Cured Beef with Sugar and Shallots – Neua Kern Pat Wan

I N F O An ancient dish already known at the court of King Narai in the mid-17th century.

Century. It can be served as a leaf salad, a stir-fry or a side dish. Sliced sur meat, fried shallots, garlic and chilies can be prepared the day before, so the actual preparation is quite quick. However, you must cure and dry the beef in advance, which takes at least two days.

P a g e Soak beef in water for at least 10 minutes (removes excess salt), drain and pat dry. Fry for about a minute, preferably in the frying oil of shallots or garlic.

Remove and dry off excess oil. Lightly pound in mortar to open fibers. Fry and pound again, then cool.

Pull meat into individual fibers. With patience it will be very fine, but coarser will do just as well.

Toast chili quickly in 1 tsp oil, stirring, until fragrant. Drain on kitchen roll. Heat palm sugar in wok. When melted, add fish sauce and meat and gently toss over low heat so nothing burns. Stir or shake so that the sugar syrup coats the meat fibers and is absorbed evenly. As soon as it becomes sticky, remove from the stove. Mix with fried shallots and garlic, chili and cilantro leaves.

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