A lot of readers asked me what is Chinese sausage and what to do it. I always have a stash of Chinese sausages (臘腸, lap cheong) kept in the pantry, they are very versatile and so very tasty – usually sweetened and very well seasoned. Chinese sausages are dried, hard sausages that are usually made from pork and have very high fat content. Pan fry them on a non-stick pan and will see A LOT of oil oozing out before your eyes. They are usually wind dried, baked or smoked (least common).
Basically, there are 2 types of Chinese sausages. One is what you normally see – red and made purely out of pork. The other is darker in colour which is made out of liver, usually duck liver. You will also come across some variations, like in Chinatown here, you can get Chinese sausages made in Canada, I find these meatier and creamy, they somehow remind me of butter. Another favourite of mine is Taiwanese sausage, this is sweeter and have a really nice bite – a MUST TRY.
The best way to enjoy these fatty treats is of course steaming it with rice. Steamed rice with preserved meats (lap mei fan, 臘味饭) is what we usually have during Chinese New Year – wild boar’s favourite. It’s essentially steamed rice/ glutinuous rice with Chinese sausages, liver sausages, waxed duck and sometimes waxed pork belly. A similar dish I’ve posted, Steamed Sticky Glutinous Rice With Chicken (糯米鸡, Lo Mai Kai). Steaming with potatoes is also my favourite way of having it. Another common dish would be Chinese sausages and onion omelette. My grandmother used to stir fry it with garlic and a bit of thick caramel sauce. Use it in stir fries or even salads.
We used to bring over lots of Chinese sausages, pork floss, BBQ pork slices from home when we were in boarding school, too bad they banned us from bringing in meat stuff now. Although we can get Chinese sausages from oriental supermarkets here but they taste different. This lap cheong one pot rice was “invented” by the boys when we were in boarding school. The growing boys had this for supper almsot every night and now we cook it during lazy weekends. It’s very simple and so satisfying.
Ingredients: serves 3-4
- 2 rice cups uncooked rice
- 3/4 Knorr chicken stock cube – mashed
- 1 onion – diced
- 3 lap cheong (Chinese sausages) – sliced
- 1 tbs fried garlic
- 1 tsp white pepper powder
- 1 egg
- Place everything except the egg into a rice cooker, add enough water to cook rice and cook.
- Crack an egg over cooked rice and mix.
- Cover rice cooker and leave to stand for a further 5 mins for the egg to cook.
- Enjoy with chili!
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Palidor @ Crazy Asian Girl
Gaga in the kitchen