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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju