Lau Lau- Bundles of local Hawaiian ingredients- Kimi Werner Recipe

Prepare the ti leaves by cutting off the spine to make them pliable.

Peel the skin off the taro root and cut it into pieces.

Salt the venison generously with Hawaiian salt.

Salt the NN million fish generously and place it in a ziplock bag to marinate in the fridge for three days.

Trim the stems off the collard greens and set them aside for later use.

Take five ti leaves for wrapping, as the creator prefers more greens in the dish.

Assemble the Lau Lau by taking a piece of taro, a piece of venison, a piece of fish, and some collard stems.

Equipment Needed

Dietary

Allergens