Skip to main content

Waxed Meat Rice aka Lap Mei Fan ~ 臘味飯


The name 'waxed' meat or 'lap mei' can be misleading as there's no waxy stuff on the meat at all.    Instead the meat has been cured by a long process of salting, smoking and drying thus resulting in a waxy sheen on the surface.  This is the how food or rather meat was being preserved before refrigeration in the olden days.  Nowadays, Lap mei fan is a special  item on the menu of restaurants during the Chinese New Year period.   There is a selection of 'lap mei' available during this festive season, like goose or duck liver sausages, lap yoke or pork belly, pork sausages and lap arp or waxed duck.  What I'm going to share with you today is a very simple one-pot meal and I only used pork sausages and a waxed duck thigh.






Recipe for Waxed Meat Rice aka 'Lap Mei Fan' ~  臘味飯

Ingredients

  • 1.3/4 cups brown rice (rice cups)
  • 3 cups of water
  • 1 waxed duck thigh
  • 2 Chinese sausages
  • 1 Tbsp oyster sauce
  • 12 Tbsp light soya sauce
  • 1/2 Tbsp dark soya sauce
  • 1/2 tsp sugar
  • Sesame oil to drizzle
Method
  1. Rinse the sausauges and slice them up.
  2. Rinse the waxed duck thigh, steam it for about 10mins., discard the oil and slice up the meat.
  3. In a wok, stir-fry the sliced sausages and duck meat, add in the sauces, mix well.
  4. Wash the rice and add water into the rice pot.  (I have to use more water as I'm using brown rice).
  5. Pour the ingredients on top of the rice and turn on the rice cooker.
  6. Once rice is ready, fluff up the rice, drizzle on some sesame oil, garnish with the chopped spring onions and a dash of pepper.
  7. Serve immediately.






Comments

  1. Cheah, your Lap Mei Fan looks fabulous!

    ReplyDelete
    Replies
    1. Thank you, Phong Hong. It's an easy one-pot meal!

      Delete
  2. How yummy! Just looking at it makes me hungry :D

    ReplyDelete
  3. Cheah, I love this one dish meal. Looks so delicious!

    ReplyDelete
  4. I like lap mei fan, used to enjoy the lap mei fan made by my aunt. She made one of the best lap mei fan I have tasted. Yours look good and yummy. I missed the lap mei fan.

    ReplyDelete
    Replies
    1. You can give it a try now. Perhaps there are some lap mei still available.

      Delete
  5. This is very delicious and makes me miss home :-)) I haven't have any lap mei fan like in century!

    ReplyDelete
    Replies
    1. Ha, ha, maybe it's time that you make a trip home and indulge in the food that you've missed for a long time.

      Delete
  6. Looks great! I have to get some waxed meat at Asian market.

    ReplyDelete
    Replies
    1. I suppose you can still get these from the Asian market.

      Delete
  7. Looks delicious! One of my favourite! Though we usually had this at restaurants!

    ReplyDelete
    Replies
    1. Yes, it's on the menu in restaurants now, but DIY is more economical.

      Delete
  8. Yummy! I've always wanted to try waxed duck. Thank you for sharing this one with us. Now, I know what to cook next ;) ♥ ♥

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…