I have been wanting to eat this for a long time. Especially the burnt bits at the bottom. Finally make it with the lap mei (assorted waxed meats my sister-in-law sent me all the way from Malaysia. Craving satisfied.

Because I do not have a big enough clay pot I made it with my Circulon pan. It turned out quite all right. I purposely leave the rice longer to get more tasty bottom bits.

I used a few mixture of waxed meats and a salted duck legs. Hence I did not use any soy sauce. I leave it for the individual to season themselves.

As I am writing this my stomach actually growled at me. kekekekeke  I must be hungry.