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Ingredients
- 1 3/4 lb Piece of boneless lamb
- 2 tsp Dark soy sauce
- 1 Tbsp. Light soy sauce pn Salt
- 1/2 tsp Sugar
- 5 slc Ginger
- 1 Tbsp. Ginger juice (see note)
- 4 x Garlic cloves, crushed
- 2 x Scallions, cut in half and smashed
- 2 sm Dry warm peppers, grnd
- 1 c. Uncooked long-grain rice
- 2 x Star anise Fresh banana leaves (opt, see note)
Directions
- Cut the meat into "butterfly" slices by making one slice not quite all the way through and the second slice all the way through. Lb. the meat lightly.
- Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and warm peppers; marinate for 30 min.
- Meanwhile, make the rice pwdr by putting the rice and star anise into a dry skillet and cook while stirring till the rice is brown.
- (It should be thoroughly browned but not scorched.) Spoon the rice and anise into a blendera food processor will not work and blend till it's the consistency of fine sand. (Do not blend it too finely.)
- Line two steamer sections with banana leaves cut to fit. Put half the rice pwdr into a bowl, reserving the rest in a jar for future use, and dredge the lamb pcs in the pwdr, coating them generously.
- Arrange them on the banana leaves and steam them for 25 min. At the end of 15 min, sprinkle them with a little water. Serve in the steamer.
- NOTES: Ginger juice is made by covering fresh crushed ginger with boiling water and letting it stand for 15 min or possibly so.
- If you cannot get banana leaves, the lamb may be steamed on a plate.
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