Lau lau is basically a Hawaiian tamale.  You may put any number of things in it but a classic version is listed below.

For each lau lau you will need:

2 tea leaves *

About 1/2 cup chopped taro leaves (spinach or colard greens may be substituted)

1, 2-inch chunk of pork

1, 2-inch chunk of white fish (butterfish is best)

1, 2-inch chunk of salmon

Hawaiian salt or Kosher or Sea salt

If using ti leaves, lay one on top the other to form a cross.  If using banana leaves or foil, simply use about a eight to ten inch square.  If using ti leaves, place the taro or spinach in a pile where the leaves intersect.  If using banana or foil, place it in the center.  Place the pork and fish on the taro or spinach.  Add a pinch of salt and wrap up to form a bundle.  If using leaves, tie shut with a strip of the leaf or a bit of natural fiber twine.  Place the lau laus in a steamer and steam for about 1 ½ hours.  Remove from steamer and allow to cool for about five minutes before serving.

* Tea leaves may be difficult to find.  If you can’t find them in an ethnic or specialty grocery store, try a florets, and ask for ones that have not been sprayed.  Banana leaves are also available in specialty and ethnic shops.  Banana leaves are larger so you will have to cut them to size.  There is also a type of giant bamboo that is used for wrapping food in China.  You can find them in large Chinese communities.  I bought mine

in Oakland's China town.  If all else fails, use aluminum foil.