Soak lap cheong (Chinese sausage) in hot water for about 10 minutes. Casings should puff up. Remove casings and slice lap cheong at a diagonal.
Cut taro into ¼ inch thick slices. Heat vegetable oil in a fry pan. Lightly brown taro slices on both. This will take about 6 minutes.
Prepare a steamer on the stove.
Arrange taro to one side on a deep dish. Add half of the onion and red chili at the base of the dish. Place lap cheong on top of the onion and chili. Arrange the remaining onion and red chili on top of lap cheong.
Drizzle soy sauce all over taro and lap cheong.
Place dish in the steamer, cover, and steam for 20 minutes.
Combine vegetable oil, sesame oil, and garlic in a small microwave safe dish. Microwave on high for 1½ minutes. Remove and stir in remaining 1 tablespoon soy sauce.
When lap cheong and taro are fully cooked, remove from steamer. Immediately drizzle dressing all over lap cheong and taro.
Serve immediately with steamed rice.