Thursday 16 June 2016

Fragrant Chinese Sausage (Lap Cheong) Rice

Chinese Sausages or locally known as "Lap Cheong" are sausages the Chinese community, particularly those in Malaysia have during the festive seasons, especially during Chinese New Year.

Chinese Sausages or "Lap Cheong" are mainly made from pork and they are usually sweeten or smoked. Growing up, I did not really fancy these Chinese sausages, but now that I'm older, I particular like the one made from duck liver, or as the locals call it, "Yun Cheong". It has a rich "livery" taste to it, a perfect compliment to plain rice.

This fragrant sausage rice is something my dad used to prepare at home for my family. We know he will be making this soon whenever we have an excess of Chinese sausages lying in our freezer. Nevertheless, this dish looks complicated but is actually very easy to prepare.

Here is a breakdown of the recipe, something I have adapted after years of observing how my dad prepared his.

5 Lap Cheongs (Chinese Pork Sasusages)
5 Yun Cheongs (Chinese Duck Liver Sausages)
5 tablespoons of light soy sauce
5 tablespoons of dark soy sauce
2 potatoes (diced into cubes)
A handful of dried shrimps
2 tablespoons of Shao Hsing Rice Wine
Chopped spring onions
Olive oil
Seasoned white pepper
Long grain rice

First, cut across the Lap Cheongs and Yun Cheongs to get coin like sausages. Thickness of the sausages can be varied according to your preferences.

Wash and dice your potatoes into small cubes. On medium heat, fire up 3 tablespoons of olive oil. Once the oil is hot, fry the dried shrimps till they turn golden brown. Then, put in your sausages mix and lightly fry until fragrant. Add the diced/cubed potatoes into the pan and mix well with the sausages. Leave the mixture in the pan to cook for 3 minutes.

Then, add the 5 tablespoons of light and dark soy sauce and stir well. Add the seasoned white pepper into the mixture. Joanna does not like her food too "peppery", so we only added a little into ours. Leave for another 2 minutes. Add the Shao Hsing rice wine and leave it to simmer for another 1 minute.

Cooking the rice

Wash and drain the long grain rice in a cooking pot. Pour the sausages and potato mixture over the rice in the cooking pot. Make sure the mixture is evenly distributed on the rice.

Then, top up the pot with water until the water level is approximately 1cm above the rice level.
Once that is done, fire up your stove and cook the rice for 20-30 minutes.

After 20 to 30 minutes, check if the rice is cook, if it's still a little hard, leave it to cook for another 5 minutes.

This fragrant rice is best served hot. Once is rice is cooked, scoop the rice into your serving bowls and sprinkle your chopped spring onions on the rice and serve. For those who like their rice a little more peppery, sprinkle some seasoned white pepper onto the rice right before serving.

There you have it guys, Fragrant Lap Cheong Rice. I hope this dish will appeal to you as it did to Joanna and I. The smell of it is enough to make us remissness about our childhood. Do try it and let us know how it went in the comments below. Until next time, take care.

1 comment:

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