I have so much more to search for the history of Laulau. Everyone can be expecting at somepoint I will have time to write out these and add Laulaus that I have yet to find out about. Try not to treat this as any sort of finalized article as it is more like notes, so i can return to some of these later. Thanks for keeping up with all the articles, due to the virus there have been many people on hold, so many of these were from oral discussions from the past couple of years.
I guess you could say this is a sneak peak at the upcoming articles that could be posted at some point in the future. Standard Laulau (Hawaiian Laulau) luau leaf wrapped: pork butt, pork belly, butterfish Pan Laulau A laulau that is made in the shape of a casserole dish. Paniolo Laulau A laulau that insures tin foil is apart of the process of wrapping the laulau. This can be in the shape of a square and different in appearance. Lawaia Laulau A laulau that is in a circular shape and wrapped with kaula rope cordage. It was a foundational part of bound together parts of a wa'a (canoe), hale (house), and rocks with limu (seaweed) attached to it.. New Years Food Gathering The reason is there is a once a year event where people make a particular food as a whole clan or multiple clans and for many on Oahu it was either: Laulau, Mochi, or Paodoce. Kauai, research so far Kauai Laulau (Pork Laulau, Lihui Laulau) luau leaf wrapped: pork butt, chicken thigh, Taro Adobo Pork Laulau (Bukbuk Laulau, Waimea Plantation, 80s) luau leaf wrapped: hawaiian sea salt, pork butt, adobo marinated pork belly with crisped skin make sure the meat not cooked. Teriyaki Laulau (Hapa-Haole Laulau, Wailua Laulau) luau leaf wrapped: sea salt, teriyaki pork butt, hapuupuu (sea bass), beef short ribs. Monchong Laulau (Hanalei Laulau) luau leaf wrapped: monchong fillet, limu kohu, pork chop or lup cheong, with peanut oil sesame seed oil, ginger, chicken stock, shoyu, cilantro (chinese). Oahu, research so far Oahu is the gathering place in which more cultures would come for the urban landscape that took much of the south shores. Laulau has been made on oahu for many years in the traditional way and one part that deviated from the traditional laulau which had the three main ingredients of the pork butt, pork belly, and butterfish would change with the times. Each area on Oahu would start making their own home-style Laulau as well as restaurants that would slowly start making their own as well. The Laulau that is found around the island is very diverse and has some of the most influence from the kama'aina that live there and even many Laulau are made from not mostly Hawaiian families as it is a comfort food for many in the community. These are sometimes seen as non traditional as seen as "Plantation era" in origins of the Laulau which is not too far back. Those who deviated from the traditionally made Laulau would be from workers on the Northshore of Hawaii that also would keep in tradition, but use what they could. Techniques such as smoking, grilling, and drying were common after people left the plantations in the 60s as there were a mix of residence in the area. The meeting place is really reflected in peoples home cooking, but many recipes were not shared in fear of judgemental towards their home-made Laulau not being the exact way as tradition and treated as a more foreign idea of Laulau. This would bring in the technique of meat marinades to the Laulau and it would be called "Ho'okele Laulau" practiced by: Hawaiians, Hapa-Haole, Chinese-Hawaiians, Japanese, Filipinos, Haoles, Koreans, Okinawans, and Samoans. Marinade Laulau (Ho'okele Laulau) Ho'okele means water and to sail and when used with wai that is water it means mixed to the water. While it might not be a culinary term it is the Hawaiian word in which the marinade was referred as. It would be to get a pot that would be large enough to be used for soup would be filled with marinade and have several Laulau submerged as if they were underwater. The fridge had large see through containers with wood on the outside that was holding a transparent marination container to see the tied laulau in the submerged and colorful water. In this case there was a container for Char siu marinade, Olena huli marinade, Miso marinade, and Teriyaki Marinade. Varieties of Laulau Marinades: Garlic Marinade, Chili Pepper Marinade (vinegar), Char siu marinade, Olena huli marinade, Miso marinade, Teriyaki Marinade, Kau Yuk marinade. Oahu Laulau (Pork Laulau, Kalihi) luau leaf wrapped: pork butt, pork belly, butterfish Kau Yuk Laulau (china town, Marinade Laulau) luau leaf wrapped: molasses, shoyu, oyster sauce, ginger, garlic, star anise, red bean curd Char Siu Laulau (Ho'okele Laulau) charsiu laulau comes from Kalihi Valley luau leaf wrapped: char siu marinated pork butt and chicken thigh, turkey tail, glazed with honey Maui, research so far aaa Fried Laulau Maui, laulau in the area has been steamed and then battered and thrown in some sizzling hot oil to make a crispy outer crust. Sometimes there are sauces that are optional to go with the dish. It was popularized from the C.J Hookano who runs Poi by Da Pound in Kahului. Maui Laulau luau leaf wrapped: Hawaiian salt, shoyu, and garlic to brine pork butt, pork belly, butterfish. Tomato Salmon Laulau (Waikapu Laulau) luau leaf wrapped: Hawaiian salt, chili pepper vinegar, tomato paste, apple cider vinegar, garlic powder, black pepper, fish sauce, let pork butt marinate, pork belly, salmon fillet. Salmon Laulau (Lahaina Laulau) Pork butt, pork belly, and salmon fillet. Fried Laulau (Kahului Laulau, Uncle Hookano Laulau) Mahimahi Laulau Corned Beef Laulau (Makawao Laulau) luau leaf wrapped: Hawaiian salt, chili pepper water, pepper corns, garlic powder, onion powder, non-can corned beef. Molokai, research so far Molokai Laulau beef, venison, pork, butter fish Pa'akai Venison Laulau (Molokai Laulau) luau leaf wrapped: hawaiian sea salt, venison leg, pork butt, mullet, shoyu, olive oil, garlic, rosemary, lemon juice, black pepper. Ula Laulau (Lobster Laulau) to protect the fish pond or contribute to the fish pond and its bounty from the guardians or care takers is what brings balance. In the lifestyle of those who care for it are ever connected with the Lawai'a which gather seafood in respectable amounts and give back to the ocean as well. The ocean must heal, so letting the waters replenish the populations is important and responsibility of those who take from it. Lobster Laulau was off limits to the responsibilities of those who care for the lobster and for some it may even be their Aumakua (family or personal gods or ancestor assuming animal form). At first going into the waters and plucking them off one by one is easy without knowing much knowledge. However, once you learn and watch and see how they collect in a curious group to see the diver back a trigger of a connection can hit in seeing through the eyes of the Ula. As it it was trying to communicate through the eyes of the man who walks the land and the ula who remains in the water, two worlds, that connection feels like it could be a ancestor. That is what creates a personal vision to protect certain caves that have small clusters of ula from greedy fishermen who only care about money and not the ecosystem. The larger picture, because they don't want the responsibility to understand their Kuleana as those who take from the water. Sharing this sort of food is only from the wish to understand the restoration of the environment of the entire area, so hopefully it can be spread to others to know that protecting the Ula is important to the people of Molokai. While no longer living on the island it is still a connection the fisherman said goes deep. Originally the recipe was only lobster, pickled ogo, and red fish. But more variations started to pop up on Maui. Coconut Laulau (Kapuaiwa) luau leaf wrapped: hawaiian sea salt, sweet potato leaves, bread fruit, coconut meat, coconut milk. Pork Roast Laulau luau leaf wrapped: hawaiian sea salt, coffee grinds, ancho chili, smoked paprika, dried oregano, cumin, garlic, onion powder, brown sugar. Pork butt, pork belly, Lanai, research so far Lana'i Laulau (Lanai Venison Laulau) luau leaf wrapped: alaea hawaiian sea salt, lau lau stems, extra lau leaves, venison meat, pork belly, square shaped ti leaf wrap Waike Leaf Laulau (60s) luau leaf wrapped: hawaiian sea salt, marinated waike berry lau leaves, okinawan sweet potato, taro, taro root, banana, coconut milk (sugar optional), lau lau stems, extra luau leaves, square shaped ti leaf wrap Fatty Butterfish Laulau (80s, misoyaki laulau) luau leaf wrapped: hawaiian sea salt, misoyaki marinated butterfish, cod, pork butt, lau lau stems, extra luau leaves, square shaped ti leaf wrap Pineapple Laulau (50s) luau leaf wrapped: hawaiian sea salt, pineapple, pork shank, pork butt, lau lau stems, extra luau leaves, square shaped ti leaf wrap Big Island, research so far Imu Laulau, Boiled Laulau (simmer), and Lau Mixed Rice (cooked taro leaf mixed rice). Boiled Laulaus Boiled Laulaus originated from the North area of the Big Island and made their way to more rural areas where there was no waste or (no poho). There are not many families that still make it using this method and a few families even broken down all the ingredients in the liquid making their own sorts of "Luau Stew" which takes away from the key trait of "Boiled Lau Lau" which is its form. It is a process that is more modern as it uses the a steaming and braising method that made use of slow cookers and ovens to save the juices. The laulau would be placed in what would be a lake of liquid referred to as boiling liquid, even though it was using the technique of "braising" and thus the name Boiled Laulau. Usually the liquid was a sort of home-made broth, instant mix soup, or even coconut milk with the additions of salted water, fatty oils, lard fats, and some even mixed in "lau leaves". Lau Mixed Rice & Laikiku Rice The left over liquid would be used to make Hawaii Mixed Rice on the big island. What makes mixed rice different on the Big Island than other islands is that there is almost always some sort of left over Lau Lau leaf mixer inside many of the mixed rices or Cabbage. It would go off to other islands like Oahu where eventually it would lead to its later variation of "Laikiku Rice" of transplant generations from Big Island to Oahu. Central Big Island Okole Turkey Laulau (Waikoloa Wild Turkey Laulau) luau leaf wrapped: hawaiian sea salt, portuguese sausage (FF brand), turkey meat with skin (brine), chicken thigh with skin, Pocho Powder [garlic powder, onion powder, smoked paprika, black pepper, rosemary, parsley] tracked from Waikoloa to those on the way to Pu'u Wa'awa'a. Shoyu Chicken Boiled Laulau (Shoyu Boiled Laulau) luau leaf wrapped: dashi, chicken thigh, pigs feet, pork butt, shoyu, garlic, green onions, brown sugar, black pepper. Instead of steaming its simmered Chicken Boiled Laulau (Chicken Boiled Laulau) East Big Island Kahena Ulua Laulau (70s) Kahena Ulua Laulau of the black sand beaches originated from Kahena on Big Island of Hawaii and was passed to a family on Oahu where it would be known as big island style Ulua Laulau. The Laulau would be made with a chunk of Ulua, Tako, and Pork originally with a Hawaiian sea salt to follow the way it was always made. The taste would be that of dry fish, so later on butter was added to the Ulua to add fat in keeping it from getting real hard. After a number of people started making their own Ulua Laulau it became a dish eaten by those who knew the old style techniques of Ulua fishing as well as a few from Pohoiki. The water gest really deep and real steep real quick and the Ulua is in schools in certain areas of the water. While the recipe was passed around little is known from the origins of Kahena Ulua Laulau as the card had written on it "Lawai'a Pohoiki". Changes to the flavor has been the addition of shoyu, inamona, limu, chili pepper water. It is common to wrap the laulau with aluminum foil to maintain the softness of the food. Worries of Black Sand Beach The flow of time has been forgotten as the community moves downward from the past with worries of the future. The area begins to be developed, and the importance of the nature takes a back seat with less and less fish. There are papio that grow in the shores and they have a time that allows them to grow as they turn into tomorrows larger Ulua Trevally. The water waves back and forwards for the current to make a resistance to the schools of fish that are down below of the black sands. With no signs of helping the fish there are smaller numbers of Papio, Nenue, and Kaku in what was known as Lawai'a grounds. Nenue Sashimi aaa Opihikao the Seaweed Forest At a point in time the old timers would tend to this area that was rich in its seaweed (limu) and because of this there were plenty of thriving fish near its waters and shellfish at its shoreline. There was a time where the opihi would congregate in the area and could be seen as the waters went in, but go a bit further and there would be schools of fish like Moi (Kings Fish), Hawaiian Squirrelfish (Ala'ihi), Aholehole, Stocky Hawkfish (Po'opa'a). Puhi Eels were said to protect the area as it would be unsafe for anyone who did not recognize it being under the protection from those who watched over the shores. North Big Island Boar Laulau (80s, Hamakua Laulau) luau leaf wrapped: feral pig who feed on macadamia nuts, marinated (72 hours), hawaiian sea salt, pork butt, pork belly, pig rib, mushrooms (optional). Bone sticking out of the Laulau for presentation. Mauna Mushroom Laulau (90s, Hamakua Coast) luau leaf wrapped: marinated in butter and oil and garlic, alii button mushrooms, shiitake mushrooms, button mushrooms, chicken thigh, pork sausage. Pork Boiled Laulau (Kohala Laulau, North Kona, Boiled Laulau) luau leaf wrapped: hawaiian sea salt, shrimp dashi, ginger powder, small kine shoyu, pork butt, pork belly, butterfish Royal Beef Laulau (Waimea King Laulau) luau leaf wrapped: prime rib beef, pork loin, mushrooms. Spice mixture sprinkle all over: Garlic, Onion powder, sesame seed oil, melted butter. South Big Island Beef Laulau Oxtail Laulau (Bone-out Laulau, south-side) luau leaf wrapped: oxtail, beef tripe, beef tendon, (alternative recipe beef stock and tomato paste). Nuenue Laulau () enuenue fillet, taro, South Kona Poke Opelu Poke A fisherman of the sea a true Lawaia would know how to change as the ocean does. As people continue to eat mostly Ahi and Salmon Poke the way to go is eat some of the more sustainable fish that were Poke before either variation came to popularity. This would be the poke made from mackerl scad or opelu and would be brought to shore with nets. Starting out everyone starts by making a net as a way to prepare for a life at sea in a canoe or a boat. The different nets would be used for the different catch and in the case of Opelu this would be no different as one of the smaller mesh that is used. The old style is all done by hand and takes a great deal of time, but modern day marvels have brought nets that are machine made. opelu mackeral scad, inamona, limu kohu, hawaiian sea salt
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