Chinese New Year Recipes: Waxed Meat Claypot Rice (Lap Mei Fun)Friday, January 18, 2013
This is a quintessential Cantonese and CNY dish, well known by it's Cantonese name, "Lap Mei Fun."
It never featured in my home's CNY dinners as we are more of the Hakka-Hokkien tradition. Like the Claypot Chicken Rice, it is easy to like this dish. With smokey and crusted rice perfumed by the waxed meat with encapsulated bursts of flavours - especially the goose liver sausage - and accompanied by a clear soup, your dinner is complete.
It is a WYSIWYG dish and you can make out the ingredients just by looking at it. With waxed meat, rice and a pot, you are good to go. I may just make some this coming CNY.
|L to R: The Waxed Line-up - Lup Cheong. Lup Yoke. Lup Ngap. Yun Cheong. Hou Hoi Wai!|
(Sausage, waxed pork belly, waxed duck and liver sausgaes)
2 pieces of Chinese pork or sausage
2 pieces of duck or goose liver sausage
1 piece of waxed duck thigh
4-6 inch of waxed pork (Lap Mei)
3 cups of rice
3 +1/2 cups of water (rice:water ratio about 1:1.2)
Some slice veg, .e.g. Pak Choy, Spring Onion, Arrowheads
- Blanch the waxed duck and the waxed pork (to remove the oil on it).
- Heat up the water with rice in the clay pot
- Then place the meats (and slices of arrowheads, if any) on top.
- Close the lid and simmer (small flame) for 30 minutes (for small pots, 25 mins will do).
- Remove the waxed meat and slice it.
- Add the diced green veg and stir the rice.
- Placed the sliced meat on top of the rice. Cook for another 2 minutes. Serve the pot hot.
Some quick pointers
- I use more water here cf to Claypot Chicken rice as the dry waxed meat will absorb some of the water.
- I add the diced veg towards the end for the crunch and to prevent it from being overcooked.
- The best waxed meat comes from HK: goose liver, pork sausage, waxed duck. As for the waxed duck, get the variety which is less salty.
- As this is a fast and easy dish to cook, it is convenient to serve this at CNY, especially from the first day onwards.
- If you use sand clay pots (what you see in the oil is glazed pots), the smoky taste of the rice will be stronger. I use sand clay pots when I make Claypot Chicken Rice.
|This lot of waxed meat is very good, mostly form Hong Kong|
|Add the rice to the heated water in the pot|
|Add the waxed meat on top|
|The rice after 30 minutes|
|Mixing the veg in. Dig up and stir the rice to get |
some of the burnt rice mixed in.
|Ready for Dinner|