Скачать с ютуб Sundried beef : Neua dad deow (เนื้อแดดเดียว) A Thai style beef jerky in western countries в хорошем качестве

Sundried beef : Neua dad deow (เนื้อแดดเดียว) A Thai style beef jerky in western countries

Sundried beef or Neua dad deow is a popular dish in the region since ancient times. This is one way of preserving meat as they didn’t have fridge or freezer like now. Neua dad deow is often referred as “Thai style beef jerky” in western countries. After I had tried beef jerky in Australia, I must say that Neua dad deow is not the same as beef jerky. For the Thai recipe the beef is dried in the sun for just 3-4 hours, and still has some moisture and needs to be cooked before consuming. This is unlike western beef jerky, where the beef is completely dried and can be eaten without further cooking. Ingredients 1 kg Beef, such as sirloin, chuck or brisket 2 tbsp. Fish sauce2 tbsp. Oyster sauce 2 tsp. Sugar ½ tsp. Salt 1 tbsp. Oil 2 tbsp. Sesame seeds Method 1. Cut the beef into strips and add the rest of the ingredients. Give it a good mix and marinate overnight 2. Next day lay the beef strips on a rack, a bamboo platter or if you can find beef drying equipment which also has a net to protect against flies that would be good. 3. Leave the beef in full sun for 3-4 hours or a longer or shorter time depending on the weather. Another option is to dry the beef in an oven with a very low temperature. 4. Cook the beef by frying (I cooked mine in an Air fryer) Serve the beef with sticky rice as or as part of the meal alongside other dishes. I like to make a big batch and put some in a zip lock bag and keep it in the freezer. You can cook the beef when it straight out of the freezer, so no need to defrost first.