Semi-dried beef (Neua dtaet dtiaw) from Thai Food (page 505) by David Thompson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chilli sauce (Sauce prik)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Any cut of beef can be substituted for beef rump, bourbon or sherry for Thai whisky. Advance prep: beef must dry for 1-2 days ahead of being fried.

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