I’ve been busy playing golf for the July 4th weekend. Hahhaha.  It depends on how fast/slow the day goes, 18 holes of golf could go from anything like 4 hours to 6 hours.  Sometimes if we got stuck behind some slow players like people who take 5 or 6 practice swings before they hit anything, that would take forever.  Golf is certainly a game to test my patience.  Can I tolerate slow people like that, or can I tolerate my own frustration when I don’t play well?  Anyway, I still enjoy it.  I needed a big breakfast for the days that I played golf.  I don’t like breaking for lunch.  Saturday I made some Lap Cheong Sticky Rice for dinner, and I got leftovers.  I ate it as breakfast on Sunday morning before a round of golf.  It was satisfying, and it filled me up for a few hours till I was done with the game.  Besides, I really like Lap Cheong.  They are Chinese sausages.  They have a nice sweet and savory taste.  It’s one of my all time favorites.  One of my Japanese friend was crazy about Lap Cheong.  One time we went out for dim sum.  I ordered Steamed Lap Cheong.  My Japanese friend tried it, and felt in love with the dish.  From then onwards, he would order Lap Cheong Buns everything he went for dim sum.  Hm.. may be I’ll make some Lap Cheong Buns when I get a chance.


Sweet Rice (aka sticky rice or glutinous rice)
Sweet Rice (aka sticky rice or glutinous rice)
Soak dried mushrooms and shrimps, overnight
Soak dried mushrooms and shrimps, overnight





Lap Cheong Chinese Sausage
Lap Cheong Chinese Sausage




Add rice, mushroom and dried shrimp first. Then add lap cheong to the rice.
Add rice, mushroom and dried shrimp first. Then add lap cheong to the rice.


Lap Cheong Sweet Sticky Rice
Lap Cheong Sweet Sticky Rice




  • Lap Cheong, 2 or 3 links
  • Sweet rice (aka glutinous rice or sticky rice), 1.5 cups
  • Water, 2 cups (or according to the cooking instruction on the sweet rice package)
  • Dried shrimps, a small handful (like 2 or 3 Tbsp)
  • Dried shiitake mushrooms, 5 or 6
  • Scallion
  • Dark soy sauce (or you can use regular soy sauce), 1.5 Tbsp
  • Sugar, ½ tsp


  1. You need to pre-soak these ingredients the night before:
    1. Put sweet rice in a container, and add cold water in it.  Soak it over night first.
    2. Put dried mushrooms and dried shrimp in a container, and add some cold water in it.  Soak it over night as well.
  2. Slice the mushrooms into thin slices after they are soaked overnight.  Put it aside.
  3. Cut scallion into dices, put it aside.
  4. In a small bowl, mix dark soy sauce and sugar.  Put it aside.
  5. Use a non-stick pan.  This is important because the rice is so sticky.  If you use regular pan, you will have a hard time cleaning the pot afterwards.  Spray non-stick cooking oil on the pan.
  6. For sweet rice, discard the water from the container.  Put the sweet rice in the pan.  Then add appropriate amount of water to the pan (I used 2 cups of water, you can add less to begin with and see if it is moist enough first before you added the rest).
  7. Add mushroom and dried shrimp to the rice.  Use high heat, bring it to a boil.  Then lower the heat to the lowest.  Add lap cheong on the rice.  Put a lid or a piece of aluminum foil on the pot.  Let it simmer for another 15 mins or until the rice is fully cooked.
  8. If the rice is too dry, add a little bit more of water, cover the lid, and let it simmer for another few minutes.  Turn off the heat.  Let the rice sit for 5 mins or so.
  9. Take out the lap cheong, and cut it into slices.  Mix it well with the rice.  Add scallion dices on top.
  10. When served, add a bit of dark soy sauce and sugar mixture.  

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