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Laulau – pressure cooker recipe November 12, 2008

Posted by marksun in Dad, Hawaiian, pork, pressure cooker.
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  • 12 large  luau  leaves or more smaller leaves
  • a pound of pork,  cut into big chunks and divided four ways
  • big piece of salted butterfish, divided four ways
  • 8-10 big ti leafs 
  • twine

Divide the luau into four piles
divide the pork and butterfish into four piles 
wrap and tie up, 2 ti leaf per lau lau, trim to make nice package.
My dad tried using rubber bands a few times – not such a good idea because of the  rubber band taste.

Fire up pops big pressure cooker  ( I still have my dad’s pressure cooker)
3″ of water on privet – line bottom with ti leaves.
place laulau in pressure cooker 

Cook at pressure for 2 hours.
Most pressure cooker recipes say 1 hour but in my pressure cookers 1 hour is just not enough.  I go 2 hours.  The luau leaves needs to be completely cooked to disintegration to completely disolve the oxalic acid crystals in the leaves.  If not cooked throughly the  oxalic acid will leave you with a scratchy sensation in the mouth and throat.  It won’t really hurt you  but it is unpleasant.  If the cooked leaves still separate into individual leaves, it is not cooked enough.  2 hours at pressure in the pressure cooker is 100% reliable.  
No pressure cooker?  If you use a stovetop steamer, cook 4 hours (or more)!   If you have a better method for timing/cooking the luau,or better pressure information for a pressure cooker,  please post a comment!

Hummus November 12, 2008

Posted by marksun in beans, pressure cooker.
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This is again a basic recipe that will get you into the ballpark.  Dried beans are cheaper than cooked, but then you have to use time and energy to cook them so, well, your choice.

1 lb dried garbanzo beans
Tahini – sesame butter (like peanut butter made of sesame seeds)
lemons or lemon juice
garlic
olive oil 

I use a pressure cooker to cook the beans.  Soak dried beans first, about 1 hour or longer – even several hours.   Otherwise, buy canned beans and skip all this cooking part.

– pressure cooker method – 

Add the beans and water to cover + bring up to pressure on medium high heat until the steam starts hissing from the pressure cooker.  drop the heat to medium and continue to cook at pressure (keeps on hissing) for 9 minutes.  turn off the heat and let cool down by itself – 20 minutes or so.  DO NOT try to remove the lid until there is zero pressure in the pot.  If you touch the pressure cap and steam comes out, there is still pressure!

A 2 C batch of Tahini

2 C beans 
3T of tahini
2 big garlic cloves
juice of 1 lemon or 1 T wine vinegar
1/3 C olive oil
1/4 t salt to taste… 
Add all to a blender or food processor and blend into a fine paste.  If it looks dry, add a little water or olive oil .  The proportions are not that important.