30 luau leaves or fresh spinach leaves 6 large ti leaves or foil 6 boneless chicken thighs 1 lb pork belly, cut into 6 pieces 1/4 lb salted butterfish, cut into 6 pieces 1 1/2 teaspoons Hawaiian salt

Wash luau and ti leaves; remove stems and fibrous parts of the veins. Layer 5 luau leaves; place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with foodpicks. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Makes 6 servings.

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