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1
Cut the beef across the grain into 1/4-inch-thick strips (like you would for a stir-fry).
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2
To make the marinade, in a bowl, whisk together the baking powder, tapioca starch, sugar, fish sauce, oil, and water.
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3
Add the beef and use a rubber spatula to mix well.
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4
Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to overnight.
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5
The beef will stiffen as it sits.
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6
Remove the meat from the refrigerator and use a spoon to break it apart.
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7
Using a large-capacity food processor, grind all the meat at once, stopping the machine occasionally to scrape down the sides.
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8
When the meat has been transformed into a stiff and somewhat coarse paste (fine bits of meat are still visible), stop the machine.
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9
Add the dill and pepper and restart the machine to finish grinding the mixture to a smooth, stiff mauve paste.
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10
Using the rubber spatula, transfer the mixture to another bowl, taking care to clean well under the blade.
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11
(If you have only a small food processor, grind in 2 batches, dividing the dill and pepper in half.)
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12
Grinding the meat will take several minutes and will give your machine a workout.
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13
Fill a 4- or 5-quart pot two-thirds full with water and bring to a boil over high heat.
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14
Lower the heat and cover to keep warm.
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15
To shape and wrap the sausage, put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you.
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16
Center the piece of banana leaf on the foil.
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17
Use a rubber spatula to deposit the paste near the bottom edge of the leaf (the edge closest to you), roughly shaping it into a fat 5-inch-long log.
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18
Do not get any paste on the foil.
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19
Roll up the leaf to encase the paste, creating a cylinder 3 inches in diameter.
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20
Place the cylinder at one of the short ends of the foil and roll it up, letting the foil naturally overlap to form a silver tube.
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21
Finish by sealing the ends closed and then folding them toward the center.
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22
Because the paste expands during cooking, you need to tie the package with kitchen string to secure it.
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23
In general, a cross tie followed by another loop around the sausagemuch like tying a very small roastworks well.
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24
There is no need to be fancy, but you do want to ensure the shape and compactness of the paste, so make sure the string is taut.
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25
Return the pot of water to a boil.
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26
Drop in the sausage and boil for 45 minutes, replenishing with extra boiling water as needed.
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27
During cooking, the foil will darken and the sausage will puff up, push against the string, and eventually float.
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28
Dont be alarmed; it will deflate afterward.
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29
Use tongs to remove the cooked sausage from the pot.
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30
Let cool completely before untying and removing the foil.
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31
Keep the banana leaf in place.
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32
Put the sausage in an airtight container or zip-top plastic bag and refrigerate until serving.
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33
It will keep for up to 1 week, but as with the previous sausage, it is at its best soon after cooking, when the flavor of the banana leaf still lingers on the meat.
