Indulge your taste buds in the rich, savory delight of Nua Sawan, or Heavenly Beef – a traditional Thai beef jerky that transcends the ordinary. This isn't your average jerky; it's a culinary masterpiece, a symphony of sweet, salty, spicy, and umami flavors, perfectly balanced to tantalize your senses. Imagine tender, succulent strips of beef, infused with the fragrant aromas of garlic, peppercorns, and a secret blend of Thai spices. The secret to its heavenly taste lies in a meticulous preparation process that infuses every fiber with bold, unforgettable flavor.
Nua Sawan is more than just a snack; it's an experience. This recipe unlocks the secrets to creating this addictive treat, transforming humble beef into a culinary sensation. From selecting the perfect cut to mastering the precise marinade and drying technique, we'll guide you through each step. Ready to embark on this flavorful adventure and create your own batch of heavenly beef? Let's begin with the detailed, step-by-step instructions.
Tools Needed
- Stove
- Bowl
- Container
- Oven or Air Fryer
- Bamboo tray (optional)
- Frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Marinade and Beef
- Combine coconut sugar, white sugar, salt, fish sauce, light soy sauce, oyster sauce, and sesame oil in a bowl. Mix well.
- Slice beef 1/4 inch thick, against the grain. Press down to keep it firm.
- Marinate beef in the prepared mixture for at least 4 minutes, until the liquid is absorbed. Add the toasted spices and mix well for 1 minute.
- Refrigerate the marinated beef overnight.
Step 2. Toast Spices and Dry the Beef
- Toast coriander and cumin seeds over very low heat until fragrant (about 4 minutes). Crush coarsely.
- Traditionally, sun-dry on a bamboo tray for 2 hours. Alternatively, dry in an oven at 120°F for 3 hours, flipping halfway through, or use an air fryer with a dehydration function.
Step 3. Fry the Beef to Perfection
- Fry the dried beef in cold oil over low heat until it reaches a beautiful mahogany color (about 17 minutes).
Step 4. Serve and Store
- Serve and enjoy! The fried beef can be stored in the fridge for up to a month.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Slice the meat in the fibrous direction for tender results.
- Knead the meat well after slicing.
- Marinate overnight for optimal flavor.
- Dry at a low temperature to prevent hardening.
- Start frying in cold oil for even cooking.
Nutrition
- N/A
FAQs
1. Can I use a different type of beef for Nua Sawan?
While flank steak is traditional, you can experiment with other lean cuts like sirloin or top round. Just ensure it's relatively thin for even cooking and drying.
2. How long does homemade Nua Sawan last?
Properly dried and stored in an airtight container in the refrigerator, your Nua Sawan should last for 2-3 weeks. For longer storage, consider freezing it.
So there you have it – your very own batch of heavenly Thai beef jerky! Enjoy the satisfying chew and explosion of flavor with friends, family, or as a well-deserved treat for yourself. Now go forth and impress everyone with your newfound Nua Sawan-making skills!