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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…