Challenge yourself with this ‘Tong Kwai’ Crispy Meat Floss recipe. Try it now and serve it with rice, bread or even have it as your snack!
- 1.5kg lean meat, pork or chicken
- 500ml water
- 20g tong kwai
- 1 1/2 tbsp dark soy sauce
- 6 tbsp light soy sauce
- 2 tsp pepper
- 1 1/2 tsp salt
- 210g sugar
- Cook the whole chunk of meat (pork) in a pressure cooker together with the tong kwai and water. Start off with high heat. When the pressure has built up, i.e. the cooker has begun hissing, drop to low heat and continue cooking for one hour and 15 minutes.
- If chicken meat is used, cook for half an hour.
- Remove the cover from the pressure cooker, stir in the seasoning and cook again over medium heat until the stock is almost dry. Leave in the pot to dry.
- Discard the tong kwai. Remove meat and cut into fairly big pieces. Knock lightly with a cleaver or mallet to loosen the meat. Tear the meat into fine shreds.
- Put shredded meat in a wok together with the remaining stock and fry till almost dry. Lower the heat and add sugar while the meat is still moist. Keep on frying until meat floss is dry and crispy.