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Neua Dad Diao
Thai Sun-Dried Beef
Neua Dad Diao, meaning 'beef dried in the sun,' is a classic Thai dish featuring thinly sliced beef marinated in a savory and slightly sweet mixture, then dried until leathery, and finally deep-fried to a crispy, chewy perfection. It's a flavorful and addictive snack or appetizer.
đ§ Ingredienser
- 600 g Beef sirloin or flank steak(Choose a lean cut. Slice against the grain for tenderness.)
- 2 tbsp Coriander seeds(Toast lightly before grinding for enhanced flavor.)
- 1 tbsp White peppercorns
- 3 tbsp Fish sauce(A key umami ingredient in Thai cuisine.)
- 2 tbsp Palm sugar(Can substitute with brown sugar if palm sugar is unavailable. Dissolve in a little warm water if solid.)
- For deep frying Vegetable oil or other neutral oil
- 1 tbsp Sesame seeds(Toasted, for garnish.)
đšâđł Instruktioner
- 1
Prepare the spice blend: In a dry skillet over medium heat, toast the coriander seeds and white peppercorns for 1-2 minutes until fragrant. Be careful not to burn them. Let cool slightly, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
â±ïž 5 minutes - 2
Slice the beef: Slice the beef sirloin thinly against the grain, about 2-3 mm thick. This ensures a chewier texture after drying and frying. Place the beef slices in a bowl.
â±ïž 10 minutes - 3
Marinate the beef: Add the ground spices, fish sauce, and palm sugar to the bowl with the beef. Mix thoroughly with your hands, ensuring each slice is well-coated. Let marinate at room temperature for at least 20 minutes, or cover and refrigerate for up to 2 hours for a deeper flavor.
â±ïž 20 minutes - 4
Dry the beef: Arrange the marinated beef slices in a single layer on a dehydrator rack or a baking sheet lined with parchment paper. If using a dehydrator, set it to 60°C (140°F) and dry for 6-8 hours, or until the beef is leathery and dry to the touch but still pliable. If sun-drying (traditional method), place in a sunny, well-ventilated spot, protected from insects, for 8+ hours, flipping occasionally, until dried. Alternatively, you can oven-dry at the lowest setting (around 60-70°C / 140-160°F) with the oven door slightly ajar for 6-8 hours, checking for dryness.
â±ïž 6-8 hours - 5
Deep fry the beef: Heat about 2-3 inches of vegetable oil in a wok or deep pot to 175°C (350°F). Carefully add the dried beef slices in batches, ensuring not to overcrowd the pot. Fry for 2-4 minutes, or until the beef is crispy and slightly puffed up. The exact time will depend on the thickness and dryness of the beef. Fry until golden brown and crisp.
â±ïž 10-15 minutes (total for batches) - 6
Drain and serve: Remove the fried beef from the oil using a slotted spoon and drain on paper towels. While still warm, sprinkle with toasted sesame seeds. Serve immediately with your favorite Thai dipping sauce, such as Jaew (a spicy, savory, and sour chili dip).
â±ïž 2 minutes
đĄ Proffstips
- âFor a chewier texture, slice the beef thinly against the grain.
- âToasting the spices before grinding significantly enhances their aroma and flavor.
- âEnsure the oil is at the correct temperature before frying to achieve crispiness without burning.
- âNeua Dad Diao is best enjoyed fresh, but can be stored in an airtight container at room temperature for a day or two.
- âThis dish is a traditional method of preserving meat in Thailand.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Experiment with different cuts of beef like flank steak or brisket.
- Marinate with additional ingredients like garlic or sugar.
- For a less intense flavor, reduce the amount of fish sauce.
- Oven-drying is a good alternative if a dehydrator or suitable sunny spot is unavailable.