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Lap cheong is Cantonese for sausages. This is uniquely Chinese but reproduced widely in other Asian countries and renamed to fit their vocab.  It is usually available in Chinese stores in western countries. Lap cheong has a distinct sweet taste and the level of saltiness depends on the amount of salt put in by the manufacturer. It is a very fatty small-good.


•    2 pieces of lap cheong (sliced thinly, just like salami)
•    2 large eggs (beaten)


  1. If you are using a wok, heat up 1 teaspoon of oil. Otherwise, it is preferred to use a non-stick frying pan.
  2. 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.
  3. 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.
  4. There is little need to add seasoning but this is a personal preference, as the lap cheong can be full bodied in taste.