When someone asked where the frazzled meat was (and did they have any?) I answered that they did, it was in that aisle there, and pointed. Another person then said that she didn't want frazzled meat, thinking that I had addressed her, as she had also asked about something, so I clarified that I was addressing the first person's query. What was unusual was not that none of this was in English, but that I actually knew where the product was in a store that carries absolutely everything in the world. Reason being that I myself was purchasing some.
The meat is simmered to the point where it can be easily pulled apart, after which it is either pan-toasted or oven-dried until nearly moisture-free. At which point it is storable.
A very useful item in your larder.
Indonesian variants (abon) may be prepared using tamarind water or thinned coconut milk as the cooking liquid; these also can be further reduced for addition to dishes. The Chinese and Vietnamese versions use a sweetened soy sauce broth with a little five spice.
Usually, in Chinese cooking, frazzled meat is strewn on top of congee.
Congee (rice porridge) is eaten at breakfast.
Or as a light lunch.
I rarely buy it. I am not a breakfast eater. Before the pandemic I would occasionally go down to Chinatown and have some congee (粥 'juk') as an early lunch, with an oil stick (油條 'yau tiu'), at a place where I like the family that runs it, but the actual idea of having the first meal of the day with one's first coffee and before taking a walk, smoking, shaving, washing, and fully waking up is not appealing.
A man should grumble, creak, and grunt early in the morning, while sipping a black liquid, and then go out for a pipe. The circulation must be brought up to speed gradually; forcing the system into overdrive with food is violence.
That is, in fact, what I have just done. I may go over to Stockton Street for some congee.
I might get to sit inside while enjoying it.
Which would be nice.
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