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4 servings
Ingredients:
1/2 pound salt butterfish, rinsed several times to remove excess salt1/2 pound pork butt, cut into 1 inch cubes4 boneless chicken thighs1 tablespoon Hawaiian sea salt8 leaves ti leaves1 pound taro leaves
Instructions:
Season fish, pork and chicken with Hawaiian sea salt.Place 2 ti leaves in an X on a flat surface for each of the 4 servings.Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves.Wrap securely with the taro leaves, then place each wrap on a set of ti leaves.Tie the ends of the ti leaves together with a piece of string.Place the bundles in a large steamer, and steam for 3 to 4 hours.
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