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NURMIE'S MALAYSIAN FOOD - GINGER MEAT FLOSS By Kesidang Wangi Enterprise

£7.20

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What is the science of making meat into meat floss? How does it become fluffy like cotton candy?

It’s not science, it’s a recipe.. This traditional recipe used to be the best way to preserve meat at a time there was neither electricity nor refrigerators.

Chunks of meat are soaked then cooked into fish sauce (or in a marinade made of water, salt and sugar) over medium heat until the meat become tender. The meat is drained from its marinade and then pounded in a pestle to separate all fibers. You have to use your fingers to separate the fibers and to discard any connective tissues or fat. The more you do it, the more the finished product becomes fluffy like wool. To make the floss really fluffy, you have to rub the meat vigorously on the wire mesh of a sieve until it is completely shredded into fine threads.

To ease you out of this pain of making floss,  KESIDANG WANGI ENTERPRISE has introduced their new  ‘GINGER FLOSS’. This floss is purely vegetarian and suitable for all to consume. Made from only natural ingredients with no preservatives. Goes well with steamed rice, bread, creamy soups, porridge, sandwiches, stuffing for buns, toppings for buns and even sprinkled over fresh crunchy salads. Watch out for other new flavours soon.

Ingredients:

 Ginger, Fried Shallots, Salt And  Vegetable Oil.  

 

Each weighs 250g