Fish Meat Floss Cheese Toast

Growing up, old-school Asian bakeries' soft buns/breads filled with BBQ pork (char siew), tuna, curry chicken (just to name a few) were part of my childhood.

Meat-floss (goes by Rousong 肉松 in Wikipedia) topped bun was one of the later and newer commercial bakery bread creations in the early 2000s. The salty and sweet flavor combo in this bun is addictive, and to my personal liking.


This idea of making meat-floss cheese toast was actually from someone in the family who does not cook and in fact does not KNOW how to cook. But surprisingly, he shared how he made the toast when he was a hungry young kid/teenager. Well, with my craving for meat floss/Rousong bun, I put his idea to the test. He said it was easy - sliced cheese on bread, sprinkle with meat floss, then toast in the oven till the cheese melts.

That easy. And it worked! Here's how:



Fish Floss Cheese Toast
Ingredients:
1 slice of thick toast (thick preferred but standard sandwich bread thickness is fine)
1-2 cheese slices per toast
Fishmeat floss (option to use meat floss which is the "norm" for commercial bakeries) to cover surface area of toast

Directions: Preheat oven 375F. Lay slice of cheese on thick toast. Sprinkle fish floss on top. Heat in oven about 8-10min till cheese melts and bread slightly toasty.