Back in the beginning of the year, Mike's uncle visited from Kauai and brought us some taro and taro leaves from his taro farm. We decided to make laulau and I was super stoked because I had never made laulau before.
Fresh taro leaves from Kauai.
Salmon. Mike's dad made laulau containing a mixture of salmon, shitake mushrooms, carrots, and mayonnaise. It was delicious!
At the end, we made some laulau with pork and salmon.
Wrapping the laulau in ti leaf.
Tying it with string.
The big pile of laulau ready to be cooked.
Mike's grandpa made this huge pot! He welded and shaped (I think those are the correct terms) it for the specific purpose to make a huge batch of laulau. Isn't that neat?
Making the layers in the pot.
Placing the uncooked laulau in the pot.
After many hours of cooking, we took the laulau out. You might be wondering why there is foil in the pot. That's how we differentiated between the pork laulau and the salmon laulau.