Meat Floss Recipe by Kat Truong
Cooking Instructions 3 hr 1 Cut protein into 2 inch chunks. Place in pot with water, shallot, soy sauce, dark soy sauce, 2 tbsp sugar, and black peppercorns 2 Bring to a boil then simmer for at least 30 minutes or until protein is soft. Remove protein and shallot, reduce liquid to a slightly thick consistency (about 20 minutes) Strain. 3 Shred protein into small shreds. 4 Put protein and as much seasoned liquid as desired in a shallow pan. Add 1tbsp sugar, salt, and garlic cloves. 5 Cook on low heat, using the back of a spatula or rice scooper to break up the protein. 6 Stir every 5 minutes to make sure protein doesn’t burn. Takes about 2 hours to completely dry. Wearing gloves, use both hands to rub protein to make it fluffy (no need for fish) Remove garlic! 7 Let protein dry completely and store in airtight container. 1 Cut protein into 2 inch chunks. Place in pot with water, shallot, soy sauce, dark soy sauce, 2 tbsp sugar, and black peppercorns 1 Cut protein into 2 inch chunks. Place in pot with water, shallot, soy sauce, dark soy sauce, 2 tbsp sugar, and black peppercorns 2 Bring to a boil then simmer for at least 30 minutes or until protein is soft. Remove protein and shallot, reduce liquid to a slightly thick consistency (about 20 minutes) Strain. 2 Bring to a boil then simmer for at least 30 minutes or until protein is soft. Remove protein and shallot, reduce liquid to a slightly thick consistency (about 20 minutes) Strain. 3 Shred protein into small shreds. 3 Shred protein into small shreds. 4 Put protein and as much seasoned liquid as desired in a shallow pan. Add 1tbsp sugar, salt, and garlic cloves. 4 Put protein and as much seasoned liquid as desired in a shallow pan. Add 1tbsp sugar, salt, and garlic cloves. 5 Cook on low heat, using the back of a spatula or rice scooper to break up the protein. 5 Cook on low heat, using the back of a spatula or rice scooper to break up the protein. 6 Stir every 5 minutes to make sure protein doesn’t burn. Takes about 2 hours to completely dry. Wearing gloves, use both hands to rub protein to make it fluffy (no need for fish) Remove garlic! 6 Stir every 5 minutes to make sure protein doesn’t burn. Takes about 2 hours to completely dry. Wearing gloves, use both hands to rub protein to make it fluffy (no need for fish) Remove garlic! 7 Let protein dry completely and store in airtight container. 7 Let protein dry completely and store in airtight container. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ribeye Beef Tapa - Kamayan Ranch Dressing (WS) Korean Beef and Radish soup California Farm Instant Sweet and Sour Onion Pickles Black pepper beef karahi Ribeye Beef Tapa - Kamayan Ranch Dressing (WS) Korean Beef and Radish soup California Farm Instant Sweet and Sour Onion Pickles Black pepper beef karahi Fresh Fruit Ice Candy / Popsicles (Frozen layered Icecream) Marinated Eggs (Korean Mayak Marinade 마약계란) Slow Cooker Turkey Breast California Farm Catfish Filets in Lemon Butter Filipino Camaron Rebosado California Farm Instant Sweet and Sour Onion Pickles Raw mango rasam Apple Lemonade Shots Andhara Special Rava Payasam Delicious healthy summer special Saffron almond shake Fresh Fruit Ice Candy / Popsicles (Frozen layered Icecream) Marinated Eggs (Korean Mayak Marinade 마약계란) Slow Cooker Turkey Breast California Farm Catfish Filets in Lemon Butter Filipino Camaron Rebosado California Farm Instant Sweet and Sour Onion Pickles Raw mango rasam Apple Lemonade Shots Andhara Special Rava Payasam Delicious healthy summer special Saffron almond shake