This will be two omelette recipes in succession, the previous being fried oyster omelette. Lap cheong is cantonese for sausages. This is uniquely chinese and is usually available in chinese stores in western countries or at the market or dried produce stores in parts of Asia.
Lap cheong has a distinct sweet taste and the level of saltiness depends on the amount of salt put in by the manufacturer. There are many ways of eating this, fried, steamed or cooked with other dishes, which in this case, is used as the ingredient for an omelette. Lap cheong is, on a visual inspection, probably 70% fat and 30% meat content. Therefore, you don’t really need to use much oil when cooking it. As for storage, you can keep it in the fridge for a couple of months (which I have done). Definitely handy to use when you want to cook a meal in a jiffy.
This is the recipe for Lap Cheong Omelette
- 2 pieces of lap cheong (sliced thinly, just like salami)
- 2 large eggs (beaten)
If you are using a wok, heat up 1 teaspoon of oil. Otherwise, it is preferred to use a non-stick frying pan.
Fry lap cheong for 30 seconds until aromatic. Pour beaten eggs over it and reduce to low heat to allow the underside of the eggs to cook.
Flip egg over once the upper part starts to cook. Increase heat and allow to fry for 30 seconds before serving. Garnish to your liking. There is no need to add seasoning as the lap cheong is full bodied in taste.
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