Mo's Authentic & Easy Squid Luau Recipe
- 10 lbs Taro Leave's (Purple or Hawaiian Taro leaves), Washed, Peeled, stemmed and chopped
- 5 lbs Squid or Octopus, Cleaned, Cooked & Chopped
- 2 Cups Water
- Half a stick Real Butter, Unsalted
- Half a Tablespoon Baking Soda, To help retain color
- Hawaiian or Course Sea Salt, To Taste
- 1 can Unsweetened Coconut Milk
- 1 can Sweetened Coconut Milk
- First start by peeling and washing the taro leaves thoroughly. Then peel the woody flesh off of the stem's , ends and leaves then cut the stem from the leaves. Roll and chop your lo eaves like you would collard greens and be sure to chop up them stems and throw em in there too....Set everything aside in a large bowl
- Next , clean and cook the 10 lbs of squid or octopus in boiling water for approximately 15-20 minutes. (If using squid be sure to remove the hard cartilage from each squid). Chop and set aside. Keep a cup of the squid broth on the side for now. Discard or freeze the remaining broth for other dishes requireing a fish broth.
- In a large stewing pot add your two cups of water and bring to a boil.Add your taro leaves & baking soda then cover the pot and bring to a rolling simmer for 30 minutes.
- Add the cooked squid and cup of squid stock to the pot after 30 minutes and allow to cook for another 30 minutes.
- After 30 minutes add the butter & coconut milk and simmer on low for 15 minutes. Add salt to taste and serve
What Is Squid Luau?
Squid Luau is a traditional Hawaiian dish typically served at luau's (Feast's) alongside other Hawaiian dishes such as laulau, kalua Pig, lomi-lomi Salmon, chicken long rice, poi, and a host of raw marinated seafood and steamed starches (all of which I will be sharing in recipe form).
Cooked squid stewed in taro leaves and coconut milk makes this dish burst with a complexity of flavors with just the right balance of salty, sweet and creamy coming together in this hearty stew.
The Nutritional Benefits of Taro Leaves
Taro leaves are a high source of vitamins A & C . Vitamin A is important for normal vision, the immune system and reproduction. Vitamin A also helps the lungs, heart , kidney and other organs function properly.
Vitamin C is a nutrient that acts as an antioxident while in the body helping to protect cells from damaging free radicals.
The body also needs vitamin C to make collagen which is a protein required to heal wounds. In addition vitamin C helps to improve the absorption of iron from plant-based foods and helps the immune system work properly and protect the body from disease.
Traditional and Authentic Flavors
Growing up in a multi racial Hawaiian family , I was blessed to have had the opportunity to watch my elder family members cook traditional dishes step by step keeping the recipe's and techniques in my head and recalling them by memory.
This recipe is based on the authentic and traditional version of squid luau with the exception of the butter and baking soda. The reason I use these two ingredients is because the baking soda helps retain a fresh green color in the leaves as they do tend to get qute dark without it, and the butter brings out the rich and natural buttery taste in the taro leaves... This step adds richness to the complexity of flavors. The reason I use a mixture of sweetened and unsweetened coconut milk is to add the subtle sweet creamyness to the stew without over powering the stew with sweetness.
I hope you enjoy this recipe.
Nutritional Value in the Taro Leave's
|Serving size: 145 Grams|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 6 g||2%|
|Fiber 3 g||12%|
|Protein 4 g||8%|
|Sodium 3 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|