INGREDIENTS

INSTRUCTIONS

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,
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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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