Skip to main content
logo
Food Advertising by

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

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

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.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…