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Receta Lamb Steamed In Rice Powder
by Global Cookbook

Lamb Steamed In Rice Powder
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Ingredientes

  • 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)

Direcciones

  1. 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.
  2. Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and warm peppers; marinate for 30 min.
  3. 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.
  4. (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.)
  5. 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.
  6. 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.
  7. NOTES: Ginger juice is made by covering fresh crushed ginger with boiling water and letting it stand for 15 min or possibly so.
  8. If you cannot get banana leaves, the lamb may be steamed on a plate.