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.
10 thoughts on “Bak Hu – Pork floss and mini springrolls”
Shooi
(July 13, 2006 - 2:11 pm)yayaya..the best bakhu are those sold by those aunties. My favourite is the stall outside Ang Hoay Lor.
earl-ku
(July 13, 2006 - 2:14 pm)eh ur grandma invented this? then we must be related as my whole family makes this … haha 🙂
its widely available here in KL, very expensive, by my moms does it herself, buy those popiah skin and cut them into 4, then stuff stuff, at the end can get 1 milo can only, only as its gone before even its fried haha
lilian
(July 13, 2006 - 2:31 pm)earl-ku – Not my grandma lah, both sides sold salted eggs long before my parents got married. I mean the grandmas in general. Ya, so much work and yield so little, so we end up buying a jar and fight over it for a share.
Shooi – Yes, this is from Ang Hoay Lor. Really good.
pisanggoreng115
(July 14, 2006 - 12:27 pm)i help my mum make this ‘bak fu’ once. fuiyoh i tell you is not and easy job.
!st you must boil the meat with selected spices till tender.
then crush the meat straight from wok and stir it until it dry and fluffy.
toxicle
(July 14, 2006 - 7:35 pm)Making pork floss takes a lot of patience and sweat on slow fire.
If you like Ang Hoay Lor … you should go to 6th street … dunno the name of the street dunno the name of the shop but it’s operated by the relative of Ang Hoay Lor and it’s much better. Open till about 4-5pm.
Athene
(July 16, 2006 - 1:52 am)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…
yinyin
(December 9, 2008 - 7:34 am)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.
big-eater
(January 19, 2010 - 3:38 pm)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 😀
Leo
(January 27, 2010 - 9:23 am)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
Chee Siong
(August 13, 2010 - 3:22 pm)Hello, my name is Chee Siong. Could you please teach me how to make our Malaysian Bak Hu?
Thank you