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Jul 27, 2010 05:21 PM

Tried-and-true recipe for Thai Beef Jerky w/ Sticky Rice?

So we're attempting this little project, and the internet is failing me. Everyone's recipes are very vague and I've never even tried this dish before, so I can't trust my instincts. Anybody ever make it before?

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  1. Yes. I have made it before. What do you not understand about the recipes that you have found?

    6 Replies
    1. re: chefj

      Everyone has a different version, with varying ingredients. And do you really just leave it in the oven for a few hours on the lowest temp, with the door cracked open?

      1. re: esquimeaux

        The basic flavorings are coriander, cumin, sugar and light soy. You can play around with that a lot. I use minced lemongrass, chili and fish sauce in mine.
        Unless you have a dehydrator or live in a very dry and hot part of the country, the oven method is what you use. It really is as simple as the recipes say.
        Do you know how to cook the sticky rice?

        1. re: chefj

          No, I don't! Can I make it in my rice cooker?

          1. re: chefj

            I agree with your basic flavorings - that's all that my best friend uses. Fortunately for her, she makes it so often that she has a big food dehydrator for it. She also sprinkles some sesame seeds on the meat before she dehydrates it.

            As for the rice, this is a pretty good recipe/illustration. The only thing that I do in addition to the directions is to place the cooked rice in a colander and toss the rice up in the air and back down a few times. This cools the rice while making it even more sticky and delicious. My friend does have a rice cooker, however she only uses it to hold the rice.


            1. re: krisrishere

              I don't have a steamer.... doesn't work in a rice cooker?

              1. re: esquimeaux

                You can not cook sticky rice by boiling it. You have to steam it after soaking it for at least 6 hours. You can steam in a strainer over a pot.

      2. I use the recipe in the cookbook "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia". Great flavor and texture. Brief recipe report and picture here of my first time making it; I've made it twice more since then.