Waxed Meats Rice (Lap Mei Fan) скачать в хорошем качестве

Waxed Meats Rice (Lap Mei Fan)

Waxed Meats Rice (Lap Mei Fan) Now, why is it called Waxed Meats. I have done a bit of research on it as I am also curious and here the story goes… La 臘, a Chinese Character evolve from another Chinese Character Lie 獵 (this 2nd Chinese Character got a meaning of hunting for animals or living stocks). In the Ancient Era, in the Winter Season (冬季), farmers became hunter, hunting animals for foods (in the Ancient Era, such hunting activities stopped just a few days before Spring arrived, excess hunted meats will be made into preserved-food items 臘制食品) and the cured meats is called (Lap Mei 臘味) and “Waxed Meats” is literally translated from the Chinese words Lap Mei “臘味” Chinese New Year (CNY) usually falls in the month of January and February which is Spring as such there are plenty of cured meats available and are cooked with rice, it is how the Lap Mei Fan is conceived. This dish is hearty, meaty, and savoury, and is perfect for CNY potlucks and dinners. You can choose from the variety of waxed meats available in the market such as the Meat Sausages(lap cheong), Liver Sausages(yun cheong), Cured Meat (lap yuk), and Chinese preserved duck leg to customize the dish to your preference. Ok so much for the story, let’s move on to the cooking … There are various approach to cooking Waxed Meat Rice due to local influences with different cooking methods, local adaptations and variations. Below is my version Ingredients 1. 3 cups of Basmati rice (Quantity depending on the number of pax) 2. Waxed Meats – usually meat sausages, liver sausage and waxed duck legs. Quantity depend on your preference. You can also also other types of preserved delicacies. 3. 2 tbsp of minced Garlic (the more the merrier) 4. 2 tbsp of minced Ginger(the more the merrier) 5. 1 tbsp of Anchovy powder (add more if the quantity of rice increase) 6. 1 tbsp of sesame oil 7. 1 tbsp of dark soy sauce (You may increase the amount in the quantity of rice increase) 8. 1 tbsp of white pepper powder (optional) 9. 1 tsp salt Instruction 1. First, we would need to make some fried garlic and ginger. Heat up a wok and add 1 cup of oil. Add in the minced ginger and minced garlic. Saute till golden brown and dish up using a sieve. Reserve some of the oil for cooking the rice. 2. Wash the rice and add in the anchovy powder, sesame oil, white pepper and dark soy sauce. Next add in the fried garlic and ginger, add in 1 tbsp of the reserved oil and 1 tsp of salt. Give it a good mix and boil the rice. Most of the Asians will use a rice cooker. Just on the switch and press the cook button and that easy. 3. When the rice is 90% cooked (Water is almost dried up), give the rice a good mix to prevent them sticking together later on. 4. Next, boil some water and blanch the sausages for about 5 mins. This would make it easier to remove the sausage casing or skin. Remove the sausages from the boiling water once their colour changed 5. Remove the casing from the sausages and cut away the excess skin and waxed duck legs. Cut the meat into slices about 2 mm thick 6. Transfer the rice into a steaming pan or bowl. Lay the waxed meats on top of the rice. Wrap the steaming pan with aluminium foil and steam for 30 minutes. 7. After 30 minutes, remove from the steamer, remove the aluminium foil, garnish with vegetables, green onion and cilantro. Serve while hot. Enjoy.