PORK MEAT FLOSS

I am sure many people like me would like to learn up how to make meat floss. I personally make 2nd attempt and failed before I finally achieved my home made Crispy Meat Floss. 

Two major area why they failed are because the are not flossy enough and they burn when frying in woks. Today I share with you guys  step by step how I home made my simple meat floss.  They are always room for improvement but today I am satisfied with this achievement in terms of flossy texture  and  taste. Hope you will like them and give it a try. Who knows you make make a better Crispy Meat floss .

One may grind this in a finer form for children or senior citizen consumption .

                                       

 Wash meat and cut into 2-3 cm thickness

   Marinate meat with seasoning for a 2 hours.

I am using a pressure cooker to cook high for 15 minutes or till cook and soft.

Remove the meat from pressure cooker segregating the left over gravy from the meat.

Allow it to cool before shredding meat as fine as possible

Transfer to a bowl, using a hand mixer blend shredded pork until finest texture
This is the first stage and still very rough ..blend more 

  The longer you blend it the finer and  flossy it will be. As you keep blending they become flossy and may entangle, therefore slowly remove them bit by bit and to free them from being entangle and continue keep on blending.  

Heat oil in wok, add in pork floss and the balance earlier gravy constantly fry over medium heat until as dry as possible. This is the point you may still be able to adjust and fine tune to desired preference taste  on sweet and salty as per own preference.

Transfer meat floss to a baking tray spread out evenly.

At this stage they are still not crunchy at all , they are just dry only.

Preheat oven set to 160 C -10 min then -Bake in oven for estimate 25-30 min ,flipping every 10-15 minutes till evenly golden crispy. Don't be too crispy ok  Use your own judgement how a meat floss you want texture to be.

                                                                                                               

PORK MEAT FLOSS
Ingredients

• 600 gm pork sirloin  ( Bak tau , wash, cut into 2-3 cm length and width wise)

B: Seasoning             

• 1 tbsp light soya sauce  
• 2 tbsp fish sauce
• 3 tbsp Shaoxing wine 
• 40 gm sugar 
• 10 g rock sugar
• 50 ml water    

C: Add in 3 -4 dashes of sesame oil 

D: 2-3 tbsp oil 

Direction 

• Wash meat and cut into 2-3 cm thickness.
• Marinate meat with seasoning for a 2 hours.                                                             
• I am using a pressure cooker to cook high for 15 minutes or till cook and soft
• Remove the meat from pressure cooker segregating the left over gravy from the meat.
• Allow it to cool before shredding meat as fine as possible.
• Transfer to a bowl, using a hand mixer blend shredded pork until finest texture.
• The longer you blend it the finer and flossy it will be
• Heat oil in wok, add in pork floss constantly fry over medium heat until as dry as possible 
• This is the point you may still be able to adjust and fine tune to desired preference taste on sweet and salty as per own preference.
• Transfer meat floss to a baking tray spread out evenly
• Bake in oven for estimate 25-30 min ,flipping every 10-15 minutes till evenly golden crispy.
• Let cool and store in an air-tight container.  

Note:

• If you do not have a pressure cooker, you may use normal saucepan to boil until cook.

• They say using a bread maker would be better to shred pork meat into floss but since I do not have I am using a hand mixture and works very well perfectly fine indeed. so you do not have to buy any bread maker just for this purpose.

• The more crispy you bake in the oven the more powdery form it will turn out.

CRISPY ARROWHEAD CHIPS

DEEP FRIED CRISPY BANANA

Crispy Deep-Fried Banana Fritters Recipe

A:  Bananas

8 Bananas  (sliced according to own desire shape)

B: Batter Ingredient 

150 g Wheat starch

1 tsp  Soda Bicarbonate 

1/2  tsp  baking powder

1/2 tsp kapur sireh

40 ml corn oil  

3/4 - 1 tsp salt

100 ml water (+ and -)

C: OTHERS

Sufficient cooking oil for deep frying  

Instructions:

In a mixing bowl combine ingredient B stir well to create a smooth batter.

Set aside for the batter to incorporated and set aside to rest for 15 minutes. 

Banana ( according to desire size. either whole or into halves)

Dipped into batter for few second until well coated.

Heat up a wok with oil. Ensure oil is hot by testing with a wooden chopstick. When it sizzles the oil is hot and ready for frying.

2 STEP PROCESS IN FRYING  

1st step of 2 step frying process.

Shake excessive batter and carefully dip  in hot oil. 

Turning both sides or until banana half fried and lightly brown.

Shake excessive oil and ... and next ....

2nd step of 2 step frying process.

Carefully dip 1st time fried banana into batter for the 2nd time.

Shake to remove excess batter and carefully dip again for the 2nd time in hot oil this time until golden crips. (Note: This round the oil must be hot )

Shake excess oil and drain on paper towel.

Wheat starch brand that I used.

This is the brand I am using for edible calcium carbonate/kapur sireh.

HOME MADE PURE BENTONG GINGER POWDER

Our Genuine pure bentong ginger powder is very pure and rich with strong flavor and  is 3 to 5 times higher than normal ginger actually named the “King of Ginger”,
But most of all my hubby is very good and strong in planting ginger and he planted it seems so easy. We would jar them for own home consumption. Good choice of marinating meats

FRIED CABBAGE WITH CHINESE SAUSAGE

Fried Cabbage is such a simple dish . This cabbage are called Cameron Highland cabbage, they are such a natural sweetness veg and  pairs very well with Chinese Sausage, just love it to the  max.

CABBAGE, CHINESE SAUSAGES & SLICED GARLIC

Heat up 1-2 tbsp cooking oil, add in garlic to saute then add in chinese sausage saute til both side lightly brown, fragrant  and dish up in a plate. (Dish up so sausage to prevent sausage from being soggy.)

Continue next adding  cabbage to fry until fragrant and drizzle 3-4 dashes of fish sauce on the rim of the wok and as it start to fragrant aromatically from the fish sauce fragrant drizzle some plain water to prevent cabbage from being burn. add in 1 tsp of sugar continue to fry until as tender as your preference. Taste salty and sweet as per preference. Last dash a few dashes of white pepper and dish to serve.

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The final stage of frying ready to dish up

THAI BASIL MINCED PORK

THAI BASIL MINCED PORK
Ingredients: 300 g of minced pork
5 cloves of smash garlic
3 green bird’s eye chilli- deseeded 1 handful of Thai basil leaves

Seasoning - combine all below
1 tablespoon of oyster sauce
1 tsp chicken granules 
1 tsp dark soya sauce
3 tbsp of fish sauce
5 tbsp  plain water

4 tbsp cooking oil

Direction 
Heat up a wok and  add in cooking oil and saute garlic and bird's eye chilli until fragrant
Add in minced pork and seasoning and continue to stir fried until cooked and aromatic.
Lastly add in all the basil leaves give it high heat stir and dish up .
Save some fresh basil leaves for garnishing.

MATCHA GREEN TEA HUAT KUIH

MATCHA  GREEN TEA HUAT KUIH 
Ingredient A
250 gm all purpose flour 
125 gm sugar 
150 ml warm water
100 ml concentrate Kara brand coconut cream .
1  teaspoon double action baking powder 
1  1/2 teaspoon instant yeast
1 tsp matcha green tea powder 

1 tsp corn oil ( add this lastly)

• For pink huat kuih -    I used 1  1/2 drop of pink colour (Star Brand)
• For blue pea flowers - Boiled 4 tbsp water + 20 pcs blue pea flowers.

Direction  Preparing batter.
Add all the ingredient A in a mixing bowl using the whisk, whisk until  smooth and lump free.  (Sieve it for smoother batter.)

Set aside for proofing. It took me 50 minutes to proof until batter double the size.

How long the timing to double depends alot on the room temperature too. 

Slowly stir the batter to release trap air and  is ready to pour into moulds for steaming .

Pour the batter 100%  full into the mould and set aside to rest. Steamed for 25-30 minutes. By the way reduce from 8 to 5 mould is the correct way ..too many steaming at one time makes the Huat Kuih unable to laugh in my case. 

This Huat Kuih do not fully laugh I will share with you why it is only smiling fluffy,

A SUCESSFULY LAUGHING FLUFFY HUAT KUIH - I steamed only one Huat Kuih at a time..using same batter with the high heat and looks how she laughed to me. 

Reason and possiblities  why Huat Kuih failed.

• Batter must be proof ensure they double up 
• Ensure steamer water is boiling hot before steaming.
• Do not open the steamer for at least 25 minute, otherwise the batter may sink and it may not be success if you close and continue to re-steamed ..unless as and  and when you open the lid they are already 80% blooming which we cannot see unless the lid is transparent ..do take note on this.
• Do not steamed too many Huat kuih mould at one time. 5 would just be nice.
• This is to ensure balances high steamer heat sustained and are there to boost a sucess laughing instead of just smilling  Huat Kuih.

Making huat kuih seems so easy yet they are not for beginners.

• Every steamer works differently and you got to learn to understand your steamer cos aluminium steamer are thicker ply and some are not .
• Well practice makes perfect --GOOD LUCK

PINK  VANILLA HUAT KUIH 

BLUE PEA VANILLA HUAT KUIH 

PEANUT PANCAKE - THICK APAM BALIK

Peanut pancake -Thick Apam Balik
Apam Balik one of the most traditional and enjoy pancake by Malaysian . It’s an Asian style pancake turnover with varieties of fillings inside.
Today I homemade my own Apam balik using simple most traditional filling like roasted peanuts, sugar and creamy sweet corn. 

It's so easy to prepared in your home using varieties from nutella chocolate, bananas and even cheese and the choice is yours.

Peanut pancake or Thick Apam Balik

Ingredient A-Proofing my yeast

• 1 tbsp castor sugar
• 1 tbsp instant yeast
• 3 tbsp  warm water  ( or sufficient warm water to dissolve yeast and sugar  solution )

Combine Yeast, sugar and warm warm mixed until dissolve
Set aside est 15 minutes to proof or until double)

Ingredient B

• 170 g  plain flour
• 80 g rice flour
• 2 tbsp  caster sugar 
• 2 eggs 
• 20 g full cream powder (optional)
• 220 ml plain water
• 1 tsp double action baking  powder

Direction

• Combine all ingredient A & B in a bowl until a smooth batter is form.
• Cover  with a cling wrapped and leave to rest for 30 minutes or double. .

The filling

• 50 g Toasted  chopped Peanut
• 25 g Toasted Sesame seed
• 20 g sugar
• Creamy sweet corn
• 1 tsp unsalted butter

Note 
You could add sliced banana, walnuts, nutella chocolate ,or anything other of your choice
I am using 24 cm  non stick iron cast pan  or you could either use 16 cm the choice is yours.

Ready to pan 

• Spray oil to a non stick pan on low heat and wipe evenly with paper towel.
• When  pan is heated evenly, give batter a stir  before spreading. 
• I scope 2 ladle  into  my pan and cover pan with lid. How many scope depends on the size of your preference and pan.
• Allow 2 minutes and notice pancake should have a nice fluffy  honeycomb structure.
• Add the filling A = sugar follow by peanut , add sweet corn or banana and some unsalted butter  according to own preference.
• Cover and cook for another 2-3 mins , remove lid check to ensure center batter are dried and cooked when sides are lightly brown ..then it's  ready.
• Remove and fold into half using a spatula, cut and serve hot.
• Enjoy.

Tips to take note:

• The surface of the non stick pan must be smooth and not score with lines otherwise.. the surface of the pancake may not  be smooth.

• How thick you would prefer your batter to be depend on your own choice.
• With this the timing during cooking may be different from mine .

• Oil that are grease from the pan should be evenly wipe off lightly to prevent patch surface.

• Best do not keep batter too long then necessary or even  overnight this may cause over proof. 
• Even if you do not cover the pan lid pancakes will still be ok to do without.

• You may skip proofing yeast and just combine everything in but I rather prefer pre-proofing as the way I am sure my yeast are active.