Lau Lau in Taro Leaves and Banana Leaves

I spent the whole morning making Lau Lau a second time in my life. It was a lot of work but a good work out.

The red chard is seasoned with salted black beans, Chilli bean paste, LKK oyster sauce, LKK hoisin sauce and the sauce that cooked out from it was used to marinate the meat.

I seasoned the buttery fresh black cod with Mediterranean Sea salt.

Now to eat them with some brown rice. Rubbing my tummy as the car still smells good after I brought some to friends.

Aloha!!

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