Eddie’s Lap Mei Fan

There are a lot of places in town that claim to make the best Lap Mei Fan, but my vote goes to the one that Eddie makes. I don’t know whether it’s the most authentic, but it hits all the right spots, as far as I’m concerned. Now before I get started on Eddie’s recipe, let me first take a minute to explain what Lap Mei fan actually is, just in case you have no idea.

Our not beautifully arranged home version of the classic

Lap Mei Fan is a one pot dish of preserved meats and rice. There are many different ways of making it, from just steaming the meats on top of rice and serving it with simple soy sauce to this, our slightly more elaborate way. If you want to serve it to guests, you can arrange the meats neatly on top of your freshly fluffed up rice, add blanched green vegetables to the sides and sprinkle chopped spring onions over the lot. But when we do it just for ourselves at home, we prefer this very homely messy all-in-a-pot way.

The basics for two people:

This is what you are going to need to make it. You can buy the meats and sausages in the pork section of any good Malaysian supermarket, but if you want the really good stuff, you might want to roam around China Town (that’s the area around Central Market here in Kuala Lumpur), or go visit the Eu Yan Sang shop at Shaw Parade. Traditionally, one uses an air-dried duck leg, but we used a duck breast for this one. Lap cheong is that red dried sausage and yun chang (my favourite thing) is the dark one, make with duck liver. It’s all delicious! You are going to have to soak the sausages and the meat and they will turn an unsightly dull white. Don’t worry about that. It will resolve itself when they are cooked.

  • 1.5 cups of fragrant rice
  • 2 lap cheong
  • 2 yun chang
  • 1 dried duck breast or leg
  • 1 tsp chopped garlic
  • ½ Tbsp chopped shallots
  • 1 Tbsp chopped ginger
  • 1 Tbsp minced dried shrimp
  • 500ml pork or chicken stock
  • 1 ½ Tbsp sesame oil
For the flavouring sauce:
Make sure you use good quality sauces.
  • ½ Tbsp oyster sauce
  • ½ Tbsp light soy sauce
  • ½ Tbsp dark soy sauce
  • 1 Tbsp Shaoshing wine
  • 1 pinch of sugar

Put the sausages and duck into a large bowl and pour boiling water over it all. Make sure the meats are completely submerged. Leave to sit for 10 minutes, then pick out the meats and pour the water away. If you want the duck leg to be softer, simmer it in water for 15 minutes. If you find that your sausages and duck are too big, cut them in half, but do not cut into pieces.

Soak the dried prawns in hot water for 10 minutes, drain and mince.

Put the sesame oil into a cast iron pot or a claypot and fry the shallot and garlic in it until soft and fragrant, then add the ginger and minced dried prawns and fry for another 2 minutes. Add the dry rice and fry for 3 minutes. Pour in the flavouring sauce and stir in to coat evenly.

Now pour in the stock and bring to a boil. Place the lap cheong on top and simmer uncovered until the bubbles reduce, about 4-5 minutes. Place the rest of the meats on top, reduce the fire to low and cover the pot. Simmer for 10 minutes, turn off the heat and leave to quell up for another 15 minutes. Do NOT open the lid at any time during this process!

Open your pot, take out the meats, fluff up the rice, cut the meats into bite sized portions and place it back on the rice. Sprinkle with chopped spring onion and serve!

It doesn’t look like much, but once you taste it, I promise you will be hooked.

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