Arnold
Lara MMeat Floss
September 12th 2008 00:30
Meat Floss aka pork/fish floss or rousong/yuksong literally meaning 'loose meat' is a type of Chinese food made from stewing pork or fish in a mixture of soy sauce, sugar, salt and pea flour under a low heat until dry - so dry that the meat can be easily teased apart with a fork or similar utensil.
This meat is then further dried in the oven or dry fried in a large wok until there is absolutely no moisture left in the meat. The end result is a light and fluffy texture similar to fairy floss but yet very tasty and used in a variety of ways. Meat floss is most often used as a topping for Chinese congee (rice porridge) and Taiwanese tofu with Century Eggs.
These days, meat floss is popular than ever before and can be found in the bread, bun and pastry in many Asian bakeries and can be eaten on toast with cheese/mayonnaise etc. or own its own.
Meat floss comes in a variety of brands and can be bought in 200g packets from all good Asian groceries.
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