Community Interest
This page is provided to encourage people to share recipes, gardening tips, senior services and other items of interest to the community. So please send us those items you feel are of interest and we will post them on this page.
Here are some recipes that we copied from early Fern Acres Newsletters:
From the Kitchen of Betty Perret (1973):
Laulaus
Ingredients:
- 20 Ti leaves, medium size (or canna lily leaves, pieces of banana leaves or aluminum foil)
- 2 pounds taro leaves or spinach
- 2 pounds lean pork, cut in cubes
- 1 pound butterfish, cut in cubes (or salted salmon)
- 4 Tablespoons Hawaiian salt (rock salt or table salt)
Preparation:
- Clean ti leaves and remove stiff rib from center. Wash taro leaves, remove stem and tough part of ribs. Mix pork with salt and let it stand for 1 hour.
- Wrap 3 pieces of pork and 1 piece of butterfish in 4 or 5 taro leaves and place on center of 2 ti leaves which cross each other. Pull up end of ti leaves and tie securely. Or use two rubber bands.
- Steam luaus in covered steamer about 4 hours or in a pressure cooker for 1 1/2 to 2 hours. As a suggestion try chicken thighs with pork instead of butterfish.
Hawaiian Luau Chicken
Ingredients:
- 1 pound frozen chicken legs
- 1 pound frozen chicken breasts
- 1 pound taro leaves or spinach
- salt and pepper to taste
- coconut milk of 1 cocnut or frozen coconut milk
Preparation:
- Wash and clean taro leaves by removing stems and veins on back of leaves. Parboil leaves and drain; repeat twice. Return to pot and add enough water to cover and cook until soft and tender, 30 to 40 minutes, spinach would not take that long.
- Thaw out chicken and cut into small serving pieces. Stew until tender.
- Add salt and pepper to taste and add to cooked taro or spinach leaves. Bring to a boil and cook ten minutes.
- Add coconut milk and re season if necessary. Do not re-boil after coconut milk is added. Ready to serve.