Preparing chinese waxed sausages before cooking - Narcissism is Necessary

Preparing chinese waxed sausages before cooking

When I was living with my parents, one of my favourite meals made by mom was (1) pan fried salted fish with loads of chopped raw shallots, chillies and onions or, (2) pan fried chinese waxed sausages or “lap cheong”. Serve with piping hot rice, they are still (in my mind that is) the most appetising meals ever.

In this post, I’m not going to write about the pan fried salted fish yet, because I haven’t gotten around to cooking it but I’m going to talk about the pan fried waxed sausages. This is probably a no-brainer to many chinese people, but since I had no inkling on how to prep up waxed sausaged for cooking, I’m guessing there are people who are in the dark like me too.

When my mom gave me a bag of waxed sausages during Chinese New Year, she told me to remove the transparent coverings of sausages before cooking them otherwise I will die of plastic toxicity. Okay, I made up the latter bit but somehow she has drilled into me that the transparent membranes are made of plastic with less strong words. I mean, even Huai Bin removed his!!!

# – Chinese waxed sausages.

It’s very likely that they’re made off some kind of animal stomach lining I’m sure of it but with the dodgy sources of Chinese imports these days, who really knows right? So yes, I will always remove the coverings; plus they taste better too. I’ve tasted some waxed sausages with the “plastic” covering still on at restaurants and they tend to be a bit chewy.

Thankfully, I haven’t keeled over and died from plastic toxicity…

Anyway, here’s how to prep up the sausages before you cook them:

# – First, cut of the ends of both sides.

# – Then, slowly peel off the transparent covering. Will be a bit hard at first but once you lifted it off from around the edge, it’ll be easier.

# – See, you can peel them off in whole pieces. Like a snake shedding its skin. I kind of make a lot of snake references, don’t I?

# – Cut the sausages into desired lengths.

# – Then fry them up with a bit of oil. Do it on low heat because you need to heat it through without totally burning them. Ideally you get them only slightly charred on the surface. You will know it’s done when the sweet aroma hits you and you can see more oil has come out of the sausages in the pan.

# – Serve with hot piping rice. Notice the deeper red colour and the slightly charred surface? Lets not even begin on the delicious aroma…

These babies are the shiznit!!

++ ADVERTORIAL++
===============

YAY! CELCOM LAUNCHES IPHONE 4 TODAY!!!!

What’s better is that Celcom will be the FIRST telco to offer Extended Warranty AND insurance coverage. There is a 12-month extended warranty upon expiry of the original manufacturer’s warranty and this gem applies for i98, i148 & i248 plans on 24-month contract.

While, the FREE 12-month insurance coverage covers attended theft, accidental breakage and liquid damage so you can talk and surf away with absolute peace of mind! This applies to i248plan on 12 & 24 months contract

Check out the packages:

Oh and that’s not all….Celcom is offering iPhone 4 in white too! Woohoo!

Isn’t it a looker?

Find out more about the exclusive iPhone 4 packages by Celcom, as well as phone specifications, features and more at www.celcom.com.my/iphone

p/s: BF, my birthday coming soon!

, , , ,


14 Responses to Preparing chinese waxed sausages before cooking

  1. Glo-w May 5, 2011 at 4:12 pm #

    OMG i miss my mummy -_-” the smell is absolutely heavenly. I get excited when ever i see this and lap ngap being sold. coz it means CNY coming! yeah very auty i know ;p

    • Kimberlycun May 6, 2011 at 3:07 pm #

      can still buy at the non-halal section after CNY, hehehe

  2. ShaolinTiger May 5, 2011 at 5:08 pm #

    Simple but delicious! TBH I’d probably be one of the idiots who ate it with the plastic on LOL

  3. whytevee May 5, 2011 at 10:00 pm #

    nice one! actually, it’s easier to remove the skin by soaking the whole thing in warm water for a few minutes..

    • Kimberlycun May 6, 2011 at 3:08 pm #

      thanks for the tip! i’d probably use that method if i were steaming them with sliced arrowhead, garlic and leeks! YUMS!

  4. Huai Bin May 5, 2011 at 10:57 pm #

    Nice tutorial Kim! :)

    I also found it’s easier to remove if you soak it in water beforehand…but it depends on what you’re using it for, I just put mine in the rice cooker straight so soaking it is okay for this.

    BTW, to be completely honest I didn’t know there was a plastic cover to be removed at first. It was my gf who told me to remove it – else I would have just cooked and eaten it just like that too. Heh!

    • Kimberlycun May 6, 2011 at 3:09 pm #

      thanks HB! thanks to your gf u won’t get plastic toxicity too hahaha

  5. KY May 6, 2011 at 11:09 am #

    i eat em all, transparent coating too! lol

  6. ahsiang May 6, 2011 at 4:44 pm #

    i like it more with slicing them to smaller pieces.

    • Kimberlycun May 6, 2011 at 7:38 pm #

      Why not! I like them in all forms actually but for pan frying I like bigger so I can bite it off lol

  7. pigpigscorner May 6, 2011 at 5:46 pm #

    Love waxed meat, goes so well with rice! I’m usually too lazy to peel the skin :P

    • Kimberlycun May 6, 2011 at 7:41 pm #

      Thank you!! Hehe I’m sure it’s fine to eat the skin.

Leave a Reply