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Aisian Grocery Question

d
DWB Feb 5, 2009 02:21 PM

I frequently shop at 99ranch market and Shun Fat market in SoCal. There is a huge selection of dried shredded meats sold in clear plastic jars,most named "Pork Su" and "Pork Fung". I cook a large repetoire of Aisian recipes, and none require these ingredients. I use dried shrimp occaisonally, but no other dried meats I can think of. Can anyone Please tell me what these are exactly, and what they are used for in cooking? I would also like some recipes that utilize these ingredients to demonstrate they're tastes and contributions to cuisine. TIA

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    superlyduper RE: DWB Feb 5, 2009 02:44 PM

    Put on top of plain congee ( with some chinese pickled cucumbers). Or, smear some mayo on white bread and put pork fung on top. As for anything more extravagant, I'm not quite sure

    1. pilinut RE: DWB Feb 5, 2009 09:25 PM

      Congee is a major use. I've had it on top of soft beancurd with green onions, soy sauce, and sesame oil. (Mostly, I eat it straight out of the container. I like to think of it as a healthier alternative to potato chips. Especailly the stuff with nori, which counts as a vegetable ;-)

      1. ipsedixit RE: DWB Feb 5, 2009 09:27 PM

        Mix with congee

        Use in sandwiches (i.e., between two slices of white toast with some fermented tofu spread on the bread)

        Oatmeal - this is non-traditional, but sometimes I'll mix it into my oatmeal to give it a savory texture.

        Add it to ramen, or just regular old noodles

        Use in sushi rolls

        1. j
          jaykayen RE: DWB Feb 5, 2009 09:35 PM

          All the above suggestions are good. I usually eat it with plain rice when there's nothing else in the house. My mom considered it junk food...didn't like us kids eating it.

          1. k
            kobetobiko RE: DWB Feb 5, 2009 09:43 PM

            In addtion to use it as topping for congee and beancurd or as sandwich fillings, it is also used to top thousand year old eggs (with mixed sauce)

            1. d
              DWB RE: DWB Feb 5, 2009 09:56 PM

              Thank You all. I do not like congee, not texturally something I am familiar or comfortable with. I think I can use it as a condiment on noodles or rice, as I use fried shallots. I am more comfortable asking Chowhounders than using Google (too easy), so Thanks again.

              1. pepper_mil RE: DWB Feb 5, 2009 10:33 PM

                Are these like 肉松? If so, sprinkle it on top of sweet buns, pastries, and cookies.

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                  oli RE: DWB Feb 6, 2009 12:25 AM

                  make sushi with it

                  1. t
                    tastesgoodwhatisit RE: DWB Feb 6, 2009 12:55 AM

                    I've had it on pastries. It was a bit of a shock the first time.

                    1 Reply
                    1. re: tastesgoodwhatisit
                      pilinut RE: tastesgoodwhatisit Feb 6, 2009 11:01 AM

                      Oooooh, now I remember Breadtalk, an Asian bakery chain that has these very soft buns heavily smeared on top with mayo and topped with as much pork or chicken floss as would stick. (Darn, now where am I going to find this stuff in the Bay Area?)

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