Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Salad Recipes

Condiments Recipes

Black Chili Paste Nam Prik Pow

Black Chili Paste Nam Prik Pow Recipe
Syd Bigger 1 c Oil For Deep Frying 4 oz Dried Green Jalapeno Peppers 1 c Chopped Shallots 1 c Chop...

read more

Grilled Dried Beef Thit Bo Kho Recipe

Grilled Dried Beef Thit Bo Kho recipe and other salad recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Dried Beef Thit Bo Kho recipe  PDF


1 lb Lean bottom round or
sirloin, in one piece, about 6 inches in Diameter 2 Stalks fresh lemon grass,
or 2 tablespoons dried lemon grass 2 sm Red chile peppers, seeded
2 1/2 tb Sugar or honey
1 tb Nuoc mam (Vietnamese fish
sauce) 3 tb Light soy sauce
Here's a Vietnamese version of beef jerky made with red chilies and honey or sugar that sounds like it's off in the direction of your Chinese Dried Fried Beef recipe. This Vietnamese style beef Jerky is delicious served with drinks. The Vietnamese enjoy eating it as a snack with glutinous rice. It is also an ingredient in Green Papaya Salad. Cut the beef across the grain onto very thin 3 by 3 inch slices. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop. Combine the chiles and sugar in a mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (If using a blender, combine all of these and blend to a very fine paste.) Spread the paste over the beef pieces to coat both sides. Let marinate for 30 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet. Let stand in the sun until both sides are completely dried, about 12 hours. (You can also place a rack on a jelly roll pan and let the beef dry in the refrigerator for 2 days.) Grill the beef over a medium charcoal fire or transfer the rack from the refrigerator to the middle of a preheated 400F oven and bake until brown and crisp, about 10 minutes. Serve with glutinous rice. NOTE: After cooking, the meat may be kept for up to 1 week in a covered jar at room temperature. Makes 4 servings. From The Foods of Vietnam by Nicole Rauthier. Stewart, Tabori and amp Chang. 1989. Posted by Stephen Ceideburg August 28 1990.

Grilled Dried Beef Thit Bo Kho recipe and other salad recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
712 people have voted
Last Reviewed on 2018-12-19



Wednesday, Dec 19 2018 Download & Print Grilled Dried Beef Thit Bo Kho recipe  PDF   Salad recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Thanksgiving Loaf

New Cooking Recipes

Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » December 2018   Risotto recipes RSS   Thumsb up

Dish Of The Day

Quinoa Leek and Tofu Casserole

Quinoa Leek and Tofu Casserole Recipe
1 1/2 c Tofu 2 ts Sesame oil 1 Garlic clove pressed 1 Leek chopped 2 c Quinoa cooke...
read more

Category: » Quinoa Recipes

View more dishes

>