Skip to main content

HOMEMADE PORK FLOSS

Meat floss, also known as rousung in Chinese, is a dried meat product with a light and fluffy texture similar to coarse cotton. It is a very popular food item in Chinese cuisine and is one of the Chinese New Year goodies. You can use it as a topping for porridge/fried rice, filling for sandwich, various buns and pastries, and even as a snack food on its own. 
There are different versions of meat floss: pork, chicken, beef and also fish (less common).
As I mentioned, we have soups quite often and most of the time, we don't eat the meat that was used to boil the soups because it becomes tough, dry and relatively tasteless. Still, it's a little wasteful to just throw them away, so I thought why not try making it into meat floss? It's simple to make anyway. The basic steps? Cook meat, shred meat finely, combine shreds with seasonings, fry shreds over low heat until dry. That's all! At least it is healthier (You know exactly what it is made of), you can adjust it to your preferred taste and there's no added preservatives or artificial flavoring. The store-bought version usually contains meat, sugar, soy flour, soy sauce, lard, salt and MSG.

Ingredients:


  • 1 pc cooked lean meat (Approx 250g)
  • 2 tbsp olive oil
  • 1 tbsp light soya sauce
  • 1 tbsp brown sugar
  • 2 tbsp water
  • A dash of ground pepper 
  • Some fish sauce (Optional), if you like it. We don't usually cook using this so I didn't use any.

  1. Shred the lean pork by scraping with a fork and tear any bigger pieces using hand.
  2. Heat oil in a pan. Stir fry the shredded meat for 1-2 minutes. Turn to low heat.
  3. Add soya sauce, sugar, pepper and water. Stir fry over low heat til meat becomes dry and flossy. 
*Since no preservative substance used, larger batches are not recommended.

 *Bonus tip* (This is for those who have dogs):

 If meat floss isn't something that you like, you can use the leftover meat to make doggie cookies! Here's a recipe I saw online:

  • 1 cup cooked meat, chopped
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • A handful parsley, chopped
  • 1 egg
  • Approx 1/2 cup water 
Simply mix all together into a dough, cut using a bone shaped cutter and bake at 180°C for about 20 mins.
Labels:

Comments

Post a Comment

Popular posts from this blog

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing.  The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a   sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon  is very high in fiber and low in calories which makes it a healthy and nutritious snack.   Some of the health benefits of yacon include its ability to regulate blood sugar ...
Post a Comment
Read more

LEAN'S @ ATRIA SHOPPING GALLERY

Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo...
Post a Comment
Read more

LOTUS ROOT SOUP V BLACK BEANS, WALNUTS & LOTUS SEEDS

My all time favorite: lotus root! This soup is said to be suitable for those with weak 'qi' & blood and blurry vision. It's also suitable to be taken during the confinement period as black beans can help replenish blood, promote secretion of breast milk and brighten eyesight. Yummy and nutritious. Ingredients: Approx 600g lotus root, washed and cut into pieces 1 tael (Approx 37.5g) black bean 1 tael (Approx 37.5g) walnut 5 maces (Approx 18.9g) lotus seed 5 maces (Approx 18.9g) dried longan  5 red dates, pits removed Approx 300g pork bones (For confinement, replace with 1 black-bone chicken) 2500ml water Scald pork bones in boiling water for 5 mins. Remove, rinse and set aside. Rinse and drain black beans. Heat a wok and fry the black beans without oil til the skin cracks. Set aside. Rinse remaining ingredients and set aside. Put all ingredients and water in a pot. Bring to a boil over high heat, turn to low heat and boil for 3 hours. Serve...
2 comments
Read more