Preserved meat, vegetable and egg breakfast

preserved breakfast

This is a quick and easy breakfast that’s really fast to bang up in the morning. It’s nice to eat rice for breakfast sometimes and I’ve grown to love this dish – I’ve been making variations of this for the past month. It only takes 15 minutes to cook – the exact time it takes for a rice cooker to do its job. :)

ed weng chow do

You will need:
Kwe Hua preserved meat
Lap cheong (waxed Chinese sausages)
Century eggs
Pickled diced daikon (chai bo)
Rice

lap cheong

The best thing about this recipe is that you cook the meat inside the rice cooker so there’s no additional pots or pans to wash up. Heh!

kwe hua meat

Kwe Hua waxed meat is a preserved meat sold in slabs. It’s usually found in the waxed meat section of your friendly neighborhood hypermarket. It costs about RM 2.50 or so per piece. It’s even more expensive than some imported fresh meat. I can’t figure out why yet, but I can’t argue with the taste – it’s absolutely delicious. Waxed meat is the yums. It’s sweet and has a smoky flavor.

lap cheong string

Preserved meats has an intense flavor and taste – it’s not the off-putting kind of intense, it’s the concentrated kind of intense, the essence of meat and spices distilled into one helluva package. :D

poh choy

I have also added some vegetables into this breakfast – it’s the only one I really like – chai bo. Chai bo is called coi pou in Cantonese and it’s picked diced daikon (Oriental radish).

sausage peel

I started off by preparing the lap cheong (Chinese sausages) – it takes a bit of time to peel the things. Lap cheong is wrapped with waxed paper – the easiest way to take it off is to snip off the twist at the top and peel downwards. Once that is done, you can start measuring out the rice and cooking it.

rice cooker cook

Generally, one measure of rice equals to one bowl of rice. Each measure of rice should be accompanied by an equal amount of water e.g. one scoop of rice requires one scoop of water in the rice cooker. Put the rice and water in the rice cooker and add the Kwe Hua meat and lap cheong. Do not add additional water!

fry chai bo

Once you’ve pressed the cook button on the rice cooker, it’s time to fry the chai bo. It’s a very quick affair – just heat up some olive oil in a frying pan and dump in the chai bo. I like my chai bo to be sweet so I added a lot of brown sugar to it. My recipe calls for half the amount of sugar to chai bo ratio.

chai bo sugar

I know that sounds a bit excessive but chai bo is extremely salty. I forgot to soak the chai bo in water beforehand – it’ll be easier to work with if you do that. The sugar caramelizes with the oil and adds that umami taste to the chai bo. I didn’t put any extras into it – I like my chai bo unadulterated. :)

new century egg

I found these new century eggs while grocery shopping one day – they don’t have a coating of mud and rice husk – it’s just covered with wax.

century egg

No, it’s not a fake egg – it’s just not made in the traditional way but with modern methods which produces the same results by alkali and sodium infusion (which is really what the traditional recipe does anyway).

century egg peeled

It’s MUCH easier to peel – it’s just like cracking a hard boiled egg, you don’t have to worry about accidentally squashing the egg when you open it (the egg doesn’t stick to the shell) and as a bonus it won’t produce a mess.

chai bo

Crack open a century egg and slice it in half. Serve the chai bo with the century eggs as a side dish.

rice cooker

The rice with the Kwe Hua preserved meat and lap cheong should be done by now. Open up the rice cooker and marvel at the wonder that you’ve just created. Heh! It tastes great when paired with the chai bo and century egg.

rice

Anyway, if you haven’t already noticed, this breakfast is full of unhealthy items – everything from the meat, vegetables and egg are preserved. It is REALLY high in sodium so if you have a condition e.g. high blood pressure, it might not be a good idea to partake. You’ll need to drink tons of water for the thirst afterwards. It is very delicious though!

eating preserved breakfast

I think this non-alcoholic cantaloupe beer with hops and malt might be the healthiest component of our breakfast. smirk

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34 thoughts on “Preserved meat, vegetable and egg breakfast

    • It’s really delicious Michelle! :D

      I’m craving for it even now. It’s quite addictive stuff actually, the meat is very tasty and it’s so easy to cook. I’ve experimented with a lot of varients now. :)

      …but yes, not very healthy. ;)

    • Oh ya, that’s one I haven’t tried yet! It would be easy to cook too, just chuck it inside as well. Fish roe goes very well with it too.

      I shall go grocery shopping later and pick up some waxed duck!

      Cheers bro! :)

  1. Good morning HB! This looks delicious! I’m glad to see you and Jeanie settling down well. ^_^

    Ehhhhh isn’t that sausages made of innards? I love to eat these too, but too much preservation in one sitting! Hehehe.

    • Yup, it’s been fun cooking together! Oh, I tend to do this kind of cooking alone though since I’m usually still awake while she’s still asleep. Heh!

      That’s how I came to perfect my recipe. I’ll just cook for two (doesn’t take much cooking actually) and wake her up once I’m done with it.

      We cook dinner together more, breakfast is my sole domain. :D

      Hmm…I’ll have to check – I know we bought a lot of different kinds of lap cheong – some lean, some liver, some innards. :)

    • Oh there’s a sweet chai po? I didn’t know that!

      I’ve only seen this one in the hypermarkets.

      I shall go look for the sweet ones. Thanks bro! :)

  2. Yumms~ I can’t remember when was the last time I had a good breakfast like that!
    Btw, the salted eggs would taste great too! Or, white porridge with the chai bo would be more than enough for me too. =P

    • Hello Lynthia! :D

      I don’t like salted eggs. I don’t know why, I’ve never did. The only salted egg I like is when it’s mixed with a regular egg and then fried. Not a big fan of salted eggs in general. :x

      I love preserved meat though! It’s the yums! :)

  3. HB, been waiting a long time to say this “Dude You Cooking Again?!!” That dish is something I make for myself also. Mom make it for me when I was little kid for school lunch sometime too. It made me happy when I saw your entry on it. Mother Day not far away I will try to think something special for her.

    • Heh! Thanks mate!

      Yeah, I love cooking and have been doing a lot of that lately. Some hits and some misses – we just cooked a dish that made us nearly puke from the excess oil just now. It’s fun cooking anyway though. :)

    • Kwe Hua meat is preserved meat which is flavored with a lot of spices. :)

      I’m not really sure Deb, but I think Kwe Hua is one of the spices.

      It’s VERY tasty and very salty too. It’s basically made of pork slices infused with spices and salt. :D

  4. Aha! The perfect condiments for porridge! Hey…first time I’ve seen century eggs without the rice husks (and the urine smell too,I guess?). I love century eggs….;in fact, I love eggs of any kind. Oops!!! Don’t let your imagination run wild now.

    • Yeah, it’s the first time I’ve seen century eggs without the rice husks too! :)

      Nope, it still has the ammonia smell – all proper century eggs should smell of urine. Heh!

      It’s made by infusing sodium and alkali and then covered with a thin wax coating…I like it coz it’s very easy to peel and there’s no mess. It can be just cracked like a hard boiled egg – the wax holds the shell together so it always comes out perfect.

      I love all kinds of eggs too. :D

    • Me too! Waxed meat – lovely stuff, I have to agree Kim. :D

      I thought there were no chai bo over here – was proven wrong when I saw it in the hypermarket that day. Heh!

      Yeah, it tastes good in omelets too but I like it the way my maternal grandma makes it – just plain with lots of sugar so it tastes sweet. :)

  5. ohhhh!!! thats one of my very few quinessential comfort food to battle homesick!
    tried hoffenburg before, its a pretty decent change to the regular carbonated drinks that we’re all used to.

    • Hello Brian! :)

      Yeah, the Hoffenburg is pretty good eh? It’s just something we picked up during this world food feature in the supermarket. Non-alcoholic beer with fruit flavors, sounded pretty promising.

      I like the cantaloupe one, we’ve tried the others but it doesn’t taste as good.

      I can’t be sure, but I think it comes from one of the Middle Eastern countries – non alcoholic, makes sense, but it still has hops and malt. :)

      • Yes i did some reading about this and Hoffenburg’s country of origin is Iran and the process of removing the alcohol from the beer itself requires high amount of technological expertise for which they employed the German’s to help them out. Tried out a few flavours too myself and dislike the original one the worst. taste like American Bud light

        • Wow! That’s interesting! I didn’t do the reading behind it…amazing stuff mate. Removing the alcohol from the beer sounds intriguing.

          Yeah, most of the flavors are crap…the cantaloupe one was done very well though – I love the smell as soon as you pop the cap. :)

  6. What happens to going green, going organic ? Wah ! So small. Did they say that’s typical ? When are you getting married and having a family which you sort of mentioned in your last blog ?

    • Well, it comes in a lot of different sizes actually – these are the tiny ones, kinda like cocktail sausages – it’s even shorter than the length of a disposable lighter.

      It’s quite tasty really – all of them has their merits. It’s made of different stuff though, we just got this lap cheong that’s really dark – it’s made of liver. I haven’t tried it yet but it should be good! :)

    • Absolutely bro! It’s really fast to bang up in the morning and infinately customizable as well. Heh!

      We made something that made us a bit sick just now though – too oily, forgot to soak the waxed meat in water beforehand. :x

      It made all the rice oily but hey, that’s part of the fun…experimenting. :)

    • I love Kwe Hua meat! :D

      It’s not tough at all Eiling – I don’t think it’s waxed meat per se but rather just preserved pork slices with various spices. It’s very tender when cooked!

      The sausages aren’t tough too – probably coz these are the smaller ones. :D

      We made a waxed duck version that was REALLY tough though – I think it should be soaked in water beforehand. :x

      I’ll take your advice and cut it into smaller pieces too. Thanks Eiling! :)

    • Oh, I’ve tried that as well. :D

      I don’t like the taste of fried preserved meat. I prefer it to be steamed like this, it tastes MUCH better. I’ve also tried boiling it (using the electric kettle – just chucked it in) and it tastes good as well. Heh!

      I’m a big fan of Kwe Hua meat although it can be a bit cloying if you eat it too many times in a week. :x

      I don’t know, it doesn’t take to frying very well but when steamed – perfect! :D

    • Haha! Actually that IS the reason I cook with my shirt off Aud. :D

      I don’t want hot oil to get anywhere near my clothes. I shower after I cook so everything is fine.

      …but this doesn’t involve any frying – all the cooking is done in the rice cooker. :)

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