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.
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.
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.
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.
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.