How to Make Hawaiian Uku Laulau, Part 2

Around the World in 80 Dishes takes you to Hawaii, with a recipe for Uku Laulau prepared by Culinary Institute of America Chef Lynn Gigliotti. In Part 2, she shows how to steam the laulau packages and make a super-simple sauce to serve with them.

Released on 11/17/2010

Credits

Starring: Lynn Gigliotti and Tanya Steel

Transcript

00:00
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00:11
Hi, I'm Tanya Steel, editor in chief of epicurious.com
00:15
and you're watching Around the World in 80 Dishes.
00:18
Today we're in Hawaii making Uku Laulau
00:20
with my friend here, Chef Lynne.
00:22
So, chef, so now we're ready to make the sauce.
00:25
We are. And the sauce is really, really easy.
00:28
We've got some aromatic peanut oil,
00:30
some julienne ginger, scallions,
00:34
onions, sesame oil, tamari sauce,
00:36
and I like to put a little cilantro in it too.
00:38
Oh. That's not in the recipe,
00:40
don't tell anybody.
00:41
[Shushes] But that's okay
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because we love cilantro.
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Exactly. And the sauce is about as easy as it gets.
00:46
You can make this a day ahead of time,
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it's gonna taste even better.
00:49
Really? Yeah.
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So take a little pot, here,
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turn the heat on. You're gonna heat up
00:57
the peanut oil to the smoke point.
01:00
While you're doing that, you're gonna take the ginger,
01:04
and the scallions, and the onions.
01:08
[Tanya] Are those just regular white onions?
01:10
[Lynne] Yeah. They're just regular white onions.
01:12
You're gonna put them in this bowl.
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Mix them up a little bit.
01:16
Put a little tiny bit of salt in there.
01:17
[Tanya] Oh.
01:18
[Lynne] Start the denaturing process.
01:20
[Tanya] What is denaturing? Denaturing is when it
01:23
it's the breaking down.
01:24
It starts breaking down.
01:26
If you actually salted these
01:27
and let them sit for about an hour,
01:29
they would almost look like they were cooked.
01:31
So you're denaturing and it almost looks like it was cooked.
01:34
Wow.
01:35
Now we're going to heat this oil up to the smoke point,
01:37
but not so that it burns.
01:38
So now you can see our oil is
01:40
starting to move a little faster as it heats up
01:44
it really starts skimming across the bottom
01:46
of the pan much faster. Hmm.
01:48
And what's gonna happen is we're gonna pour it
01:50
into the bowl and that hot oil is gonna cook the ginger,
01:53
[Tanya] the scallions, and the onions. Oh.
01:55
[Tanya] That's so interesting.
01:56
[Lynne] Yeah.
01:57
So this is looking pretty hot.
02:00
And when you pour it in here you're gonna notice it sizzles.
02:03
[Sizzling]
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[Lynne] See that sizzling?
02:06
[Tanya] Yeah.
02:08
[Lynne] See how they just kinda wilted now?
02:09
Should I turn this off?
02:11
Yeah, we'll turn that off.
02:12
Okay. And that's actually cooked.
02:17
Now, before you put any liquids in,
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you want it to cool off for just a minute
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because hot liquids and oil don't mix.
02:27
So the first thing I'm gonna put in here
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to temper it a little bit is the sesame oil.
02:31
Because that's oil and oil.
02:36
Then I'm gonna put tamari sauce in.
02:39
And then you could put chicken stock or water in it.
02:42
I actually prefer water because it's got
02:44
it doesn't interfere with the flavor
02:46
of the tamari and the ginger Mm.
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and the onions and the scallions.
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It's a little bit more of a pure flavor.
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So put that in, and I also like to put a little,
02:57
make sure it's cooled off when you add this,
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a little cilantro in there.
03:00
It adds a little color and it also adds
03:02
a little flavor to it.
03:04
Now you let the sauce sit, that's it.
03:07
Sauce is done.
03:08
So it sits for about three or four minutes?
03:10
Yeah. Sit for about three or four minutes,
03:12
or three or four hours.
03:13
In the refrigerator?
03:15
Yeah, or even three or four days.
03:17
Oh.
03:18
It'll last for about five days.
03:20
So now, our sauce is done, our banana leaves are steaming,
03:25
Mm hmm.
03:26
And we're gonna check our banana leaf
03:28
to see if it's done. [Dish Clatters]
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Now, just take your knife,
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put it in, count to ten,
03:37
Right. I wonder how you count in Hawaiian.
03:41
I have a friend who is Hawaiian.
03:44
I'll have to ask him.
03:45
That's nice and warm, so what we're going to do
03:49
is we're gonna take this one out,
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we will take our plate, put it up here.
03:56
[Tanya] We'll lift this one out. Mm hm. Okay, so,
04:00
So now we've got our snapper on the plate.
04:03
We're just gonna untie the little string.
04:08
And you can just flip it upside down,
04:12
and as you unflip it you can just kinda fold the leaf up
04:18
so you don't have a big mess.
04:21
[Lynne] So you serve it Oh.
04:23
[Lynne] Yeah, so you serve it on the leaf.
04:25
Now you've got [Forks Clatter]
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this beautiful little snapper
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and you can just fluff it up a little bit.
04:31
So you've got the snapper and the sausage underneath,
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Got a little seaweed on top,
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Seaweed is so good for you, too.
04:40
It is good for you. Packed with nutrients.
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[Lynne] Now you just take your sauce,
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you pass it around the table
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and each person can just kind of
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spoon some sauce onto their plate.
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And this might be good with some
04:51
[Tanya] jasmine rice and maybe Mm.
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a little cucumber salad.
04:56
Oh. My god, that looks amazing.
04:57
Now, shall we? Please.
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[Lynne] And make sure you get a little seaweed,
05:06
[Tanya] a little sausage, Yeah.
05:08
[Lynne] a little bit of the fish,
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some of the veggies from the sauce,
05:13
Mmm
05:15
Oh my gosh.
05:17
Mm. That is so good.
05:19
That's really tasty, and it actually tastes
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like it's good for you, too.
05:23
In a good way.
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There's something kind of sushi esque about it.
05:26
I feel like Mm hm.
05:28
It's the seaweed.
05:29
Is that what it is?
05:30
Yeah, the seaweed's got a natural saltiness,
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it's got a little bit of that nori flavor to it.
05:37
And the whole combination with the sauce
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Yeah.
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gives it a really nice, simple flavor.
05:43
Mm. No wonder people are doing the hula
05:46
all the time there.
05:46
This would make me dance, totally.
05:48
Mm hm.
05:49
And in Hawaii after somebody gives you your dish
05:52
or does something nice for you,
05:53
Yeah?
05:54
You always say mahalo. Oh.
05:56
Which is thank you in Hawaiian.
05:57
Oh, okay. Well, mahalo, chef.
05:59
I owe you one for this, this is beautiful.
06:01
You're welcome. Mm.
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