Over the long weekend, I decided to make a one dish meal and made Lap Mei Fan based on this recipe. It’s essentially steamed rice topped with preserved meats like Wax Sausages (腊肠), Liver Sausages (膶肠), and Waxed Duck (腊鸭). Yes, I know that CNY has passed but I kept a waxed duck drumstick from then in the fridge and since I brought back the waxed sausages from Yung Kee (for my parents actually, but am sure they don’t mind me sneaking one or two 😛 ), it’s the best time to cook the whole lot. Hehe. As I don’t own a claypot, I could only make this using the rice cooker.
Artery clogging or carcinogenic inducing aside, this festive delicacy is delightful when you try your best to forget how sinful it is. The waxed meats slowly releases the juices if you leave it on the rice long enough. Sometimes it gets a tad oily, but the tender sausages and little bursts of flavours is more than enough to make up for it. The waxed produce are seasonal simply because most of it is wind dried and only the north wind during winter is cold enough to do the job properly. So I guess a sinful bowl once or twice a year ain’t all that bad?