18 March 2011

STEAMED RICE WITH CHINESE SAUSAGES




With left over of 1 goose liver and 1 pork lean meat sausages or 'lap cheong', I decided to make a simple lunch. Got this idea after savouring yummy delicious 3 types of lap cheong fun during dinner in a friend house.




wash Basmati rice and rinse with water. Mix with fried garlic oil, light soya sauce, sesame oil and pepper. Add 1/2 cup of water


*Basmati grains are longer and will lengthen during the cooking process. Tastewise is much fresher and fluffy. It is usually a fantastic accompaniment for Indian food*






place slices of sausages on top of the rice and steam for 45 mins


garnish with chopped celery or spring onions.....

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