What the recipe doesn't tell you
Preparation
Abon is Indonesian meat floss — beef, chicken, or fish that has been braised until falling apart, then shredded finely and dry-fried until each strand is individual, crisp, and light as cotton candy. It is a preservation technique (the completely dehydrated floss keeps for weeks) and a texture technique (the wispy, cloud-like strands melt on the tongue and dissolve into rice). Chinese *rousong* (肉鬆) is the direct relative.
The complete professional entry for Abon: Indonesian Meat Floss: quality hierarchy, sensory tests, cross-cuisine parallels, species precision.
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