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Chinese Wax Sausages, Duck and Pork Belly Rice Recipe

Posted by Jason Wong On February - 5 - 2009 |

After prpeparing tomyam for dinner, we proceed to cook our ‘lap mei fun’ (in cantonese) or Chinese wax preserved meat rice.  This is our first try and was some what unsuccessful because there was not enough ‘lap mei’ to start with, then there was too much water, and the charcoal flames were not enough.

'Lap Mei Yuk' direct translation from Cantonese is Wax preserved meat. They are actaully smoked and air dried without any use of wax.

'Lap Mei' direct translation from Cantonese is Wax preserved meat. They are actually smoked and air dried pork & poultry meat without any use of wax.

The first step in the preparation is to blecnh the preserved meats and sausages in hot boiling water for a minute or so, Do not soak them too long as it cause the meat and sausages to loose too much of the essential oils/fats. After that dry them and lightly fry them in oil to bring out the aroma and flavour.

food-cook-090129-lap-mei-fan-1

We chosed 4 types of different wax meat as our ingredient. From the left - air dried pork belly, wax duck drumstick, wax sausages, wax liver sausages.

Lightly frying the ‘lap mei’ meats would bring out the aroma and flavour.

Then we would proceed to clean and wash the rice of any inpurities that may be found. Then lightly stir fry the rice until dry in the ‘lap mei’ oil that was left in the claypot after their frying.

Frying raw rice in oil would prevent the rice from becoming mushy or soggy if too much water is used.

Frying raw rice in oil would prevent the rice from becoming mushy or soggy if too much water is used.

After the rice is dry, it is time to add water to cook the rice until almost ready. It should be around 80% to 85% cooked.

The rice is almost ready, do place the ‘lap mei’ on top and wait for it to be fully cooked. If you want to add other raw ingredients, do add them in at an earlier interval to ensure that the food stuff is fully cooked when the rice is ready.

We added some pork slices and boiled scallop to our 'lap mei' rice.

We added some pork slices and boiled scallop to our 'lap mei' rice.

The 'lap mei' is placed on top of the other ingredients so that thier natural fats/oils would permiate on to them and the rice.

The 'lap mei' is placed on top of the other ingredients so that thier natural fats/oils would permiate on to them and the rice.

Another important tip is to make some holes on the 'lap mei' surface. This is to enable the fats/oils to flow out easily.

Another important tip is to make some holes on the 'lap mei' surface. This is to enable the fats/oils to flow out easily.

When the rice is almost ready, do make sure that the charcoal flame or gas flame are producing intense or enough heat so that when you pour the Xiao Shing Wine, there is the  steaming effect. It would also help to dry up or evaporate the water in the rice faster.

My flames were not producing enough heat.

My flames were not producing enough heat. Suppose more fanning was needed.

After everything is all taken care of, the 'lap mei shar po fun' (wax preserved meat claypot rice) is ready.

After everything is all taken care of, the 'lap mei shar po fun' (wax preserved meat claypot rice) is ready.

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6 Responses to “Chinese Wax Sausages, Duck and Pork Belly Rice Recipe”

  1. lingzie says:

    hey looks like a good first try! i’ve been dreaming of lap mei fun since i saw lilian’s version of it. but its very fattening so i’m refraining from stocking up on lap mei. :P

    [Reply]

  2. it’s my all time favourite… :)

    [Reply]

  3. Little Inbox says:

    Wow, this must be fragrant.

    [Reply]

  4. this lap mei fun looks great but it’s hard to buy in America.

    [Reply]

    Jason Wong Reply:

    If you are anywhere in Penang, drop by and we will make one especially for you. We actually bought some stock from Hong Kong recently. It should good.

    [Reply]

  5. Lara says:

    wow, i like this , it tastes a bit swetet , but too yummy!

    [Reply]

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