- Boil luau leaves in a large pot with water until the majority of the oxalic acid crystals are broken down.
- Add more water if necessary.
- Cook a minimal 45 minutes.
- While luau leaves are cooking, in a separate sauce pot, sauté garlic and ginger, and deglaze with fish sauce on medium high heat; reduce fish sauce by half (about 1-2 minutes).
- Add coconut milk and brown sugar; reduce liquid by half (about 7-9 minutes).
- Adjust with more fish sauce and brown sugar.
- Strain out cooked luau leaves and chop.
- Immediately fold luau leaves into coconut milk mixture.
Garlic Buttered Abalone:
- While luau leaves are cooking, clean abalone with a soft non-abrasive kitchen scrub under cold running water, leaving entire abalone intact.
- Scrub the “foot” (suction) area of the abalone to remove excess grit.
- This portion of the abalone will be removed after it is cooked.
- Pat dry each abalone; set aside.
- In a non-stick skillet, on medium high heat, add oil; place abalone in pan, shell up, and sauté for approximately 1 1/2 -2 minutes until “foot” of abalone is light golden brown.
- Remove from pan immediately.
- On a cutting board, place abalone on its shell, and with a small spoon, remove abalone by scooping it out of shell keeping the eye, snout and viscera intact.
- With a small pairing knife, cut and remove the eye, snout and remaining viscera so that only the “foot” meat is left.
- Cut abalone meat in half lengthwise.
- Set aside until ready to plate.
Note: Leave abalone in its entirety; do not cut out or discard viscera (the internal organs).
- In a small sauce pan, combine vinegar and minced shallot.
- Bring to a boil, then reduce heat to medium to bring to a gentle simmer for a few minutes until liquid au sec (nearly dry) (about 5 minutes).
- Add cream and reduce until cream is nappé (coats the back of a wooden spoon) (about 5-7 minutes), immediately turn to low heat and leave for 2 minutes.
- Slowly incorporate butter, a teaspoon at a time, until all butter is buerred (incorporated) into cream reduction.
- Strain out minced shallots and season with salt and ground white pepper.
- Add minced raw garlic and minced parsley.
- Place sauce in a warm area on top of stove until ready to use.
- Place cooked luau leaf sauce on the bottom of a large plate.
- Toss abalone pieces in garlic butter.
- Place abalone pieces in the center of plate in luau leaf sauce.
- Garnish with pipikaula.
Makes 4 servings.
Tip: Most edible taro must be cooked to dissolve the oxalic acid (needle-like crystals) that cause extreme itching in your mouth and throat. When handling taro root and leaves, it’s a good idea to wear gloves to prevent itching for sensitive skin types.
Approximate Nutrient Analysis per serving (not including salt to taste):
780 calories, 61 g fat, 37 g saturated fat, 215 mg cholesterol, greater than 1600 mg sodium, 18 g carbohydrate, 2 g fiber, 7 g sugar, 41 g protein