Sunday, October 9, 2011

Chinese Style Pork Meat Floss Recipe (Bak Hu, Yuk Si) Recipe - How to make


I posted Chicken Meat Floss Recipe in 2008. This time I made some bak hu (meat floss) with lean pork meat. The process of frying the meat until dry might seem very tedious but the end result is really great. Everyone in the family gets to enjoy preservatives free and tasty home made meat floss (yuk shi, bak hu). Since I didn't use any preservatives, I kept the Bak Hu in the fridge to prevent them from turning moldy.

My kids love to eat meat floss with porridge or plain bread.

Here is my Chinese style Meat Floss recipe,

Ingredients
Lean Pork, 1 kilogram, cut into 1" cube
Light soya sauce, 7 table spoons
Dark soya sauce, 1/2 teaspoon
Salt to taste
Sugar to taste (around 4 to 5 tablespoons)
Water, enough to cover the pork meat

 Put all the ingredients in a pot and boil in low heat until all the pork meat turned tender. Separate the meat into thin strands using your hands. Put all the meat into a non stick pan and fry until all the gravy dries up. Keep frying the Bak Hu at low heat until they become dry. You can fry them longer if you want the Bak Hu (meat floss) to be crispy.  Let the bak hu cool down before storing it in air tight container. Keep the bak hu in the fridge.

One large container of tasty and savoury Pork Meat Floss (Bak Hu, Yok shi)
at

22 comments:

  1. [SK]October 9, 2011 at 10:53 PM

    oh i just love this!! so nice to go with plain rice porridge, or even just as snack alone.. :)

    ReplyDelete
  2. Small KucingOctober 10, 2011 at 1:43 AM

    MIL is good at making this. SHe added minced garlic to give it extra kick

    ReplyDelete
  3. ChristineOctober 10, 2011 at 3:30 AM

    This looks interesting and tasty!

    ReplyDelete
  4. suituapuiOctober 10, 2011 at 6:39 AM

    Made so much kah? You need my mailing address? LOL!!!

    ReplyDelete
  5. Somewhere in SingaporeOctober 10, 2011 at 9:01 AM

    Pls courier some over... lol...

    ReplyDelete
  6. WendyinKK October 10, 2011 at 9:17 AM

    My aunt got sick of eating this during the days when my grandpa made herbal concoctions daily with pork, and instead of throwing out the pork, they turned it into meat floss. My aunt said, sick of meat floss. LOL. That was more than 40 years ago. And I don't have the luxury of having it daily. You sell or not?

    ReplyDelete
  7. UnknownOctober 10, 2011 at 9:37 AM

    Wow, what a nice chicken floss made form you...must be ery good! U really are a good cook. SALUTE!!

    ReplyDelete
  8. yvonneOctober 10, 2011 at 9:51 AM

    This recipe looks tough for me.... Can place order for upcoming CNY?

    ReplyDelete
  9. mNhLOctober 10, 2011 at 10:38 AM

    Reminds me of my aunty's recipe. She used to do this when she was still young and strong. Now, old already. No strength.

    ReplyDelete
  10. HayleyOctober 10, 2011 at 11:11 AM

    I love this! Best on its own, or with bread! You're so talented!! ;)

    ReplyDelete
  11. இ Baŋäŋaz இOctober 10, 2011 at 2:22 PM

    You know my address huh? hahaha. tQ interesting to make your own than rather buy outside coz you are not assured of the way they make them. But sometimes when lazy got give excuse dirty eat dirty fat haha.

    ReplyDelete
  12. yummylittlecooksOctober 10, 2011 at 5:56 PM

    My kids love meat floss, thanks for sharing ^^

    ReplyDelete
  13. Alice LawOctober 10, 2011 at 10:36 PM

    This is one cracking good idea! I might try with chicken, thx for sharing!^^

    ReplyDelete
  14. lenaOctober 11, 2011 at 9:45 PM

    wow, you really good, know how to make meat floss. quite time consuming i think.

    ReplyDelete
  15. YannieOctober 12, 2011 at 2:24 PM

    I love bakhu, but I don't think i want to make it myself. Lots of work. Hehehe!

    ReplyDelete
  16. Sonia ~ Nasi Lemak LoverOctober 12, 2011 at 8:38 PM

    You can even make bakhu at home, bravo !! By the way, can I cook the meat in a pressure cooker to shorten the cooking time?

    ReplyDelete
  17. PeteOctober 14, 2011 at 2:07 PM

    Hi Sonia, yes you can use pressure cooker but put less water. save time

    ReplyDelete
  18. mumusingsOctober 27, 2011 at 5:56 PM

    Thanks for sharing this recipe! Will definitely try making our own bakhu:) Just one question - how much oil needed to fry it? Just grease the wok or is more oil needed?

    Bread with bakhu and butter is lovely - brings back good memories of the things I used to eat when I was a kid.

    ReplyDelete
  19. PeteOctober 28, 2011 at 2:39 AM

    Hi Mumusings, no need to use oil but you must turn the heat to low...

    ReplyDelete
  20. Grace Winter-AlsopJune 29, 2012 at 6:20 PM

    Hi Pete,

    Like you said you didn't use any preservatives and you kept them in the fridge. I was wondering, how long can it stay good in the fridge till.

    Just made them yesterday and it taste lovely, Thanks for sharing the recipe and i didn't know it's that easy to make i saw your blog. Thanks again.- Grace Winter-Alsop

    ReplyDelete
  21. PeteJune 29, 2012 at 11:21 PM

    Hi Grace,

    Glad you like the recipe. I normally keep them in the fridge for around 2 weeks. The longest was around 1 month, still tasted ok.
    Cheers!

    ReplyDelete
  22. AnonymousAugust 16, 2012 at 4:49 PM

    Just finished making it earlier, it's lovely. Thanks for sharing the recipe. Will be sharing with loved ones :)

    ReplyDelete