Our recipe for Neua Sawan (Heavenly Beef) is a secret family recipe that has been passed down from daughter to daughter. I remember making theses in the early morning with my mother before we set out to sell baked goods in the local farmer's market in the small village we lived in.
Heavenly Beef originates from Northern Thailand. Many foreigners equate Heavenly Beef to beef jerky. It is more than that for Thais. It is consumed as a quick lunch or light dinner. You will often accompanied with papaya salad.
1 pound of good quality steak, sliced thinly against the grain into 3 x 1/2 inch slices
3 tablespoons of fish sauce
1 tablespoon of dark sweet soy sauce
3 tablespoons palm sugar
1 tablespoon of coriander seeds, crushed finely
1 teaspoon sesame seeds, toasted
In a hot skillet, toast the coriander seeds until they become fragrant.
In a medium bowl, create the marinade by combining the fish same, soy sauce, palm sugar, coriander seeds and sesame seeds. Allow the marinade to bloom for 15 minutes. Add the beef slices and mix together well. Allow the beef to marinade in the marinade for 30 minutes.
Remove the beef slices and spread out in a single layer on a wire rack and dry in the sun. When top side is dry turn the beef pieces over to dry the other side. This should take about 8 hours per side.
When properly dried the beef may be stored in Ziploc bags in the refrigerator.
an airtight container in the refrigerator.
To prepare the Heavenly Beef slices for consumption, in a wok or suitable pan (or electric deep frier), deep fry the marinaded and "tacky" slices of beef, until slightly crisp.