|Bacon||8 Ounce, cut up|
|Whole chicken breasts||1 Large, skinned, boned, and cut into thin strips|
|Sliced green onion||1 Cup (16 tbs)|
|Torn fresh spinach/Chopped bok choy||10 Ounce (About 6 Cups)|
|Fish fillets||8 Ounce, thawed and cubed (Fresh Or Frozen)|
|Water||1⁄2 Cup (8 tbs)|
|Coconut milk||1⁄4 Cup (4 tbs)|
|Ti leaves/8 large cabbage / romaine leaves||16|
For filling, in a 10 or 12 inch skillet cook the bacon till crisp.
Drain bacon pieces on paper towels, reserving 2 tablespoons drippings in skillet.
Cook the chicken strips and green onion in hot drippings for 4 to 5 minutes or till chicken is tender.
Add the spinach or bok choy; cook and stir for 1 to 2 minutes or till slightly wilted.
Transfer the mixture to a mixing bowl.
Add the fish and water to skillet.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or till fish flakes easily when tested with a fork; drain.
Add fish and bacon to the chicken mixture.
If necessary, stir coconut Milk into mixture to moisten.
Remove the stiff center rib from the underside of each ti leaf by running a sharp knife along the rib, continuing through the stem to remove an 8- to 10 inch strip.
Soften the strip by pressing with a rolling pin.
Remove and discard any remaining stems from leaves.(or, immerse the cabbage or romaine leaves in boiling water for 2 to 3 minutes or till leaves are limp; drain.
Remove and discard the center rib from each leaf.
For each serving, place 1/2 cup of the filling near one end of a ti leaf.
Tuck the tip of the ti leaf under the filling; roll up the leaf around filling.
Roll a second ti leaf around the bundle to enclose filling, as shown.
Secure bundle with a reserved midrib or string.(or, wrap one cabbage or romaine leaf around 1/2 cup filling; tie with string.)
Arrange the bundles on a steamer rack set in a shallow baking pan.
Add boiling water to the pan to a depth of 1 inch.
Place the baking pan on a grill over hot coals.
Cover the grill.
Cook for 15 to 20 minutes, adding more water to pan if necessary.
(Or, place bundles on rack over hot water in a Dutch oven cover and simmer over medium-low heat for 15 to 20 minutes.) To serve, transfer the bundles to a serving platter; slit open with a sharp knife.