Thursday, January 31, 2008

CLAYPOT WAXED MEAT RICE

Waxed meat nowadays are available throughout the year, but during the Chinese New Year season, you can get even more choices especially those imported from China. While my mum used to prefer those from China, I find the local chinese sausage (lap cheong) has got more meat than fats as compared to those from China. However I do agree that the imported pork liver sausage (yun cheong) has got more aromatic wine smell.

The best way to eat waxed meat, of course, it to steam it and enjoy with white fluffy rice. You can either do it separately or dump the waxed meat in the rice cooker together with the rice. Initially I wanted to cook my rice using a claypot but I have no idea on how to control the fire and the amount of water. To play safe, I cheated a little. I cooked my rice using rice cooker and at the same time steamed the waxed meat separately. i.e. pork sausage (lap cheong), pork liver sausage (yun cheong), lap yuk (waxed pork belly) and smoked duck. Normally people opt for waxed duck (lap ngap) but I find it way too fat and hardly any meat to chew, so I decided to get smoked duck instead. Of course, it lacks the ommpphh (oil) as compared to using waxed duck.

Once the rice is cooked, transfer it into a claypot. Slice the waxed meat and arrange it nicely on top of the rice. There should be a bit of liquid from the waxed meat when you steam it, don't throw away, pour it all over the rice. For seasoning, you may add a dash of soya sauce but I find the waxed meat was salty enough for me. You can even garnish it with spring onions which sadly, I have none that day.
Waxed1


So, here you go, a nice pot of Claypot Waxed Meat Rice. But be warned, don't have this too often as it's really oily and high in fats! For me, I am pushing my luck a bit as I always suffer indigestion after having waxed meat and this meal was no exception. But that won't deter me from having it again....maybe next Chinese New Year!

30 comments:

Nic (KHKL) said...

once the fragrance of the rice/waxed meat reaches your nostrils, you'll know that cny is near....ahh, so nice. i had this for supper for the past 2 weekends already :)

daphne said...

Such nice presentation!!! A friend of mine likes to cook her rice in the rice-cooker and when it's almost done, add in lup chong (the whole thing!) inside to infuse some flavours to the rice too.

Lyrical Lemongrass said...

OMG my most favourite meal during CNY!!! Now you got me craving!! Bad girl. :-P

Cynthia said...

I love lap cheong but I've never been exposed to the other varieties. I'll look out for them the next time I visit the gourmet store.

wmw said...

So lovely.....now I'm looking forward to eating this. When? Where? How? :o)

Precious Pea said...

nic(khkl): WHAT??!! For SUPPER? For my indigestion problem...i think having it for supper equals TORTURE! But it's so so good rite??

daphne: I wanted to do that too but i was too slow that day. By the time i want to dump in the lap cheong, the rice almost cooked oledi.

luscious sista: Sorry la....i didn't know you skip dinner yesterday and breakfast this morning. Otherwise, I would have warn you not to hop into my blog.

cynthia: Do try, it's really tasty with rice.

wmw: Next Chinese New Year. My place. Drive.

ling239 said...

i find the pork liver sausage (yun cheong) more delicious than the rest ~ ^_^

Big Boys Oven said...

Oh my favourite dish and don't come cheap either! If you cooking extra pot dont froget yah, to buzz me, we will drop by! :)

yammylicious said...

Waxed meat rice... nice!! i hope whn mom cook it will hv full bowl of Waxed meat for mii!! SLRP!!!!!

Precious Pea said...

ling239: I like it too, especially with steamed arrowroots.

bbo: Hahaha..do it yourself for 1/3 of the price you eat outside. Hehehe...err....next year ok?

yammylicious: Hehehe...i shall wait for you to post your mummy's version :)

a feast, everyday said...

My cny favourite, just the way i like it - on white steamed rice. yumzz

Big Boys Oven said...

wah you so "kedekut", ask me to wait till next year 2009! :( hihihihi!

Furkids in Hong Kong said...

My goodness, you're too cruel.

'Yun cheung' is one of my absolute fave's!!!'

Must eat soon. MUST.

*drool*

JOjo said...

My mum wil always steam the Lap Cheong, Yun Cheong and the Waxed duck together with arrowshoot (nga gu). It's yummy!
Can't wait for CNY to come~

Crunchasarus Rex said...

I haven't had it for 8yrs.. i think i deserve alot right.. muahahhaha!!

Hazza said...

Apart from the smoked duck (I have not seen this for decades.. is it sweet?), I can get all these, locally produced in the UK, but have not had them for years. Ironic, considering that I absolutely love wind dried duck. It is quite pricey and the thought of all that fat and salt flowing into the rice gives me the fear of a coronary!

Terri @ A Daily Obsession said...

my dad put the lap cheong directly on the rice after the rice has finished boiling but i don't do tt-all tt oil seeps into the rice! i love the yun cheong, yum yum. i've never done it so decadently as u but i will summon the courage one day!btw, they've run out of hk yun cheong so can send me some ah??

Xiu Long Bao said...

hmm..i wonder how big is that bowl :p Have to agree that waxed meat works wonder when cooked with plain rice alone..yumz yumz!

Live2Talk said...

tat meal will broke my cholesterol safety point, will need tons of detox tea to get rid of the oil and add inches to the already expand waist! hmm how come we cannot just eat w/out worry :(

ai wei said...

i smell them!!! it's tempting. wish i can try it

Jun said...

waxed meat rice is one of my fav foods!! oh screw the indigestion lah, after all, once a year wat! ;)

Cokeworld Citizen said...

wahahah XD i just had Waxed Meat Rice...hoho...the soya sauce i add on is precooked on the pan. Just heat it up with some dark soya sauce and sugar until u notice it dries up a little.

people use to eat without worry...that is during the era where there is no such thing as cars in every household XD

durianberry said people downed 7000kcal for xmas alone...I wonder cny would be even more...lolz

crap...am now having sorethroat and cough with phlegm @.@ i only had 1 piece of cookie...help~

catsndogs said...

walauuuuuu.. is nice to see, but eat like that really killing me. :P
but really looks tasty wor... heheh

Precious Pea said...

catsndogs: That is why I said one pot per year is enough oledi. Hehe!

cokeworld citizen: Yumzz...enjoyed yours? I lazy to precooked the sauce so i just dash some soya and dark soy over the rice. Hahaha..so true. Now we too pampered la...go anywhere also drive.

jun: Hahaha....yah! I adopt that attitude too. Eat first, suffer later.

aiwei: Oh yes, it smells really really good!

live2talk: Err..actually 1 bowl won't harm your waistline. Hehehe...gulp down lots of 100% lemon juice after that.

xlb: Actually it's a mini claypot which serves 3 person. Looks big hor?

terri: But it's the oil that works wonder isn't it? Of course, don't do it too often lor. Hehehe..i love soaking arrowroots in that oil. Slurps!

hazza: The smoked duck is actually quite tasty. Slightly on the sweet side as compared to the waxed duck. I like it cos it is not as fat and oily as the waxed version.

crunchasaurus: 8 years?? How come? Go make yourself a pot. Chinese sausages are now available everywhere. Go Go Go!

jojo: Agree! YUmmyyy!!

furkids: Hahaha...i tot HK is even easier to get yun cheong? Since weather so cold over there...nice to have a pot of HOT CLAYPOT LAP MEI FAN hor?

bbo: Not kedekut la...but i only cook it once a year and this year's quota filled oledi.

droolteam: Actually i stocked my fridge with lap cheong. Tastes as good with fried rice and omelet.

Cokeworld Citizen said...

hehe mine taste great cuz I downed 3 bowls! After that meal, I have to down 3 pots of tea lolz...if it wasn't for the tea, I could skip dinner :P

wahahaha XD the yun cheong is bested I ever tasted. Local yun cheong. It has really nice liquerish smell and taste good unlike their China counterparts.

still got time to get more yun cheong! wahahaha

Simon Seow said...

Mm...lap mei fan. Cheng. Dribble some mixture of pork lard and soya sauce and voila. High cholestrol goodness. Cholestrol banzai.

Precious Pea said...

cokeworld citizen: Wahh...3 bowls of rice and 3 pots of tea!!??!! Somemore can do dinner?? *SALUTE and then faint*

simon: Lard somemore? *Faint again*

Jason said...

I only like lap cheong, prolly cos my mom doesn't buy the others since my dad don't take pork. But yes, they're very fatty so tak boleh makan selalu ler. :)

Happy Chinese New Year! *hugs*

Cokeworld Citizen said...

oh yeah traditional sinful recipe!! Crispy Lard minus oil + fermented beans (dau cheong) + dried shrimps + sugar , stir fry until dry then drizzle on rice...wahahahahaha

the tea drink slowly la...6 hours kenot habis 3 pots of tea meh...

twinklestar said...

Hi Pea, been looking at ur blog for some time liao.. This dish really makes me crave le.. I jst cooked the same dish today.. Yummy..

 

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