Lap cheong and salted radish omelette

Lap cheong and salted radish omelette

Have You Eaten
Billy Law

I didn’t grow up eating chorizo, salami or pepperoni but their close Chinese cousin instead, lap cheong. These sweetened sun-dried pork sausages are a staple in my fridge; I use them in everything from char kuey teow to fried rice, or simply steamed with a dash of soy sauce to go with a bowl of rice.


Quantity Ingredient
4 free-range eggs
2 tablespoons water
1 tablespoon soy sauce
smidgen ground white pepper
2 tablespoons vegetable oil
1 garlic clove, chopped
30g salted radish, finely chopped, (see note)
2 lap cheong, thinly sliced, (see note)
1 spring onion, thinly sliced, plus extra for garnish
fried shallots, for garnish
sriracha chilli sauce


  1. Beat the eggs, water, soy sauce and white pepper together in a mixing bowl, then set aside.
  2. Heat the vegetable oil in a non-stick frying pan over medium heat, add the garlic and salted radish and fry until fragrant. Add the lap cheong and fry until crispy on the edges.
  3. Pour the beaten eggs into the pan and sprinkle the spring onion over the top. Using a spatula, gently move the egg around to make sure it is cooked evenly.
  4. Fold the omelette in half and cook for a further minute, then tap the handle of the frying pan so the omelette slides to the edge of the pan, then flip the omelette over onto a plate.
  5. To serve, sprinkle with fried shallots, spring onion and a splash of sriracha chilli sauce.


  • Salted radish is a preserved vegetable that usually comes in a sealed packet in Asian grocers. Ask your Cantonese-speaking shop owner for ‘choy bo’.

    Lap cheong is also known as Chinese sausage, and is widely available in Asian grocers or the Asian ingredients aisle of major supermarkets.
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