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1
4
15
Gollai Hagon Suni
(Taro Leaf with Vegetables)
Luau Leaves and Boiled Butter Fish
2
4
/
bunches luau leaves (80 leaves)
cups boiling water
lb. salted butterfish
6
2
1
1
1
1
1
1
cups water
taro leaves
cup thin coconut milk
4
1
4
1/2
cups coconut cream
Wash the taro leaves thoroughly, remove stems. Place in small amount
large tomato, chopped
tablespoon grated fresh yellow ginger
clove garlic, chopped
medium onion, sliced
lime or lemon (3 to 4 tablespoons juice)
teaspoon salt
of boiling water. Partially cover the pot and allow the luau leaves to simmer
for 1 hour. Taro leaves are done when tender.
Wash and scale butterfish. Place in water and boil for 15 minutes.
Drain, add fresh water and boil again until tender, 10–15 minutes.
Drain and debone fish. Combine with taro leaves and serve.
1
1
/
2
UH/CTAHR/EFNEP
Roll up one dozen taro leaves at a time and chop into 1/2 inch slices.
Put leaves into 6 cups boiling water. Boil about 1 hour or until leaves are
mushy. Drain taro leaves. Add thin coconut milk, lemon or lime juice,
ginger, garlic, onion, and tomato to taro leaves. Salt to taste. Boil together
for 6 minutes. Add coconut cream, boil for 3 minutes. Remove from stove
and serve with rice.
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
5 %
Calories
110 kcal
4 Gm
6 %
6 %
0 %
5 %
Carbohydrate
Iron
14 Gm
Total Fat
6.7 Mg 37 %
1 Mg 0 %
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.
Saturated Fat
Cholesterol
Protein
0 Gm
Calcium
13 Mg
Vitamin A
Vitamin C
7650 IU 153 %
111 Mg 185 %
UOG/GCE/EFNEP
15 Gm 30 %
*Percent daily Values (DV) are based on a 2,000 calorie diet
Estimated Nutritional Values
Servings in this recipe:
6
Amount/Serving
% DV*
Amount/Serving
% DV*
3 %
Milk:
0
Veg:
3
Fruit:
0
Bread:
0
Meat: 0.5
Calories
238 kcal 12 % Carbohydrate
23 Gm 35 % Iron
9 Gm
Total Fat
2.3 Mg 13 %
Saturated Fat
Cholesterol
Sodium
20 Gm 100 % Calcium
48 Mg
5 %
0 Mg
143 Mg
4 Gm
0 % Vitamin A
6 % Vitamin C
8 %
1623 IU
32 %
22 Mg 37 %
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
8
Milk:
0
Veg:
0.5
Fruit:
0
Bread:
0
Meat:
0
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