One of the nicest thing our grandmas ever invented! The so-tasty, so-addictive bak hu or pork floss. I don’t know how they get the texture of pork floss except having vague ideas that they are made from chunks of lean meat and grinded (in the wok) till turned into floss.
The best pork floss are those sold by small enterprising aunties who lugged their containers of pork floss from table to table. Some of these nice aunties will place a tiny saucer filled with pork floss on your table for sampling. The above is the crispy variety.
Normally, if they sell pork floss, they are sure to sell these mini springrolls filled with pork floss and sometimes, fried dried shirmps. You need a handful to satisfy the cravings.
My sister taught me to roll these mini springrolls but until today, I can’t get my un-nimble fingers to do it. She would rolled them up, place them in the fridge overnight in the open and fry them the next day. This way, the skin of the springroll will be totally dry and gives a crispier result.
Crunch, crunch, crunch……
Pork floss is a little bit like beef serunding which is served with lemang. Too bad that beef serunding is not easily available. It is such a nice, tasty traditional food too.