Nua or Moo Dat Deo- Thai Sundried meat...

As this stuff is great with a beer but not available over here i want to try make a few Kg form time to time...

Is the missus of anyone making this dried on the car rooftop meat ?

I believe it is marinated first for some time, what would be the good marinade and that time ?

Then it goes on a car roof top or hood near a busy road...
Will the Pinoy gazoline give same result?... Here i will choose my balcony, banana leaves far from traffic, hope it works !
How long in the sun ? 1 day, half day, few days, one week ?

at the end it is deep fried n oil before to be served. How long can we keep this in fridge? As if i make one Kg, use 150grs per beer evening, will it be good after a week still?

Thanks in advance for help here...

Thai Recipes - Deep Fried Dishes - Fried Sun-dried Pork

www.ucancookthai.com got it and a good printable version as well, link above...

Fried Sun-dried Pork https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif


https://teakdoor.com/../../../images/...0823014250.jpg Delicious and easy recipe called "Mu Daet Diao" that can be serve with rice or steamed glutinous rice
Last Modified On: Friday, 16/January/2009 19:44:01pm
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Deep Fried Dishes

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https://teakdoor.com/images/smilies1/You_Rock_Emoticon.gif

Ingredients

500 g. sliced pork
3 cloves garlic
1 tsp whole pepper corn
3 tsp thin soy sauce (or fish sauce)
1 Tbsp seasoning soy sauce
2 Tbsp oyster sauce
1 1/2 brown sugar
1 cup vegetable oii for deep-frying

Preparation

1. After washing pork, cut it into 2" pieces. Then, peel garlic, wash dirt, pat dry, and well pound with whole peppercorn in a mortar.

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2. In a mixing bowl, mix sliced pork and pounded garlic and pepper. Season with thin soy sauce (or fish sauce), seasoning soy sauce, oyster sauce, and brown sugar. Mix all ingredients thoroughly, refrigerate, and allow to marinate for 1-2 hours.

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3. After marinated time, add 1 Tbsp vegetable oil to prevent dryness, and stir well. Arrange the sliced pork on racks and place them in a food dehydrator for 1 hour or leave them in the sun for 4 hours, turn occasionally.

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4. Heat oil in a wok on medium heat, when oil is hot, add sun-dried pork, and deep-fry until cook. Drain on paper towel.

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5. Put fried sun-dried pork in a plate, serve with thinly sliced tomatoes and green lettuce leaves.

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Tip: Serve with hot chillie sauce will add spicy taste


Thank you, ucancookthai....

We do sun dried meat sometimes, the marinade is important, (overnight in fridge) has to be some sort of vinegar in it as creates reaction with water? Worcester sauce works well, then add what ever you like? chili, black pepper etc, usually a day and e a half is long enough to dry it out.

When I was working in east Africa we used to take a pocket full of biltong to keep us going from brekkie until we got back in the evening but is wasn't fried - is this the same stuff ? ( Eland was the best but Gnu was bloody good as well ! ):)

Ask Tsicar for a biltong recipe.

Beats all the thin Thai stuff by miles.

And if Thai dried meet, stick with beef.