Lau lau, a cornerstone of Hawaiian cuisine, is more than just a dish; it’s a culinary journey into the heart of Polynesian tradition. These unassuming packages, wrapped in fragrant leaves, hold within them a savory combination of pork, fish, or chicken, steamed to succulent perfection. But what exactly are these leaves that lend their name and unique flavor to this iconic dish? Let’s dive deep into the world of lau lau leaves, exploring their origin, characteristics, usage, and the integral role they play in Hawaiian culture.
The Leaf: Taro (Kalo) and Ti
The magic of lau lau begins with the leaves themselves. Traditionally, two types of leaves are used: taro leaves, also known as kalo, and ti leaves. While both contribute to the distinctive flavor and cooking process, they serve different purposes.
Taro Leaves (Kalo): The Flavor Base
Taro leaves are the primary ingredient that imparts the distinctive earthy flavor of lau lau. The taro plant, a staple in Hawaiian agriculture and mythology, is revered for its versatility. Its root, the corm, is used to make poi, another essential component of Hawaiian cuisine. However, the leaves are just as important, offering a nutritious and flavorful wrapping for various dishes.
The flavor of taro leaves is often described as slightly spinach-like, with a subtle earthy undertone. When cooked, they become incredibly tender, almost melting in your mouth. More importantly, their absorbent nature allows them to soak up the flavors of the meat and other ingredients during the steaming process, infusing the lau lau with its signature taste.
Raw taro leaves contain calcium oxalate crystals, which can cause a tingling or burning sensation in the mouth and throat. Therefore, it is crucial to cook them thoroughly to break down these crystals and make them safe for consumption. The lengthy steaming process involved in making lau lau achieves this perfectly.
Ti Leaves: The Protective Wrapper
Ti leaves, scientifically known as Cordyline fruticosa, are not typically eaten but serve an essential purpose in the lau lau preparation. These large, broad leaves act as the outer wrapping, encasing the taro leaves and the filling.
Ti leaves are known for their durability and flexibility, making them ideal for wrapping food. They provide a protective barrier that helps to retain moisture and heat during the steaming process, ensuring that the meat and taro leaves cook evenly and remain incredibly tender.
While ti leaves themselves don’t contribute significantly to the flavor, they do impart a subtle sweetness and a pleasant aroma to the lau lau. The leaves also contribute to the overall presentation of the dish, creating a visually appealing package that is both rustic and inviting.
Preparing the Leaves: A Labor of Love
The preparation of lau lau leaves is a meticulous process that requires skill and patience. It’s not as simple as just picking a leaf and using it. The process involves careful selection, cleaning, and sometimes even light steaming or softening to make them pliable enough for wrapping.
Selecting and Cleaning Taro Leaves
Choosing the right taro leaves is crucial for achieving the desired flavor and texture. Look for leaves that are vibrant green, free from blemishes or holes, and relatively young and tender. Older leaves can be tougher and may have a stronger, more bitter taste.
Once selected, the leaves must be thoroughly cleaned to remove any dirt or debris. This usually involves washing them carefully under running water and gently rubbing them to remove any impurities. Some cooks also remove the tough stems and veins from the leaves to make them easier to work with.
Preparing Ti Leaves
Ti leaves require a slightly different preparation process. They are typically rinsed to remove any dirt and then gently heated to make them more pliable. This can be done by briefly steaming them or by passing them over an open flame. The heating process helps to soften the leaves and prevent them from tearing during wrapping.
Some cooks also lightly oil the ti leaves to prevent the lau lau from sticking to them during steaming. This ensures that the finished product is easy to unwrap and enjoy.
The Lau Lau Filling: Pork, Fish, or Chicken
While the leaves are essential to the dish, the filling is what truly defines the flavor profile of lau lau. Traditionally, lau lau is made with pork, fish (often salted butterfish or kalua pig), or chicken. Each variation offers a unique and delicious experience.
Pork Lau Lau: The Classic Choice
Pork lau lau is perhaps the most well-known and beloved version of the dish. Chunks of pork, often seasoned with Hawaiian sea salt, are wrapped in taro leaves and steamed to incredibly tender perfection. The pork absorbs the earthy flavor of the taro leaves, resulting in a rich and savory dish.
The type of pork used can vary, but popular choices include pork shoulder or pork butt, which have a good amount of fat that renders during cooking, keeping the meat moist and flavorful. Some cooks also add a small piece of salt pork to enhance the savory flavor of the lau lau.
Fish Lau Lau: A Taste of the Sea
Fish lau lau offers a lighter, yet equally flavorful, alternative to pork. Salted butterfish (black cod) is a common choice, as its rich, buttery flavor complements the earthiness of the taro leaves beautifully. Other types of fish, such as mahimahi or ono, can also be used.
The fish is typically seasoned with Hawaiian sea salt and sometimes a touch of ginger or garlic. The steaming process infuses the fish with the flavor of the taro leaves, creating a delicate and flavorful dish that is both satisfying and healthy.
Chicken Lau Lau: A Versatile Option
Chicken lau lau is a versatile option that is often favored for its leaner profile. Chunks of chicken, typically boneless, skinless chicken thighs, are seasoned with Hawaiian sea salt and wrapped in taro leaves. The chicken absorbs the flavor of the taro leaves during steaming, resulting in a tender and flavorful dish.
Some cooks add a small amount of smoked meat or bacon to the chicken lau lau to enhance the savory flavor. Chicken lau lau is a great option for those who prefer a lighter alternative to pork but still want to enjoy the authentic flavors of Hawaiian cuisine.
The Steaming Process: The Key to Perfection
The steaming process is crucial for achieving the perfect lau lau. This slow and gentle cooking method allows the flavors of the leaves and filling to meld together, resulting in a dish that is both tender and flavorful.
Traditional Underground Oven (Imu)
Traditionally, lau lau is cooked in an imu, an underground oven. The imu is a pit lined with hot rocks, which are heated by a wood fire. The lau lau packages are placed on top of the rocks and covered with layers of ti leaves and earth. The heat from the rocks and the steam trapped within the imu cook the lau lau slowly and evenly over several hours.
Cooking lau lau in an imu imparts a unique smoky flavor to the dish, adding another layer of complexity to its already rich taste. This method is still used today for special occasions and celebrations, as it is considered the most authentic way to prepare lau lau.
Modern Steaming Methods
While the imu is the traditional method, most home cooks and restaurants now use modern steaming methods to prepare lau lau. This can be done using a large steamer pot or even a pressure cooker.
When using a steamer pot, the lau lau packages are placed on a steamer rack above boiling water. The steam cooks the lau lau slowly and evenly, just like in an imu. The steaming time can vary depending on the size of the packages and the type of filling used, but it typically takes several hours.
Pressure cookers can also be used to speed up the steaming process. The high pressure inside the cooker allows the lau lau to cook much faster, typically in about an hour or two. However, it is important to monitor the pressure cooker carefully to prevent the lau lau from overcooking.
Serving and Enjoying Lau Lau
Lau lau is typically served hot, straight from the steamer. The packages are carefully unwrapped, revealing the tender meat and flavorful taro leaves. The dish is often accompanied by poi, rice, or other traditional Hawaiian side dishes.
Traditional Accompaniments
Poi, a staple food made from the taro root, is a classic accompaniment to lau lau. Its slightly sour and starchy flavor complements the richness of the lau lau beautifully. Rice is another common accompaniment, providing a neutral base that soaks up the flavorful juices from the lau lau.
Other traditional Hawaiian side dishes that are often served with lau lau include:
- Lomi Salmon: A refreshing salad made with salted salmon, tomatoes, and onions.
- Chicken Long Rice: A savory soup made with chicken, long rice noodles, and ginger.
- Haupia: A sweet coconut pudding that is often served as a dessert.
A Cultural Experience
Enjoying lau lau is more than just eating a meal; it’s a cultural experience. The dish represents the spirit of aloha, the warmth and generosity of the Hawaiian people. Sharing lau lau with friends and family is a way to connect with tradition and celebrate the rich cultural heritage of Hawaii.
The Significance of Lau Lau in Hawaiian Culture
Lau lau extends beyond mere sustenance; it’s deeply intertwined with Hawaiian history and cultural identity. It represents resourcefulness, sustainability, and the connection between the people and the land.
A Symbol of Aloha
The preparation and sharing of lau lau embodies the spirit of aloha, the Hawaiian concept of love, compassion, and harmony. It’s a dish that brings people together, fostering a sense of community and shared cultural heritage. The slow, deliberate process of making lau lau, from gathering the leaves to steaming the packages, is a labor of love, reflecting the care and attention that Hawaiians traditionally place on their food and their relationships.
Preserving Traditions
Lau lau plays a vital role in preserving Hawaiian traditions and passing them down to future generations. The knowledge of how to prepare the leaves, wrap the packages, and cook the dish is often passed down through families, ensuring that this culinary treasure remains a part of Hawaiian culture for years to come. By making and sharing lau lau, Hawaiians maintain a connection to their ancestors and celebrate their unique cultural identity.
A Taste of Hawaii
For those who have never experienced the flavors of Hawaii, lau lau offers a tantalizing glimpse into the rich culinary heritage of the islands. It’s a dish that captures the essence of Hawaiian cuisine, blending the earthy flavors of taro leaves with the savory goodness of pork, fish, or chicken. Whether enjoyed at a traditional luau or a local restaurant, lau lau is a must-try for anyone seeking an authentic taste of Hawaii.
Conclusion: Lau Lau – A Culinary Legacy
Lau lau is more than just a dish; it’s a testament to the resourcefulness, ingenuity, and cultural richness of the Hawaiian people. From the careful selection and preparation of the leaves to the slow and gentle steaming process, every step in making lau lau is a labor of love, reflecting the deep connection between the people and the land. Whether you’re a seasoned foodie or simply curious about Hawaiian cuisine, exploring the world of lau lau leaves is an enriching experience that will leave you with a deeper appreciation for the culinary treasures of the islands. Its significance lies not only in its unique flavor but also in its embodiment of aloha and its role in preserving Hawaiian traditions. So, the next time you have the opportunity to savor lau lau, take a moment to appreciate the history, culture, and aloha that are wrapped up in every delicious bite.
What exactly are lau lau leaves and where do they come from?
Lau lau leaves refer to the leaves of the tī plant (Cordyline fruticosa) and the lu’au plant (Colocasia esculenta, also known as taro). While both leaves can be used, the lu’au leaf is the more commonly associated one in the context of the dish lau lau. The tī leaf is sometimes used as an outer wrapper to help hold the package together, adding a subtle sweetness.
These plants are native to Hawaii and other parts of Polynesia. Tī plants are often grown for ornamental purposes and their leaves are used for various cultural and culinary applications. Lu’au plants, or taro, are a staple food source in Hawaii, and both the leaves and the root (corm) are utilized in traditional Hawaiian cuisine, especially in dishes requiring steaming or wrapping.
How are lau lau leaves used in Hawaiian cooking?
Lau lau leaves are primarily used as wrappers for steaming food. Typically, chunks of pork, chicken, fish, or beef (or a combination) are seasoned with salt and sometimes other spices. These seasoned meats are then carefully wrapped in multiple layers of lu’au leaves. The layers help to both flavor and protect the meat during the steaming process.
The wrapped packages are then steamed for several hours in an underground oven called an imu, or alternatively, in a regular steamer or pressure cooker. The long steaming time tenderizes the meat and infuses it with the slightly earthy and subtly sweet flavor of the leaves. The resulting dish, also called lau lau, is incredibly tender and flavorful.
What does lau lau taste like?
The flavor of lau lau is a unique combination derived from the ingredients and the steaming process. The meat, usually pork, becomes exceptionally tender and absorbs the subtle earthy and slightly sweet flavor of the lu’au leaves. The salt seasoning is crucial, contributing to the overall savoriness.
Because the dish is steamed for an extended period, the flavors meld together beautifully. The result is a savory, melt-in-your-mouth experience. The leaves themselves become soft and edible, adding a vegetal component to the dish. The overall flavor profile is comforting, savory, and distinctly Hawaiian.
Can I eat the lau lau leaves?
Yes, the lau lau leaves, specifically the lu’au leaves, are edible after they have been steamed for an extended period. The long steaming process softens the leaves and removes any potential toxins that may be present in the raw state. They become tender and contribute to the overall flavor of the dish.
While the tī leaves may be used as an outer wrapper, they are tougher and more fibrous. While they are technically edible after steaming, they are usually discarded. The focus of consumption is generally on the tender, flavorful lu’au leaves that surround the meat.
Are there any nutritional benefits to eating lau lau?
Yes, lau lau offers several nutritional benefits. The lu’au leaves themselves are a good source of vitamins A and C, as well as minerals like iron and calcium. They also contribute fiber to the diet, promoting digestive health. The specific nutritional content varies based on the exact composition of the dish.
The meat included in the lau lau provides protein and essential amino acids. However, the overall nutritional profile also depends on the type of meat used and its fat content. It’s worth noting that traditional lau lau can be relatively high in sodium due to the salt used in seasoning, so moderation is advisable.
Where can I find lau lau if I’m not in Hawaii?
Finding authentic lau lau outside of Hawaii can be challenging, but not impossible. Some Hawaiian restaurants and specialty food stores in other states may offer it, especially in areas with a significant Hawaiian population. Online retailers specializing in Hawaiian foods may also be a source, though shipping costs can be considerable.
Alternatively, you can attempt to make lau lau at home. This requires sourcing lu’au leaves, which may be available at Asian markets or from specialty produce suppliers. While replicating the exact flavor of an imu-cooked lau lau is difficult, you can achieve a good result using a steamer or pressure cooker. Numerous recipes are available online, offering guidance on preparation techniques and ingredient substitutions.
Is lau lau a dish reserved for special occasions?
While lau lau is a beloved everyday food in Hawaii, it’s also often associated with special occasions and celebrations. It is commonly served at luaus, gatherings, and family events, reflecting its importance in Hawaiian culture and culinary traditions. Preparing lau lau is a labor-intensive process, especially when cooked in an imu, which makes it a dish that is often shared during communal events.
However, the dish is readily available at local eateries and markets throughout Hawaii, making it accessible for everyday enjoyment. Its popularity as a catering item also ensures its presence at many celebrations. The balance between its cultural significance and everyday availability makes lau lau a central component of Hawaiian cuisine.