Non Halal: Lap Cheong & Fishballs
Lap Cheong aka wax chinese pork sausage.
As I’m still into my health freak week, this is what I did. Instead of deep frying the fishballs, I had them microwave with some lap cheong which was sliced thinly. End of the result, no greasy kitchen and no oily meal plus you get a very flavourful gravy.
The following pictures is quite obscene but I wonder how many of you peel the lap cheong skin before cooking?
Exactly like love rubber >_<
Sibeh obscene can die lidat >_<
Nevertheless, sibeh kau ho chiak!
eve said,
May 28, 2007 @ 4:24 pm
sedapssssssssnyer….makan ngan nasik panas..fuiyohh….*pick up phone , call home*…
the Razzler said,
May 28, 2007 @ 4:52 pm
Queen!! Hahaha!! …. 🙂 🙂
Lap Cheong always goes well with anything!! … especially fried rice!!
Yum! Yum!
athena said,
May 28, 2007 @ 5:26 pm
hehe..i sud cook this tonight!! easy peasy!! :p
wuching said,
May 28, 2007 @ 5:31 pm
eee…rubber broke liao, no more ploteksyen liao!
The Queen says: China mali tak boleh pakai wan.
cynthia said,
May 28, 2007 @ 8:29 pm
is the plastic edible?
cos there are makan-able condoms available over here in FPWA or adult shop =)
king's wife said,
May 28, 2007 @ 9:59 pm
The skin always comes apart when I slice it. So I discard it too.
Haven’t tried the lap cheong/fish ball combo before. 🙂
Oscar's Mommy said,
May 29, 2007 @ 12:37 am
hi. wow, this is one good idea to cook lap cheong… what type of fish ball you used? looks so so yummy la…
The Queen says: Finally Oscar’s mummy came! Any type of fish ball can be used preferably the brown type, be it round or oval or square doesn’t makes any difference. They are still…. FISHBALLS!ÂÂ
jonzz said,
May 29, 2007 @ 10:08 am
LOL, you had to go and make the lap cheong obscene!
yenjai.net said,
May 29, 2007 @ 12:09 pm
I have never try this combination.
Lap cheong + fish ball.
Hmmm..
Bernard said,
May 29, 2007 @ 3:58 pm
I like lap cheong. Especially in char koay teow… or with char siew rice… or in fu yong tan… or in fried kai lan … or spaghetti.
may said,
May 29, 2007 @ 10:04 pm
aiyoyo!! so censored! I love chinese lapcheongs. that sweet, salty taste. and love them in lormaifann, and my home-cooked chicken rice!
Giddy Tiger said,
May 29, 2007 @ 11:16 pm
*puts up hand and waves vigorously*
Me! I peel off the skin all the time!
Annie Q said,
May 30, 2007 @ 9:49 am
slurp slurp….i’m hungry now….
fishingman said,
May 31, 2007 @ 10:32 am
Just in case you want to know, that ‘love rubber’ is collagen casing. It can be eaten but not nice to eat-lah. Derived from skin of animals like piggy and the one that goes mooooo.
The Queen says: Yea, I know can be eaten but not so healthy la plus a bit geli also. Thinner casing like the one you use for making sausage is ok. But this one is too thick.