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Sausages, waxed ducks and other sweetened dried meat August 20, 2007

Posted by asianpixmen in Culture, Food, Malaysia, Places.


IN about six months’  time when the Chinese New Year comes around, you will see more of the stuff above in Chinese shops. Chinese sausages are always a popular item around the dining table.

There are variations of Chinese sausages that are not known outside the Chinese community. The usual is the lean pork sausages. Then there are the liver sausages which are darker in colour and then there are others that are made from superior pork cuts, and these are flavoured by Chinese wine.

Chinese sausages are great when mixed with fried rice. Normally, they are cut into little pieces and then fried together with the rice with a heavy dose of peanut oil and deep-fried shallots. Yummy, I tell you. Of course, an egg is thrown in for that added effect.

The other kind of dried meat is usually associated with Chinese New Year. At the bottom left-hand corner of the picture, you can see the slices of rectangular meat. Chinese families like to buy these in katis, or half-kilos to give away as Lunar New Year gifts.

They are not cheap and are considered presents worthy of the respect bestowed upon the recipients of these meaty gifts.



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