TOP GUIDELINES OF LAPCHIONG AYAM

Slice the lap cheong into skinny parts. Saute about medium warmth till crisp. Clear away the lap cheong to your paper towel lined plate. Pour the surplus Unwanted fat in the pan.​Lap Cheong is amongst the oldest recognised cured sausages (relationship again to 580 BC – but is still not the oldest!) and it is extremely popular is the southern ar