Rice Cooker Lap Mei Fan

ShareFood Writer

If there’s a downside to Chinese New Year, it has got to be the calories for there are just so many delicious foods to eat! But don’t worry, the sixth dish of our Top 8 CNY Dishes series puts a healthy spin on one of the easiest traditional Cantonese dishes: home cook Karen Kon’s Rice Cooker Lap Mei Fan 臘味飯 or waxed meat rice.

Traditionally, Lap Mei Fan is made with white rice. But to balance out the oiliness of the waxed meats, we will be using brown rice. Not only is it a healthier alternative that helps limit the guilt of feasting during CNY, it’s also good way to ensure you are getting some fibre and minerals too!

Best of all, omitting the claypot method and using a rice cooker makes easier and healthier dishes that requires little monitoring.

Rice Cooker Lap Mei Fan 臘味飯

Rice Cooker Lap Mei Fan 臘味飯

Cured meats (Lap Mei 臘味) are customarily made during winter as the cold dry season is perfect for preserving the meats. Thus, during CNY a month or so later, there are plenty of cured meats to be had and when cooked with rice, that is how the Lap Mei Fan is conceived!

Hearty, meaty, and savoury, this dish is perfect for CNY potlucks and dinners. You can also choose from the variety of waxed meats available in the market such as the lap cheong, yun cheong, lap yuk, and Chinese preserved duck leg to customize the dish to your preference.

Rice Cooker Lap Mei Fan 臘味飯

Customize this dish with your favourite lap mei!

Here are the ingredients you will need: brown rice, dried mushrooms, scallops, Chinese sausages, duck or pork liver sausage, waxed duck thigh, blanched bok choy, shallots, garlic, oyster sauce, premium sweet sauce, light soy sauce, dark soy sauce, brown sugar, sesame oil, olive oil, and hua tiao chiew.

Before we begin, cook the brown rice in the rice cooker as per normal first so that it will be ready when the other ingredients are too.

The first step is to prepare and cook the mushrooms and scallops.

In a small bowl, add the scallops, mushrooms, light soy sauce, and dark soy sauce. Mix well.

Adding oyster sauce to mushrooms in a bowl

Add scallops, mushrooms, light soy sauce, and dark soy sauce to a bowl.

Mixing mushrooms and scallops with marinade sauce in glass bowl with spoon

Mix well until combined

Heat some oil in a frying pan and add the mixture. Add some water to bring out the flavour then stir fry for two minutes. Remove from heat and set aside.

Stir frying mushrooms and scallops in frying pan with wooden spatula

Stir fry the mushrooms and scallops then set aside

Next, toast the cured meats for a more aromatic dish.

All types of cured meats can be prepared and cooked using the same methods. To prepare the cured meats, simply boil them for a while in a pot of water. Remove the casing (for the sausages) and slice them as desired. Boiling time differs for each of the different meats.

Heat up a pan on low  heat and toast the slices of cured meats on both sides for two minutes. Once done, remove from the pan and set aside.

Dry frying chopped waxed duck thigh on frying pan

Toasting waxed duck thigh

Dry frying chopped lap cheong on frying pan

Lap cheong

Dry frying chopped duck liver sausage on frying pan

Duck liver sausage

Heat up some olive oil in a frying pan and add the minced garlic and shallots. Stir fry until fragrant then add all the sauce ingredients into the pan, adding hua tiao chiew last.

Adding hua diao chiew to frying pan

Stir fry the garlic and shallots then add the rest of the sauce ingredients

Cooked lap mei fan sauce in frying pan

Mix well then remove from heat

Mix the sauce well then add it into the cooked brown rice when it is ready. Add the mushrooms and scallops and mixed well with a spatula.

Pouring sauce from frying pan into brown rice in rice cooker

Pour the sauce into the cooked brown rice

Mixing brown rice with mushrooms in rice cooker

Add the mushrooms and scallops and mix the rice well

Flatten the mixed rice with the spatula then arrange the toasted cured meats on top of it. Close the rice cooker and press cook mode on the rice cooker again.

Arranging waxed meat on top of brown rice in rice cooker

Place the toasted lap mei on top of the rice and press cook again on the rice cooker

Once the Lap Mei Fan is cooked, plate onto a serving dish and add some blanched bok choy on the side. Serve hot.

Rice Cooker Lap Mei Fan 臘味飯

Plate the Lap Mei Fan and serve hot

Get the recipe here!

Rice Cooker Lap Mei Fan 臘味飯

Servings 5 people

Prep Time 15 minutes

Cook Time 1 hour

Ingredients

  • 250g brown rice
  • 5 dried mushroomssoaked overnight and cut into strips
  • 3 Dried scallopssoaked overnight
  • 2tsp light soy sauce
  • 1tsp dark soy sauce
  • 2 Chinese sausagesboiled, removed casing, and sliced
  • 1 duck liver sausageboiled, removed casing, and sliced
  • 1 waxed duck thighboiled and sliced
  • 3 bok choyblanched

Sauce

  • 4 medium sized shallotsminced
  • 1clove garlicminced
  • 1tbsp premium sweet black sauce
  • 1 1/2 tbsp light soy sauce
  • 15g brown sugar
  • 1/2tbsp sesame oil
  • 1/2tbsp hua tiao chiew
  • 3/4tbsp olive oilto fry

Instructions

Step 1- Prepare and cook the mushrooms and scallops

  1. In a small bowl, add the scallops, mushrooms, light soy sauce, and dark soy sauce. Mix well to combine.
  2. Heat up some oil in a frying pan and add the mushrooms, scallops, and sauce. Add a little water to bring out the flavour and stir fry for 2 minutes. Set aside.

Step 2 - Prepare the waxed ingredients

  1. Dry fry the sausages and waxed meat in a pan for 2 minutes to toast them. #Tip: you can skip this step but toasting the waxed meat makes a more aromatic dish!

Step 3 - Cook the sauce and the rice

  1. In a frying pan, add the olive oil, minced garlic and shallots. Fry until fragrant then add all the sauce ingredients with hua tiao chiew as the last ingredient. Mix well.
  2. Add the sauce, mushrooms, and scallops into the cooked brown rice and mix well.
  3. Place the sliced sausages and waxed meat on top of the rice and press cook mode on the rice cooker again.
  4. Once cooked, plate the Lup Mei Fan on a serving dish and garnish with the bok choy

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