Best 4 Lu Pulu Recipes

Lu pulu is a renowned dish in many cultures, often loved for its unique flavors and enticing aromas. Originating in diverse parts of the world, this dish has gained popularity for being relatively easy to prepare yet delivering a satisfying and flavorful meal. From its roots in ancient civilizations to its modern resurgence, lu pulu has stood the test of time. This article presents a culinary journey, exploring some of the best-loved and time-honored lu pulu recipes from around the globe. Whether you are a novice cook eager to try something new or an experienced chef seeking inspiration, this article will guide you through the steps to create a delicious and memorable dish.

Here are our top 4 tried and tested recipes!

LAU LAU

Lau Lau image

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

Provided by Ben S.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g

LU PULU

Lu Pulu image

This is a very common Tongan dish which requires canned NZ corned beef. If this is not readily available to you, you can find it at an island specialty grocery store, and sometimes certain Indian markets. However, I don't recommend using the dutch kind which is commonly found in grocery stores, as the taste is much different. Also, make sure that you use unsweetened coconut milk if possible.

Provided by Pikake21

Categories Polynesian

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 large onion, chopped
1 medium tomatoes, chopped
1 (12 ounce) can corned beef (New Zealand brands preferred)
8 ounces frozen package coconut milk, thawed
aluminum foil, and or banana leaf, for wrapping

Steps:

Preheat oven to 350 degrees.
Wash and remove the stems from the lu'au leaves.
Chop the onion and tomato.
Thaw or make the coconut milk.
Layer two or three leaves in the palm of your hand.
Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
Top with about 2 heaping tablespoons of corned beef (one can will make about 5-6 packets).
Ladle about 1/4 cup of coconut milk on top of it all.
Wrap the lu'au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil.
Place the lupulu in a shallow pan and bake for about 1 hour.
Peek into the bundles to make sure the lu'au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked).
Cook longer if necessary.
Remove from the aluminum foil and serve hot with whatever sounds nice--rice, yams, taro, etc.

Nutrition Facts : Calories 348.3, Fat 26.7, SaturatedFat 14.7, Cholesterol 83.3, Sodium 996.2, Carbohydrate 10.3, Fiber 2.2, Sugar 6, Protein 17.6

LEMON LU LU CAKE

Lemon Lu Lu Cake image

A wonderfully tangy and moist glazed lemon cake. Quick and easy to prepare!

Provided by 2WANNA

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3 cups confectioners' sugar
1 ½ cups lemon juice
3 teaspoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, stir together the cake mix and instant pudding. Then continue to prepare cake mix as directed on box. Pour into the prepared pan.
Bake cake as directed on package. When the cake comes out of the oven, poke holes all over the top of the cake with a toothpick.
In a medium bowl, stir together the confectioners' sugar, lemon juice and melted butter until smooth. Pour the icing over the hot cake, and allow to cool before serving.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 35.9 g, Cholesterol 6.9 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 212.4 mg, Sugar 24.4 g

KAPISI PULU - CABBAGE AND CORNED BEEF IN COCONUT MILK

Kapisi Pulu - Cabbage and Corned Beef in Coconut Milk image

This recipe can be claimed by Tongan's Samoan's and Fijians (so my girlfriends tell me). For convenience you can use canned corned beef, but my friend now cooks extra corned silverside and then makes this the next day. This recipe was sourced from my Samoan & Fijian friends and from http://www.eua-island-tonga.com/Tongan-recipes.html

Provided by Coasty

Categories Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 large cabbage leaves
1 (400 g) can corned beef
1 onion, chopped
1 tomatoes, chopped
2 cups coconut cream

Steps:

Place the cabbage leaves on foil paper to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
Wrap the foil around and bake in a moderate oven for about 1 to 1 1/2 hours.

Tips:

When choosing mangoes for Lu Pulu, opt for ripe, juicy, and slightly sour ones. This will ensure a well-balanced flavor profile.
To make the Lu Pulu sauce, use high-quality fish sauce and tamarind paste. These ingredients add depth of flavor and authenticity to the dish.
When frying the shallots, keep the heat at a low to medium temperature to prevent them from burning. You want to achieve a golden brown color without sacrificing their flavor.
To achieve a crispy texture for the Lu Pulu, make sure to fry it in hot oil. However, avoid overcrowding the pan, as this will result in soggy Lu Pulu.
For the best flavor, serve Lu Pulu fresh and hot. It pairs well with steamed rice, sticky rice, or even as a side dish with grilled meats.

Conclusion:

Lu Pulu is a delectable Vietnamese dish that combines sweet, sour, and savory flavors. It's a versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its vibrant colors and tantalizing aroma, Lu Pulu is sure to impress your taste buds and leave you craving more. Whether you're a seasoned cook or just starting your culinary journey, this dish is a must-try for anyone who loves Vietnamese cuisine and enjoys exploring new and exciting flavors.