Tuesday, March 16, 2010

meat flakes (soft and crispy)

We also call this recipe "ma hu" I don't know if I got the spelling right. I like to eat this with warm rice. There's a famous bake shop here that adds this recipes to their bread.

1 1/3lbs. picnic pork shoulder

1 Tbspn. soy sauce
2 tspn. salt
4 Tbspn. sugar

2 Tbspn. lard or vegetable oil

if pork contains different grain section, cut to seperate; place pieces in pressure cooker with 3 cups water; cook 30 mins over medium heat until soft(if you don't have pressure cooker place meat on casserol and cook 1 hour over low heat until meat is very tender)

mash to flat pieces

place mashed meat and liquid (katong soy sauce salt and sugar) and continue to mix over low heat until very dry

serve

if you want crispy add the lard or vegetable oil and stir fry until dry and golden brown