Authentic Cantonese Sausage, at home
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- čas přidán 15. 05. 2024
- Lap Cheong! This sweet Cantonese sausage barely needs an introduction - it's awesome fried along with some veg, excellent topped over a claypot rice - or even just tossed on a bit of white rice in the rice cooker directly.
0:00 - What Is Lap Cheong?
0:52 - How to tell a Quality Lap Cheong
1:44 - Lap Cheong Recipe
7:03 - "Chinese Sausage"?
Written recipe is also over here at /r/CasualChina if you prefer your recipes in Reddit form:
/ recipe_cantonese_lap_c...
INGREDIENTS
Makes 8 sausages. Feel free to scale up for a bigger batch.
* Pork; 350g lean and 150g fat. We used the ham cut (后腿), you can also use a combination of loin (外脊) and fatback (猪油) if that ham cut is hard to find.
* Casings: ~30mm dried hog casings (肠衣). Feel free to play around with this too. I believe this is the type we used: www.amazon.com/VIFERR-Non-Tox...
* Marinade for the Lean: 7.5g salt, 30g sugar, 3g Prague Powder #1, 20g light soy sauce (生抽), 15g Fenjiu (汾酒) or Rose Wine (玫瑰露酒). As of the time of writing, Rose Wine is out of stock on Amazon, but you should be able to buy this bottle in most Chinese supermarkets abroad: uedata.amazon.com/Rose-Cookin...
* Water, 75g.
Plus sugar for making the candied pork fat.
PROCESS
1. Separate the lean and fat. Dice each into pea-sized pieces. Re-weigh each to make sure you're still at 350g/150g after trimming.
2. Make the candied pork fat: blanch the pork fat for ~2 min, rinse and let it drain for a minute or two. Lay in a bowl with alternating layers of pork fat and sugar. Cover, leave in the fridge overnight.
3. Mix the lean with the 'marinade for the lean'. Cover, fridge overnight.
4. Next day, cut out ~6ft of your casing and soak in warm water for 20 minutes. If you're not using dried casings (e.g. if you're using the standard Western salted casings), prepare them according to how said casings should be prepped.
5. Rinse the sugar off the pork fat, drain for a minute or two. Combine the lean with the fat, together with the 75g of water. Mix very well, ~3-5 minutes.
6. Scrunch your casing up the bottom of a funnel, leaving ~2 inches of casing remaining at the end. Tie an overhand knot at the end of the casing.
7. Stuff the filling through the funnel with the wide end of a (Chinese-style) chopstick. Be patient, this will take some time. Once you stuff it with ~2 inches remaining at the end of it, tie another overhand knot to close it up.
8. Using two toothpicks or needles, puncture the sausage every half inch or so down the whole casing. Turn 90 degrees, and repeat. Turn another 90 degrees, repeat. Turn a final 90 degrees, and finish puncturing the sausage.
9. Cut out four ~8 inch sections of baker's twine, tie it in a loop. Separate the sausage into individual Lap Cheongs by laying the loop of twine under the sausage, looping it through the loop, and tightening.
10. Dry the sausage. Give the sausages a quick rinse, pat the, dry and put in the oven at 50C for 24 hours. Then hang in a cool, dry, sunny place for ~3 days.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Jak na to + styl
![[Eng Sub] Cách Làm Lạp Xưởng đơn giản tại nhà - How to make Chinese Dried Sausage](/img/n.gif)
Hey guys, a few notes:
1. Astute observers will notice that Lap Cheong isn’t really cooked at any time during the whole process - Lap Cheong is cooked before you eat it. If you just want to give your homemade Lap Cheong a whirl, you can steam it on high for ~5 minutes. Alternatively, you can toss your Lap Cheong into your rice cooker along with your rice halfway through the cooking process.
2. *EDIT* : I (Steph) miss remembered the meaning of the character "腊/lap". Just looked up the dictionary for ancient Chinese again and it should mean "dried meat" or "drying meat" (as in 《晋书·谢安传》“布千匹，腊五百斤。”) However this "腊" is traditionally pronounced "xi" when referred to dry meat, nowadays 腊 and 臘 are mixed in pronounciation, meaning, and usage.) "Lap/腊" is not what we previously wrote "small pieces of meat". I was thinking about the English transliteration of "lap" and the "Laap" in Thailand, and currently I'm reading a book about Tai language elements in Cantonese, somehow all that got mixed up in my head. My bad.
3. I know that the casings in the West seem to be a bit different than what’s used here - at the markets in Guangdong you’ll generally find dried casings, while in the West the go-to method of preserving the small intestine for sausage seems to be with some sort of brine? Presumably, any sort of hog casing should work great (within the 28-34mm range should be fine), but obviously prep the casing in accordance to how you’d prep it for Western sausage (IIRC flush it of salt and soak overnight?).
4. That said, maybe do check out if you can get the same sort of Chinese style casings that we have - you’ll have to go to your local Chinese supermarket for the wine, anyhow. The characters for sausage casings is “肠衣”. I believe that pretty much any casing would do the trick so long as its within that size range.
5. When making the candied pork fat, a good hunk of sugar did get wasted down the drain. If you want to save sugar, what you can do is brush 30g of the sugar off the fat for use in the lean marinade, and wash off the remainder. We didn’t go this route as it’d obviously take an extra day (i.e. a day to make the candied pork fat, another day to marinate the lean).
6. So, what did people in Guangdong use in sausages before the use of nitrites for preservation? Well, a small number of people would die of botulism each year. I know it’s fashionable to hate on Prague Powder these days - and hey, if you wanna roll the dice re botulism, go ahead and roll those bones, I guess.
7. Definitely don't mean to throw too much shade on producers of Lap Cheong in NA. And I mean... we haven't eaten around all those brands, so maybe there's a gem or two there. And also, we're never the sort of people to turn our noses up at stuff - it's just that less-than-ideal store bought versions of stuff provide a *really* good excuse to make it yourself sometime :)
EDIT: For those that feel strongly about the quantity of cure #1 that we used - first, know that we already significantly cut the quantity of nitrite from some of the Chinese language recipes we were looking at (by anywhere between half to a quarter). We're aware that this is still higher than the consensus for Western sausages. If you would like to lean closer to that English language consensus, do follow Benjamin Chen's advice below and swap the 3g of Prague Powder #1 for 1.25g (or about 1/4 tsp), and optionally add in 0.25g ascorbic acid (vitamin C) if you like.
Yet rest assured that the quantity we used would be entirely safe for human consumption... you'd have to eat something like 8-10 Lap Cheong in one sitting (something no one would ever do) for it to even start to become a question mark.
I might edit in a few more notes in a bit.
Prague curing powder also makes a huge difference in the color of the meat after drying, keeping it more appetizing looking after drying.
Thanks for appropriate use of Cantonese. It makes the concepts much more distinguishable and relatable. ✌😊
The casings I've bought in the USA have all been packed in salt. You just have to rinse them a couple of times before use. I'm in Mazatlán, México now, and am about to go hunting sausage casings now that I found an affordable smoker.
Would chilling the fat and lean pork to almost freezing affect the final product? That way getting a small enough dice would be easier. Thank you for again for another awesome video.
Really solid recipe and the candied fat is a new method to me that I will definitely be trying out. I really appreciate you taking time to make a concise recipe that could be replicated. However, I wanted to call to your attention to the nitrite level in your recipe as it's quite a bit higher (more than double) than the allowable USDA limit of 156ppm for sausages. Cure #1 is 6.25% Sodium Nitrite. And at 0.6% (3g per 500g of meat+fat), the ppm is (0.00625*0.06)*1000000 = 375ppm! Combined w/ the fast drying time (less than a week) and no cure accelerator (sodium erythorbate or ascorbic acid) was used, the residual nitrite level could be quite high. I strongly agree with you that nitrite is a must when making air dried sausages but please consider adjusting it to a safer level for consumption, especially if it will be cooked (exposing it to higher temperature will increase the risk of nitrosamine formation). Thanks!
The puppy is super cute. He was trying to get Steph's attention
Probably to give him some of the sausage
In case you haven't noticed, he's *ALWAYS* trying to get Steph's attention.
Or worried to finish inside the sausage (sorry had to do it)
roommate chad 😂
I'm surprised Chad survived to adulthood to be a roommate
We all know Chad (sigh..)
Roommate Chad is just Neighbor Vadim with advanced infiltration techniques.
Chinese Chad is Chang
See, the whole 'Chinese sausage' naming scheme isn't exclusive to sausages from China. We Poles have the same problem. Our sausages have been labeled under 'Kielbasa', yet that word in Polish literally means 'sausage' and really not much else. The simplest type of Kielbasa that isn't a hotdog is what the anglosphere refers to as Kielbasa. If you ever happen to visit Poland, go to any shop - even the average supermarket, and at the deli if you ask for Kielbasa they will probably just look at you funny. The range is huge, much like what you said about the Chinese sausages. Also, please do more sausages from China. Pretty please.
I remember trying to make kapusniak for the first time and I went to a local polish deli store and saw 7 different 'kielbasa's'. I asked the clerk which one people usually buy and she replied 'all of them'. 😂😂 To this day I still don't know which version I bought. Tasted good though!
I have never understood the claim that Turkey Kil;basa is a real food. At one time my first generation USA parent bought a stuffer to make fresh kielbasa because the USA smoking processes have ruined any shot at delicate flavoring and tenderness.
@@AlmondsAlmonguera Krakowska, wiejska, the raw grinded one, so creamy, a bit like andouille... I love kielbasa. And the air dried smoked Polish bocek (bacon) is the best!
My Polish grandparents taught me how to make a delicious, very mild, fresh (uncured) kielbasa using double ground pork, sweet marjoram, lots of minced garlic, sweet onion, and (of course) salt and pepper. My wife and I still make it every year at Easter time for Dyngus Day!
Dziekuje (Thank you) for a great video.
I'm starting to think that it's a problem with sausages in general, because also in Italy we have foreigners asking for "salami", but "salame" it's just cured meat and there are countless different types
For anyone who wants to make this: The meat is MUCH easier to dice when it is a little frozen! Don't freeze it rock solid, but halfway frozen meat is way easier to work with and chop properly.
HEY LUP CHERNG
Instructions missed and failed. My meat is harder than rock and my knife broke.
We call these "Chinese Chorizo" in the Philippines and these are almost always added to fried rice and Callos, a Spanish dish of ox tripe, chick peas, and tomato sauce
So interesting you say that-- as I was watching I immediately thought of quality basque & spanish cured chorizo when they described the texture of quality lap cheong!
I eat the Fat and Thin brand like jerky
I've seen it sold like this in mexico too :D it doess look a lot like chorizo indeed
Man that pink salt looks delicious.
Nooo Chad
underrated comment
[fact based sarcasm mode]
Yeah, looks a bit like that Pink Himalayan "84" stuff that's often contaminated with Strontium 90. Yummy stuff indeed. 🙄
I would like to have that as my last meal.
@@nqh4393 Many refrigerated morgue trailers are runnin outta space due to covid deaths, and in india the crematories are running low of firewood. BOTTOM LINE: if things worsen, you may get yer wish when they pack your corpse with salt in a nass grave. I know you were kidding, but this is for real.
This and Lap Yuk claypot is where its at. Wish Steph would do a whole series speaking Cantonese, doing traditional Cantonese and HK dishes and medicinal soups and broths
Protip on sausage filling without a stuffer - avoid the funnel. If you have a plastic bottle with cap in sitting in your "to be recycled" pile, cut the neck off the bottle and the top of the cap. You now have two rings that screw onto each other. Use this double ring to attach a freezer bag to your pork casing. While this isn't entirely without issues, it does makes filling your casings a lot easier and is definitely a step up from the funnel method. Keep the double ring for next time, it takes up almost no space in your kitchen drawer.
Also, a big thank you for posting this... I'm a big fan of lap cheong.
Even though I have *two* sausage stuffers, that's a *great* tip. Thanks for sharing it!
@@supergeek1418 A piping bag works as well - this is basically an improvised version of that.
This was an incredible thing to make at home, it was easier than I thought it'd be for my first time making sausage. It's been amazing in stir fries and with rice. It's something neither me nor my roommates have ever really has before so it was worth the sausage stuffing effort.
But decided yesterday Id use it as a pizza topping like pepperoni, and by God it's one of the best pizzas I've ever had hahaha. Especially broiling it a bit, the fat renders beautifully and it goes with everything else in a regular cheese pizza. Just my weird ass experiment/suggestion.
We need an Ordinary Sausage x Chinese Cooking Demystified crossover
LETS SAUSAGE
Pro tip in sausage making. If u don’t have a stuffed it’s easiest to pipe the stuffing through a pipping bag into ur sausage case
Right, that'd be easier. We're out of piping bags and I'm just lazy and stuck with the go to fennel with a chopstick.
This channel has been providing me with a way to immerse myself in my culture
This is a fantastic video, thank you! I've been making western style sausages for years and years and have never seen dried casing before. Very cool...I'm going to try this out as soon as I can.
Guys, this is the best youtube channel there ever was. Thank you for sharing this knowledge, it is invariably inspiring to me as a developing American cook.
This has inspired me to get in touch with my local butcher. Also a great excuse to spend the whole day cooking and drying and proofing bread so I can feel that the oven is on for a 'good' reason.
Your doggo reaching for you is so great. I really enjoy your content, but the pup always licking up the air and just generally being awesome is, well, awesome.
Fantastic. Really appreciate how simply you make these recipes.
Your videos would never be the same without a cute dog begging for snacks and attention at the end.
I've been SO reticent trying sausage that has large bits. Your explanation of how Cantonese sausage won't be chewy (the fat part) but will be crispy once fried....oh man, y'all have convinced me to try it. Thank you!
Oh boy, can't wait to see the "curing salt challenge" this year.
...tiktoker...presenting to the emergency room...organs shutdown...made A recovery.
"Methemoglobinemia, -emia means presence in blood, methemoglobinemia means methemoglobin presence in blood. "
PINK SALT CHALLENGE! WOOO!
Great video! Someone mentioned your channel as she was looking for a Chinese sausage recipe and both of our videos (we uploaded a day apart 🙂). Great channel btw! I was always curious how others dry their sausages without doing it the traditional way.
Here in the UK, lap cheong sausages sold in Chinese supermarkets are quite decent. (I mean, I can see some diced fat chunks.) They are made either in the UK or in the EU, I guess. However, the ones sold back home in Thailand are more homogenised, probably similar to the American ones.
Looking forward to seeing your next videos on other sausages. Personally, I'm quite a big fan of sausages (and become so spoiled here in the UK!)
At least in London, all the ones I've bought were actually made in Canada. I was happy to discover that.. the Canadian ones are good ;) Dollar Meat in Vancouver is probably among the best.
This is news to me! I've recently moved to the UK, do you know which brands are good?
@@krislove1167 I live in a university city, so it's quite easy to find Chinese supermarkets. Usually, I don't have particular brands. It depends on what available in your local Chinese supermarkets, honestly.
@@BL-hi3md OMG this is kind of wild because I was watching this and thinking that there must be some decent ones made in Vancouver and....I actually used to live a few doors down from Dollar Meat lol
@@BL-hi3mdis that even legal?
Always wondered how to make this so it wouldn't suck. Thanks, y'all!
Thanks for the recipe. I’ve tried your recipe and is spot on! Delicious !
These videos are so good. I wish there were youtubers making cooking videos like yours for Indian and other countries cuisines.
Looks amazing! Love the puppy asking for attention, adorable!
Stir fried greens and sausage is amazing. Can’t wait to try it with lap cheong
here in HK, lap cheong 臘腸 is a common name. really good to see how lap cheong can be made at home.
Thank you so much for this recipe. I haven't had lap cheong in 12y. Now I have a recipe to make it gluten free :)
I'd love a series on chinese cured meats! I can never find stuff like lap yuk or that salted pork you find in cai fan where I am and poor substitutes just aren't the same.
Agreed!! The Asian markets near me have a nice variety of sausages and cured meats and I have no idea what to do with some of them! Thanks for mentioning lap yuk too. I looked it up and it's exactly one of the things I've been seeing that I'm curious about!
Lap Cheong is one of my childhood favorites! Thank you :)
Thank you for sharing this video. I am so excited to try out this recipe.
loved this and the end about how lap Cheung is mainly Cantonese sausage! and we need to learn to be more specific!
Lup cheong in Hawaii is a direct reflection of the huge Chinese influence here; meaning it’s absolutely delicious and makes appearances in everyone’s homes. I mean who in Hawaii hasn’t stuck entire lup cheongs into freshly-cooked (rice cooker) rice, shut the lid, and let it steam its porky fatness into the fluffy grains for a perfect dinner?!
Omg food culture in hawaii sounds delicioussssssss ahhh
I always learn some interesting and esoteric bit of culinary lore and information watching your videos. I really appreciate how you compare the info in the "Anglophile" space, as you call it with the more precise and accurate info from China. Keep it coming! Also, how did you know my roommate's name was Chad? Uncanny!
Thats awesome, I love that stuff with rice and in Fried rice. grandma used to make the stuff, all my friends would come over and tease me when it was hanging on our stair well. she would make the one that uses pork belly too.
You guys are so legit. Keep these coming. Side note, this is the first time I haven't heard, "And as always, first, long yao." I know the spelling is off, but if you made that into a t-shirt, I would buy it.
Meee too!!!
Merch, merch, merch, merch!!!!
Fascinating! My spouse is from Hong Kong so finding a good Lap Cheong took a while. Fortunately the Bay area of northern California has pretty awesome Asian food grocery stores.
Excellent! Thanks so much for sharing the recipe!
Great vid!
Exactly what I was looking for
Thank you for sharing this ☺️ finally I can make this from home
Nice recipe, my Dad also makes his own lap cheong, but he uses 'Yanghe Daqu' for the wine
Love this one! Thanks for sharing!
Thank you, I think this is actually my favourite video in the channel yet. I've always found lap cheong so mysterious, the first time I had it was in a sticky rice mixture steamed in a bowl mould. Would love to know the name of that steamed rice dish and to see a recipe. Best wishes.
Awesome video! I miss cooking lap cheong in my rice, but lately it reminds me too much of a painful past. Maybe if I make it myself, I won't have to tie it to those past memories. Looking forward to my first attempt!
Ahhh I've been looking for this sausage recently and was unsure about if what I can get in UK would be any good. Now I can just make my own, hoorah! Thank you for this! :)
You are the star , will try this and let you know , Danny from Ireland Dublin
Thank for sharing this video! I'm curious and may try it!
I have been waiting for this video my whole life
Very interesting! Ive always been curious about lap cheong, now I know how to make it!
The puppy trying to paw her is so adorable
fantastic! I'm going to try this!!
I've had it home made in the US, and they used a high quality Kaoliang - that seemed to be the best ratio of cost/quality, at least in NYC metro area.
I LOVE your schnauzer.!!!!! The way he/she keeps trying to get your attention in the beginning is adorable. My schnauzer is the same way. Love the haircut too.
Grandma and I just finished making horse meat sausage yesterday, what a coincidence that you mentioned it 😅
That looks pretty awesome.
Thank you for your video on chinese sausages. It's an ingredient that i often find very high in sodium.
I love putting these in as part of my bao stuffing, but it was always a pain getting any decent sausages. I can't wait to make my own!
Chinese Cooking Demystified and Ordinary Sausage crossover! Make it happen! (for the lols)
I had only ever heard it spoken, so I thought that sausage-makers were talking about "Frog Powder #1." 🐸
Me: Maybe the brand I found locally is the exception and is good quality.
The video: [Shows exact brand as example of bad Western Lap Cheong.]
Guess I have some ingredients to buy.
I always get a little excited whenever I see a video by a foodie source I trust using something I use. I take it to mean either I picked something pretty good or there's something to improve and both of those things are exciting.
Don't care, still delicious
Great content as usual, thank you so much. If you included a recipe with this you'd make me a happy man
Thanks guys. I'd always wanted to learn an easy air dried cured sausage that didnt require a fussy setup involving bactoferm and precise temperature and humidity control.
Making my mouth water
I love what you guys are doing and I’m sure your lop cheong are incredible. But I get the lop cheong that comes from Canada and that works well enough for me. It would be nice to get one as well prepared as yours though.
Now i need to know what a collaboration between you and ordinary sausage would look like
These are super awesome with rice. I love Chinese sausage 😋
thank you so much for this episode! I can't eat most Lap Cheong because the soy sauce in them has wheat, I had some once that was gluten free and never was able to find it again because many stores that carry it simply order what is available at good prices rather than being in contracts with brands. This looks 10x better than what I had before and I'm so excited to try making it!
Try coconut amino or korean soy sauce :)
If you don’t have a funnel you can use the open end of a water bottle and just cut the bottom end of the bottle. I learned this from my grandma and I was amazed.
Wow, I've never had Lap Cheong from China, for obvious non-China-based reasons. So this is super interesting!!! I admit I kind of love it already, haha. The brand I've always gotten is Kam Yen Jan, which does have distinctive fat chunks, but idk how it compares to Chinese brands. Now I'm interested to try!!! I feel a deep nostalgia factor for that flavor profile. I literally have some in my freezer right now, ready to be deployed into fried rice or jook at a moment's notice. While I'm excited to try making it at home one day, I wonder if it's one of those things that, as a child of a Cantonese-American family, I may always have loyalty to the brand I grew up with. As always, I appreciate all the research you guys do, and I always feel like I learn something from your videos. Thank you so much!!!
looks yummy
who could eat a 1/4 cup of salt in one sit-
*F R A T B O Y S*
neeevermind
One time there was a party at my house and a drunk girl managed to drink 2/3 of a bottle of dark soy sauce. Thankfully, the soy sauce didn't...stay where she put it.
Insert video for "Darwin Awards" here.
Hazing and peer pressure does some scary shit to people...
"Bro we don't have any salt for our tequila shots bro"
"Bro, like, don't worry about it bro my foodie roommate has this crazy pink salt that's like special or something"
@@katl8825 also, you know, alcohol
I've never even given a thought to homemade lop cheurng. Interesting.
Whoa so cool to see this made from scratch! At least now I know what to look for cause I'll never make this lol
Thanks for sharing
My parents in their middle ages are going through a homemade cured meats phase. For the last 5 years they've been making their own lap cheong, deer jerkey, salted fish, etc, and they let it hang in the garage all through the Canadian winter to keep it away from the flies and cats. Everything but their lap cheong tastes good; I wonder if it's because they use regular salt instead of curing salt?
I had a dog like yours he was such a good boy
I am very interested in Chinese cuisine and specially the recipes you posted. I sadly live in Lebanon which it's impossible to find authentic Chinese in all its cuisine which is pretty challenging to say but not that it would stop me. I thank you a lot for your illustrations and work a big thanks from the heart. Here is my biggest challenge, I don't eat pork nor drink even Chinese wine isn't available at all costs. Can you guys help me out with it. Thanks again♥️
Man, the more I watch your videos the more I realize my mom never learned any of this traditional stuff growing up in HK. Most of my HK family friends don't know or do any of this stuff. Its only the aunties that grew up in Mainland China that still do this kind of stuff.
comprehensive as always
excellent keep it going
I love chinese sausage.
And lap cheong is good too!
This video has tons of info. So clear. You make a perfect teaching team. What is the brand of the oven you used that has a drying function? A good rose wine is expensive. Have you tried using a strong vodka or gin? Thanks😊
Dude Kam Yan Jan lap cheong is awesome. 🇺🇸🇺🇸🇺🇸
Yep. I'm sure these are great and I can appreciate the effort but I'm just gonna stick with my Kam Yan Jan.
My Cantonese speaking mother-in-law uses it. I've found it at my local Costco.
I had this and it’s nice!
as someone who's rediscovering my chinese heretage by trying my hand on making Lo Pak Gou (radish cake). i needed the first part in choosing good Lap Cheong. Y U SO LATE?! now i know lol thanks C&S
Wait, so... There’s even better lap cheong? Time to source materials for this life changing experience!
Thank you for this. I was looking for a reliable chinese sausage recipe that uses cure salt. :)
做得很好👍😊
"Now in an ideal world we would be the proud owners of one those real cool sausage stuffing machines."
Man, this pandemic has made me learn so many things. Including sausage making and buying one of the real cool sausage stuffing machines 😂
This looks tasty!
Adding another one of those, “I never need to make it cause I’m from Asia but I’m still gonna make it for the fun of it” recipe. Thanks for shedding some light on the making process:)
I total agree. I remember my parent even in North Carolina when I grew up 40 years ago, my favorite thing about the lap cheong was the chunks of mini fat. The transparent bits. But now it is all just ground up and I have been unable to find the good stuff packaged. It just isn't the same.
Love the video. Wanted to know though, have you have tried Formosa Brand Sausage lap cheong? It's owned by a Chinese family I knew growing up, and I always had their xiangchang at home. I've visited Taiwan many times growing up, and to my taste they taste very similar if not the same.
there are a couple of good local purveyors of lap cheong in california, you just need to find them.
like for instance Harbor Sausage in garden grove. they’re Vietnamese cantonese, so it’s a little sweeter than classic cantonese, but i always get their sausage when i can. they don’t do a chop but their grind is nice and coarse, and they have plenty of fat in their sausages
Lap cheong, Lạp Xưởng in Vietnamese use as everyday food with rice or use in some dish like fried rice
Nice one
Well, the lap cheong I get comes from the Netherlands, and I buy it from a Thai market in Wales. My favourite way to eat it is to stir fry it with vegetables and serve it with sticky rice and the Dai style smashed cucumber salad that's also on your channel
From whence do you buy your Lap Cheong, in Wales? I am also in Wales, and looking to purchase some!
@@Jynxxxycat It's called Baan Thai Foods, on Whitchurch Road in Cardiff
@@Jynxxxycat I should probably also mention that they're frozen
@@krytenfivetwothreep2485 thanks! ❤️
Nice love it
Fantastic presentation! I was just researching on how to make sausages in general. Please do a taste test comparison between Feniu and rose wine for Lap cheung!
I hope you two can do Lap Yook, dried pork fatty strips with skin (my favorite part), my mom made it many moons ago. I would like a recipe on that if you can. Thanks!
We tried both during testing! In my opinion, my favorite was when we used a blend of Fenjiu and Rose wine (2/3 Fenjiu, 1/3 Rose wine). We decided that calling for a blend would be supremely annoying (and no one really does it anyway), so we just called for one or the other.