Kui Chai Nuea, or Thai-style braised beef, is a comforting and flavorful dish that warms the soul. This particular recipe, passed down from Grandma Taew, adds a delightful sweetness and texture with the addition of corn. Imagine tender, melt-in-your-mouth beef simmered in a rich, aromatic broth infused with the subtle sweetness of corn and the fragrant spices of Thai cuisine. This isn't your average beef stew; it's a culinary journey to the heart of Thailand, capturing the essence of home-cooked goodness. The depth of flavor is achieved through a careful balance of ingredients and a slow, gentle braising process.
This recipe offers a delicious twist on a classic, perfect for a chilly evening or a special occasion. Whether you're a seasoned Thai cook or a curious beginner, Grandma Taew's method is surprisingly simple to follow. Ready to embark on this culinary adventure and create your own bowl of heartwarming Kui Chai Nuea with Corn? Let's dive into the step-by-step instructions!
Tools Needed
- Mixing bowl
- Stove
- Silicone mold
- Pot
- Spoon
Ingredients
- Raw sweet corn: 1 ear
- Chives: 500 grams or half a box
- Plain water: 150 ml
- Vinegar: 150 ml
- Sugar: 100 grams
- Salt: half a teaspoon
- Sweet dark soy sauce: 3 tablespoons
- Chili
- Gluten powder
- Baking soda
- Soy sauce
- Vegetable oil
- Fried garlic
- Ground pepper
- Rice flour
- Cassava flour
- Tapioca flour
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Mix plain water, vinegar, sugar, salt, and sweet dark soy sauce. Melt the sugar, then heat until boiling. Boil for 3-4 minutes to reduce vinegar smell. Let cool.
- Chop chives into 1cm pieces. Add to a bowl, season with water, 2 tablespoons of sugar, and gluten powder. Add salt if needed. Mix in baking soda, soy sauce, vegetable oil, fried garlic, and ground pepper (optional). Knead until soft. Add corn and mix gently.
- Mix rice flour, cassava flour, and tapioca flour. Gradually add water and mix until smooth. Add chives.
Step 2. Mix and Cook the Dough
- Cook over medium heat until thickened. Stir constantly to prevent clumping. Turn off heat and let cool slightly.
Step 3. Steam and Mold the Kui Chai Nuea
- Oil the mold to prevent sticking.
- Spoon the dough into the mold, pressing to fill completely.
- Steam over medium-high heat for 25 minutes (or until cooked). Let rest for 5 minutes before removing from mold.
Step 4. Serve
- Remove from mold and serve with dipping sauce.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Don't use high heat when cooking the flour to prevent clumping.
- Oil the silicone mold to prevent sticking and make the Kui Chai Nuea shiny.
- Use a plastic sheet and hole screen during steaming to allow steam to pass through.
- Ensure the dipping sauce is completely cool before adding chili to prevent it from becoming mushy.
Nutrition
- N/A
FAQs
1. Can I use other cuts of beef besides chuck for this recipe?
Yes! While chuck roast is ideal for its tenderness after braising, you can use other tougher cuts like brisket or short ribs. Just adjust the cooking time accordingly; tougher cuts may require a longer simmer.
2. What can I do if I don't have fresh corn?
Frozen corn works perfectly well! Just thaw it completely before adding it to the pot. Canned corn can also be used, but be mindful that it may release more liquid, so you might need to adjust the cooking time slightly.
Enjoy the rich flavors and comforting warmth of Grandma Taew's Steamed Kui Chai Nuea with Corn. This recipe is a testament to the simplicity and deliciousness of traditional Thai cooking, perfect for sharing with loved ones. Indulge in this culinary heritage and savor every bite!