Lau lau, a traditional Hawaiian dish, is a staple in many Hawaiian households. The combination of tender pork, beef, or chicken wrapped in taro leaves and steamed to perfection is a treat for the taste buds. However, one of the most common questions people ask when cooking lau lau is, “How long does it take to steam lau lau?” In this article, we will delve into the world of lau lau and explore the steaming process, providing you with a comprehensive guide on how to cook delicious lau lau.
Understanding Lau Lau
Before we dive into the steaming process, it’s essential to understand what lau lau is and its components. Lau lau is a traditional Hawaiian dish that consists of meat, usually pork, beef, or chicken, wrapped in taro leaves. The meat is typically seasoned with Hawaiian salt, black pepper, and other spices, then wrapped in taro leaves and steamed to perfection. The taro leaves impart a unique flavor and aroma to the meat, making lau lau a distinct and delicious dish.
The Importance of Taro Leaves
Taro leaves are a crucial component of lau lau, and their quality can affect the overall flavor and texture of the dish. Fresh taro leaves are preferred, as they have a more delicate flavor and texture compared to older leaves. When selecting taro leaves, look for leaves with a vibrant green color and a slightly tender texture. Avoid leaves with brown or yellow spots, as they may be old or damaged.
Preparing Lau Lau for Steaming
Before steaming lau lau, it’s essential to prepare the dish properly. Here’s a step-by-step guide on how to prepare lau lau for steaming:
Wrapping the Meat
To wrap the meat, start by laying a taro leaf flat on a surface. Place a small amount of meat in the center of the leaf, leaving a 1-inch border around the edges. Fold the stem end of the leaf over the meat, then fold in the sides and roll the leaf into a neat package. Repeat this process until all the meat is wrapped.
Assembling the Steamer
To assemble the steamer, you’ll need a large pot with a steamer basket. Fill the pot with 2-3 inches of water, then bring the water to a boil. Reduce the heat to medium-low and place the steamer basket over the pot. Arrange the lau lau packages in a single layer in the steamer basket, leaving some space between each package.
Steaming Lau Lau
Now that we’ve prepared the lau lau and assembled the steamer, it’s time to steam the dish. The steaming time will depend on the size of the lau lau packages and the desired level of doneness.
Steaming Time
As a general rule, lau lau should be steamed for 2-3 hours, or until the meat is tender and the taro leaves are soft. However, the steaming time may vary depending on the size of the lau lau packages and the desired level of doneness. Here’s a more detailed guide on steaming times:
- Small lau lau packages (1-2 inches in diameter): 1-2 hours
- Medium lau lau packages (2-3 inches in diameter): 2-3 hours
- Large lau lau packages (3-4 inches in diameter): 3-4 hours
Checking for Doneness
To check if the lau lau is cooked, remove a package from the steamer and unwrap it. Check if the meat is tender and the taro leaves are soft. If the meat is still tough or the taro leaves are crunchy, return the lau lau to the steamer and continue steaming for another 30 minutes.
Tips for Steaming Lau Lau
Here are some tips to help you steam lau lau to perfection:
- Use a steamer basket: A steamer basket allows the lau lau to steam evenly and prevents the packages from touching the bottom of the pot.
- Don’t overcrowd the steamer: Leave some space between each lau lau package to allow for even steaming.
- Use a gentle heat: Medium-low heat is ideal for steaming lau lau, as it prevents the taro leaves from burning or becoming bitter.
- Don’t open the lid too often: Opening the lid too often can release the steam and affect the cooking time.
Conclusion
Steaming lau lau is an art that requires patience and attention to detail. By following the steps outlined in this article, you’ll be able to steam delicious lau lau that’s sure to impress your family and friends. Remember to use fresh taro leaves, wrap the meat properly, and steam the lau lau for the right amount of time. With practice, you’ll become a master of steaming lau lau and be able to enjoy this traditional Hawaiian dish whenever you want.
| Lau Lau Size | Steaming Time |
|---|---|
| Small (1-2 inches in diameter) | 1-2 hours |
| Medium (2-3 inches in diameter) | 2-3 hours |
| Large (3-4 inches in diameter) | 3-4 hours |
By following these guidelines and tips, you’ll be able to steam lau lau to perfection and enjoy this delicious Hawaiian dish.
What is Lau Lau and where does it originate from?
Lau Lau is a traditional Hawaiian dish consisting of pork, beef, or chicken wrapped in taro leaves. The dish is believed to have originated from the early Polynesian settlers who brought their own cooking techniques and ingredients to the islands. The name “Lau Lau” is derived from the Hawaiian words “lau,” meaning leaf, and “lau,” meaning wrapped.
The dish has been a staple in Hawaiian cuisine for centuries and is often served at special occasions and gatherings. The combination of tender meat, flavorful seasonings, and the unique taste of taro leaves makes Lau Lau a delicious and authentic Hawaiian experience.
What are the essential ingredients for making Lau Lau?
The essential ingredients for making Lau Lau include pork, beef, or chicken, taro leaves, salt, black pepper, and ti leaves. The protein can be a combination of pork, beef, and chicken, or a single type of meat. Taro leaves are the traditional wrapping material, but ti leaves can be used as an alternative. Salt and black pepper are used to season the meat, while ti leaves add a unique flavor and aroma to the dish.
Other ingredients that can be added to enhance the flavor of Lau Lau include onions, garlic, ginger, and Hawaiian sea salt. Some recipes may also include additional ingredients such as fish or shrimp, but the core ingredients remain the same.
How do I prepare the taro leaves for wrapping?
Preparing the taro leaves for wrapping is a crucial step in making Lau Lau. The leaves need to be cleaned and blanched to remove bitterness and make them pliable. Start by washing the leaves in cold water, then blanch them in boiling water for 30 seconds to 1 minute. Remove the leaves from the water and let them cool.
Once the leaves have cooled, remove the stem and any thick veins, and cut them into large squares or rectangles. The leaves are now ready to be used for wrapping the meat. Make sure to handle the leaves gently to avoid tearing them.
What is the best way to wrap the meat in taro leaves?
Wrapping the meat in taro leaves requires some skill and patience. Start by placing a square of taro leaf on a flat surface, with the stem end facing you. Place a small amount of meat in the center of the leaf, leaving a 1-inch border around the edges. Fold the stem end over the meat, then fold in the sides and roll the leaf into a neat package.
Make sure to apply even pressure to avoid tearing the leaf. You can also use a small piece of ti leaf to tie the package together, if needed. Repeat the process until all the meat is wrapped, and you have a batch of neatly wrapped Lau Lau.
How do I steam the Lau Lau to perfection?
Steaming the Lau Lau is the final step in cooking the dish. To steam the Lau Lau, place the wrapped packages in a steamer basket, leaving some space between each package. Place the steamer basket over boiling water, cover with a lid, and steam for 2-3 hours, or until the meat is tender and the leaves are soft.
Make sure to check the water level regularly to avoid running out of water. You can also add some ti leaves to the steamer basket for extra flavor. Once the Lau Lau is cooked, remove it from the steamer and let it cool before serving.
Can I use alternative wrapping materials if taro leaves are not available?
While taro leaves are the traditional wrapping material for Lau Lau, alternative materials can be used if they are not available. Ti leaves are a popular substitute, as they have a similar flavor and texture to taro leaves. Other alternatives include banana leaves, collard green leaves, or even foil.
However, keep in mind that using alternative materials may affect the flavor and texture of the dish. Taro leaves have a unique flavor and aroma that is difficult to replicate with other materials. If you do choose to use alternative materials, make sure to adjust the cooking time and method accordingly.
How do I serve and store Lau Lau?
Lau Lau is typically served at room temperature or slightly warm. To serve, simply unwrap the package and slice the meat into thin pieces. You can serve Lau Lau on its own or with a side of rice, poi, or other Hawaiian dishes.
To store Lau Lau, wrap the packages tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. You can also freeze the packages for up to 2 months. To reheat, simply steam the packages for 30 minutes to 1 hour, or until the meat is warm and the leaves are soft.