Super delicious steamed rabbit meat with lime leaves recipe for the whole family

How to prepare Steamed Rabbit with Lime Leaves

• 1

  Prepare the rabbit meat

  For fresh rabbit meat when purchased, you should completely cut off the tail bone to eliminate any unpleasant smell and prevent it from affecting the remaining parts of the meat as well as the flavor of the dish.

  You should cut the milk glands separately and then wash them thoroughly with diluted saltwater or soak them for about 10 minutes to completely eliminate the odor.

  After washing the rabbit meat clean, you should rub it together with crushed ginger and a little white wine, which will help significantly reduce the characteristic smell of rabbit meat.

  After the rabbit meat is thoroughly cleaned, you should grill it over a fire to remove any remaining hair as well as to make the meat firmer.

  You can grill the rabbit meat with straw (if available). If you don’t have straw, you can use firewood or a torch.

  

  
• 2

  Marinating rabbit meat

  Peel the galangal, wash it clean, and grind it finely or pound the galangal.

  Clean the ginger by removing the skin and cutting it into small pieces.

  Fresh lemongrass should be peeled and washed. Garlic should also be peeled and separated into cloves.

  Tomatoes should be washed with water, using about 1/2 a tomato, and chopped finely.

  For 1 piece of ginger, 2 stalks of lemongrass, and 1/2 a tomato, put everything into a blender and grind it finely.

  After preparing the rabbit meat and roasting it over the fire, proceed to marinate it. Place the rabbit meat in a large bowl, add about 10g of finely sliced kaffir lime leaves and all 3 pieces of ground galangal, 1/2 of the ginger, lemongrass, and tomato mixture, and 2 teaspoons of monosodium glutamate.

  Next, add to the rabbit meat bowl 1 tablespoon of tomato sauce and 1 tablespoon of fermented soybean sauce. Use chopsticks to mix well and marinate for about 10 – 15 minutes.

  

  
• 3

  Steaming rabbit

  Add 1 can of beer, 2 bowls of fermented rice (sour rice) into a steaming pot and bring to a boil over medium heat.

  Then, place the steamer on the pot, lining it with wildbetal leaf and 2 smashed lemongrass stalks underneath, place the marinated rabbit meat inside, and add the remaining 2 smashed lemongrass stalks, the ginger, lemongrass, tomato mixture, and a little curry powder on top.

  When the water boils, steam for about 2 – 3 minutes, open the lid, and use chopsticks to turn the rabbit meat for even cooking, then cover and continue steaming. You will steam for about 12 minutes from when the water boils again to achieve the right level of doneness, tenderness, and deliciousness.

  Tip: To make the rabbit meat sweeter and more fragrant, you should use coconut water or beer for steaming instead of plain water.

  

  

  

  
• 4

  How to Make Fermented Soybean Paste

  Wash the glutinous rice thoroughly and soak it for 2 – 3 hours, then steam the glutinous rice. After steaming, spread the rice on a large tray, spreading it thinly and evenly to cool quickly.

  Once the rice has cooled, spread it into a bamboo basket with a rack underneath to allow airflow, and cover it with a thin cloth.

  After 2 days, check it and use gloves to gently separate the grains of rice, then continue to ferment for another 4 days.

  For the soybeans, wash them thoroughly, discarding any damaged or shriveled beans. Then, heat a pan and roast the soybeans, stirring continuously to prevent burning.

  Once the soybeans are roasted and cooled, grind them into a fine paste. Place the ground soybeans into a jar with 4 liters of boiling water, stir well, and cover the jar tightly with a thin cloth.

  After 2 days, remove the cloth and use a dry chopstick to stir the mixture in one direction for 5 – 7 minutes. Stir the mixture once daily for 9 days.

  On the 10th day, when the mixture has turned golden, add 1kg of salt and the previously prepared mold, then mix well with a dry chopstick.

  For the next 3 – 5 days, stir the mixture for 5 – 7 minutes to combine well. Ferment for 3 months to achieve a certain level of flavor and it will be ready to eat.

  See details: How to Make Fermented Soybean Paste

  

  

  
• 5

  Completion

  After steaming the rabbit for about 12 minutes, open the lid and add about 20 grams of lime leaves and 1 teaspoon of ground pepper. Then, cover for about 15 seconds before turning off the heat, and you will have a delicious and attractive steamed dish.

  
• 6

  Final Product

  Steamed rabbit with lime leaves is a quite nutritious dish for many people. The meat is steamed just enough to achieve a naturally tender doneness, combined with other spices, creating an irresistible appeal for this steamed dish. Enjoy your meal!