Comments on: Bak Hu – Pork floss and mini springrolls

By: Chee Siong

Chee Siong — Fri, 13 Aug 2010 07:22:24 +0000

Hello, my name is Chee Siong. Could you please teach me how to make our Malaysian Bak Hu?

Thank you

By: Leo

Leo — Wed, 27 Jan 2010 01:23:41 +0000

Hi,
Possible to start making this now and keep in the chiller till few days before new year then deep fry.

I would love to make this ahead but I wonder can it be store for so long?
Kindly advise..
Thank you

By: big-eater

big-eater — Tue, 19 Jan 2010 07:38:40 +0000

crunchy meat floss & crispy meat floss in penang… i even saw it comes with different flavours nowadays… tomyam…chinese herb..somesort like donggui … blar blar blar..
one of the famous shop Hin Heang at Burmah road also got sell crunchy floss, i’ve tried it before and double thumbs up

By: yinyin

yinyin — Mon, 08 Dec 2008 23:34:12 +0000

hello, you mentioned putting the rolls in the fridge overnight. do they need to be defrost before frying or can fry immediately to make sure they are crispy? thank you.

By: Athene

Athene — Sat, 15 Jul 2006 17:52:20 +0000

lilian, you craving for serunding daging ker? next week I’m going to KB, they have the best serunding there… want me to get some? I have ppl kirim something like 5 kg worth dah ni… the chicken & fish ones pun ada… kalau nak, email me lah…