GN.104.0002
Indonesian
Abon: Indonesian Meat Floss
Preparation
Abon: Indonesian Meat Floss
One of 15 entries · INDONESIAN CUISINE — DEEP EXTRACTION BATCH 4
II · Description
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.
III · The Thread
- Chinese rousong/肉鬆 (the direct ancestor — same technique, same function), Taiwanese pork floss (same product, mass-produced), Brazilian carne seca desfiada (shredded dried beef — wetter, not as finely
I
Preparation
II
Wet Heat
III
Heat Application
IV
Flavour Building
V
Preparation And Service
VI
Sauce Making
VII
Presentation And Philosophy
VIII
Indonesian Proteins Mains
IX
Indonesian Soups Stews
X
Indonesian Rice Grains
Further training content for this entry is being completed.