Skip to main content

Steamed cured meat rice (腊味饭）


 

For Cantonese people, lamei （腊味）or preserved meat, is a must-have New Year's dish. It is a classic Cantonese New Year dish that both adults and kids look forward to, whether it is steamed, fried, or boiled into delectable, preserved meat rice.

In fact, Guangdong, Hong Kong, and Macau are where the practice of purchasing preserved meat for Chinese New Year is most popular. Prior to the New Year, the older Cantonese Malaysian generation still purchases preserved meat. Elder always told that in order to be complete during Chinese New Year, we must consume all the "flavours" we miss the most. They view that cured meat or preserved meat as having the most recognizable "flavour”.

There are many types of Cantonese-style cured meat. In addition to the common sausages, bacon, cured duck, and cured sausages. Suppose I wanted to make La Mei and steamed rice with bacon, duck and sausages.  I haven’t seen cured duck for sale this year. So, I cooked without the cured duck for this time.

How to eat cured meat? As I referenced above, steamed, fried, or boiled all are heavenly. This time, I cooked cured meat into rice so that the oil could seep into the grains of white rice. This cured meat rice may seem common to you, what with all the cured meat on top, the sauce on top, and the vegetables for garnish. An intensely aromatic oily and sweet scent washes over as soon as the lid is lifted.

In order to create the rice with burned grains hidden at the bottom, it is frequently cooked in a clay pot. I am not keen on the crispy scorched rice; I steamed the rice this time in the wok. In order to reduce cooking time, some of the recipes online will suggest soaking the rice for 30 minutes in advance, particularly for New Year's Eve dinner when you need to make a substantial feast for the family. As per me, steaming rice in a wok is quicker than in a rice cooker.

Generally, the ratio of water to rice when cooking rice is about 1: 1.2, which is suitable for people of all ages. Of course, it is also depending on the water absorption of the rice if you want to eat harder, you can cook rice with a 1:1 ratio.

A very important and often overlooked part of cured meat rice is the sauce. The most memorable thing about delicious, cured meat rice is the taste of the sauce.

 

INGREDIENTS

300g rice

200g preserved meat (bacon and sausage)

100g baby Kai Lan / bok choi

2 tbsp soy sauce

2 tbsp oyster sauce.

1 tsp sugar

50ml chicken stock or water

Some sesame oil.

 

Blanching vegetables

1 tsp cooking oil

1/8 tsp salt

1/4 tsp sugar

 






METHOD

1.Wash and clean the rice, sliced the cured meat.

2.Combined all the sauce into a small bowl and made into bibimbap sauce.

3.To blanch vegetables. Bring a small pot of water, mix in the blanching ingredients, bring it to boil. Carefully placed the baby Kai Lan in the pot of boiling water and using a soup ladle or a tong, help submerge the vegetables. Cook until the vegetables become crisp tender and bright green, but not soft.  Set aside.

4.Put the rice on a flat bottom pan and placed the cured meat on the rice. Steamed in a wok.

5.After the water in the pan dries up, pour a circle of oil along the side of the pan.

6.Then pour the prepared sauce on step (2) along the side of the pan and over the top of the rice. Cover the lid and let it continue to steam for another 5 – 10 minutes to let the rice absorb all the sauce. Garnished with the boiled baby Kai Lan. ENJOY!!

 

 


Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs. These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles. The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are. My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying.   So, you don’t need to mess up with panko or any other breading. Glass nood...
Post a Comment
Read more

Salted Egg Yolks Fried Wings

  There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind. Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste. Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor. Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish.   Eat this sparingly, then. I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating. Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicke...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more