Fuss-Free Fish Floss

Fish Floss with breadWe 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.


Mad about homemade ice cream (sans the ice cream machine…)

The basic ingredients to which you add the many flavours of your choice....

Influenced by cousin Pauline who is always on the lookout for ‘simple recipes’ (she happens to be a culinary whizz though is very humble about it all), we have been experimenting with Homemade Ice Cream – without the use of an ice cream machine) – and putting on a few extra pounds along the way.

Some say it is easier to buy luscious, creamy ice-cream off the supermarket shelves — but there is a certain sense of achievement in making it at home, especially without the use of a machine (as we don’t have one).

After experimenting with several recipes, the simplest ones boil down to the following bases, to which you just add the flavours of your choice:
1) Whipping or heavy cream + sugar   (2 cups cream: half – 1 cup sugar OR to your taste)  2) Whipping or heavy cream + condensed milk (2 cups cream: half – 1 cup condensed milk OR to  your taste)

The favourite so far, by popular poll (yes our friends and neighbours have helped share the calories):

Coffee + Kahlua Ice Cream (adapted from the following) http://therapeuticcrafting.blogspot.com/2011/07/easy-homemade-ice-cream-without-machine.html

2 cups whipping cream
1/2 cup sweetened condensed milk
1/3 cup strongly-brewed coffee (or to your taste)                                                                                                                                                      3 tablespoons kahlua (or to your taste)

Whip the cream in bowl with an electric mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, coffee and kahlua. Gently fold the milk mixture into the whipped cream.

Pour into a container and cover. Freeze at least 6 hours or until firm (please refrain from tasting it every half hour otherwise there will be nothing left by the time its ready for your guests). Serve with a biscotti or chocolate wafer (or anything else you might prefer).

Other recipes using cream and sugar, from these links might be of interest….

We tried the Lemon Ice Cream – yummy too …..http://thestonesoup.com/blog/2010/12/2-simple-secrets-to-making-luscious-ice-cream-without-a-machine-5-ingredients/

This recipe from Nigella – looks good….http:/www.nigella.com/recipes/view/no-churn-margarita-ice-cream-32

Happy experimenting…..!