Tuck into a plate of nasi goreng on Bali’s northern coast, and the fried rice will often be dotted with small ruby cubes of cured sausage. Those familiar with Chinese sausages will find the Indonesian version to be similar.
The Indonesian sausages are called lapciong, and their Chinese cousins lap cheung in Cantonese, and la chang in Putonghua. It is not just the name that’s similar, though – lapciong has a distinctive sweetness, just like lap cheung.
Chinese-influenced...
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