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