is a Native Hawaiian cuisine
dish. The traditional preparation consisted of pork
wrapped in taro
or luau leaf. In old Hawaii laulau was assembled by taking a few luau leaves and placing a few pieces of fish and pork in the center. In modern times, the dish uses taro leaves, salted butterfish, and either pork
, or chicken
and is usually steamed on the stove. Laulau is a typical plate lunch
dish and is usually served with a side of rice and macaroni salad
In the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. When ready, all the laulau is placed in an underground oven, called an imu. Hot rocks are placed on the dish and covered in banana leaves and buried again. A few hours later the laulau is ready to eat.
Similar Polynesian dishes include Tongan "lupulu" (containing corned beef) and Samoan "palusami" and "fai'ai" (which can contain fish, eel, shrimp, or other seafood alone or in combination).
This page was last edited on 5 November 2017, at 03:14.
under CC BY-SA license.