Lau Lau

½ pound salt butterfish, rinsed several times to remove excess salt

½ pound pork butt, cut into 1 inch cubes

4 boneless chicken thighs

1 tablespoon Hawaiian sea salt

8 ti leaves

1 pound taro leaves

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.

Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.

Place the bundles in a large steamer, and steam for 3 to 4 hours.