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Lau Chingri cooked with simple spices goes well with white rice and dal or even Rotis/Chapathis. Chingri is Bengali for prawn and Lau is Bengali for Bottle Gourd/Lauki. Fresh, light-green bottle gourd with white flesh is commonly grown in tropical areas. Lauki contains 90% water and is easy to digest. Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic. This is a typical “Ghonto” (Ghonto is the Bengali term depicted for a mushy vegetable dish cooked with a little bit of ginger, ghee, and sugar, at least this is how it was referred by Bengali food Writer Prajna Sundari Devi).
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30 minutes or Mini lau lau consists of one 2" piece of meat, a little fat and a chunk of yam or salt cod, sprinkle of Hawaiian salt, one large or 2-3 small or medium taro leaves. In an Instant Pot, it takes one hour and quick release. Definitely less than the 8 hours we cook our large lau lau. Lau Lau Ingredients.
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Lau Ghonto with Bori Ingredients Lauki/Bottlegourd ~ 3 cups. Peeled and chopped in small pieces. You need to cut the bottlegourd in really small & thin pieces, large chunks are a NO NO. Tomato ~1 medium finely chopped in small pieces
About this post: Lau Shak Bhape (steamed Bottle Gourd) is one unique and old recipe from Bengal. Tender stems and leaves of Bottle gourd (Lau Shak) is used to prepare this dish.
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Lau Lau is actually a traditional method of cooking in Hawaii. It was not known as a specific dish until more recent times when this Lau Lau pork recipe became synonymous with the term. The method involves wrapping the ingredients to be steam cooked, wrapped in leaves.
Wash luau and ti leaves removing stems and fibrous parts of the veins.
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Wrap each package into a tight bundle, like a present, and then wrap each taro bundle again in 2 ti leaves. Tie the whole package with ti leaf ribs or kitchen twine, making sure it is secure. Fill a large steamer with water and bring to a boil.