Tasty meat floss

Tasty meat floss

Abon daging

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g topside, in one piece
2 garlic cloves, smashed and chopped
2 teaspoon palm sugar or brown sugar
1 thick slice fresh galangal
or 1/2 teaspoon galangal powder
1 teaspoon ground coriander
pinch ground cumin
1/2 cup thick coconut milk
salt
2 tablespoons vegetable oil, or more
2 teaspoons lime juice or tamarind water
3 tablespoons fried onion flakes

Method

  1. Just cover the meat with water and simmer gently until it is tender and ready to fall apart. Remove from the water, allow to drain and dry. Beat the meat with a meat hammer to soften it, and then shred it very, very finely until it is a light nest of fibres. Place in a bowl and put aside.
  2. Pound the garlic, sugar, galangal, coriander and cumin. Add to the shredded meat with the coconut milk and salt and knead everything together until well mixed.
  3. Heat the oil in a frying pan, put in the meat mixture and stir-fry until everything is fragrant and has dried out. Add lime juice to taste and stir to dry out again. Remove the meat from the pan and place on kitchen paper to drain away any residual oiliness. Allow to cool, tease the shreds once more and mix in the fried onion flakes.
  4. Abon may be stored in a screw-top jar for up to a month and used in small quantities to flavour rice.
Tags:
SBS
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