😋
That's looks so good