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.

Steamed Okra

The okra is very nutritional as it is low in saturated fat, cholesterol and sodium but has a host of vitamins and minerals such as A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc. It's also an excellent laxative as it is high in dietary fiber. It is one of my favorite vegetables, cooked whatever way.


Today there are only three of us at home for dinner and since my daughter is now on a rice-less and lesser meat diet, I decided to cook more vegetables to satisfy her whims. Rumaging through the fridge, I discovered the packet of okra or ladies fingers bought two weeks ago well preserved in my ever reliable aluminium-coated Tesco bag. They are still so fresh!


To make life simple and easy, I just steam the okra to retain their flavor. Do not cut the okra so as not to release the sticky substance. Eat whole. They are very crunchy and delicious!

Steamed Okra


300 gm okra
onion oil, pepper, soy sauce

1. Clean the okra and place on serving plate.
2. Steam over boiling water in wok for 5 minutes.
3. Remove and sprinkle onion oil, pepper and soy sauce.
4. Serve hot.