Meat Floss

Few days back, I boiled some tonkatsu soup based for the ramen. This time I used the pork bones that come with meat and I felt so wasteful to throw them away but the taste of it is not yum enough to make us it.

So, after some thought, I decided to attempt making the meat floss with the pressure cooker. Do note that mine is a combo of pork and chicken (no exact ratio, just peel off all the meat).

Ingredients:

• roughly 600-800g cooked meat (pork and chicken)
• 5tbsp MSG free soy sauce
• 5tbsp crushed gula melaka
• 3/4tbsp MSG free oyster sauce
• a dash of pepper

*Note: my recipe tends to use a little bit more seasoning compared to the others coz the meat used is quite bland after being used to boil soup. I had previously KPT the meat for almost 2hrs and that will mean it is like boiling it for 4-5hrs or more.

Step:

1. Peel the meat out and try to shred them up a little.
2. Stir in all the seasoning and mix well.
3. Pour the meat into the pressure cooker pot.
4. Use high saute mode to quickly heat up the meat and let it absorb the seasoning. Stir constantly for about 5mins before switching to bake mode for 45mins.
5. When at bake mode, stir every 5-7mins once so to avoid the meat from getting burnt and for it to dry evenly.