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Hawaiian Lau Lau
Aloha, folks! I've got an authentic Hawaiian recipe this week for you. If you're able to make it, you won't be disappointed! As always, my Chili Pepper Water gives it that extra flavor that makes your tastebuds say "CHEEHUU!" Note: removing the main/center vein from the Ti leaf is hard work. The easiest way to about it is to place the leaf on a table (shiny side down). Around the center of the leaf, you’ll see where the vein pokes out a bit. Bend the leaf at that point to make the vein poke out even more. Then carefully drag the vein out and down. You want to remove the whole stem but keep the leaf intact. (Throw away and start with a new Ti leaf if you accidentally rip the Ti leaf down the middle, you can’t use a halved Ti Leaf to wrap the Luau leaf bundle because it is too skinny).
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