We grew up enjoying pork, chicken or fish floss sprinkled on a slice of buttered bread, either for breakfast or as a yummy snack. Not only is it the ideal sandwich filler, it adds a different flavor to rice porridge or some rice dishes too. Be warned, it can get quite addictive….
In Malaysia, Singapore or Hong Kong, it is easily available, and there are some well-known Singaporean brands that have captured the mainland Chinese market over the last few years.
However, if like many a Malaysian living abroad, perhaps the easiest way to get hold of some delectable meat or fish floss, is to prepare it in your own kitchen. That way, at least you know what went into its making!
Once again, cousin Pauline in the UK, who has mastered the art of whipping up local Malaysian specialities, shares this recipe which she simplified and fine-tuned from one obtained online.
FISH FLOSS (This amount yields a Chinese bowl-full)
I small tin tuna ( approx. 185 gm) in oil is best
1 dessert spoon light soya sauce
2 tablespoons sugar
Sprinkling of white pepper
Sprinkling of 5 spice powder
A few drops of chilli oil
A sprinkling of chicken powder (optional)
Salt as needed
Drain some of the oil from the tin.
Put the fish in a non-stick frying pan over medium heat and mash and fry. Add the rest of the ingredients and continue to mix and fry over low heat now, until mixture becomes floss-like and golden brown in colour. It takes approx 20 mins. Adjust seasoning. Remove from heat and allow floss to dry further as it cools. Enjoy!
We are always thankful for such simple pleasures in life. Amen.