|Taro leaves/Spinach||1 Pound|
|Shredded pork/Beef / lamb / chicken||1 1⁄2 Pound|
|White fish fillet||1 1⁄2 Pound, shredded (Boneless)|
|Monosodium glutamate||1 Teaspoon|
|Hawaiian salt/Ice cream salt||2 Tablespoon|
|Butter cube/Margarine||1 , melted|
|Ti leaves/Banana / corn husks / foil||12|
Wash and trim taro or spinach leaves.
Place pork pieces in bowl and work in salt and monosodium glutamate.
Pour butter (or margarine) over fish pieces.
Place about 5 taro or spinach leaves in the palm of one hand and top with a medium handful of pork and fish.
Wrap the leaves up over the sides of the mixture and join at top to form a package.
Now place this bundle upside down at one end of a de-veined ti leaf (banana leaf or several corn husks or foil) and roll into a tight package.
Additional leaves may be required to cover all sides.
Tie with string.
Steam packages 4-6 hours (Hawaiian style) or pressure cook with 1/2 cup water 20 min.