Quote Originally Posted by melvbot View Post
I love making a big 'ol pot of beef stew. Tatties, carrot, onionetc but thers one thing missing, dumplings.
Does anyone know if you can buy suet in Thailand or are there any substitutes/altenatives ?

How about making yourself?
Suet is raw beef (or mutton) fat, especially the fat found around the loins and kidneys, and than made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process.

Unlike suet, tallow can be stored for extended periods without refrigeration.

Suet is essential to use in making the pastry for steamed steak and kidney pudding. The suet crust pastry lines a pudding bowl, the meat added and a lid of suet crust pastry tightly seals the meat. The pudding is then steamed for approximately four hours before serving in the bowl on the table. Suet pastry is soft in contrast to the crispness of shortcrust pastry. Its low melting point means that it is solid at room temperature but easily melts at moderate temperatures, such as in steaming.