Obviously this wont develop the same level of diverse bacteria, good and bad as longer hanging and drying sausage of other recipes but this is a very safe and very accessible recipe to make. Thanks very much, +1 sub Cheers from Australia 🦘🤗
Thanks. No they aren't related (although I admit they do look similar). So Chinese sausage originated from the Northern & Southern Dynasty which is around 300-500 AD, whereas China-Portugal relations can be traced back to 1514. Hope that answers your question.😃
I've seen other recipes where they used insta-cure in their meat. Aren't you afraid of botulism when hanging them outside? BTW, after I steam them in the rice cooker, I slice them, then stir fry them in more sugar, garlic and green onions. The additional sugar makes it sausage redder in color. I plate them by putting them on top of a plate of sticky rice. We cook this dish during xmas, as the red color is festive for the occasion.
Honestly I'm not expert in botulism, but from what I know and have read, botulism is very unlikely. Instead of hanging them, these days we use a food dehydrator and put the meat inside to dry. I guess it's more hygienic that way too. And yes, stir-fry is also very tasty too.
The salt that’s put into the recipe, and the alcohol, is what will make this safe, although I use cure #1 when I make this, it’s really not necessary because of the alcohol and the amount of salt.
Wow! I've ALWAYS wanted to make my own lap cheong! Thanks for sharing such a wonderful home recipe and serving it in its classic combo - lap cheong over rice 👏
No you shouldn't use nam yu. The red yeast rice is mainly used as red colouring, whereas nam yu has a flavour. So using nam yu would change the taste of the lap cheong. Hope that makes sense.
Interesting take on the coloring. I don’t have access to red rice so I was wondering if red beet root or hibiscus could be used to impart the color. Both are very bold, the hibiscus leaning towards a burgundy color and may be slightly tart if you add too much. As far as hanging it is it done at room temperature?
Red beetroot and hibiscus are definitely suitable alternatives to red rice, you'll need to experiment with how much to add to get the right colour. And yes, the hanging is done at room temperature. But nowadays we would dry the meat in a food dehydrator instead as it's more hygienic.
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Nothing beats homemade foods, particularly Chinese sausage :)
Simply mouth watering! I like em fried (no MSG) and dipped in that sauce when having a drink - Perfect!
Thank you for a very good recipe for chinese chorizo!!!!
Obviously this wont develop the same level of diverse bacteria, good and bad as longer hanging and drying sausage of other recipes but this is a very safe and very accessible recipe to make. Thanks very much, +1 sub Cheers from Australia 🦘🤗
Thank you for your support. Appreciate your sub. 🙂
I'll have to try this recipe. I use lap cheong when I make this filipino dish called pansit canton. It's so good when there is a lot of lap cheong.
Is this recipe (for the sausage) part of the cultural exchange that happened due to Portuguese trade? Looks amazing btw!
Thanks. No they aren't related (although I admit they do look similar). So Chinese sausage originated from the Northern & Southern Dynasty which is around 300-500 AD, whereas China-Portugal relations can be traced back to 1514.
Hope that answers your question.😃
Is it red yeast rice powder?
Yes
I've seen other recipes where they used insta-cure in their meat. Aren't you afraid of botulism when hanging them outside? BTW, after I steam them in the rice cooker, I slice them, then stir fry them in more sugar, garlic and green onions. The additional sugar makes it sausage redder in color. I plate them by putting them on top of a plate of sticky rice. We cook this dish during xmas, as the red color is festive for the occasion.
Honestly I'm not expert in botulism, but from what I know and have read, botulism is very unlikely. Instead of hanging them, these days we use a food dehydrator and put the meat inside to dry. I guess it's more hygienic that way too.
And yes, stir-fry is also very tasty too.
The salt that’s put into the recipe, and the alcohol, is what will make this safe, although I use cure #1 when I make this, it’s really not necessary because of the alcohol and the amount of salt.
You just cooked it. Do not say this is how you make it… you did not make it!
Looks wonderful...but, I wouldn't call this "easy".
Wow! I've ALWAYS wanted to make my own lap cheong! Thanks for sharing such a wonderful home recipe and serving it in its classic combo - lap cheong over rice 👏
Thank you for your support. Yeah, I really love eating my dad's lap cheong, and I hope yours will be just as delicious😃
Can use nam yu instead of red yeast rice?
No you shouldn't use nam yu. The red yeast rice is mainly used as red colouring, whereas nam yu has a flavour. So using nam yu would change the taste of the lap cheong. Hope that makes sense.
Interesting take on the coloring. I don’t have access to red rice so I was wondering if red beet root or hibiscus could be used to impart the color. Both are very bold, the hibiscus leaning towards a burgundy color and may be slightly tart if you add too much. As far as hanging it is it done at room temperature?
Red beetroot and hibiscus are definitely suitable alternatives to red rice, you'll need to experiment with how much to add to get the right colour. And yes, the hanging is done at room temperature. But nowadays we would dry the meat in a food dehydrator instead as it's more hygienic.
Hello, can you please make 鴨潤腸 it is also called dried duck liver sausage (Yun Cheong). I dont know if you are familiar with this type of sausage too
Hi, yes my dad knows how to make this too. It's made in a similar way to Lap Cheong, but I don't think we'll be making it anytime soon.