Recipe

Thai Beef Jerky (nua Sawan) Recipe

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Ingredients

Directions

Step #1 Put the cumin seeds in a 9-inch skillet & dry-roast over medium-high heat, sliding the skillet back & forth to ensure even roasting until the seeds are fragrant, about 45 seconds.
Step #2 Remove to a plate to cool.
Step #3 Add the coriander seeds & Thai peppercorns to the skillet & dry-roast for about a min or less, until they exude a pleasing aroma.
Step #4 Transfer to the plate with the roasted cumin seeds.
Step #5 Cool the seeds, before they grind in an electric spice or coffee grinder.
Step #6 Transfer the ground spices to a large shallow pan & add the palm sugar & soy.
Step #7 Add the beef, cover, stir well to coat thoroughly, & marinate overnight in the refrigerator.
Step #8 Put the marinated steak on wire cooling racks & dry in the sun for a day, turning every once in awhile to ensure even drying.
Step #9 Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hrs, until they are dry & leathery.
Step #10 Store in the refrigerator.
Step #11 To serve, shred & deep-fry in hot oil until crispy.
Enjoy the Thai Beef Jerky (Nua Sawan) recipe