Lu Pulu Taro Leaf and Chicken Soup

Lu Pulu Taro Leaf and Chicken Soup

Ingredients:
1 banana leaf
2 tablespoons vegetable oil
12 young taro leaves
1 Maui onion, sliced
1/2 12 oz. can of corned beef
2 garlic cloves, minced
1/2 chopped onion
2 tablespoons ginger root
1/2 cup thick coconut cream
1 tablespoon Hawaiian salt
8 cups chicken stock

Directions:
Spread out banana leaf. Overlap taro leaves on top of banana leaf.
12 taro leaves, deveined
Place the corned beef in the center of the leaves. Add chopped onion. (A
16 oz. chicken meat cut in strips
chopped tomato is good also.) Hold taro leaves together so a cup is formed.
1 teaspoon black pepper
Pour in coconut cream. Close the taro leaves around the meat mixture. Fold
banana leaf around the taro leaves. This is “lu”. Tie a banana leaf rib around
In a one-gallon soup pot, saute the onion, garlic and ginger in the
the lu to hold it together. Boil or bake for 1 hour.
vegetable oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Variation: Lu may be made with 1/2 lb. of any type of meat; beef,
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another
fish, lamb, or chicken.
10 minutes and serve.
Note: Extremely high in saturated fat. To reduce, replace up to half of
Maui Prince Hotel/Island Fresh Hawaii
coconut cream with whole or low fat milk.
Estimated