Is actually called dried beef in Thai and is a classic Northeastern dish served as part of a meal. This is a recipe I get a hankering for when I am having childhood memories of Thailand. It takes more effort than my other jerkys because of the frying step, but it is remarkably fragrant and the frying makes it wonderfully fat, satisfying and easy to chew.
If you make a big batch, you can freeze the dehydrated meat and fry small batches when ever you have the taste and time for this special dish.
- 1 bunch cilantro roots finely chopped
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 4 cloves garlic
- 1 tsp white pepper
- 2 tbs red boat fish sauce
- 1 lb beef (rump or denver steak are good inexpensive cuts) sliced into 1/8 inch thick slices
- Lard or suet for frying (duck fat would work as well)
1: With a mortar and pestle, food processor or spice grinder blend the first 6 ingredients together
2: Mix well with the beef
3: Lay the pieces of meat on the dehydrator tray and dehydrate between 135 and 145 for about 8 hours, checking to make sure it is thoroughly dry.
4: Heat fat in a frying pan to a medium heat and fry the slices until they slightly lighten in color. Enjoy when they are cool enough to touch with your hands.