Dried meat

Dried meat

Sin haeng

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1kg topside beef or skirt steak
4 stalks lemongrass, finely sliced
8cm piece ginger, peeled and roughly chopped
8 garlic cloves, peeled and roughly chopped
3 tablespoons fish sauce
2 tablespoons dark soya sauce

Method

  1. Cut the meat along the grain into strips about 15 cm long by 1⁄2 cm thick. In a mortar or a food processor attachment pound the lemongrass to a fine paste, then add the ginger and pound and the garlic and pound, mashing everything together finely. Add the fish sauce and soya sauce and mix well. Pour this sauce over the meat, mix well and leave to marinate overnight. The next day spread the slices of meat flat on a bamboo tray or metal rack and place them in the sun under a net to protect them from flies, or use a sealed food dehydrator. Sometimes Korean natural dehydrators are available for sale in Asian food stores and Australian and American dehydrators – both natural or electric – can often be bought in health-food shops. Leave to dry for 1 day in summer, turning it once.
  2. In winter if it is not raining leave the trays out for 2–3 days, preferably in sunshine, taking care to bring them in overnight or if it rains. Alternatively, you can dry them in an oven for about 4 hours or however long is necessary at a temperature so low there is no chance of the meat cooking, about 60–80°C. The dried meat does not have to be too dry. It may be wrapped in plastic and kept in the freezer.
  3. To cook, deep-fry in plenty of hot oil for a few minutes and serve with a dipping sauce such as Jio mak phet tip and rice or as a snack with the sauce but without the rice.
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