I had just used up the last one that morning for my fried rice, the typical Chinese style…
…with lap chiang (Chinese sausage) and egg and just when I was wondering where and when I would be able to get some more should I happen to need some for my cooking, I received an sms from my friend, Annie, in KL asking me to get “a small thing” from her that she had sent through her mum. The latter had hopped over to KL and the whole family had gone off on a holiday and she had just got back into town that day.
Annie’s hubby is in the meat business and this is one of their products – the wine-infused lap chiang…
…and theirs is a cut above those available at the shops, the ones imported from China, I guess. They are not as dry and hard and the taste and smell are not as strong plus being wine-infused, I would not say that they are exactly the same and yes, I do prefer these and ever since I had been getting them from Annie, I had never bought those commercially-available ones anymore.
Of course, I was delighted to get a brand new pack from her for me to use in my cooking. No, much as I enjoy eating it, I do not cook my own claypot chicken rice – it is an essential ingredient in this dish nor all those dim sum delights like the lo mai kai…
…or some of the siew mai…
Other than using it for my fried rice, I would add it to my omelette or use it as an added ingredient when I fry vegetables such as leek…
…and egg or bitter gourd…
…and I must say that our current favourite, the bitter gourd omelette does taste nicer with a few slices of it in it.
Annie also sent me this made-in-Ipoh coffee…
…but at the time of writing, I had not tried it yet. I do know for a fact that Ipoh is widely known for its coffee and we do get some brands in the shops here but not this one…
So far, I still prefer our own local brew, dunno if this one is any better.
Nonetheless, thank you so much, Annie – you are always so thoughtful and so generous and thanks also to your mum – I do hope it is not too much of a trouble for her to cart them back all the way.
...STILL CRAZY AFTER ALL THESE YEARS! 
Oh yes, I did it that way too with my lap cheong, add it in fried rice, fried with bittergourd and sometime leek. This brand Dragon-I is also wine infused lap cheong. Very nice too. I bet Annie has sixth sense that was why she can sense that was the last batch of yours.
We love claypot rice but there is soy sauce so it is not gluten free. I wonder if we can try and cook our own using our own gluten free soy sauce…and this very nice lap cheong.
I used to dislike lap chiang when I was a kid but I seem to like it now in my old age LOL!
I don’t mind a few thin slices of the regular ones for the added fragrance and taste but too much till it’s overpowering will put me off. That is why I love these wine-infused ones, nicer taste and not so strong…plus they are not so hard.
I also like lap cheong in my fried rice… one of my friends told me that she can eat one bowl of rice with just one steamed lap cheong and without cutting them up too! LOL.
Without cutting? Oh my! There is this Taiwanese sausage, served either steamed or pan-grilled – tastes like lap chiang. We enjoy that but not cheap here…
God knows and send angel (Annie) to bless you the chinese sausage 🙂
Indeed, God is all-seeing, all-knowing. I am truly blessed!
My mom likes to “fry” the lap cheong and we eat them with dark soy sauce, sedap!
Soy sauce? Gee!!! I would think that thing is salty enough on its own.