[HAWAII'S KITCHEN]

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For lip-smacking zest,
Rehab Hospital prescribes
Cajun Lau Laus

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These dishes were prepared by Terry Leong of the Rehabilitation Hospital of the Pacific on "Hawaii's Kitchen" Sunday in a show devoted to the hospital's cookbook, "The Taste of Success." The show airs at 5:30 p.m. on KHON/Fox.

Cajun Lau Laus

5-6 pounds pork butt, in 1-inch cubes
2-1/2 pounds spicy sausage (such as Italian), cut crosswise in 1-inch slices
120 luau leaves
40 ti leaves
>> Cajun spice mix:
6 tablespoons paprika
2 tablespoons EACH onion powder, garlic powder and cayenne pepper
1-1/2 tablespoons EACH white and black pepper
tablespoon EACH thyme and oregano leaves

Combine spice mix ingredients.

Combine pork and sausages in a large bowl; season to coat with spice mix.

Sort luau leaves into 6 sizes, jumbo to small. Gather 6 leaves into a stack, with largest at bottom, smallest at top, shiny side of leaves facing up. Place handful of the pork and sausage into center of leaves. Fold luau leaves over meat mixture.

Arrange 2 ti leaves into a cross at right angles, waxy side down. Place luau leave packet in center of ti leaves. Wrap ti leaves around luau leaves and tie crosswise with string. Repeat with remaining luau and ti leaves.

Place lau laus in a covered steamer and steam 4 hours. Makes about 20 lau laus.

Ahi Cakes

1 pound ahi limu poke
1 cup panko
3/4 cup mayonnaise
1 egg
1 teaspoon EACH minced garlic, minced ginger and lemon juice
7 or 8 water chestnuts, finely chopped (optional)

Grind ahi poke in a meat grinder or cut into small pieces. Mix in remaining ingredients. Form into patties and fry 2 to 3 minutes on each side. Serve with your choice of dressing.

Nutritional information unavailable.

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