Mainland Lau Lau

An original flavor in every bite — give it a try! Note: you'll need 24 banana leaves.

Recipe author

Servings:

Cod (salted or oil-packed)

450

Chicken fillet (Weight is approximate — use the meat from six chicken legs.)

1200

Pork tenderloin

450

Spinach

900

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 84 % 16 g

Fats 11 % 2 g

Carbohydrates 5 % 1 g

103 kcal

GI: 100 / 0 / 0

In how it's made and how it looks, this dish is a bit like dolma — but that's where the resemblance ends. Lau lau is fundamentally different from anything you might expect: for one thing, the filling isn't wrapped in cabbage or grape leaves, but in banana leaves. To prepare them, soak dried banana leaves in hot water for a few minutes. You can find them at most stores that sell bananas, or at a grocery wholesaler. If you manage to get fresh banana leaves, dry them and store them carefully so they don't crack. So how do you make Mainland lau lau? Start with the filling. Cut the cod, pork, and chicken into pieces about ¾ inch (2 cm) square. Mix everything together and season with salt — if the cod is salted, go easy so it doesn't end up too salty. Stir in the spinach and divide the mixture into six portions. Lay a banana leaf flat, place one portion of filling on it, and fold it up like an envelope. To keep each lau lau from coming open, tie it shut with a rubber band or kitchen string. Arrange them all on the bottom of a pot, bring to a hard boil, then lower the heat and cook for six hours, topping up with boiling water as needed.

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