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Lap Mei Fan (Chinese Preserved Meat Clay Pot Rice). First time Ah Pa bought goose liver lap cheong, so super fragrant! Highly recommended for you all to give it a try, Ah Pa got it from chinese herbal store.
Ingredients:
1 normal Chinese preserved sausage (steamed and thinly sliced diagonally)
1 Chinese preserved sausage with flavour of Chinese cooking wine (steamed and thinly sliced diagonally)
1 Chinese preserved goose liver sausage (steamed and thinly sliced diagonally)
½ Chinese preserved duck breast (steamed and cut into small piece)
Some julienned gingers
Some Choy Sum or Pak Choy (Vegetables)
2 cups of pre-cooked rice
1 bowl of chicken stock
1 small bowl of ginger water
Some chopped spring onion (to garnish)
Sauce:
Some fried garlic oil
Some chicken stock
Some ginger water
A little bit of oyster sauce
1-2 tablespoons of light soy sauce
1-2 tablespoons of dark soy sauce
A little bit of Shao Hsing cooking wine
Pinch of salt
Pinch of sugar
Few dashes of white pepper
For those who is interested to buy the burned art wood ladle or platform, here is the link:
Shopee’s link: shp.ee/mkqrkb6
**Purchase links for sauce and kitchenware:
This Orchid brand light soy sauce really tastes different than normal ones, try it and u will know why Ah Pa like it so much. Just click here to buy or for more details
Lazada's link: invol.co/cl7ec89
Or Shopee’s link: shp.ee/q46327n
Some say their dark soy sauce tastes a bit bitter, some say it’s not dark enough to give the dark camerised colour. Anyway, this is what Ah Pa is using right now, u may click on the link to find out more or to buy online.
Apple Brand Golden Dark Soy Sauce
Ladada’s link: invol.co/cl7eel3
Or Shopee’s link: shp.ee/nuyvbe2
Lee Kum Kee Vegetarian Oyster Sauce
Lazada’s link: invol.co/cl7kfi3
Or Shopee’s link: shp.ee/6kqunrq
Shao Hsing Cooking Wine
Lazada's link: invol.co/cl7efa2
Or Shopee's link: shp.ee/azaewtj
**Cooking Ah Pa has affiliate partnerships and may earn commission on products purchased through affiliate links. These partnerships do not influence our editorial content.