2 1/2 lb top sirloin or top round
1 roast
3 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tsp sugar
4 tsp thai light soy sauce-aew sai
1 1/2 cup oil
Directions
Slice beef across the grain 2"X 3" in size and 1/4" thick. Roast
coriander and cumin seeds in a fry pan over low heat until fragrant,
cool, and grind coarsely in a mortar or a spice grinder. Combine beef
and the rest of the ingredients and marinade 1 hour. Place beef
pieces on a cake rack sprayed with Pam and put the rack in a foil
lined cookie sheet large enough to catch any liquid dripping from the
beef. Place the cookie sheet in a lowest setting oven until the beef
pieces are dry to the touch and no liquid seep out when pressed
(between 6-12 hours depending on the oven). Over medium-low heat,
heat the oil in a flat-bottomed fry pan and drop the beef in 5-6
pieces at a time. Fry until crispy on the outside and around the
edges. Drain on a cake rack over paper towels. Keeps up to 1 week in
an airtight container at room temperature. Serve alone or with cooked
sticky rice.
NOTE: Tenderize beef lightly with a mallet if using other cuts of
beef. Be sure to drain the oil well. Any excess may become rancid.
Cool completely before storing.
Servings: 1 serving
Nua Sawan (Thai Beef Jerky) Recipe brought to you by Recipe Ideas
Categories: Asian; Jerky; Meat; Thai
The History of Recipes
We are able to follow the history of written recipes back into the far past, at least as far into history as early Egypt, and possibly even further. However, generally, these early recipes were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something we still use today. He also informs us how the ancient Romans used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new herbs and spices caused an increase in books on cooking, most of which are kept safe in private libraries. When we get to the 20th century, cookbooks were starting to become popular mostly as a result of increased literacy, people having more free time and having more money to spend. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Nua Sawan (Thai Beef Jerky) recipe.
