Get ready to kick start the Chinese New Year celebrations with a classic and flavorful dish - Lap Mei Fan. This traditional Chinese recipe is made by cooking Langit rice in a claypot with your choice of Chinese cured meats and a blend of amazing ingredients by our peers. This dish is sure to be a crowd-pleaser at any family gathering or special occasion. So let's get started!
| Main Ingredients | Sauce Mixture |
|---|---|
2x Lap Cheong 2x Yun Cheong 1x pc Cured duck breast 1x pc Cured pork belly 1x Spring onion 1x Knob of Ginger 3x cups of Beras Adan/Salleh | 2x tbsp of Gula Melaka Soy Sauce 1x tbsp of First draw soy sauce 1x tbsp of Gula Apong granules 1x tbsp of Oyster sauce |
Steps:
- Bring a pot of water to boil. Blanch the cured meats for 1 minute.
- Remove and place them in a steamer. Steam lap cheong and yun cheong for 15minutes and remove once ready. Continue to steam cured duck breast and pork belly until a fork can go through the meat.
- Save the cured meat juices. DO NOT THROW AWAY! Add in to the sauce mixture.
- Let cured meats cool. Slice them and place aside.
- Wash and place 3 cups of Langit white rice in a claypot. Add in 3 cups of water and 1 tsp of cooking oil.
- Bring the claypot to a boil. Turn the flame down to small and let the rice cook for 10-15minutes until the rice has fully absorbed the water.
- Turn off the flame and let it steam for 5 minutes.
- Place the cured meats on cooked rice using your creativity. Place minced ginger on sliced cured meats.
- Drizzle 2 tbsp of cooking oil along the inside wall of the claypot. Cover and reheat on the stove.
- Optional step for crusty rice: Once you hear the crackling sound of the claypot, count till 20. Then, tilt the claypot to the 6 o’clock direction. Once you hear the crackling sound, tilt to the 9 o’clock direction.
- Repeat step 10 for 12 o’clock and 3 o’clock direction.
- Place the claypot back to it’s upright position and turn the flame up to medium-high for 1 minute.
- Pour 1 cap of Shao Xing Wine onto the rim of the claypot with the lid on. Turn off the flame and let it sit for 5 minutes.
- In a bowl, add all the sauce mixture ingredients together with the saved cured meat juices.
- Pour the sauce over the rice and garnish with chopped spring onions.
And we're all ready to impress our hungry diners!
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Explore other recipes : here
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