RECIPE TITLE "Neur Sawan (Beef Jerky)" from
Cracking the Coconut
Copyright © 2000
by Su-Mei Yu
Makes 6 servings ---
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 1 teaspoon Thai white peppercorns
- 5 tablespoons palm or light brown sugar
- 1 cup soy sauce
- 1 pound boneless beef top sirloin, sliced paper-thin
Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high
heat, sliding the skillet back and forth to ensure even roasting until
the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast
for about a minute or less, until they exude a pleasing aroma. Transfer
to the plate with the roasted cumin seeds. Cool the seeds, before
they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm
sugar and soy. Add the beef, stir well to coat thoroughly, cover,
and marinate overnight in the refrigerator.
Put the marinated steak on wire cooling racks and dry in the sun
for a day, turning occasionally to ensure even drying. Alternatively,
dry the marinated steak in a 150 degree F oven for at least 8 hours,
until they are dry and leathery. Store in the refrigerator. To serve,
shred and deep-fry in hot oil until crispy.
|True Thai: The Modern Art of Thai Cooking
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Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like. More info
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This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes. More info
|Easy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home
This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners. More info
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Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. More info