March 15, 2013

Lap Mei Fan (Waxed Meat Rice)

From the previous post Chinese Sausages, once you xplored...,ate it, cook it !

Check out nyonyachef version of Claypot Lap Mei Fan ! 

Blanch the Pork Sausage and Goose Liver Sausage in boiling water for 3mins. Remove and put aside.
Heat up the claypot. Fry the Sausages for couple of minutes and remove. With the oil from the Sausages, fry the minced garlic till fragrant. 

Rinse the rice and drain it. Throw in the rice and cover with water. Cook in low to medium fire for 15 to 20mins. Slice the Pork Sausages, Goose Liver Sausage and Waxed Duck, arrange them on top of the rice and continue cooking till the rice is fully cooked.  

In a small bowl mix the Soy Sauce, Oyster Sauce, Pepper, Salt, Sesame Oil and Chinese Wine. Pour the mixture on the hot rice and sprinkle coriander leaves. 

2cups Basmati Rice
30g Garlic, (minced)  
1 Waxed duck 
1 Chinese Pork Sausage
2 Chinese Goose Liver Sausage
1tbsp Light soya sauce
1tbsp Oyster sauce
1/4tsp Salt
1/4tsp Pepper
1tsp Sesame Oil
1tbsp Chinese Wine


backStreetGluttons said...

In Kampar town, there is a very popular claypot chicken rice (taste soso only also got tiny stingy pieces of lapcheong + salted fish bits) shop with 10-20 claypots firing away after 6pm.

Your duck version shown looks like the fully loaded real thing, unfortunately most probably can't find in shops in town, so hv to stby adhoggie

NyonyaChef said...

The fully loaded things flew in from HK, all ever ready in adhog...your call