Waxed Meat Claypot Rice (Lap Mei Fun)
During winter in China, families will start the process of curing, salting and smoking meat for the year ahead. Fish, various types and cuts of meat and poultry are cured to waxy sheen using this process. The best time to buy lap cheong and wax meats are during Chinese Chinese New Year as winter is dry and perfect condition to cure it.
Lap Mei Fun is a simple and delicious one pot meal. The marriage of various types of cured meat infuses the rice with its rich aroma and flavour. We used Knife Premium Cooking Oil for it’s fragrance and ease of cooking with. Sweet taste from the lap cheongs. Salty from the cured meat. And to cut through these richness, the crunch and with an edge bitterness from the arrowroot. My favourite is the rice crust at the bottom. All in one simple claypot dish, perfect for your reunion dinner!
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|1Chinese liver sausage|
|1waxed duck thigh|
|200g waxed pork belly|
|3arrowroot (peeled & sliced)|
|3stalks mustard green|
|1tbsp Chinese rice wine|
|3tbsp Knife Premium Cooking Oil|