How to Make Hawaiian Squid Luau - Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

taro leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more readily available and less expensive.

Cut the stems off from the taro leaves.

Using a paring knife, make a shallow cut to peel back the fibrous part of the stem.

Peel until you reach the bottom of the stem, then cut off the top and bottom of the stems.

Chop the stems into smaller pieces and set aside.

Layer a couple of taro leaves together and roll them up, then chop them into small strips.

Cut the leaves into smaller pieces to help them break down easier when cooking.

Blanch the taro leaves in a pot with about 4 to 5 cups of water, bringing it to a boil.

Add Hawaiian salt to the boiling water and push the leaves down into the water.

Cover and let the leaves cook for 1 to 1.5 hours until thoroughly cooked.

While the leaves are cooking, clean the squid by removing the tentacles and innards.

Remove the cartilage from the squid and peel off the outer skin if desired.

Rinse the squid thoroughly, then cut right below the eyes and remove the beak if necessary.

Slice the squid into rings or bite-sized pieces and set aside.

Once the leaves are cooked, drain them in a colander and press down to squeeze out excess liquid.

Melt butter in a pot and add chopped onions and squid, sautéing until the onions are translucent.

Add the cooked taro leaves, sugar, salt, and coconut milk to the pot.

Bring the mixture to a simmer, cover, and let it cook for another 30 minutes, stirring occasionally.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens