Lap Cheong 腊肠 with Ngah Gu芽菇

Chinese New Year has come and gone in a wink of the eye. I still have some of the traditional dried foodstuff in the fridge, especially bundles of Chinese sausage or lap cheong 腊肠 and kwai fah yoke 桂 花 肉 (something like dried meat but thicker) which is not available during normal days.


Fortunately I managed to get some arrowhead bulbs or ngah gu 芽菇 from the wet market and here's to having a simple steamed dish from the new year's cuisine.

Steamed Lap Cheong with Ngah Gu


1 string lap cheong 腊肠
2 pcs kwai fah yoke 桂 花 肉
8 pcs ngah gu 芽菇

1. Peel the ngah gu and put on top of the lap cheong and kwai fah yoke in the serving plate.
2. Place onto the steaming tray and cook with the rice in the rice cooker. (Otherwise, steam over boiling water at medium heat for about 20 minutes)
3. Take out and slice the meat and ngah gu.
4. Serve hot with rice.