A recipe for Lamb Steamed In Rice Powder. Follow the simple recipe instructions for Lamb Steamed In Rice Powder shared by other home cooking experts.
Ingredients
1 3/4 lb. Piece of boneless lamb2 Tsp. Dark soy sauce
1 Tbs. Light soy sauce
pinch Salt
1/2 Tsp. Sugar
5 slices Ginger
1 Tbs. Ginger juice (see note)
4 Garlic cloves, crushed
2 Scallions, cut in half and smashed
2 sm. Dried hot peppers, ground
1 c. Uncooked long-grain rice
2 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. Pound the meat lightly. Toss the meat with the soy sauces salt sugar ginger juice garlic scallions and hot peppers; marinate for 30 minutes. Meanwhile make the rice powder by putting the rice and star anise into a dry skillet and cook while stirring until the rice is brown. (It should be thoroughly browned but not scorched.) Spoon the rice and anise into a blender, a food processor won't work and blend until it's the consistency of fine sand. (Don't blend it too finely.) Line two steamer sections with banana leaves cut to fit. Put half the rice powder into a bowl reserving the rest in a jar for future use and dredge the lamb pieces in the powder coating them generously. Arrange them on the banana leaves and steam them for 25 minutes. At the end of 15 minutes 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 minutes or so. If you can't get banana leaves the lamb may be steamed on a plate. Posted by Stephen Ceideberg; September 28 1992.
