Although the ingredients of this great snack, which also makes a good starter, are the same as for a common marinated beef dish, this is all about process. The beef is first dried and then fried or grilled. If you live in a warm climate, you can dry the beef in the sun for a day, turning it once. To get the same effect in more temperate zones, you need an oven, which, needless to say, is easier and more reliable. To crush the coriander seeds, put them in a plastic bag and press on them with the bottom of a pot, leaning on the pot if necessary. For information on Southeast Asian fish sauces like nam pla and nuoc mam, see page 500; for information on trimming lemongrass, see page 143.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Freeze the meat for 30 to 60 minutes, until it is semisolid. Slice as thinly as possible (if you have a slicing machine, this is the time to use it).
Step 2
Combine the meat with all the remaining ingredients. Marinate for 2 to 24 hours. Drain the meat, then place it on a rack—the slices should not be touching one another—and put it in an oven set at its lowest temperature (or place in the sun, or use a dehydrator). “Cook” the meat, turning it occasionally, until dry but still pliable, at least 4 hours and probably more (if it takes less time than that, your oven is too hot; you can proceed, but next time look for a tamer heat source).Wrap and refrigerate the meat for up to a couple of days if you like.
Step 3
Start a charcoal or gas grill; the fire should be quite hot and the rack no more than 4 inches from the heat source. Grill the slices quickly, until lightly browned on both sides. Serve hot or at room temperature.
Recipe notes
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