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Chinese lap cheong (dried pork sausages)
The best foods are always the most unhealthy? I think this applies to the Chinese sausages. It has colourings, preservatives, lots of lard, salt and has been left in the open for months. Yet, who doesn’t like having the real air-dried sausages from China? Usually, they are only available during Chinese New Year. However, this shop that I go to have shipments form China all year round.
The sausages are packed into huge tins and sold off very fast. In fact, during Chinese New Year, we have to buy them much earlier and store in our own fridge or else, the waxed ducks and these sausages will be sold out.
I don’t usually indulge in preserved foods like these but once I got my hands on them, it is sausages galore. My favourite method is to leave it while the rice is cooking. It will make the meat softer. Another method is to just slice and make omelette with it.
What’s your favourite way of cooking Chinese lap cheong?
Posted by lilian on September 15th, 2006 under Food, Pork
September 15th, 2006 at 11:06 am
Stir Fried with fried rice,
Then there’s frying it with chillies and ikan bilis
September 15th, 2006 at 11:07 am
Stir Fried with fried rice,
Then there’s frying it with chillies and ikan bilis and bawang merah
September 15th, 2006 at 11:41 am
I like them with claypot chicken rice.
yummy
September 15th, 2006 at 11:41 am
I will just cook with my instant noodle.
September 15th, 2006 at 11:44 am
Slice it thinly, sprinkle some chopped garlic over it and steam it.
September 15th, 2006 at 1:17 pm
halo,
been reading your blog for quite awhile..so decided to leave my two cents worth here…
i like to use chinese sausages in fried rice and home-style char kuey teow the more the merrier
September 15th, 2006 at 3:32 pm
i wan yun cheong …
steamed on top of the rice … wah cun ar …
September 15th, 2006 at 4:10 pm
Never had it fried with eggs before. Usually in fried rice or like u, cooked it together with d rice. Steamed white rice is fragrant-er with its juices (yeah for lard!).
September 15th, 2006 at 5:50 pm
I like to stema them whole and then slice them before frying them (without oil as the oil will come out during frying). The sugar in the sausages caramalises and inparts a nice flavour to the sausages.
September 15th, 2006 at 9:58 pm
Wow..my fav way of eating it is just like you…steam it together with the white rice and it will frangrant the rice in its veri own taste…
September 18th, 2006 at 10:03 am
Learned this from grandma – sliced it, add some tau eu and water, cut up a few pieces of chilli padi and steam it. Salty and spicy…yum yum.
September 18th, 2006 at 11:26 am
MMMMmmmm… Lap cheong with rice is so yummy.
I have a feeling it isn’t very healthy tho (since it is essentially misc preserved meat and animal parts) but anything in moderation is ok, right?
September 18th, 2006 at 5:00 pm
Slice not so thinly. Chop garlic very finely. Heat a little oil in wok. Fry them till garlic turns brown or before the lap cheong turns black. Removed them. Add soy sauce and a limau nipis before serving.
September 19th, 2006 at 6:29 pm
my mom makes ‘lap mei fan’ with the lap cheong, waxed duck, and one more part with some weird chinese name I can’t remember all sliced.
September 20th, 2006 at 11:22 pm
slice it, cook with rice with some mushrooms, mixed vegetables, oyster sauce, light soya sauce, dark soya sauce, pepper.
home made sar pou fan :p
September 21st, 2006 at 4:36 pm
I ate nasi ayam with delicious lap cheong, chicken liver, gizard and roast chicken bought fr. Penang rd. Very delicious but the chicken rice has a little bit of burnt aftertaste. Could be the roastchicken.
September 26th, 2006 at 1:40 am
ya Ping i agree with you, slice it, pour some soya sauce, add cili padi and fried garlic and steam it. taste grrrrreaaat with rice. …im actually salivating just thinking abt it. hehe
November 12th, 2006 at 10:21 pm
I would steam or fry rice or fry eggs on normal day. But during chinese new year. maybe you should try – soak the waxed duct drumstick and waxed duck meat in water and keep in the fridge overnight. Then the meat will become tender and succulence. slice the “Chee Ku”-a type of white bulb only available during chinese new year. Place the slice Chee Ku at the buttom, place the waxed duck, waxed duck meat, lap cheong and “yun cheong”- a “lap cheong” look sausages but contents pork liver and have special frangrance. and steam it in the rice cooker when you cook the rice. you will love it.
April 25th, 2010 at 8:28 am
i am a quater chinese from my mothers side of the family n we always make it in a yummy chinese porridge i also have made them homemade wasnt very easy at all! and i have made char sui soo much better than what you get…