Maui- Plate Lunch Peeps

What do I look for in a good Lau Lau? First of all, it has to be tasty, not too salty. The meat, I love beef brisket with some fat on it, and if chef puts in pork, the meat needs to have some fat on there as well... I know I know, not good those sat fats right? But if you like fine wine, well you get the picture, a fine Lau Lau has some juicy thing going on in that wrapped concoction, and no it doesn't need to be wrapped in Luau or Taro leaves, if the chef uses any other tough green leafy, that's fine with me, no worries.


Okay a piece of Cod or Butter Fish will add to it, there's nothing like the three flavors coming together as it is steaming down to a mouth watering in your mouth experience eh? Imagine, nearly 12 ounces of food, and all that is usually used for seasons is Hawaiian sea salt, yup daz all.


So a huge ass Lau Lau with rice and macaroni salad, it is the best, and the thing to remember about Lau Lau, is that you can buy it, and then freeze it for later consumption. All you do is reheat it in the pot of boiling water or steamer, or use the microwave oven.

Lau Lau is the ti leaf wrapped item top right side of the plate, below that a square of Haupia, next to Haupia is Kalua Pork, white rice. The small ramekins to the left of the platter is to left, Poi, Poke, and Lomi Salmon.