Lap mei fan (cured sausage rice)
腊味饭 lap mei fan: Guangdong claypot rice with Chinese sausage and cured pork
When the cold north wind blows into Guangdong in winter, the butchers hang strings of lap cheong (sweet pork sausage) and lap yuk (soy-cured pork belly) to dry, and families cook them on top of rice so the fat and juices soak into every grain. It's a one-pot supper made in a claypot, a heavy pan or a rice cooker, finished with sweet soy and a heap of greens. The mistake is slicing the cured pork thickly: it stays chewy, so cut it thinly on the slant. Cook until the sausage is piping hot through, at least 71 °C. Chef's tip: in a claypot or heavy pan, leave it on a low heat for the last few minutes to form a crisp, golden rice crust.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz jasmine ricerinsed until the water runs clear
- 1 ¾ cups water
- 3 Chinese pork sausages (lap cheong)sliced thinly on the slant
- 3 ½ oz Chinese cured pork belly (lap yuk)sliced thinly; or more sausage
- 4 dried shiitake mushroomssoaked and sliced
- 3 slices fresh gingercut into fine strips
- 1 tbsp neutral oil
- 2 spring onionssliced
For the sweet soy
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp toasted sesame oil
- 2 tbsp hot water
To serve
- 10 ½ oz choi sum or gai lan (optional)blanched
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put 10 ½ oz jasmine rice and 1 ¾ cups water in a claypot or heavy lidded pan and leave for 15 minutes to soak.
Step 2: Brush the inside rim with 1 tbsp neutral oil, bring to the boil over a medium heat, then turn to low, cover and cook for 8 minutes until the water has dropped to the level of the rice and small holes appear on the surface.
10 minStep 3: Lay 3 Chinese pork sausages (lap cheong), 3 ½ oz Chinese cured pork belly (lap yuk), 4 dried shiitake mushrooms and 3 slices fresh ginger quickly on top, cover again and cook on the lowest heat for 15 minutes, until the rice is tender and the sausage is shiny, plump and piping hot right through.
15 minStep 4: For a crust, turn the heat up to medium for the last 2–3 minutes, rotating the pot, until you hear crackling.
3 minStep 5: Stir together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp toasted sesame oil and 2 tbsp hot water until the sugar dissolves.
Step 6: Off the heat, leave covered for 5 minutes, then pour over the sweet soy, scatter with 2 spring onions, and mix at the table. Serve with 10 ½ oz choi sum or gai lan.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 19 g
- Carbs
- 68 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lap mei fan (cured sausage rice) take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Thai
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.
Perfect for:Winter warmers