In traditional Chinese banquets in Malaysia, the most anticipated dish does not arrive at the beginning, but right before dessert. I am talking about Lap Mei Fan 腊味饭, a luxurious waxed meat rice served when the kitchen has truly pulled out all the stops.
I grew up knowing that Lap Mei Fan is always the dish I look forward to most whenever I attend a Chinese banquet dinner. When this rice arrives, I stop all conversation and quietly enjoy the aroma of pork sausage, earthy liver sausage, cured duck fat, ginger, and soy. This is not everyday rice. This is celebratory rice.
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What makes authentic Lap Mei Fan so unforgettable is its layered richness. Each grain of rice is infused with rendered waxed meat oils and the deep essence of dried shrimp.
Savory lap cheong and aromatic yun cheong (liver sausage), intensely flavorful waxed duck, paired with creamy fried yam or taro, all come together in a pot of culinary wonder, offering flavors that are complex yet clearly defined.
Let me tell you the best part. You do not need a clay pot or a restaurant kitchen. With the right technique, a rice cooker can deliver the same glossy, fragrant, banquet-style result at home, without stress and without guesswork.
This is the version I make at home when I want something deeply comforting and proudly Cantonese, whether as the grand finale of a Chinese banquet or simply for any other occasion.
Why This Authentic Lap Mei Fan Recipe Works
This is a carefully developed and well-tested recipe. It is not just rice with sausage. Every step is intentional. Let me explain before getting into the recipe in the next section.
- Rendered fat infusion
Steaming the sausages and waxed duck whole keeps the meat moist and allows their oils to render out, which are then added back to the rice, seasoning every grain. - Stir-frying the raw rice
Briefly frying raw rice in aromatic oil creates a nutty foundation that prevents mushiness and adds a depth of flavor usually associated with clay pot cooking. - Frying the taro
Pre-frying the taro seals the surface starch, ensuring it stays creamy inside without turning the rice sticky or gluey. - Shrimp soaking liquid
The reserved soaking water is pure liquid umami. Adding it back to the rice boosts flavor without overpowering the dish. - Adjust the seasoning last
Adding the sauce after cooking allows precise control over saltiness, which is especially important when using waxed duck, since the salt level can vary from batch to batch.
Cooking Tips for Perfect Waxed Meat Rice (Lap Mei Fan)
Before you start, I have a few tips to share to ensure the entire process goes smoothly without any issues.
Let the rice rest with the waxed meats
The final 10-minute Keep Warm stage is when the waxed meat flavors fully blend with the rice.
Dry rice fries better
After washing the rice, drain it in a colander for at least 15 minutes. This helps remove excess moisture so the grains can be evenly coated with oil during frying.
Always fry the yam (taro) first
Raw taro releases starch as it cooks. Frying it first creates a light crust that prevents it from turning overly soft or breaking down while cooking with the rice.
Steam meats whole and slice later
This keeps the sausages juicy and ensures their rendered fat goes into the rice, not onto your cutting board.
Authentic Lap Mei Fan (Waxed Meat Rice)
Ingredients
Main Ingredients
- 1.5 US cups (≈280g) long-grain Jasmine rice
- ~340 ml total liquid (including shrimp soaking water)
- 1 Lap Cheong (sweet pork sausage)
- 1 Yun Cheong (liver sausage)
- 1/2 waxed duck (thigh)
- 150g yam (taro), diced
- 1.5 tbsp dried shrimp (soaked, liquid reserved)
- 2 cloves garlic, minced
- 2 slices of ginger
- 2–3 scallions (whites and greens separated)
- 2 tbsp fried shallots
Sauce Mixture
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp oyster sauce
- 1.5 tbsp Shaoxing wine
- ¾ tsp sugar
- ¼ tsp white pepper
- 1 tsp sesame oil
Instructions
1. Prepare the Ingredients
- Rinse rice 3 times until the water runs mostly clear. Drain for 15 minutes.
- Soak dried shrimp in 100 ml of warm water. Squeeze dry and reserve liquid.
- Blanch waxed duck in cold water, bring to a boil, simmer 3 minutes, then drain.
- Slice ginger thinly, mince garlic, chop scallion whites, and reserve greens.
2. Build Flavor in the Pan
- Fry yams in 1.5 tbsp oil over medium heat until golden and crusted. Remove.
- Sauté dried shrimp, ginger, garlic, and scallion whites until fragrant.
- Toast the drained raw rice for 2 minutes until the grains look translucent and coated.
3. Cook in the Rice Cooker
- Transfer the rice mixture and yams into the rice cooker pot.
- Add shrimp soaking water plus plain water to a total of 340 ml.
- Cook using “White Rice / Normal” setting.
4. Steam the waxed meat separately
- Steam the lap cheong (both regular and liver sausage) and waxed duck over medium heat for about 15 minutes, until fully heated through and aromatic.
- Slice sausages diagonally and shred duck meat into bite-sized pieces.
5. Season & Transform
- Pour the sauce mixture, followed by the liquid released from the cured meat during steaming, evenly over the hot rice.
- Fold gently using a rice paddle; mix in half the fried shallots.
6. Steam to Finish
- Layer the meat back onto the rice.
- Seal the lid and rest on “Keep Warm” for 10 minutes. This allows the cured meat oils and gravy to slowly seep into the rice without overcooking it.
7. Final Flourish
- Fold the rice from the bottom up so the meats and seasoning are evenly distributed.
- Garnish with scallion greens and remaining fried shallots.
- Taste and adjust if needed, then serve hot
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Clay Curry Pot - Medium - 8 Inch
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 3gUnsaturated Fat: 6gCholesterol: 34mgSodium: 1018mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 10g
This data was provided and calculated by Nutritionix on 26/1/2026
Troubleshooting and FAQs
Why is my Lap Mei Fan mushy?
You are likely using too much liquid or skipping the step of frying the yam. Stick to 340 ml of total liquid for 280 g of raw rice, and always fry the taro first.
Is waxed duck too salty to eat?
It can be quite salty. Blanching is essential to reduce excess salt and to remove any stale aroma, especially if it has been stored for some time.
Can I use other types of rice?
Jasmine rice works best. Avoid short-grain or glutinous rice, as they are too sticky for Lap Mei Fan.
Should I remove the sausage casing?
No. The casing helps keep the sausages juicy. Remove it only if the casing is unusually thick or tough.
Related Cantonese Recipes You’ll Love
- Cantonese Soy Sauce Chicken – classic braised flavors
- Claypot Chicken Rice – same technique, different star
- Pork Belly with Salted Fish (咸鱼花腩煲)– pure umami comfort
- Chinese Sausage Fried Rice – a perfect way to use leftovers
Final Cantonese Kitchen Tip
Lap Mei Fan is not rushed food. It rewards patience, proper technique, and the use of good ingredients. When it is done right, it tastes heavenly, and that is all you need for a meal. Just a bowl, a spoon, and the quiet pleasure of enjoying it at the table.
KP
Thursday 29th of January 2026
Hi, this is KP Kwan. I’m delighted to see you here in the comment section after reading my recipe. I’ll be happy to answer any questions or comments as soon as possible.