5 dried lotus leaves, cut in half, or use banana leaves*
1 1/2 cups short-grain rice (glutinious rice), soaked overnight, then steamed
4 Chinese dried mushrooms, soaked in hot water for 15 minutes to
reconstitute, drained, stems removed and chopped
1 tablespoon peanut oil
2 teaspoons peeled and grated fresh ginger
7 ounces ground (minced) chicken or pork
5 ounces shrimp (prawns) peeled, deveined, finely chopped
1 Thai Sausage (cooked) or 2 Chinese pork sausages (lapchong), finely chopped
2 teaspoons soy sauce
2 teaspoons Fish Sauce (nam pla)
2-3 Thai Chiles, minced
1 tablespoon Mekong Whiskey OR rice wine
1 tablespoon Thai oyster sauce
2 teaspoons cornstarch (cornflour) mixed with 1 tablespoon water
* Lotus or banana leaves impart both flavour and a wonderful fragrance.
Cook the presoaked glutinious rice in a bamboo cone over boiling water.
After the rice has cooled, divide it into ten equal portions.
Soak Lotus Leaves in hot water for about 20-25 minutes, and then pat dry with paper towels.
Heat wok and add peanut oil, add the ginger and chiles, stir-fry briefly, then add pork and shrimp, stir-frying until they change color. Then add, in the following order, sausages, mushrooms, soy sauce, fish sauce, Mekong Whiskey, and oyster sauce, stir-fry briefly.
Give the cornstarch mixture a quick restir. Make a "well" in the middle of the wok and add the cornstarch mixture, stirring to thicken. Mix with the other ingredients, and then remove from the wok and set aside.
Cool to room temperature the meat and vegetable mixture.
Place the lotus leaf half on a flat surface, spoon a portion of the rice mixture into the center of a lotus leaf. Add approximately 1 tablespoon of the meat and vegetable mixture, placing it in the middle. Add some sticky rice to form a curcle around it.
Fold the lotus leaf over the rice to form a package and tie with the twine.
Reheat the wok with water for steaming and steam the wraps, for 15 minutes. (Add more boiling water to the wok as required).
To serve, cut open the wraps.