Friday, July 4, 2008
I was drooling over Preciouspea posting on this dish. It really reminds me the time when I was small where Mummy always steam pork sausage (lap cheung) for dinner. I can finished one bowl of rice with the steamed pork sausage alone during that time. Yummy yummy. So today after we went for our bridal photo selection for 4 hours plus, both of us were so hungry. Therefore, I decided to prepare this for our dinner tonight. It was easy and fast to prepare and the end result, DELICIOUS and FULFILLING for our hungry tummy.. THUMBS UP!!!
1 waxed pork belly (lap yuk), sliced
2 waxed pork sausage (lap cheung), sliced
2 cups of rice
1 tbsp fried shallots
1 tsp chicken stock
dash of sesame oil
1 1/2 tsp soy sauce
200g choy sum, blanched
- Wash the rice and placed in the claypot. Put adequate amount of water in the claypot (approximately 3/4 cm above the rice). Stir in chicken stock, soy sauce, fried shallots and dash of sesame oil. Place the claypot on top of the stove at high heat and when water boils, lower the heat.
- At the same time, steamed the sliced waxed pork belly and pork sausage. Do not throw the essence of the waxed meat after steaming.
- Pour the essence on the rice and arrange the steamed waxed meat on top of the rice. Place the blanched choy sum on the side.
- Cover the lid and cook the rice for another 2 mins and serve hot. You may garnished with fried shallots on top of the rice when serving.