How to make a floss? The rule of thumb is to grate it in thin threads, fry it to make it very crispy, drain oil and remove the moist thoroughly. You can use a microfiber towel or process it in modern way by using oven, or air fryer. An air fryer is very suitable because of the air circulation, it can quickly dry up any moist left from frying the fried crispy floss. Just be careful with the oven temperature so it doesn’t burn (just use low temperature). The goal is to make it dry after it becomes very crispy.
There are 3 version of recipe: Ginger, Coconut and Egg Floss. These floss recipe instructions may be applied for all other meat floss like Pork Floss*, chicken or cheese floss and fish floss.
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Indonesian Floss Recipe (Serundèng)
- ½ or 1 kilogram ginger (you can use other meats like coconut, fish, chicken, beef or pork)
- 1 cup dried anchovies (or Dried Dilis)
- Anchovy Broth cube (or shrimp cube)
- Salt to taste
- Toasted garlic, optional (garnish)
- Toasted onions, optional (garnish)
- You will need:
- air fryer or oven
- Paper towels/microfiber
- Blender (optional)
- Metal peeler
- Select the ginger that is more straight in shape. and easy to peel using a peeler. Discard the ginger skin.
- Start grating the ginger and follow the ginger vein, when grating. It will be quicker and easy.
- Transfer the grated ginger in a blender, and blend it slightly. Don’t blend too much to maintain the length of floss.
- Then fry the ginger in a wok of oil. Slow cooking over low heat until brown and crispy. Be patient and just use low heat so it doesn’t burn.
- After frying the ginger (let it cool slightly), squeeze the ginger to remove excess ginger water.
- Drying the ginger: Once the ginger becomes browned and crispy. Drain it from oil and just leave in the strainer for a few minutes until thoroughly drained.
- Then transfer into a tray, lined with a microfiber cloth (to help absorb all the excess oil).
- You may also use an air fryer, to let it dry at low temperature for about 100°C (make sure it doesn’t burn).
- Other ways of drying it up: Line the top with a few pieces of paper towels/tissue to absorb the excess oil in our ginger. Your goal is to dry it up and remove all the oil.
- To add flavor to the ginger, use a blender to blend the fried anchovies and anchovy cubes.
- Combine these powders and season it with salt (or your secret favorite seasoning).
- You can also add toasted garlic and toasted onions to the ginger floss upon serving as a side this.
- Serve and enjoy!
Version 2 – Coconut Version
Serunding Kelapa (Coconut Floss)
- 1 grated coconut- take only the white and select relatively young coconut
- 10 dry chili stalks
- 1 inch ginger
- 3 lemongrass stalks
- 1/2 inch galangal
- 1/2 cup dried shrimp
- 1 cup anchovies
- 3 cloves of garlic
- 5 pieces of red onion
- 1/2 inch belacan
- 1/2 inch turmeric
- 1/2 cup tamarind
- water, salt and sugar to taste
- Grind all the above ingredients except coconut.
- Heat the oil and fry the ground ingredients until crisp and dry.
- Then add tamarind, water, salt and sugar and taste everything to taste. c
- Cook until the sauce is thick and dry.
- Once dry, add the coconut and cook until completely dry and crunchy.
VERSION 3 – EGG FLOSS
- 2 Eggs Yolk
- 2 Whole Eggs
- Pinch Salt
- Pinch Sugar
- Beat eggs with a pinch of salt/sugar. Set aside.
- In the wok, pour in 500ml cooking oil and heat over 30°C temperature.
- Carefully stir the oil around with a chopstick and let it twirl, start to pour eggs slowly and keep stirring in circular motion like a twister, in the warm oil to create thin threads. (Be very careful with hot oil).
- After pouring all the eggs, increase the heat and stir-fry until the eggs become crispy.
- Drain from oil, transfer to paper towels or microfiber towel and make sure to thoroughly remove moist. Alternatively, you may also dry it up in the oven slowly until there is no more moist left from the egg floss (just use low temperature so it doesn’t burn).